📝 About This Recipe
Experience the nostalgic magic of a classic bakery-style snickerdoodle without the sugar crash. These keto-friendly gems feature a melt-in-your-mouth tender crumb achieved through a blend of superfine almond flour and real grass-fed butter. Each cookie is hand-rolled in a shimmering cinnamon-erythritol coating, delivering that signature tangy sparkle and warm spice that makes this cookie an all-time favorite.
🥗 Ingredients
Cookie Dough Base
- 2 cups Superfine Blanched Almond Flour (not almond meal)
- 2 tablespoons Coconut Flour (helps with structure)
- 1/2 cup Grass-fed Butter (softened to room temperature)
- 3/4 cup Granulated Erythritol or Monk Fruit Blend (ensure it is a 1:1 sugar replacement)
- 1 Large Egg (at room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1 teaspoon Cream of Tartar (essential for the classic snickerdoodle tang)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt (finely ground)
- 1/4 teaspoon Xanthan Gum (optional, for better chewiness)
Cinnamon Coating
- 3 tablespoons Granulated Erythritol
- 1 tablespoon Ground Ceylon Cinnamon (high quality for best aroma)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
In a medium mixing bowl, whisk together the almond flour, coconut flour, cream of tartar, baking soda, sea salt, and xanthan gum until no lumps remain.
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3
In a large bowl or a stand mixer fitted with the paddle attachment, cream together the softened butter and 3/4 cup of granulated sweetener on medium-high speed for 2-3 minutes until light and fluffy.
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4
Add the egg and vanilla extract to the butter mixture, beating well until fully incorporated and smooth.
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5
Turn the mixer to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until a soft dough forms; do not overmix.
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6
In a small shallow bowl, combine the 3 tablespoons of sweetener and 1 tablespoon of cinnamon to create the coating.
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7
Using a small cookie scoop or a tablespoon, portion out the dough into roughly 1-inch balls (about 24 total).
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8
Roll each ball between your palms until smooth, then drop it into the cinnamon-sugar mixture, rolling until completely and generously coated.
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9
Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass or your palm to gently press them down to about 1/2 inch thickness, as keto cookies don't spread as much as traditional ones.
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10
Bake for 10-12 minutes. The edges should be just slightly golden and the centers should still look a bit soft—they will firm up as they cool.
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11
Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes. This is crucial for keto baking as the structure sets during cooling.
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12
Transfer the cookies to a wire rack to cool completely before serving.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure the emulsion doesn't break, resulting in a smoother cookie texture. If the dough feels too soft to roll, chill it in the refrigerator for 20 minutes before forming the balls. Don't skip the cream of tartar; it provides the specific acidic 'tang' and chemical reaction that defines a true snickerdoodle. Store these in an airtight container with a small piece of parchment between layers to keep them from sticking. For a 'pillowy' cookie, don't press them down too flat before baking; for a crispier edge, press them thinner.
🍽️ Serving Suggestions
Serve warm with a glass of unsweetened almond milk or macadamia nut milk for a classic pairing. Enjoy alongside a hot cup of bulletproof coffee or a spiced chai tea for a cozy afternoon treat. Crumble a cookie over keto-friendly vanilla bean ice cream for an easy sundae. Pair with a few fresh raspberries or strawberries to balance the warm cinnamon with a hit of acidity.