clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Keto Snickerdoodles | Bake to the roots

Keto Snickerdoodles (low-carb & gluten-free)

  • Author: Bake to the roots
  • Prep Time: 15m
  • Cook Time: 11m
  • Total Time: 1h
  • Yield: 30
  • Category: Cookies
  • Cuisine: American


Delicious low-carb (& gluten-free) version of a classic: Keto Snickerdoodles!


For the dough:
1 cup (230g) butter, softened
1/2 cup (100g) erythritol
2 large eggs
2 tsp. vanilla extract
2 1/4 cups (200g) almond flour
3/4 cup (75g) coconut flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

For the coating:

2 tbsp. erythritol
2 tsp. ground cinnamon


1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set side. Mix the erythritol and ground cinnamon for the coating in a small bowl and set aside.
2. Add the butter and erythritol for the dough to a large bowl and mix until light and fluffy. Add the eggs one after another and mix until each is well incorporated. Add the vanilla extract and mix in. Mix the almond flour with coconut flour, baking soda, ground cinnamon, and salt. Add to the bowl and mix until just combined. Let the dough sit for about 10 minutes.
3. Shape small balls and roll them in the erythritol and cinnamon mixture to cover them completely. Flatten the balls a bit and place on the baking sheet – you don’t need much space in between since the cookies are not spreading a lot. Bake for 10-11 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with remaining dough.


Enjoy baking!