I love this recipe because it delivers classic snickerdoodle flavor while staying completely keto-friendly. The dough mixes together quickly, the cinnamon-sweetener coating creates that signature crackled exterior, and the cookies firm up beautifully after chilling. They’re freezer-friendly, easy to store, and taste even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup butter, softened 4 oz cream cheese, softened 1/3 cup Joy Filled Eats Sweetener (or alternative) 1 egg 1/2 tsp vanilla 1 1/4 cups almond flour 1.5 tsp baking powder
Topping: 1/4 cup sweetener mixed with 1 tsp cinnamon
Directions
I preheat the oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, I cream together the butter, cream cheese, and sweetener using an electric mixer.
I add the egg and vanilla and mix again until smooth.
I add the almond flour and baking powder, mixing until the dough comes together.
Using a large cookie scoop, I portion the dough and press each scoop into the cinnamon-sweetener mixture. I flip, press gently to flatten to about 1/2 inch thick, then flip again to coat completely.
I place the coated dough on the prepared baking sheet and bake for 14–15 minutes, until the edges turn golden.
I let the cookies cool—they will remain soft at room temperature. To firm them up, I chill them in the refrigerator for a couple of hours.
Servings and Timing
This recipe makes 12 cookies. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
I add a pinch of cream of tartar to mimic classic snickerdoodle tang.
I sprinkle a bit of nutmeg into the topping for extra warmth.
I mix a tablespoon of coconut flour into the dough if I want a slightly firmer texture.
I add a dash of maple extract for a deeper flavor.
I roll the cookies smaller to make bite-sized treats.
Storage/Reheating
I store the cookies in an airtight container at room temperature or in the fridge for up to 5 days. They firm up nicely when chilled. I also freeze them in a single layer, then transfer to a freezer bag for up to 2 months. I thaw them in the fridge or at room temperature.
FAQs
Why are my cookies soft?
This recipe creates soft cookies; chilling them helps firm them up.
Can I substitute the sweetener?
Yes, any keto-friendly granulated sweetener blend works.
Do I need cream of tartar?
No, the baking powder provides lift, but I add it for traditional flavor if I want.
Can I use coconut flour instead of almond flour?
No, coconut flour is too absorbent; the ratios would need major changes.
Can I freeze the dough?
Yes, I freeze scooped dough balls and bake straight from frozen, adding an extra minute.
Can I double the recipe?
Absolutely—these cookies scale easily.
Why did my cookies crumble?
They may need more chilling time or a bit more almond flour.
Can I add chocolate chips?
Yes, I use sugar-free chips to keep them keto.
Can I make them bigger?
Yes, I bake them a bit longer and watch the edges for doneness.
How do I keep them from spreading too much?
I make sure the dough is chilled slightly and avoid over-softening the butter.
Conclusion
I love how these keto snickerdoodles deliver warm cinnamon flavor and a soft, satisfying texture without any sugar. They’re quick to make, easy to store, and perfect for keeping on hand whenever I want a low-carb treat.
