Keto Snickerdoodles
Keto snickerdoodles that are soft and chewy. These cookies have a lot of bang for the buck while maintaining only .6 carbs per cookie!
Snickerdoodles are the perfect cookie for any occasion however I think they work best as christmas cookies.
The best part about these cookies is that they are so low carb that you can stay at just about 2 net carbs with only 4 cookies.
Soft Low Carb Snickerdoodles
These cookies are soft just like their ful sugar counterparts.
These cookies are made with coconut flour which makes them have a soft silky texture.
Coconut Flour Cookies
I love making cookies with coconut flour because they always yield a silky soft texture. Check out a few of my favorite coconut flour cookie recipes. All of these keto cookies are low carb and like always awesome. (Keep scrolling for the snickerdoodle recipe!)
Keto Chocolate Chip Cookies
These Keto Chooclate Chip cookies are soft and chewy. Make some soft keto cookies for someone who is eating a low carb diet that you love. Eating the keto diet can be easy when you make yourself some keto cookies!
I make low carb cookies by combining high quality keto ingredients together.
Coconut flour is great for ketogenic diets because they are very low in carb and high in fiber. 
My favorite low carb sweetener is Golden Monk Fruit.
Golden Monkfruit is a combination of Erythritol and Monkfruit and I have found that it bakes up just like real sugar. 
How did Snickerdoodles get their name?
Snickerdoodles are a traditional Dutch-German biscuits.
In that sense, the biscuits as we know them were brought to the United States by Dutch immigrants. Earlier names for cookies such as Snickerdoodles and Cry Babies originated with the New England states. Even with its early history, cookies did not become popular until about a hundred years ago.
https://www.biscuitpeople.com/magazine/post/snickerdoodle
What makes a Snickerdoodle Special?
What makes Snickerdoodles different from other cookies two key ingredients.
Cream of tartar and the cinnamon that the dough is rolled in before baking.
Cream of tartar helps keep the Snickerdoodles chewy, soft, and delicious.
The Cinnamon and sugar mixture that the dough is rolled in is not only iconic but also very pleasing to the palate.
Keto Sweeteners
My favorite zero carb sweetener to use is Golden Monk Fruit. This sweetener is a combination of Erythritol and Monk Fruit.
It tastes very similar to brown sugar. I use Golden Monk fruit in most of my keto cookies and cake recipes. (PS use code OMGKETO15 to save 15% off sitewide!)
Keto Snickerdoodles tips and tricks
- Once you have made the dough don’t forget to place the cookie dough in the refrigerator to cool. This will help hold the cookies together as you roll.
- Don’t squeeze the balls in order to make them thick and soft. If you squish them then they will make flatter cookies.
- Mix the wet then the dry ingredients.
- Use a cooling rack to cool the cookies evenly and quickly.
- Don’t be tempted to taste the snickerdoodles until they have cooled completely. Keto baking tastes best when it has cooled for 15-20 minutes.
Keto Snickerdoodles
These keto snickerdoodles are soft and chewy and low carb . These low carb snickerdoodles are perfect for low carb diets. Try these keto cookies today!
Ingredients
- 7 TBS Coconut Flour
- 4 Eggs
- 8 TBS Softened Coconut oil or Butter
- 1.5 Tsp Vanilla Extract
- 2 Tsp Ground Cinnamon
- 1 Tsp Cream of Tartar
- 1/4 Tsp Salt (to taste)
- 1 Cup Golden Monk fruit (OMGKETO15 to save 15%)
- 1.5 Tsp Baking Powder
Topping
- 2 tsp Golden Monk Fruit
- 1 Tsp ground cinnamon
Instructions
- Preheat your oven to 350 degrees fahrenheit and assemble your ingredients. Cream the softened butter with the Vanilla Extract, Cinnamon, and Golden Monk Fruit with a hand mixer.
- Add the eggs and the remaining dry ingredients to the wet ingredients. Cover the bowl and chill for about 10 minutes. This will help the dough stay together and not fall apart as you roll balls. If the dough seems too runny add a bit more coconut flour to the mix and then let it sit in the refrigerator to firm up.
- Combine the topping ingredients together in a small bowl.
- Roll the cookie dough into 24 balls and then roll them in the topping mixture covering the balls completely.
- Place the balls on the cookie sheet and bake for 7-10 minutes until they are done. Cool the snickerdoodles on a cooling rack or on the counter for about 15-20 minutes. Trust me, wait until the cookies have cooled, they're way more awesome once they have cooled. Have a great day!
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Nutrition Information
Yield
24Serving Size
1 CookieAmount Per Serving Calories 53Total Fat 4.8gCarbohydrates .6g
What are the topping ingredients? Did I miss something?
Yes, roll the cookie sin a mixture of Cinnamon and golden monk fruit before baking. Thanks for the catch, I have updated the recipe accordingly 🙂
Can you freeze this dough after making the balls?
I have not tried freezing the dough. Let me know how it turns out for you.
Can another type of sweetener be used like erythritol?
I have not made this recipe with strictly erythritol however I suspect it will turn out just fine if you try. I personally would add 20 drops of stevia to the cookies if using only erythritol. The recipe calls for Monk Fruit which is a blend of erythritol and Monk fruit. I find that when I bake low carb I get better results using two different sweeteners to help offset the aftertastes. Let me know how your cookies turn out. 🙂
I followed your recipe and used Kerrygold butter instead of coconut oil. The cookies didn’t hold and everything just turned into a liquid mess at 7 minutes when i checked the oven. Not sure why that happened.
Wow! I have made this with coconut oil and butter before and did not have this happen. I wonder if it is different brands / grinds of coconut oil that is causing this problem.
Mine did too! Too much butter to just a bit of flour I think. I made another recipe simular to this (pumpkin cookies) but it called for 6 tbs butter to 3/4 coconut flour. I will try them again with just a touch more coconut flour maybe not 3/4 cup and a touch of insulin substitutes for a bit of sweetener to cut down on the extra carbs add from the flour. I’ll let you know if it works better.
Good luck!
same thing happened to mine. I used Coconut oil as well.
Should the coconut oil still be solid (but softened) or in oil form? I used oil form and even after refrigeration, the batter was too mushy and the cookies turned out way too flat and crumbled when I tried to remove them from the pan. 🙁
I would use it softened. I do not know why your cookies did this. I am sorry!
I have Stevia in the Raw…do I substitute it 1:1 for the monkfruit?
I have Stevia in the Raw as opposed to the golden monkfruit; do I still use a full cup?
I have never baked with Stevia in the raw before. I wold try it out and comment back here so I know how it went! Good Luck!
I have never tried that before. Please do let me know how yours turn out! Cheers!
My cookies came out wonderful!! Everyone loved them almost all gone, Yummy!!!
Yay! I am so glad that your cookies turned out! Thanks for writing back to tell me 🙂
I made these today. I used XL eggs and think that may have caused mine to require longer baking time. Overall they were extremely good!!
Wow that’s great! Thanks for writing back to let me know 🙂
How big do you roll your cookie balls? Tablespoon?
Tried making your recipe with coconut oil and the cookies would not mold at all. I refrigerated them for almost 15-20 minutes. Next time I will try butter to see if there is a difference do you think adding some flour would help?
Yes maybe add more coconut flour or a bit more gelatin.
I’m trying to figure out how there are only .6 carbs Per cookie when Monkfruit sugar has 4 carbs per teaspoon. ???
I count net carbs in my recipes.
This is my second time to make these cookies. My only complaint is they just fall apart in my Hans when trying to roll in balls. I have even let them sit in the freezer. They are very good but very stressful to make.
Oh man I don’t know what went wrong. I have made this recipe with butter and coconut oil and have had no problems. Add more coconut flour next time or more gelatin.
So I made these with Swerve brown sugar, thinking that’s what Golden monk fruit basically was and boy was I wrong. Although they took about 20 minutes to cook the extra moisture out from the brown sugar, they came out tasting like some strange but oddly satisfying cookie resembling French toast with maple syrup.
I have never cooked with Swerve brown before but I am glad your turned out! I love the description of the cookie “Strange but oddly satisfying cookie resembling French toast with maple syrup.”
I saw a lot of people had issues with the dough being to liquidity. So I used 5tbs of butter instead of 8 and i also used 3 eggs instead of 4. Turned out great! I also only used a half cup of monkfruit sugar I only had white monk fruit so I used that. 😁
Nice fix!