These Keto Snickerdoodle cookies are soft and super chewy! The have a classic sweet cinnamon flavor and amazing texture!
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I will caution you, when you bake these, your house will smell absolutely amazing! They have such a sweet cinnamon meets fresh baked cookies aroma that will fill your home.
While I will admit, there are some more interesting ingredients in these cookies, trust me when I tell you that it all works together perfectly! There are a few ingredients that really help give these cookies such a wonderful chewy texture.
Give this sugar free cookie recipe a try and you’ll find yourself making them again and again!
Ingredients Needed to Make Keto Snickerdoodle Cookies
- Super fine almond flour
- Oat Fiber
- Allulose confectioners
- Brown Swerve
- Beef gelatin powder
- Baking powder
- Xanthan gum
- Ground Cinnamon
- Vanilla extract
- Swerve Granular
*Exact measurements are listed in the recipe card below.
How to Make Keto Snickerdoodle Cookies
Start with adding the almond flour, oat fiber, gelatin, baking powder, xanthan gum and cinnamon to a mixing bowl.
Then whisk until everything is well combined. Keep whisking until you’ve gotten out any lumps. Set aside and grab another mixing bowl.
Into your other bowl, add in the butter, allulose and Brown Swerve.
Mix using a hand mixer until it’s has a smooth texture. This step is important in baking low carb cookies. You want to make sure the butter completely coats the sweetener.
Next you will add in the egg and vanilla extract. Continue mixing for another minute or so, until the mixture is consistent in color and there are no lumps.
Combine your dry and wet ingredients and mix until combined.
Cover the bowl of dough with some plastic wrap and refrigerate 30 minutes. Refrigerating the dough will make it easier to scoop and hold it’s shape.
After the dough has chilled, preheat your oven to 350F.
In a small mixing bowl, whisk together the Swerve granular and cinnamon and set aside.
Using a cookie scooper, scoop out the dough and using your hands, roll it into a ball. Then drop it into the cinnamon mixture and roll it around till all sides are well coated.
I like mine on the thinner side, but if you prefer them thicker, don’t flatten them out quite as much.
Bake the cookies for 10-11 minutes or until the tops just start to turn golden. If you make larger cookies, be sure to cook them a little longer, maybe 13-15 minutes instead.
Almond flour cookies are slightly more delicate when warm, so allow to cool completely before serving.
These will store in an airtight container at room temperature for a few days. But lets be honest, between the taste and texture of these sweet and chewy cookies, there is no way they will make it that long!
If you’re curious how many Keto Snickerdoodle cookies this recipe makes, I was able to get 20 cookies out of the batch, and each serving is two cookies.
Tips on Making the Best Chewy Keto Cookies
As I mentioned earlier, there are several ingredients that are responsible for making these cookies have great texture. I highly recommend sticking to the recipe as best as you can.
Best Flour to use for Low Carb Cookies
By using a low carb flour, you’re still able to enjoy a tasty Keto sweet snack without the guilt.
How to Make Keto Cookies Chewy
There are 3 ingredients in these cookies that contribute to the wonderful chewy texture- Beef Gelatin Powder, Allulose and Xanthan Gum. They all work really well together and I wouldn’t recommend substituting any of them, honestly.
If you can’t find xanthan gum, you can omit it, but again, you may lose a little of the chewiness. The beef gelatin powder can be substituted with any Keto friendly gelatin.
Is Oat Fiber Keto?
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I’m baking! It is hands down, the best ingredient I’ve baked with! The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which lasts a while, because you don’t need to use much in your recipes.
How Many Carbs in Oat Fiber?
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.
More Keto and Low Carb Recipes using Oat Fiber…
- Blueberry Muffins
- Coffee Crumb Cake
- Coconut Lime Cupcakes
- Cheddar Jalapeño “Cornbread”
- Fluffy Pancakes
- Rosemary & Kalamata Olive Focaccia
- Lemon Cupcakes
- Chocolate Chip Cookies
More Keto and Low Carb Dessert recipes…
- Chocolate Chip Cookies
- Keto Creme Brulee
- Lemon Mascarpone Tart
- Coconut Lime Cupcakes
- Salted Caramel Cheesecake Mousse
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Keto Snickerdoodle Cookies – Soft & Chewy!
For the Cookies
- 1 1/4 cups super fine almond flour
- 1 tablespoon Oat Fiber
- 1/2 cup grass-fed butter at room temperature
- 1 large egg
- 1/2 cup Allulose confectioners
- 1/4 cup Brown Swerve
- 1 tablespoon beef gelatin powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon Xanthan gum
- 1 teaspoon Ground Cinnamon
- 2 teaspoons pure vanilla extract
- Add the almond flour, oat fiber, gelatin, baking powder, xanthan gum and cinnamon to a mixing bowl and whisk until well combined, then set aside.
- In a separate bowl, add in the butter, allulose and brown Swerve. Mix using a hand mixer until it’s well combined, then add in the egg and vanilla extract. Continue mixing for another minute or so, then mix in the dry ingredients. Refrigerate the dough for 30 minutes, so it will be easier to scoop and hold it’s shape.
- Preheat your oven to 350F. Mix together, the Swerve granular and cinnamon in a bowl and set aside.
- Using a cookie scooper, scoop out the dough and using your hands, roll it into a ball. Then drop it into the cinnamon mixture and roll it around till all sides are well coated. Place on a baking sheet lined with parchment paper, spaced a few inches apart (because they will spread a little).
- Gently press the tops with your fingers, to flatten them out a little. I like mine on the thinner side, but if you prefer them thicker, don't flatten them out as much.
- Bake the cookies for 10-11 minutes or until the tops just started to turn golden. If you make larger cookies, be sure to cook them a little longer, maybe 13-15 minutes instead. Allow to cool completely before serving. Store in an airtight container at room temperature for a few days.