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Keto Snickerdoodle Cookies

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 18 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


Cinnamon and sweet soft snickerdoodle cookies that are gluten free and low carb!



  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons erythritol (maple or coconut sugar for paleo)
  • ¼ cup (½ stick) unsalted butter, coconut oil or ghee, softened
  • 1/3 cup + 1 teaspoon coconut flour
  • ½ teaspoon baking soda
  • Pinch of fine Himalayan salt
  • 1 tablespoon gelatin or agar agar gum (optional)
  • 2 tablespoons ceylon cinnamon
  • 1/4 teaspoon nutmeg (optional)


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the eggs until frothy with a fork or wire whisk. Add the vanilla extract, 1/3 cup granulated sweetener, and butter and whisk until well combined.
  3. Add the coconut flour, baking soda, gelatin, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
  4. Using a 4CM cookie scoop or teaspoon make the cookies on the lined sheet pan.
  5. The recipe makes 18. Using the palm of your hand, gently flatten the balls so they are about ½ inch thick.
  6. Combine the cinnamon, nutmeg, and 2 tablespoons sweetener and dust the cookies with it. You can sprinkle it on or use a fine-mesh sieve to dust it on. Alternatively, you can roll the cookie balls in the cinnamon mix before putting them on the cookie sheet and flattening them.
  7. Bake for 8-10 minutes, until the edges are lightly browned.
  8. Remove from the oven and let the cookies cool to room temperature on the baking sheet before handling.
  9. The more they cool, the chewier they will be. Store in an airtight container at room temperature for up to 5 days.


  • Serving Size: 1 cookie
  • Calories: 44
  • Fat: 3g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 2g

Keywords: nut free snickerdoodle cookies