These Keto Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This low carb snickerdoodle cookie recipe is so easy to make in one bowl and are also grain-free, low carb, keto-friendly, sugar-free and paleo-friendly.

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A Low Carb Snickerdoodle Cookie Recipe

These Keto Snickerdoodles are a classic favorite and this healthy snickerdoodle cookie recipe is just as delicious with grain-free and sugar-free ingredients.

They are soft, chewy and thick and that sweet cinnamon sugar coating is the perfect compliment to the rich and buttery flavor. Plus, this easy snickerdoodle recipe is super simple to make in just one bowl with no mixer required.

Ingredients You Need:

Classic snickerdoodles are typically made with all purpose flour, butter, granulated sugar (or brown sugar) and eggs. For our low carb snickerdoodles, we used gluten-free and sugar-free ingredients such as:

Superfine almond flour
Coconut flour
Baking powder
Salt
Cream of tartar
Solid ghee or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter)
cashew butter – you can also use your favorite nut butter or seed butter of your choice but I find cashew butter gives these low carb snickerdoodles the best flavor!
Lakanto sugar free maple syrup OR pure maple syrup for paleo gluten free snickerdoodles
vanilla extract

For the cinnamon sugar mixture:

Golden monk fruit sweetener – can sub with granulated pure maple sugar OR coconut sugar for paleo snickerdoodles
Ground cinnamon

How To Make Keto Snickerdoodles

If it’s your first time making snickerdoodles, here’s break-down on how to make soft and chewy low carb snickerdoodle cookies:

Line a large baking sheet with parchment paper and set aside.
MIX THE WET INGREDIENTS: In a large mixing bowl, beat the eggs with the almond butter, ghee OR coconut oil, sugar-free maple syrup and vanilla until smooth.
STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, salt and cream of tartar and stir until combined.
PREHEAT OVEN: Preheat oven and mix together the cinnamon sugar coating in a small bowl
FORM INTO COOKIE DOUGH BALLS: Roll dough into 1.5 Tablespoon-sized balls then roll the balls in the cinnamon-sugar topping. Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
Bake for 9-10 minutes or until slightly brown.
Cool on baking sheet for at least 25 minutes to set. Otherwise, the cookies will fall apart.

Do snickerdoodles freeze well?

Yes. Paleo Snickerdoodles can be kept in the freezer for up to 2 months in a freezer safe bag or container. When you’re ready to enjoy, simply remove from freezer and allow to thaw or bake in a preheated oven at 250F for 5-10 minutes.

Can you make gluten free snickerdoodles ahead of time?

Absolutely. You can make the low carb snickerdoodle cookie dough ahead and wrap it in plastic wrap and store in the refrigerator for up to 3 days. When ready to bake, just roll the dough into balls and roll in the cinnamon sugar mixture. You can also roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.

How to Store Keto Snickerdoodles

Store cooled vegan snickerdoodles in an airtight container on the counter for up to three days. Or keep them stored in the refrigerator for up to 10 days.

More healthy Christmas cookie recipes:

Keto Cookies for the Holidays

Peanut Butter Blossoms

Linzer Cookies

Keto Snickerdoodles

These Gluten Free Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This gluten-free and vegan snickerdoodle cookie recipe is so easy to make in one bowl and are also grain-free, low carb, keto-friendly, sugar-free and paleo-friendly.

Author Kelly

Ingredients

1/4 cup solid refined organic coconut oil OR solid ghee you want the texture to be similar to softened room temperature butter
3 tablespoons creamy unsalted cashew butter OR pecan butter (can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter OR pecan butter gives the best flavor profile)
1/4 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
1/2 tablespoon vanilla extract
1 1/2 cups superfine blanched almond flour
3 tablespoons coconut flour sifted
1/2 teaspoon baking soda
½ teaspoon cream of tartar
1/8 teaspoon fine sea salt
1/2 teaspoon cinnamon
For the cinnamon sugar topping
¼ cup golden monk fruit sweetener OR coconut sugar for paleo
1 tablespoon cinnamon

Instructions

Line a large baking sheet with parchment paper and set aside.
MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.
Top view of paleo pumpkin bread batter in a white bowl with a wooden spoon