Keto Snickerdoodles – Easy Recipes

These pillowy soft keto snickerdoodles have the perfect chewy texture and a delicious cinnamon flavor. I worked hard to perfect a low carb snickerdoodle recipe that lives up to the iconic American treat.

Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
In a large bowl, whisk together the almond flour, Swerve, collagen, cream of tartar, baking soda, and salt.
Stir in the butter, egg, and vanilla extract until the dough comes together. Roll into 1 ½ inch balls.
In a shallow bowl, whisk toghether the allulose and cinnamon. Roll the balls in the cinnamon mixture and then place 2 inches apart on the prepared baking sheet.
Press the balls down to about ¾ inch thick with the palm of your hand. Don’t press down too much as these cookies will spread a bit on their own.

Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft.
Remove from the oven and immediately sprinkle with any leftover cinnamon/sweetener mixture. Let cool completely on the pan.

Storage Information: Store the keto snickerdoodles on the counter in a covered container for up to 5 days. They refrigerate well and can be stored for a week. For freezing, I recommend storing them between layers of waxed paper in a covered container. Let come to room temperature before serving.