Keto Snickerdoodles
Soft, pillowy keto snickerdoodles rolled in cinnamon sweetener with that classic tangy snap. Just 1.6g net carbs per cookie and ready in about 27 minutes, these almond flour cookies stay chewy in the center and bake up golden without any sugar or wheat flour.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 18. Values are estimates; brands vary.
These keto snickerdoodles bring all the cozy cinnamon-sugar nostalgia of the classic cookie with a soft, chewy center and that unmistakable tangy bite. Made with almond flour and allulose, they're naturally gluten-free and low enough in carbs to enjoy any day.
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup granular allulose
- 1/4 cup softened unsalted butter
- 2 oz softened cream cheese
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cream of tartar
- 1/4 tsp fine sea salt
- 2 tbsp granular allulose (for coating)
- 1 1/2 tsp ground cinnamon (for coating)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a large bowl, beat the softened butter, cream cheese, and 1/2 cup allulose together until smooth and creamy, about 1 minute. Beat in the egg and vanilla until fully combined.
- 3
Add the almond flour, baking powder, cream of tartar, and salt. Mix until a soft, slightly tacky dough forms. If the dough is very soft, chill it for 10 minutes for easier rolling.
- 4
Stir together the 2 tablespoons allulose and cinnamon in a small bowl for the coating.
- 5
Scoop the dough into 18 equal balls (about 1 1/2 tablespoons each). Roll each ball in the cinnamon coating until fully covered, then place on the baking sheets and flatten slightly with your palm.
- 6
Bake for 13 to 15 minutes, until the edges are set and lightly golden. The centers will look soft. Let the cookies cool on the sheet for 10 minutes to firm up before transferring.
Tips & notes
- Allulose keeps these cookies soft and chewy; erythritol works too but yields a slightly crisper, more sugar-cookie texture and may need a touch more sweetener to taste.
- Cream of tartar is what gives snickerdoodles their signature tang, so don't skip it. In a pinch, an extra splash of vanilla won't replace it but keeps them tasty.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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Frequently asked questions
- How many carbs are in keto snickerdoodles?
- Each cookie has just 1.6g net carbs (3.4g total carbs minus 1.8g fiber), 118 calories, 3.1g protein, and 11.2g fat. This recipe makes 18 cookies, so a couple fits comfortably into a keto day.
- Why are my keto cookies falling apart?
- Almond flour cookies are fragile while hot because there's no gluten to hold them together. Let them cool on the baking sheet for a full 10 minutes so the structure sets before you move them, and they'll hold their shape.
- Can I make these dairy-free?
- Yes. Swap the butter for refined coconut oil and use a dairy-free cream cheese alternative. The texture stays soft, though the flavor will be slightly less rich than the buttery original.
