The perfect keto low carb snickerdoodle cookie recipe to share with your family and friends. The cookies are soft in the middle and crisp on the outside.
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I'm not into sweets that much any more. But, since it's the sweetest time of the year right now, I decided to try out a new cookie recipe.
One of my favorite holiday cookies from back in the day are snickerdoodles. So, I played around with my old recipe to make a keto friendly version.
Creating a low carb snickerdoodle recipe has actually been on my list of things to do for a while. I finally got some time to work in it during some free time after Thanksgiving.
After baking my keto sugar cookies, I've been experimenting with lard a lot more. It's the best fat I've found for using in keto cookies.
When I first tested this cookie recipe, I used coconut oil and ghee. It was a complete failure because the cookies crumbled right after baking.
I was able salvage the cookies by putting them in the refrigerator. The cold binds the fat better so the cookies were able to stay together.
After that initial failure, I knew I needed to try some lard in my next batch of low carb snickerdoodle cookies. Because I wanted to have a hint of butter flavor, I chose to use half ghee with half lard.
The texture of these keto cookies are amazing and the cookies do have a slight rise. I'm interested to see how lard will change the texture of cookies made with just coconut flour as it tends to be more cake-like.
I opted to cut back on the sweetener as I no longer care for sweets. And, I tend to have food cravings when I eat sweet foods. Those of you who aren't as sensitive to sweets may choose to add a little more sweetener.
If I bake these low carb snickerdoodle cookies for friends and family, I will need to make them sweeter. Desserts that taste fine for me are typically not sweet enough for those not following a keto diet.
I am planning to bake an assortment of keto cookies for the holidays. I'll be including my raspberry jam gluten free thumbprint cookies along with these ones.
Other recipes that I'd like to bake for holiday celebrations are my Boston cream cheesecake, a batch of butter pecan shortbread cookies, and some low carb chocolate chip cookies. And, I'll probably include some appetizers like a keto cheese dip with pork rinds or a fun snack like keto cinnamon pretzels.
I loved the texture of these cookies so much that I'm going to try adapting the recipe into other flavors. I'm thinking maybe some chocolate crinkle cookies are something similar.
Like most people, I'm allowing myself to eat more treat foods over the holidays. Of course, they are all going to be keto friendly. And, I'll cut back the sweets in January.
In fact, my plan is to eat more foods that are AIP paleo compliant. My Grave's disease is an autoimmune disease and in recent years, I've noticed increased signs of vitiligo.
Do you have a favorite treat you enjoy indulging in over the holidays? For me, it used to be gourmet chocolate so I may have to order some ChocZero chocolates for myself.
Keto Low Carb Snickerdoodle Cookies Recipe
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Recipe
Keto Low Carb Snickerdoodle Cookies
Video
Ingredients
- ½ cup ghee or softened butter
- ½ cup lard or shortening
- ½ cup low carb sugar substitute
- ¼ teaspoon stevia concentrated powder
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 2 ¼ cups almond flour
- ¾ cup coconut flour
Coating:
- 2 tablespoons low carb sugar substitute
- 2 teaspoons cinnamon
Instructions
- Beat together ghee, lard, sweetener, and stevia in large bowl with electric mixer.
- Add in eggs and vanilla and blend until well incorporated.
- Mix in baking soda, salt, and cinnamon. Gradually add in almond and coconut flours.
- In small bowl, combine sweetener and cinnamon for coating.
- Form dough into equal sized balls (I got about 52 using a scoop). Roll each in sweetened cinnamon mixture.
- Place each coated dough ball on parchment or silicone lined baking sheets. Smash each one down with hand or bottom of a drinking glass.
- Bake at 350°F for about 11 minutes or until beginning to brown around the edges.
- Allow cookies to cool on pan for about 5 minutes then transfer to a cooling rack.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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John Huot
Hi Lisa, I was soooo looking forward to these cookies, but like most everything I make with almond flour, they turned out mealy and were not nearly sweet enough. I reluctantly tossed the entire batch in the trash....Any thoughts on why my success with almond flour has been so dismal? I use the Kirkland brand from Costco.
Lisa MarcAurele
These should have been better since there's coconut flour used too. So you may want to try using a little less almond flour and a bit more coconut flour. If you're just starting out on low carb, you may not be as sensitive to sweets as those on low carb longer. The first recipes I made used almost twice the sweetener amount. But now that I've been away from sugar for over a decade, I can't stand anything too sweet.
Fina
Omg....this is so delicious! I changed it a lil bit and use 1 tbsp Advocado oil and 1 tbsp of unsalted butter....then sprinkled 1 tbsp finely chopped pecans (Fisher) over top. I split the recipe among 3 ramekins and it was sooooo fulfilling! I put the ingredients that I used and 3 servings in Carb Manager and it came out to only 2 net carbs!!! Woohoo!!!! Thank you, Lisa! I bought your book and now I am ready to cook everything in it!!
Lisa MarcAurele
Thanks for sharing. Such a great idea!
susan
can you tell me why alot of these recipes call for sweetner and stevia?sus
Lisa MarcAurele
I've always found blending sweeteners gives the best taste. However, any sweetener can be used and I have a handy sweetener conversion chart.
Bob
Hi Lisa,
I made these and they look exactly like your pictures, but the cookie was dry and mealy...what did I do that caused this? They weren't crispy at all and when I tried leaving them in the oven for 3 more minutes, the bottoms burned...help...
Lisa MarcAurele
First off, they are more of a cake-like cookie. Second, the absorbancy of coconut flour can vary so you may have needed to use less of that or added more fat/liquid.
Paulette sasser
Ok my cookies came out crumbly like eating the flour with sweetener in it. What can be added for a cookie like texture? Can raw stevia be used instead of monk fruit sweetener? Could you add peanut butter for taste and moisture? This was not a good cookie. T.hanks.
Lisa
Some almond butter (or peanut butter) my help or additional fat. I find they are better after being chilled in the refrigerator.
Amanda
Sorry, but I didn't like these. Crumbly, dry, not much flavor. I even underbaked the second tray and they were better, but still not good enough for me to make again. They smell great, but that's about it.
Lisa
These are definitely better the next day after being in the refrigerator. Did you try them that way?
Tamara
What size scoop did you use?
Lisa
I believe it's about 2 teaspoons. It's the small cookie scoop size. You can use the medium 1-1/2 tablespoons size if you prefer.
Sherry
How can you make them chewy?
Lisa
You can use a fiber syrup sweetener. There's also a new sweetener called allulose that gives chewier results. Sometimes under baking also helps.
Marianna
Add beef gelatin powder
Carmen VanVliet
What can I use in place of lard? Don't have it on hand. Is Crisco in a can lard?
Lisa
Lard works best, but you can use unsalted butter or coconut oil. I don't recommend using Crisco as it's hydrogenated.
A Esau
I use the vegetable shortening, works great!
Erika
If you don't have the Stevie powder, can you use all granulated?
Lisa
You can certainly do that. 1/4 teaspoon concentrated stevia powder equals about 1/4 cup granular sweetener (the 1:1 to sugar kind).
Valerie
Delish Made these for my husband who is Diabetic and he Loves them . They were simple to make !!!!
Thank you Thank you
Val G
Lisa
You're welcome Val!
Rachel
I’m allergic to almonds and am loving your recipes. What do you recommend as a sub? Could I just use coconut flour or some flax meal? Thanks
Lisa
Finely ground sunflower or sesame seeds are a good option. You could try flax meal too.
Jackie
Sorry for my last convoluted comment.. I just needed to know if the sweetener (I use Swerve) should be granulated or powdered in the coating and in the recipe.
Thanks in advance! I'm looking forward to to making these 🙂
Lisa
Granulated is better in this recipe.
Jacqueline
Thank you!
Clara
Can coconut oil be used instead of the lard/shortening?
Lisa
I'm not sure about coconut oil. It may result in crumbly cookies. However, if that does happen, putting them in the fridge usually hold them together.
Theresa Walters
Can you use all butter instead of lard?
Lisa
It should be okay, but I find lard gives a much better texture.
Tami F.
Can you make these with all coconut flour? I'm allergic to nuts and can't use almond flour.
Lisa
It wouldn't work out. It's better to replace the almond flour with finely ground sunflower seeds instead.
Darlene
Is the stevia liquid
Lisa
It's the powder. If you want to use liquid, you'll need about twice as much.
Kathie in California
What is best way to store them? Can they be frozen - it's a big batch? Should these be refrigerated?
Lisa
I keep them refrigerated. They can be frozen for longer storage. I got about 52 cookies.
Michael Cook
Do you smash these down before they bake, or do they spread? The edges look like smashed-before-baking, but I don't see it in the directions. They look delicious!
Lisa
I do smash them down before baking. Will add that missing step. Thanks!
Monica Doyle
What is the per serving ratio? It says 70 for serving size. Is that only one cookie?
Lisa
It is per cookie.