Quick Keto Snickerdoodles

Quick Keto Snickerdoodles

Quick Keto Snickerdoodle Cookies

This recipe is designed to teach everyone how to make quick keto snickerdoodle cookies
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 36 cookies


  • 120 gram coconut flour
  • 10 grams baking powder
  • 1 gram salt
  • 2 tsp ground cinnamon, adjust to taste
  • 65 grams brown sugar sweetener of choice, adjust to taste I use brown monkfruit sweetener
  • 65 grams granulated sweetener, adjust to taste I use granulated golden monkfruit sweetener. For crispy cookie omit brown sweetener and replace with more granulated sweetener
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted and cooled
  • 112 grams oil of choice or more melted and cooled butter I use grapeseed or coconut oil
  • 2 tsp vanilla extract, adjust to taste

Cinnamon Topping

  • 2 TBS brown sweetener I use brown monkfruit sweetener
  • 2 tsp ground cinnamon


  • Place topping ingredients in a small bowl and stir until fully combined. Set aside
  • Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside
  • In a large mixing bowl sift all the dry ingredients together until fully combined and no lumps are in the dry ingredients
  • Stir the eggs into the dry ingredients until fully combined and all the dry ingredients are moist. Add the melted butter and stir until fully combined
  • Add the oil and vanilla. Stir until fully combined and a moist dough has formed. Shape dough into a smooth ball and allow to sit at room temperature about 5 minutes so the coconut flour can absorb any extra moisture
  • Massage dough for 2 minute to make sure of the texture. The dough may be a little crumbly but should not be dry
  • Scoop dough 1TBS at a time onto prepared baking sheets. Keep scoops about 2 inches apart
  • Roll each scoop into a tight, smooth ball. Roll each ball in the cinnamon topping until coated. Place back onto baking sheets
  • Press coated dough balls out into a disc shape. If you want crispy cookies press out to thin discs. The thinner you press them the crispier they will be. Place in preheated oven Bake at 375 degrees 8-10 minutes or until golden on the edges
  • Remove from oven. They will be soft. Allow to cool in pan 10 minutes or until firm. Transfer to a wire rack and allow to cool completely. Eat immediately or store leftovers in an airtight container at room temperature up to 1 week

3 thoughts on “Quick Keto Snickerdoodles”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating