The taste of these snickerdoodles is just as I remember them. Classicly firm, sweet and melts in your mouth with a soft gesture of cinnamon and vanilla. These are the perfect cookies to warm yourself up to on a cold night! The smell alone will have your whole house gathered around waiting for you to serve up these delectable treats!
I’m using homemade maple syrup in these, and I highly suggest you do the same. You can also add or reduce the amount of maple extract that you’re using depending on how you want the cookies to taste after they’re done baking.
I’ve had a few people tell me that their recipes turn out a bit more dense or less dense than mine, so I wanted to address that. When you measure out your almond flour, scoop it plainly into a cup from the bag. Once you have a heaped 1 Cup scoop, scrape the rest off with a knife so that the flour is flush with the edges of the cup.
I only used about 2/3 of the cinnamon and erythritol mixture, so keep that in mind. If you want to be very safe and don’t want any waste, measure out 1 Tbsp. Erythritol and 1 Tbsp. Cinnamon at a time. Use more as needed.
Yields 14 Snickerdoodle Cookies
The Preparation
Cookies:
- 1/4 cup coconut oil
- 1/4 cup low-carb maple syrup
- 1 tablespoon vanilla extract
- 7 drops liquid stevia
- 2 cups almond flour
- 1/4 teaspoon baking soda
- salt, to taste
- 1/3 cup macadamia nuts, optional
Topping:
- 2 tablespoons ground cinnamon
- 2 tablespoons erythritol
The Execution
1. Preheat your oven to 350F. In a bowl, combine 1/4 Cup Melted Coconut Oil, 1/4 Cup Homemade Maple Syrup, 1 Tbsp. Vanilla, and 7 Drops Liquid Stevia.
2. In a separate bowl, combine 2 Cups Honeyville Almond Flour, 1/4 tsp. Baking Soda, and a pinch of salt.
3. OPTIONAL: If you are using Macadamia Nuts, add 1/3 Cup of Macadamia Nuts to your food processor.
4. OPTIONAL: If you are using Macadamia Nuts, coarsely grind the macadamia nuts.
5. Mix together the wet ingredients until combined well.
6. Mix your wet ingredients into the dry ingredients until a dough is formed.
7. OPTIONAL: If you are using Macadamia Nuts, add macadamia nuts here.
8. In a small metal ramekin, combine 2 Tbsp. Cinnamon and 2 Tbsp. NOW Foods Erythritol.
9. Roll dough into balls, dip into the cinnamon mixture, and then lay them onto a silicone silpat. Use the bottom side of a mason jar (greased if needed) to flatten the balls – giving the classic “cracked” appearance of the snickerdoodles.
10. Do this for all your cookies. Make sure they are relatively spread out, but they will not spread too much.
11. Bake for 9-10 minutes. They will look undercooked at first, but will firm up once out of the oven.
12. Cool and serve!
This makes a total of 14 servings of Keto Snickerdoodle Cookies. Each serving comes out to be 156 calories, 14.3g fats, 2g net carbs, and 3.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 1/4 cup low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 cup almond flour | 1297 | 112 | 49.3 | 29.1 | 20.2 | 47 |
| 1/4 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup macadamia nuts | 318 | 33.5 | 6.1 | 3.8 | 2.3 | 3.5 |
| 2 tablespoon ground cinnamon | 39 | 0.2 | 12.6 | 8.3 | 4.3 | 0.6 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2181 | 199.7 | 69.6 | 41.2 | 28.4 | 51.2 |
| Per Serving (/14) | 156 | 14.3 | 5 | 2.9 | 2 | 3.7 |
Keto Snickerdoodle Cookies
Ingredients
Cookies:
- ¼ cup coconut oil
- ¼ cup low-carb maple syrup
- 1 tablespoon vanilla extract
- 7 drop liquid stevia
- 2 cup almond flour
- ¼ teaspoon baking soda
- salt to taste
- ⅓ cup macadamia nuts optional
Topping:
- 2 tablespoon ground cinnamon
- 2 tablespoon erythritol
Instructions
- Preheat oven to 350F. In a bowl, add the coconut oil, maple syrup, vanilla, and liquid stevia.
- In a separate bowl, combine the almond flour, baking soda, and salt.
- Optional: If using macadamia nuts, add them to a food processor and pulse until coarsely ground.
- Mix the wet ingredients until well combined.
- Add the wet ingredients to the dry ingredients and combine well to form a dough mixture.
- Optional: If using macadamia nuts, add them in here.
- Create the topping by combining the cinnamon and erythritol in a small metal bowl or ramekin.
- Roll the dough into balls, dip them in the cinnamon mixture, and place on a Silpat. Use the bottom side of a mason jar (greased if needed) to flatten the balls — this gives them that classic "cracked" snickerdoodle look.
- Repeat for all of the cookies. Make sure they are relatively spread out, but they will not spread too much.
- Bake for 9–10 minutes. They will look undercooked at first, but they'll firm up once out of the oven.
- Let cool and serve!
I had a question about the liquid stevia. I recently made a chocolate chia pudding with liquid stevia and it was so nasty 🙁 Does using the stevia in this recipe give it a bitter taste? I followed the directions to the T, but it was just so gross, I couldn’t even eat a full spoonful. I really want to make these cookies, but I want to make sure is stevia an acquired taste or does the other sweetener help with the taste? Thank you for your help, I’m new to this way of eating.
Roxy,
Too much Stevia definitely gives a bitter taste, but I use Erythritol and Stevia together in these – they sweeten and balance eachother out so that there’s no bitterness from either side 🙂
What is erythritol?
Ingrid,
Erythritol is a natural sweetener, made from fruit. It is made from plants, and it has no impact on blood sugars. It’s a great sweetener! Though on the packaging it says it has carbs in it, humans don’t have the enzymes to break it down (and it also doesn’t pass the blood barrier in the digestive tract) so we end up excreting it all in almost whole form. Give it a try sometime!
Craig, these cookies are soooo good. Thanks brother!!! God bless your soul!!!
Haha thanks man, glad to hear you like ’em! I preferred them without the macadamias, they were just so easy to eat 😛
I was surprised that theses don’t call for egg. Typically snickerdoodles have egg in the recipe and a bit of eggy taste to them. Just wondering why no egg in your recipe. This is my first dessert keto recipe I’ve ever made. Excited to see how they turn out. My dough was very sloppy but did hold shape. Didn’t look like your pic though. A little worried to as I only could find Skinny Girl liquid stevia and it wouldn’t do drops just fine squirt so I had to guess at the amount
Deb, the dough might have come out sloppy if you weren’t using the same almond flour I use. The brand I like to is a very fine grain almond flour and can absorb more moisture than the typical almond meal you see around the internet. As for the egg, you can add a little bit of cream of tartar to give that tiny bit of tang. Personally, I preferred them without the tang, as I’ve tried them both ways. I hope they turn out well. If that problem happens again, just add a bit more almond flour or a touch of coconut flour to thicken it up some.
I don’t understand the nutrition facts. You list maple syrup, with NO carbs, but every source I can find says its 13g of carb per tablespoon. What am I missing? Thanks!
Sorry, I just found your recipe for homemade maple syrup! Now I understand!
I’ve made these twice and I love them! They’re super easy to make, taste incredible and its really easy to make smaller portions of the recipe. Thanks for creating something so great 😀
Glad to hear it – thanks for leaving your compliments – glad you enjoyed!
Made these tonight for a gathering and everybody loved them. Couple people even asked for the recipe. I used chocolate stevia drops because that’s all I had and it worked just fine. I was scared about It though because stevia can have that fake sugar taste sometimes. I sprinkled extra Erythritol on top for added sweetness and crunch. Very easy recipe also!
It always brings a little smirk to my mouth when high-carb folks ask for a recipe they don’t expect is low-carb. Really happy everyone loved them!
It always brings a little smirk to my mouth when high-carb folks ask for a recipe they don’t expect is low-carb. Really happy everyone loved them!
These were AMAZING, next time I make them, I am making a triple batch, my husband loves them, my 2 year old loves them, they are better than regular snickerdoodles in my opinion. Thank you so much for the recipe, your recipes and website have taken low carb cooking and baking to a new level!
Loved these cookies! Thanks you for doing all the work to simplify Keto for me.
These were awesome! I had to use a little (maybe 2 tablespoons) coconut flour to tighten my dough up because my almond flour (bobs red mill) was more mealy than floury but these were awesome! I made them for a cookie exchange at my gym and the women went crazy over them. Couldn’t believe how awesome they tasted! I made them small, so I was getting about 22 per recipe vs your 14 per recipe!
Awesome to hear and so glad you liked them! I’ll keep in mind with the coconut flour because I know a few people had a slightly problem with the liquidity of the dough. Possibly from organic vs. non-organic pumpkin puree? I’ll have to check that one out in the future.
I have to say I was skeptical, but I am trying to get more immersed in low carb and keto…
So… almond meal, coconut oil, erythritol and stevia????
Homemade maple “syrup”????
(Which WAS fun to make, like a science experiment!)…
Hmmmmmmmm… Hmmmmmmm… Hmmmmmm…
Well, actually, I mean….
MMMMMMMM, MMMMMMMMMMM, MMMMMMMMMMMMMMMM!!!!!!!
Pure genious deliciousness!!! I am in. I am on board. I am going full bore, low carb keto, because…
I CAN!!!!
Thank you for your dedication in making food life, good health life, because I live to EAT!!! 😘😘😘😘😘😘😘😃❤️
The recipe in the book is wrong. It’s missing the amount of salt and cinnamon and missing completely the stevia and erythritol. 🙂
It’s not wrong – I just adapted the recipe in the book to have the ingredients I wanted for the meal plan. The “maple syrup” that you use from the book has erythritol in it 🙂
These did not turn out right for me. Even with the cinnamon-“sugar” coating, these cookies are flavorless.
Sorry to hear you didn’t enjoy them. Almond flour tends to have a pretty light flavor, but when I made them I thought the cinnamon came through just subtly enough for it to have a nice taste. You’re welcome to add more/different spices in the next batch or change the flavoring altogether.
I was excited to make these tonight. ugh. These do not have the slightest resemblance in taste to a snickerdoodle. Both my husband and I actually laughed at how bad they are. However, once we analyzed them, they just taste like coconut. So if you want a coconut cookie that isn’t at all sweet, this may do it for you. Otherwise I would not waste the ingredients to make these.