These delicious low-carb Keto Snickerdoodles are crispy on the outside while maintaining that chewy tender inside we all love.
Combined with a coat of cinnamon and sweetener they’re the perfect cookie to go with your coffee.
Here’s the link to our Keto Maple Syrup used in this recipe.
Keto Snickerdoodles
Ingredients
- 2 cups Almond Flour
- 1/4 cup Coconut Oil
- 3/4 cup Sugar-Free Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Baking Soda
- 7 drops Liquid Stevia
- Pinch Salt
Topping
- 2 tbsp Cinnamon
- 2 tbsp Powdered Sweetener
Instructions
- Preheat oven to 180 degrees (C) / 350 degrees (F).
- In a bowl add coconut oil, low-carb maple syrup, vanilla extract and liquid stevia - mix well.
- In a separate bowl add almond flour, baking soda and a pinch of salt.
- Add wet ingredients to dry ingredients, and mix until a dough is formed.
- In a small dish mix cinnamon and powdered sweetener.
- Roll dough into balls, and then roll into the cinnamon mixture and flatten to give the cracked surface.
- Place on a baking tray 1 inch apart.
- Bake for 10 minutes.
- Remove from oven and cool before serving.
Ready to start your Keto Diet?
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How can these cookies only have 1.5 g of Carbs if you are using Maple Syrup?
Hi there, sorry for the confusion I’ve updated the recipe 🙂
Hey Jennifer. Thank you so much for sharing these keto recipes I am a big fan of snickerdoodle cookies and I will definitely try this recipe.
No problem Lynita, thank you!