Description
Soft, cinnamon-coated keto snickerdoodles with a classic crackled exterior and tender, chewy center. Quick to mix, easy to store, and perfect for low-carb snacking.
Ingredients
1/4 cup butter, softened
4 oz cream cheese, softened
1/3 cup keto sweetener (such as Joy Filled Eats Sweetener)
1 egg
1/2 tsp vanilla extract
1 1/4 cups almond flour
1 1/2 tsp baking powder
Topping: 1/4 cup sweetener mixed with 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, cream cheese, and sweetener using an electric mixer.
- Add the egg and vanilla, mixing until smooth.
- Add almond flour and baking powder and mix until a soft dough forms.
- Using a large cookie scoop, portion the dough. Press each scoop into the cinnamon–sweetener topping, flip, flatten slightly to 1/2-inch thickness, and coat completely.
- Arrange coated dough balls on the prepared baking sheet.
- Bake 14–15 minutes, or until edges turn golden.
- Cool completely. Cookies stay soft at room temperature; chill for 1–2 hours to firm up.
Notes
Add a pinch of cream of tartar for classic snickerdoodle tang.
Sprinkle nutmeg into the topping for more warmth.
Add 1 tbsp coconut flour for a slightly firmer cookie.
Maple extract adds deeper flavour.
Roll smaller for bite-sized cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 1g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
