Free shipping on orders over $100
Keto Snickerdoodle Cookies
Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.
Posted by William Lang on Dec 01 2025
Keto Snickerdoodle Cookies (Soft & Chewy)
These soft, chewy keto Snickerdoodle cookies deliver the classic cinnamon‑sugar warmth and tang — all without the sugar or grains. Using almond flour and Keystone Pantry Allulose, they stay low‑carb yet still offer the beloved texture and flavor of a traditional snickerdoodle.
Ingredients
- 2 ½ cups almond flour
- ½ cup Keystone Pantry Allulose
- 1 tsp baking powder
- 1 tsp cream of tartar
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Cinnamon “Sugar” Coating
- ¼ cup Keystone Pantry Allulose
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Cream together the softened butter and ½ cup allulose until fluffy.
- Add the egg and vanilla extract; beat until smooth.
- In a separate bowl, whisk together almond flour, baking powder, cream of tartar, baking soda, and salt.
- Gradually mix the dry ingredients into the wet until a soft dough forms. The dough will be soft — that’s okay.
- Chill the dough for about 15–20 minutes (this helps with rolling and prevents excessive spreading).
- Meanwhile, combine ¼ cup allulose and 1 tbsp cinnamon in a small bowl for the coating.
- Roll the dough into 1–1¼ inch balls. Roll each ball generously in the cinnamon‑allulose coating until fully covered.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 10–12 minutes, or until the edges are just beginning to turn golden. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for at least 10 minutes to let the allulose set and the cookies firm up.
Yield: about 20–24 cookies (depending on size).
Nutrition Facts (Estimated per cookie)
| Nutrient | Per Cookie |
|---|---|
| Calories | ≈ 105 kcal |
| Total Fat | ≈ 11 g |
| Protein | ≈ 2.2 g |
| Total Carbohydrates | ≈ 2.4 g |
| Dietary Fiber | ≈ 1.0 g |
| Net Carbs | ≈ 1.4 g |
| Sugars | ≈ < 0.5 g |
Note: These are approximate values based on typical almond flour nutrition and assume 24 cookies per batch. Actual values may vary with ingredient brands, cookie size, and exact yield.
Frequently Asked Questions (FAQ)
Is almond flour really keto‑friendly?
Yes — almond flour is a popular keto‑approved flour because it’s much lower in net carbs than wheat flour while providing healthy fats, protein, and fiber.
Can I use a different sweetener instead of allulose?
You could, but allulose is uniquely good for keto snickerdoodles because it browns and caramelizes similarly to sugar — giving you that classic crackly cinnamon‑sugar crust. Substituting something like erythritol alone often yields a dry, brittle cookie rather than chewy and soft.
Why do we use cream of tartar?
Cream of tartar adds that signature tangy “snickerdoodle” flavor and works with baking soda to give the cookies lift and chewy texture. Without it, the cookies would just taste like cinnamon almond cookies.
Why chill the dough before rolling?
Chilling firms the dough so it’s easier to roll and prevents the cookies from spreading too thin during baking — which helps retain a soft, chewy center.
How should I store the cookies?
Once completely cooled, store them in an airtight container at room temperature for up to 4–5 days. For longer storage, you can freeze them for up to 2 months — thaw at room temperature before serving.
Recipe developed for Keto bakers and anyone seeking a low‑carb, grain‑free twist on a classic favorite. Sweetened with Keystone Pantry Allulose for keto‑friendly indulgence.