Keto Snickerdoodle Cookies

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Our simple tried & true keto snickerdoodle cookies recipe. This ORIGINAL snickerdoodles recipe is a gluten free, low carb almond flour recipe that produces soft cookies with crunchy edges loaded with cinnamon flavor. We are constantly told that even the non-keto eaters love them. Try for yourself!

keto snickerdoodle cookies on a cooling rack.

Keto Snickerdoodle Cookies

While this is a keto-friendly dessert, it is the CLOSEST you will ever come to a real snickerdoodle! It is light, fluffy, delicious, down to the last crumb!

What Are Snickerdoodle Cookies

Snickerdoodle cookies are a very popular cookie. They tend to be a soft and chewy cookie that is rolled in a cinnamon-sugar mixture. Snickerdoodles use cream of tartar giving it flavor that stands out from other almond flour keto cookies.

a bowl of cinnamon next to cookie dough.

Can You Have Cream Of Tartar On Keto Diet

You can have the cream of tartar on the keto diet if your macros allow it. Cream of Tartar is a Potassium mineral and can actually help contribute to your needed electrolytes intake while on keto.  So eat em up!

What Type of Flour Do You Use for Low Carb Snickerdoodles

We use blanched- fine almond flour for our low carb keto snickerdoodle cookies. You want to have it be a fine texture as this will mimic the texture of regular flour, giving your snickerdoodles light and fluffy texture. This almond flour snickerdoodle offers a very similar texture as the original.  We have not tested this recipe with coconut flour.  Feel free to try it out and let us know! Be aware that coconut flour soaks up more liquid so another egg may be needed.

cookie dough rolled into balls on a cookie baking sheet.

Do You Refrigerate The Snickerdoodle Cookie Dough

Yes, you will want to refrigerate your cookie dough for 10-15 minutes before you prepare them for baking. This is going to help set up the dough a bit, and offer that light and fluffy texture you want in a keto snickerdoodle cookie. If you don't allow the dough to rest and get chilled your gluten free snickerdoodles will fall flat in baking.

What Is The Best Sweetener To Use For Low Carb Cookies

Personally, I reach for erythritol! I find it sweetens the cookies nicely, and doesn't have a strong of a sweetener taste like some. But you can use other granulated sweeteners, you prefer. Just make sure to measure them correctly when converting the recipe.

Craving More Keto Cookies?

chocolate and peanut butter coconut cookies on a sheet pan.

  • PBFit Cookies | Love a good peanut butter cookie? This is a keto version that is bursting with peanut butter flavor and is low in carbs.
  • Peanut Butter and Jelly Cookies | Skip the PB&J sandwich, make a cookie that is low carb and outstanding. These are great for parties, holidays and more.
  • Low Carb Chocolate Chip Cookies | A low carb version of your favorite classic chocolate chip cookie recipe. Give this recipe a try, and let me know what you think.

melissapotvin77 pinterest


rolled cookie dough balls of almond flour snickerdoodles on a sheet pan and cooling rack.

How To Store Gluten Free Snickerdoodle Cookies

Allow your cookies to fully cool down, and then place them in an airtight container or sealable bag. Store on the counter at room temperature for 4-5 days. These are best when eaten in the first few days, as each day they can begin to dry out more.

Can You Freeze Snickerdoodle Cookies

Yes. You can freeze any leftover snickerdoodle cookies you have. Simply allow the cookies to fully cool, then place in a freezer bag or container and store in the freezer for up to three months. Thaw on the counter and enjoy.

cookie dough in a bowl next to baked snickerdoodle cookies.

More Amazing Keto Cookie Recipes

Pin our Snickerdoodle Cookies! 

a bunch of gluten free snickerdoodles on a cooling rack.

keto snickerdoodles

Simple Snickerdoodles- Keto LC GF

Yield: 1 dozen
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

Buttery, cinnamon and crunchy edges are just a few of the things you get with these amazing little snickerdoodle cookies! They are keto, lc and gluten free approved.


  • 1 stick butter (8 tablespoon or ½ cup)- softened
  • 1 teaspoon vanillla
  • 1 large egg
  • 2 cups blanched- fine almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar- (only adds 1.8 net carbs per batch)
  • 1 cup erythritol (or your granulated sweetener of choice)- separated into ¾c and ¼c
  • ½ teaspoon salt
  • 2 tablespoon cinnamon- separated in half 


  1. Preheat oven to 350 - OVEN MUST BE FULLY PREHEATED
  2. In a large mixing bowl- Cream butter, egg and vanilla together until soft and fluffy.
  3. Sift together ALL remaining ingredients EXCEPT ¼ c of the sweetener and 1 tablespoon of the cinnamon. Mix those together in a small separate bowl and reserve for rolling.
  4. Mix dry into wet ingredients just until combined. Do not over mix, the butter will get too warm and the cookies will fall flat.
  5. Scoop and roll into 2-3 in balls. Roll in cinnamon sweetener mixture. Place on greased cookie sheet.
  6. REFRIGERATE for 5-10 min.
  7. Bake 10 minutes or until golden and set up.


Cream of Tartar adds 1.8 net carbs to the full batch.

Cookies may fall flat IF : The dough is over worked. The dough is not refrigerated long enough. The oven is not preheated fully. Your butter was too soft or melted. You did not mix the sugar with the dry ingredients.

We have not tested the recipe with coconut flour.

We have not tested freezing (they usually disappear too fast!)

Nutrition Information:
Yield: 12 Serving Size: 1 Cookie
Amount Per Serving: Calories: 187Total Fat: 17gTrans Fat: 0gCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gProtein: 5g

Nutrition facts are auto- populated by the app for this recipe card, numbers may vary. For best results, input your exact brand ingredients into a recipe analyzer like Verywell or MyFitnessPal.

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19 thoughts on “Keto Snickerdoodle Cookies”

  1. Hmm, looks like my comment is missing so I'll try again. These were good BUT, they came out wayyy too brown. Won't use as much cinnamon coating next time. Cooked them 12 minutes and no where near done. Are you supposed to flatten them after removing from fridge? Recipe doesn't mention that so I left mine as balls. Mine looked Nothing like your picture 🤷

    • Hi Rhonda! Comments are never missing, they are manually approved to reduce spam. So if your comment is "missing" it just hasn't been approved yet.
      No, we don't flatten them. Your egg may not have been room temp or was no good.

  2. These do taste pretty good but mine don't look like the picture. Mine are much darker like possibly too much cinnamon. Also, need cooked longer than ten minutes. Mine were to soft so I cooked for 13 but could have used more.

  3. These are really good—but PLEASE amend the recipe and add that the egg has to be at room temp! Noticed a few other people had an issue w/the butter/egg not getting creamy. It’s most likely bc their eggs were cold! Happened to me, so just want to share.

    • Thanks for sharing. We actually have never had an issue with our cold eggs. I used my eggs right from the fridge for this recipe and it's 3 test batches, because most people HATE that they need to make sure to have room temp eggs. Thanks for letting us know! 🙂

      I , against all baking rules, have actually done that all my life with no issues. shhh

  4. Made these tonight. They are great! I always make keto chocolate chip cookies. These are in my list now, too!!

  5. I made these very quickly, not softened butter but half microwaved. I added a tsp of baking powder. I used pyure erythritol stevia blend. I used 2 tsp cinnamon and added all to the cookies instead of rolling them at all. I just blended everything and popped them in the oven, not chilling them or anything. But this was seriously the best keto cookie I’ve ever made. Completely firm and did not cumple could even stack on its side but extremely light and airy. Like a real snickerdoodle.

  6. These are delicious! My batch made more than a dozen however, and I did bake them twelve minutes instead of ten. My butter mixture ‘curdled’ because of the cold egg I added so I but my bowl in a warm water bath to bring it up to fluffing temperature.

    Easy recipe, delicious result. The best keto cookie I’ve made so far, will definitely keep this one in my arsenal. Thanks for sharing!

    • Hi Elaine,
      The only things I figure could have happened is that 1. occasionally eggs have a watery white, these won't whip up. 2. Butter that is not softened enough, or even too much, won't cream smoothly.

  7. These are really good! I would use less salt next time. I swapped 1/4 cup of coconut flour & next time I'll do half that, maybe.

    • I am so glad you let us know, thank you! And I know what you mean, I tested a recipe yesterday and said that crust AND filling taste amazing so this should be great.

  8. holy moly I've never had a snickerdoodle but I've just made these and they are the best things ever!! If anything I've made them a little too sweet! Thankyou awesome recipe.


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