Chewy Keto Snickerdoodles
{THM:S, Low Carb, Ketogenic, Grain Free, Gluten Free}
This is one of those recipes that really doesn’t need much of an introduction.
I've been promising my husband I would perfect a Keto Snickerdoodle recipe for some time now, and I thought I had nailed it.
But after my husband got home – and the cookies were still sitting out from being photographed – he ate 4 in a row and declared that they were “awesome.”
So instead of going into some big explanation of these cookies, I’m going to instead point you in the direction of my new store – on Amazon!
No more hunting for the correct ingredients, or weeding out many of the processed keto foods that are marketed as “healthy” but are instead filled with low quality ingredients, hidden carbs, and inflammatory oils.
Now you can shop all the products I believe in, all in one place!
Check out my Amazon store HERE.
Now, back to the Keto Snickerdoodles…
Here’s what you’ll need:
For the cookies:
Butter, softened
Allulose
Lakanto Granular Sweetener
Eggs
Vanilla Extract
Almond Flour
Coconut Flour
Baking Soda
Cream of Tartar
For the coating:
Lakanto Granular Sweetener
Cinnamon
Directions:
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the butter, allulose, and lakanto sweetener until light and fluffy. Add in the eggs, followed by the vanilla extract.
Dump the almond flour, coconut flour, baking soda, and cream of tartar on top of the wet ingredients, then mix together.
Most likely, the dough will be too soft to scoop and roll into balls, so refrigerate the dough for 20 minutes, until it has firmed up a bit.
In the meantime, mix together the lakanto and cinnamon in a small bowl.
Using a cookie scoop, make individual balls of dough, then roll with your hands to smooth, and roll in the cinnamon sweetener mixture.
Place the cookie dough balls 2” apart on the prepared baking sheet, then bake at 350 for 9-11 minutes until the tops just start to crack.
Cool completely on the baking sheet & enjoy!
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Chewy Keto Snickerdoodles
This is one of those recipes that really doesn’t need much of an introduction. I've been promising my husband I would perfect a Keto Snickerdoodle recipe for some time now, and now I've perfected it!
Ingredients
- 1 cup Butter, softened
- 1 cup Allulose
- 1 cup Lakanto Granular Sweetener
- 2 eggs
- 1 tsp. Vanilla Extract
- 1 cup Almond Flour
- ½ cup Coconut Flour
- ½ tsp. Baking Soda
- ½ tsp Cream of Tartar
- For the coating:
- ¼ cup Lakanto Granular Sweetener
- 1 T Cinnamon
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the butter, allulose, and lakanto sweetener until light and fluffy. Add in the eggs, followed by the vanilla extra.
Dump the almond flour, coconut flour, baking soda, and cream of tartar on top of the wet ingredients, then mix together.
Most likely, the dough will be too soft to scoop and roll into balls, so refrigerate the dough for 20 minutes, until it has firmed up a bit.
In the meantime, mix together the lakanto and cinnamon in a small bowl.
Using a cookie scoop, make individual balls of dough, then roll with your hands to smooth, and roll in the cinnamon sweetener mixture.
Place the cookie dough balls 2” apart on the prepared baking sheet, then bake at 350 for 9-11 minutes until the tops just start to crack.
Cool completely on the baking sheet & enjoy!
Recommended Products
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Nutrition Information:
Yield: 12 cookies Serving Size: 1 cookieAmount Per Serving: Calories: 205Total Fat: 18gCarbohydrates: 6gFiber: 4gProtein: 4g
xoxo,
Gretchen
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