I finally perfected Almond Flour Snickerdoodles that are gluten free and keto friendly, and I’ll share the simple swaps and one clever trick that give these cookies their signature cinnamon-sugar snap.

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I never thought a low carb cookie could fool me so well. Using blanched almond flour and a sprinkle of ground cinnamon, I ended up with something soft, slightly pillowy, and oddly nostalgic.

I kept expecting the texture to betray its keto roots but it kept surprising me, chewy in the middle, a tiny crisp at the edge. I messed up a batch or two, swapped small things, and finally got that familiar tang without the usual sugars.

Call it Keto Snickerdoodle Cookies if you like, but whatever name you give them, they make you double take.

Ingredients

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Almond flour: High in healthy fats and protein, low carbs, gives soft, slightly nutty texture.
Coconut flour: Adds fiber and absorbency, so dough needs extra moisture, mild coconut taste.
Erythritol sweetener: Zero net carbs for many, sweet without sugar, can cool the mouth.
Cinnamon: Warm flavor with tiny antioxidants, makes snickerdoodles taste cozy and sweet.
Eggs: Provide structure, moisture and a bit of protein, help cookies stay soft.
Butter: Adds rich fat, flavor and chew, keeps cookies tender and delicious.
Xanthan gum: Tiny amount mimics gluten, binds ingredients, gives stretch and soft texture.
Sour cream or yogurt: Adds tang, moisture and tenderness, helps cookies stay soft longer.

Ingredient Quantities

2 cups blanched almond flour, lightly packed (about 200 g)

2 tablespoons coconut flour (about 14 g)

1/2 cup powdered erythritol or powdered monk fruit sweetener (about 100 g)

1/4 cup granulated erythritol or granular monk fruit sweetener for rolling (about 50 g)

1 teaspoon ground cinnamon for the dough

1 tablespoon ground cinnamon for the coating

1 large egg plus 1 large egg yolk, room temp

6 tablespoons unsalted butter, melted and cooled (about 85 g)

2 tablespoons sour cream or full fat Greek yogurt

2 teaspoons vanilla extract

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon xanthan gum

1/4 teaspoon fine sea salt

How to Make this

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1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

2. Measure the almond flour, lightly packed (about 200 g) and the coconut flour (about 14 g). In a medium bowl whisk together almond flour, coconut flour, powdered erythritol (about 100 g), 1 teaspoon ground cinnamon, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon xanthan gum and 1/4 teaspoon fine sea salt until evenly blended and there are no big lumps.

3. In a separate bowl whisk the melted and cooled butter (about 85 g), the large egg plus 1 yolk (room temp), 2 tablespoons sour cream or full fat Greek yogurt, and 2 teaspoons vanilla extract until smooth.

4. Pour the wet into the dry and stir with a spatula until a soft, slightly sticky dough forms. If it seems too wet add a teaspoon or two of almond flour, if it seems too dry add a teaspoon of sour cream. It should hold together when pressed.

5. Chill the dough 15 to 30 minutes in the fridge so it firms up and is easier to roll; this helps the cookies stay thicker and softer, trust me.

6. Meanwhile mix the coating: 1/4 cup granulated erythritol (about 50 g) with 1 tablespoon ground cinnamon. If your granulated sweetener is gritty and you hate that cooling crunch, pulse a few tablespoons in a blender to make it finer first.

7. Scoop dough into balls about 1 to
1.5 tablespoons each (or use a small cookie scoop), roll each ball in the cinnamon coating until well covered, then gently press each ball down to about 1/2 inch thick and place on the prepared sheet about 2 inches apart.

8. Bake for 9 to 12 minutes, just until the edges look set and the tops have tiny cracks. Don’t overbake, they will be very soft when hot but firm up as they cool.

9. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temp up to 4 days or refrigerate for longer. Rewarm briefly if you want them extra soft.

Equipment Needed

1. Oven, preheat to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Digital kitchen scale or measuring cups and spoons, its your call
4. Two mixing bowls, one medium for dry ingredients and one small for wet
5. Whisk and a silicone spatula for mixing and folding
6. Cookie scoop or a tablespoon for portioning the dough
7. Small shallow bowl or ramekin for the cinnamon coating
8. Wire cooling rack to cool the cookies
9. Optional: small blender or spice grinder to make the granulated sweetener finer

FAQ

Can I swap the sweetener? Yes, powdered erythritol or powdered monk fruit in the dough gives the best texture, use 1:1. If you only have granular sweetener, pulse it in a blender to make it powdery so the dough isn’t gritty. Allulose can be used too but it browns and spreads more, so watch the bake time.

How do I keep these cookies perfectly soft? Don’t overbake, pull them when the edges look set but the centers still look a little soft, they firm up as they cool. The extra yolk, sour cream and melted butter all help keep them tender. Cool on the pan 8 to 10 minutes before moving to a rack and store airtight to retain softness.

Can I make the dough ahead or freeze it? Yes. Scoop or roll dough into balls, freeze on a tray until firm, then stash in a bag. You can roll frozen balls in the cinnamon coating then bake from frozen, add about 1 to 3 minutes to the bake time depending on size.

My dough is too crumbly or too sticky, what do I do? If it’s crumbly add 1 teaspoon melted butter or 1 tablespoon sour cream at a time until it holds. If it’s sticky add 1 tablespoon almond flour at a time or chill the dough 20 to 30 minutes, then it will be way easier to handle.

Can I make these dairy free? Yes, swap melted butter for solid coconut oil or a dairy free butter, and use full fat canned coconut cream instead of sour cream. Texture will be slightly different and you may need to chill the dough longer so it holds its shape.

What temp, bake time, yield and storage info should I use? Bake at 350 F (175 C) about 9 to 11 minutes for medium cookies, less for small, more for large. Recipe makes roughly 18 to 24 cookies depending on size. Store in an airtight container at room temperature up to 4 days, or freeze up to 3 months. Reheat 8 to 12 seconds in the microwave to revive softness.

(Perfectly Soft!) Keto Snickerdoodle Cookies Recipe Substitutions and Variations

Almond flour (2 cups) → cashew flour or blanched almond meal, 1:1. Cashew flour is a tad sweeter and makes cookies softer, so chill the dough 20-30 minutes before baking to stop them from spreading too much.
Coconut flour (2 tbsp) → 1 tbsp ground flaxseed meal + 1 tbsp extra almond flour. Flax soaks liquid, so add 1-2 tsp more sour cream or an extra egg yolk if the dough seems dry.
Powdered erythritol (1/2 cup) → powdered allulose, 1:1. Allulose browns better and keeps cookies chewier; note it can be a bit sticky for rolling so chill the dough first.
Xanthan gum (1/4 tsp) → 1/2 tsp psyllium husk powder, or 1 tsp ground chia mixed with 2 tsp water to make a gel. Psyllium firms the crumb, chia gives a little extra chew, either works for structure.

Pro Tips

– Measure almond flour carefully by spooning it into the cup and leveling it off, or better yet weigh it on a scale. If you pack it down too much the dough gets dry and crumbly, but if you over-correct and add liquid you can make them greasy.

– Chill the dough longer if you want thicker, softer cookies; you can even refrigerate overnight for better texture and flavor. When you bake, pull them out a little underdone, they’ll set as they cool so don’t overbake.

– If your granulated low carb sweetener has that annoying cooling grit, pulse a few tablespoons in a blender or coffee grinder until finer before mixing with the cinnamon. Same with the coating mix, a finer sugar makes the cinnamon stick nicer and gives a smoother bite.

– Use an oven thermometer and a light-colored baking sheet for the most even results, and give the pans room so hot air can circulate. Rewarm leftovers briefly in a low oven or microwave for a few seconds to regain that fresh-baked softness.