Keto Snickerdoodles made with almond flour, coconut oil, and zero-calorie Truvia® Natural Sweetener make for a lighter version of the holiday classic. Bake up a batch to enjoy with friends and family at all your holiday cookie exchanges and feasts!
This post is sponsored by Truvia® Natural Sweetener.
Every holiday season, all the women in my family get together and bake up a cookie storm. We typically bake the same cookies each year, with various tweaks.
I’m sure you can imagine how I insert my own baking theories into the mix by whipping up gluten-free, grain-free, and lower sugar holiday treats.
Snickerdoodles have always been one of my favorite cookies. There’s just no denying the unpretentious deliciousness of a buttery, perfectly chewy yet crispy crinkle cookie that is warmly spiced with cinnamon.
While I have made a couple versions of snickerdoodles in the past (check out my Vegan Snickerdoodles and my Grain-Free Snickerdoodles), I’m loving this keto-friendly version.
Made with almond flour, coconut oil, and sweetened with Truvia Natural Sweetener, these delicious grain-free snickerdoodles are a carb-conscious approach to the classic cookie.
Truvia is a zero-calorie sweetener naturally sweetened from stevia leaf extract, which makes these keto-friendly and perfect for anyone trying to limit their sugar intake during this festive season of sweets.
Let’s bake a batch!
How to Make Keto-Friendly Snickerdoodles:
Add all ingredients for the snickerdoodles to a bowl and stir until a thick, sticky dough forms and all ingredients are well-combined. Cover with plastic wrap (or transfer to a tupperware container) and refrigerate at least 1 hour.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, stir together 2 tablespoons of Truvia with 2 teaspoons of ground cinnamon for rolling the cookies.
Grab a piece of dough and roll it into a ball. Roll the ball of dough in the cinnamon/sweetener mixture, then flatten it into a disc shape.
Place on the parchment-lined baking sheet and repeat for the rest of the dough. Note that the cookies will spread while baking, so be sure to leave plenty of room between the discs of raw dough.
Bake on the center rack of the preheated oven for 13 to 18 minutes, depending on desired chewiness. I find 15 minutes is perfect.
Remove cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes before serving.
Recipe Adaptations:
- Replace the almond flour with hazelnut flour.
- To make recipe vegan, replace the egg with one flax “egg”. To do so, stir together 1 tablespoon of ground flax seed and 3 tablespoons of water in a bowl and allow it to sit for 15 minutes. During this time, stir the mixture occasionally, until it reaches the thickness of a beaten egg.
- Use ghee instead of coconut oil.
- This recipe makes 9 medium-sized snickerdoodles. Double or triple the recipe to make more cookies.
Cheers to Christmas cookie season!
More Grain-Free Cookie Recipes:
- Paleo Morning Glory Cookies
- Keto Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Paleo Chewy Ginger Molasses Cookies
- Keto Chocolate Chip Cookie Bars
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Keto Snickerdoodles
Ingredients
- 1 large egg lightly beaten
- 1/3 cup coconut oil melted and cooled
- 1 tsp pure vanilla extract
- 1 2/3 cups superfine almond flour
- 1/3 cup Truvia Natural Sweetener
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
For Rolling:
- 2 Tbsp Truvia Natural Sweetener
- 2 tsp ground cinnamon
Instructions
- Stir together all ingredients for the cookies in a mixing bowl until a thick, sticky dough forms. Chill the dough in the refrigerator at least 1 hour.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a small bowl, stir together 2 tablespoons of sweetener with 2 teaspoons of ground cinnamon for rolling the cookies.
- Form a ball out of a section of the dough (about 1 inch in diameter). Roll the ball of dough in the cinnamon/sweetener mixture, then flatten it into a disc shape. Place on the parchment lined baking sheet and repeat for the rest of the dough. Note: cookies will spread while baking, so be sure to leave plenty of room between the discs of raw dough.
- Bake on the center rack of the preheated oven for 13 to 18 minutes, depending on desired chewiness. I find 15 minutes is perfect.
- Remove cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes before serving.
Nutrition
so, I made the keto version, or am trying. refrigerated as noted for one hour and it is so hard I cannot use it? I used coconut oil, as I am dairy free. it was much more doughy before I put in the fridge. any suggestions???
Hi Maren! My apologies for the delayed response – I hope you were able to troubleshoot! The dough just needed to soften up more, which could be achieved by leaving it out of the refrigerator a little longer (10-15 minutes) prior to baking 🙂
I am anxious to try this recipe. Do the cookies stay soft? In the past, baking with erythritol and blends the baked goods can get hard.
Hi Becky! The cookies stay soft 🙂 The combination of the coconut oil and almond flour help keep the texture nice and chewy. Hope you enjoy!
These are 7g of carbs per cookie? What is driving the carb count so high?
Hi Mary! The carb count comes from the almond flour. 🙂
My cookies didn’t spread, they puffed up! I followed the recipe exactly. Did I misinterpret something?
Hi Lisa! Did you refrigerate the dough prior to baking? And did you make any substitutions?
What an adorable little boy!. He must have loved his cookie! These should be made all year round-no just during the holidays.
To choose to make an ersatz Snickerdoodle… I need to know Nutrition info. Will it be worth it??