How to Make Snickerdoodle Iced Coffee — Traditional & Keto Versions
Why this drink works
Snickerdoodle is a cookie-forward flavor profile — warm cinnamon, gentle vanilla, and a slight tang (traditionally from cream of tartar). In a chilled coffee drink those same notes translate into a cozy, nostalgic beverage: sweet, spicy, creamy, and very drinkable. Below you’ll find:
- Traditional copycat recipe (syrup made with sugar)
- Keto version using Keystone Pantry Allulose
- Exact carb counts and Nutrition Facts panels for each
- Notes on ingredient purpose and substitutions
Traditional Snickerdoodle Iced Coffee (copycat)
Snickerdoodle Syrup (Makes ~1 cup)
- 1 cup water
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch cream of tartar (optional — ⅛ tsp)
Drink (per 16 oz serving)
- 1 cup strong brewed coffee, cooled
- ½ cup whole milk (or ½ cup cream for richer)
- 2–3 tbsp snickerdoodle syrup (start with 2 tbsp)
- Ice
- Optional: whipped cream and cinnamon for topping
Instructions
- Make the syrup: In a small saucepan combine water, sugar, and cinnamon. Heat over medium until the sugar fully dissolves and the mixture just simmers (do not vigorously boil). Remove from heat, stir in vanilla and cream of tartar, and cool to room temperature. Store in a sealed jar in the fridge up to 7–10 days.
- Assemble: Fill a 16 oz glass with ice. Pour in cooled coffee, add 2 tbsp syrup, then add ½ cup milk. Stir and taste — add more syrup if you prefer sweeter.
- Finish: Top with whipped cream and a dusting of cinnamon if desired. Serve immediately.
Ingredient notes
Sugar: Provides body and the classic snickerdoodle sweetness.
Cinnamon: The dominant spice that signals “snickerdoodle.”
Cream of tartar: Optional — a tiny bit adds the characteristic snickerdoodle tang.
Milk vs cream: Milk thins the drink and lowers calories; cream makes it luxurious.
Carb Count (approximate per 16 oz serving)
Calculated for 2 tbsp syrup + ½ cup whole milk
| Nutrient | Amount |
|---|---|
| Calories | ≈ 190 kcal |
| Total Fat | ≈ 8 g |
| Total Carbohydrates | ≈ 32 g |
| — Sugars | ≈ 31 g |
| Protein | ≈ 3 g |
Notes: sugar in syrup is the primary carbohydrate. Exact numbers vary by how much syrup you add and the milk/cream choice.
Keto Snickerdoodle Iced Coffee (Keystone Pantry Allulose)
Keto Snickerdoodle Syrup (Makes ~1 cup)
- 1 cup water
- ¾ cup Keystone Pantry Allulose
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch cream of tartar (optional)
Drink (per 16 oz serving)
- 1 cup strong brewed coffee, cooled
- ½ cup heavy cream (or ½ cup unsweetened almond milk for fewer calories)
- 2–3 tbsp keto syrup (start with 2 tbsp)
- Ice
- Optional: keto whipped cream (whip heavy cream with a little allulose)
Instructions
- Make the keto syrup: Heat water and allulose in a small saucepan until dissolved. Add cinnamon; simmer briefly to extract flavor. Remove from heat and stir in vanilla. Cool and refrigerate.
- Assemble: Fill glass with ice. Add cooled coffee and 2 tbsp keto syrup, then pour in ½ cup heavy cream (or almond milk). Stir and adjust sweetness.
- Finish: Top with keto whipped cream and a light dusting of cinnamon if desired.
Ingredient notes
Allulose: A rare sugar that provides sweetness and browning without significant impact on blood glucose; does not count toward net carbs for most low-carb calculations.
Heavy cream: Low in carbs and gives a rich mouthfeel.
Almond milk: Lower calorie & lower fat option with ~1g carbs per ½ cup (unsweetened).
Carb Count (approximate per 16 oz serving)
Calculated for 2 tbsp keto syrup + ½ cup heavy cream. Allulose is shown as 0g net.
| Nutrient | Amount |
|---|---|
| Calories | ≈ 230 kcal |
| Total Fat | ≈ 23 g |
| Total Carbohydrates | ≈ 8 g (≈ 3–4 g NET) |
| — Sugars | 0 g (allulose) |
| Protein | ≈ 2 g |
Notes: most of the shown carbs come from the cream (or small amounts in almond milk); Keystone Pantry Allulose contributes sweetness while not increasing net carbs in typical low-carb accounting.
FAQ
Is allulose calorie-free?
Allulose provides very few calories and is metabolized differently than sucrose; for practical low-carb and keto cooking it is treated as zero net carbs. Consult your medical professional if you need medical-level guidance.
Can I make a sugar-free whipped cream?
Yes — whip heavy cream with a teaspoon or two of allulose (or powdered allulose) until soft peaks form.
How long will the syrups last?
Store refrigerated in a sealed jar: up to 7–10 days for sugar syrup; up to 14 days for allulose syrup (it’s less prone to fermentation but still best used sooner).
Can I use cold brew?
Absolutely — cold brew provides a smooth, low-acidity base that plays nicely with sweet syrups and cream.