These Keto Snickerdoodle Cookies With Xylitol are soft, tender, delicious, and bursting with cinnamon sugar goodness! Plus, they're quick and easy to make, only have 2 net carbs each, are gluten-free, and can even be made Paleo!
Snickerdoodles are classic. They're basically a big and soft Sugar Cookies coated in cinnamon sugar goodness!
These keto snickerdoodle cookies are made with almond flour and a touch of coconut flour to make them gluten-free and low-carb. Then, they're sweetened with xylitol to make them keto-friendly.
Or if you're looking for paleo snickerdoodle cookies, simply use coconut palm sugar for the sweetener.
But don't worry, they taste just like the snickerdoodles you know and love... just in a healthier package. Here are the details:
Ingredients
- Butter - room temperature, can use non-dairy if needed
- Xylitol - the secret ingredient to make them soft!
- Large Egg - for binding and moisture
- Pure Vanilla - flavor
- Blanched Almond Flour - low-carb flour
- Coconut Flour - low-carb flour, makes them soft!
- Sea Salt - enhances the flavor
- Baking Soda - adds rise and makes the cookies chewy
- Cream Of Tartar - adds a unique tang
- Xanthan Gum - hold the snickerdoodles together, keeps them from being too delicate
- Ground Cinnamon - flavor
The butter
For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have.
However, dairy-free butter can be used if needed.
It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
The sweetener
*Update- Besti recently released a brown monk/fruit allulose blend that I think would be AMAZING in this recipe, but I haven't tested it yet. Please let me know what you think in the comments below if you try it!
For the sugar-free sweetener, I prefer xylitol. I don't recommend an erythritol-based sweetener because the cooling-like aftertaste is quite strong in this particular recipe.
💭Tip: Xylitol is the secret ingredient that makes these keto cookies super soft with ZERO aftertastes!
Since xylitol doesn't have an aftertaste, it makes the cookies taste like they're made with real sugar! The only drawback, though, is that xylitol makes the cookies a little more delicate.
So be sure to let keto snickerdoodles cool completely so they set up properly. This can take up to an hour or more.
You can also use allulose or an allulose/monk fruit blend.
Warning: Xylitol to toxic to dogs! If you're worried about your pup, use an allulose/monk fruit blend or pure allulose.
If using pure allulose, you'll need to add an additional 1 or 2 tablespoons because it's not quite as sweet as other sweeteners
Frequently asked questions
To make these Paleo, simply replace the sweetener with coconut palm sugar, replace the butter with non-dairy butter or ghee, and omit the xanthan gum.
While most cookies call for either baking powder (which is a mix of baking soda, starch, and cream of tartar) or baking soda, these keto snickerdoodles use baking soda + cream of tartar. Adding cream of tartar directly instead of using baking powder adds a unique tanginess that sets it apart from other cookies. It's absolutely delicious!
Typically snickerdoodles have anywhere from 11 to 20 carbs. However, this recipe only has 2 net carbs per cookie - but you would never know based on how they taste!
Easy instructions
These low-carb snickerdoodles are super easy to make. Here are the easy instructions:
Step #1: Cream together the butter and xylitol.
Step #2: Beat in an egg and pure vanilla.
Step #3: Slowly beat in the dry ingredients.
This includes blanched almond flour, coconut flour, sea salt, cinnamon, baking soda, xanthan gum, and cream of tartar.
Step #4: Roll the batter into cookie dough balls and coat in a mixture of xylitol (or a monk fruit/allulose blend) and cinnamon.
Step #5: Bake.
Place the cinnamon/sugar-coated cookies on a lined baking sheet and slightly flatten with the palms of your hands.
Remember, they will spread quite a bit so don't flatten them out too much! about ½ - ¾" inches thick is perfect.
Bake at 375 degrees for 12 - 17 minutes. Be careful not to over-bake them or they'll be hard instead of soft and chewy!
They're perfect when the edges feel firm to the touch and the centers still seem slightly underbaked.
Step #6: Cool completely.
They will be really soft when you first pull them out of the oven. Allow them to completely cool and set up, this may take up to an hour or more. Then they will have a soft and chewy texture.
Storage instructions
These low-carb cookies can be stored tightly covered at room temperature for 3 to 5 days or in an airtight container in the freezer for up to 3 months.
Top tips
- For the butter, it's important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- For the sweetener, I prefer xylitol. I don't recommend an erythritol-based sweetener because the cooling-like aftertaste is quite strong in this particular recipe. Since xylitol doesn't have an aftertaste, it makes the cookies taste like they're made with real sugar! The only drawback, though, is that xylitol makes them a little more delicate.
- Warning: Xylitol to toxic to dogs! You can replace the xylitol with an allulose/monk fruit blend or pure allulose if you're worried about your pup.
- For pure allulose, you'll need to add an additional 1 or 2 tablespoons because it's not quite as sweet as other sweeteners.
- Instead of using baking powder, adding cream of tartar directly with baking soda adds a unique tanginess that sets it apart from other cookies. It's absolutely delicious!
- Be careful not to over-bake or they'll be hard instead of soft and chewy! They're perfect when the edges feel firm to the touch and the centers still seem slightly underbaked.
- They will be really soft when you first pull them out of the oven. Allow them to completely cool to set up, this may take an hour or more. Then they will have a soft and chewy texture when cool.
Looking for more keto cookies?
Or these Keto Pecan Snowball Cookies from Butter Together Kitchen, Keto Chocolate Coconut Cookies from My Life Cookbook, and Paleo Sugar Cookies from Perchance To Cook look amazing too!
If you’ve tried these Keto Snickerdoodle Cookies With Xylitol or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Low-Carb Keto Snickerdoodle Cookies With Xylitol
Ingredients
- ¼ Cup Butter
- ¾ Cup Xylitol
- 1 Large Egg
- 1 tsp. Pure Vanilla
- 1 ⅓ Cup Blanched Almond Flour - finely ground
- 1 tablespoon Coconut Flour
- ⅛ tsp. Sea Salt
- ¼ tsp. Baking Soda
- ½ tsp. Cream Of Tartar
- ½ tsp. Xanthan Gum
- 1 ½ tsp. Ground Cinnamon
Coating:
- 1 ½ tablespoon Xylitol
- 1 ½ tsp. Ground Cinnamon
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat. Set aside.
- Combine the topping ingredients in a small bowl. Set aside.
- Cream together the softened butter and sugar until smooth and creamy, around 2 minutes.
- Add the egg and mix well. Then, add in the vanilla.
- Slowly beat in the almond flour, coconut flour, sea salt, baking soda, cream of tartar, xanthan gum, and cinnamon. Mix until dough comes together.
- Roll the dough into 15 equal-sized balls, around 1 Tbsp. each.
- Roll the cookie dough balls in the cinnamon/sugar mixture and place on the prepared baking sheet.
- Slightly flatten with the palm of your hand. The cookies will spread so don't flatten them too much! Around ½ to ¾" inches thick is perfect!
- Bake for 12-17 minutes. Be careful not to overbake! They're perfect when the edges are firm to the touch and the centers still look slightly underbaked. Since all ovens are different, check after 10 minutes just to ensure they're not baking too fast. Mine are perfect after 14 minutes.
- Allow to slightly cool, then gently transfer to a cooling rack to cool completely. Due to the xylitol, they will be extremely soft and delicate when they first come out of the oven, it may take an hour or more for them to completely cool and set up properly. After they cool, they will have a perfectly soft and chewy texture.
- Cookies can be stored in an airtight container at room temperature for 3 to 5 days or frozen up to 3 months.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Video
- For the butter, it's important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- For the sweetener, I prefer xylitol. I don't recommend an erythritol-based sweetener because the cooling-like aftertaste is quite strong in this particular recipe. Since xylitol doesn't have an aftertaste, it makes the cookies taste like they're made with real sugar! The only drawback, though, is that xylitol makes them a little more delicate and they do spread. You can also use allulose or an allulose/monk fruit blend.
- Warning: Xylitol to toxic to dogs! If you're worried about your pup, use an allulose/monk fruit blend or pure allulose.
- If using pure allulose, you'll need to add an additional 1 or 2 tablespoons because it's not quite as sweet as other sweeteners.
- Instead of using baking powder, adding cream of tartar directly with baking soda adds a unique tanginess that sets it apart from other cookies. It's absolutely delicious!
- Be careful not to over-bake or they'll be hard instead of soft and chewy! They're perfect when the edges feel firm to the touch and the centers still seem slightly underbaked.
- To make these Paleo, simply replace the sweetener with coconut palm sugar, replace the butter with non-dairy butter or ghee, and omit the xanthan gum.
- *Update- Besti recently released a brown monk/fruit allulose blend that I think would be AMAZING in this recipe, but I haven't tested it yet. If you try it please let me know what you think in the comments below!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Nannette says
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Chassidy says
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