Recipes - Desserts and Sweets - Snickerdoodles


YIELD: 24 Cookies
MACRONUTRIENT RATIO: 3:1 (Macros for entire batch)
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

Keto Snickerdoodles are a great cookie for those that love the warm, spicy, comforting taste of cinnamon in a cookie with a soft, slightly chewy crumb. These are a high ketogenic ratio of 3:1 and have about one carb per cookie! Those on medical ketogenic therapies will easily be able to incorporate these into their meal plans.

This recipe is simple and easy to make. It is reminiscent of slice and bake cookies, but we promise you – these are even better! To get the perfect log shape for slicing, we included a step for rolling the dough between parchment paper while using the straight edge of a bench scraper to force the dough into a perfectly smooth log. You can see illustrated instructions of this process here.

We recommend slightly warming these before eating for optimum taste and texture. A few seconds in a microwave, less than 5 for most, makes these perfect!


170g (1 1/2 sticks) butter, room temperature
95g (1 cup) almond flour, Bob’s Red Mill
33g (1/3 cup) coconut flour, Bob’s Red Mill
55g (1 large) raw egg, mixed well
2.5g (3/4 teaspoon) baking powder
2g (1/2 teaspoon) baking soda
4g (1/2 tablespoon) cinnamon
Your choice of sweetener


1Combine all ingredients except the cinnamon in a mixing bowl. If using sweetener, add this as well reserving about 1/2 tablespoon for coating. Mix the batter well, making sure there are no lumps remaining from the coconut and almond flours. The batter will be very thick and stiff. A silicone spatula works best.
2Place the cookie batter on a large piece of parchment paper. Shape it into a log shape by folding the parchment paper over the dough and using your hand to mold the dough. Once it is about 8" by 3", place the edge of a small baking sheet or bench scraper on the parchment paper at the edge of the dough. While holding the bottom side of the parchment, push against the top half of the parchment forcing the dough into a tight log shape about 2 inches in diameter. There is a link to step by step instructions on this process in the intro above.
3Refrigerate the cookie dough until firm, about 1 hour.
4Once cool, remove the parchment paper and slice the cookies into 1/4" thick rounds.
5Combine the cinnamon and any additional granular sweetener in a small bowl. Coat each cookie in the cinnamon mixture, covering all sides and edges completely. Place the cookies on a parchment lined baking sheet spaced about 2 inches apart. Sprinkle remaining cinnamon sugar mixture onto the cookies prior to baking. All of the cinnamon may not be used.
6Bake the cookies for about 10 - 12 minutes. Allow them to cool on the baking sheet before moving. They will be very soft while hot and will break if you try to move them right away due to the high fat content. Once cool, the butter will begin to solidify and the cookies will hold together perfectly.
7Store in an air tight container and enjoy!