Soft, chewy, sugar free keto snickerdoodles. Basic ingredients, easy to make, and kid friendly! Only 1 net carb per cookie too!
Would you believe that I have never had a snickerdoodle cookie? Nope, not one time! It’s kind of comical that I wrote a recipe for keto snickerdoodles. Let me tell you how this keto cookie recipe came about!
My recipe creation process is not always the most strategic. You see, some bloggers map out their entire year so they know exactly what they’re making. Others may plan each quarter. And then you have ones like me who go with the flow and cook/bake when inspiration strikes.
One day I had a hankering for cookies and cinnamon. I can’t tell you why I had those cravings but I did and I rolled with it. I used my keto chocolate chip cookie recipe as the base for these and played around from there. That’s kind of how recipe development goes. All trial and error!
I also wanted these cookies to be a bit on the chewy side so I turned to my faithful Further Food stash and added some pure grass-fed and pasture raised gelatin. Many people have a false idea that gelatin is a synthetic and processed additive but it is actually quite contrary!
Granted, you can buy junk gelatin or you can buy quality gelatin. The Further Food gelatin I use is actually another form of collagen! So you can add some chewiness to your cookies and get the benefits of collagen all in a delicious cookie!
These sugar free snickerdoodles are kid friendly too! In fact, I put one in my kids’ lunchboxes every day that week. The sweetener combination is just enough to sweeten the cookies without leaving a cooling effect.
I opted to use monkfruit in this recipe and was really pleased with the taste! I always forget how pure monkfruit tastes! If you’ve never used monkfruit, give it a try!
It is a few hundreds times sweeter than sugar so most packages will tell you what ratio to use; normally it is a 2:1 ratio. So, for example, if a recipe calls for 1 cup erythritol you’d use 1/2 cup monkfruit.
In this recipe, I’ve already measured it accordingly for you. However, if you choose to use something other than monkfruit, you’ll need to increase the sweetener accordingly. For example, use 1/2 cup of erythritol in place of the monkfruit.
Now, I should also let you know that my husband’s favorite cookie is the snickerdoodle. I suppose I’m not a great wife that I’ve never made them for him. Oops! But when I asked him to try these cookies I made, his exact words were “oh man, those taste just like [keto] snickerdoodles”.
And that is how I came to this recipe for keto snickerdoodles. On a whim, by accident, as the result of a cookie craving.
- 2 cups almond flour
- 1/4 cup + 1 tablespoon powdered monkfruit (I use Lankanto)
- 1 teaspoon gelatin (I use Further Food)
- 2 tablespoons brown sugar substitute (I use Sukrin)
- 1.5 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 egg
- 8 tablespoons butter, melted
- In the bowl of a stand mixer, add the dry ingredients. Use the paddle attachment to mix slowly to remove any lumps.
- Add the egg and vanilla and mix until combined.
- Add the melted butter and mix until combined.
- Turn the dough out onto a piece of plastic wrap. Form into an even sized log, wrap tightly, and refrigerate for 30 minutes.
- Preheat oven to 350 degrees while dough chills. Line a baking sheet with parchment paper.
- Remove the dough from the fridge. Slice the dough into 18 to 20 even slices.
- Place the cookie dough slices on the baking sheet and bake for 9 to 10 minutes.
- Remove from oven and let cool 1 to 2 minutes before removing to a cooling rack.
- Store in an airtight container up to 1 week.
Rolling the cookie dough slices into balls will produce a more dome shaped cookie.
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Nutrition Information:Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 130 Total Fat: 11.8g Carbohydrates: 4.4g Fiber: 3.4g Protein: 3.2g