These Keto Snickerdoodles are soft, tender, delicious, and are bursting with cinnamon sugar goodness! Plus, they're quick and easy to make and only have 2 net carbs each!*See notes below for paleo options.
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.
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.
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!