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Snickerdoodle Cookies – KETO LOW CARB GLUTEN-FREE

  • Author: Kristin McConnell
  • Prep Time: 10-15 minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Baking


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



  • 1 stick butter (8 tbsp or 1/2 cup)- softened
  • 1 tsp vanilla
  • 1 large egg
  • 2 cups blanched- fine almond flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 cup erythritol (or your granulated sweetener of choice)- separated into 3/4c and 1/4c
  • 1/2 tsp salt
  • 2 tbsp 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 1/4 c of the sweetener and 1 tbsp 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.


  • Serving Size: 1 serving = 1 cookie
  • Calories: 187
  • Fat: 17g
  • Trans Fat: 0
  • Carbohydrates: 6g
  • Fiber: 4g
  • Protein: 5g

Keywords: keto, snickerdoodle cookies, Gluten-free, Low Carb

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