Recipe
Keto Snickerdoodles
Soft and chewy cinnamon-sugar cookies with a tender crumb that capture the beloved flavor of traditional snickerdoodles in a low-carb form.

Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
20
Net carbs
2.8g
Appliance
Oven
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Email me a sign-in linkIngredients
What you need
Adjust servings
20 servings- 2 cups almond flour
- ⅔ cup Brown Swerve
- ¼ cup collagen powder ((try cinnamon toast flavor!))
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter (melted)
- 1 large egg (room temperature)
- ½ tsp vanilla extract
- 2 tbsp allulose (granular)
- 2 tsp cinnamon
Instructions
How to cook it
Prep timer
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- 1. Preheat the oven to 325°F and line one or two large baking sheets with silicone mats or parchment paper.
- 2. Whisk together the almond flour, Brown Swerve, collagen powder, cream of tartar, baking soda, and salt in a large bowl.
- 3. Stir in the melted butter, egg, and vanilla extract until a cohesive dough forms, then roll into 1½-inch balls.
- 4. Combine the allulose and cinnamon in a shallow bowl, roll each dough ball in the mixture, and place them 2 inches apart on the baking sheet.
- 5. Flatten each ball to about ¾ inch thick with your palm, being careful not to press too thin as they will spread during baking.
- 6. Bake 15-18 minutes until puffed and golden brown around the edges while still soft in the center.
- Cook eggs just until set so they stay tender instead of rubbery.
- 7. Remove from the oven and immediately sprinkle with any remaining cinnamon-sweetener mixture, then let cool completely on the pan.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
All Day I Dream About Food · IMPORTED
Rated 4.86/5 from 35 ratings on All Day I Dream About Food. Method rewritten in-house; see source for the publisher's original.