If you love snickerdoodles, you are most definitely going to love these Keto Snickerdoodle Cookies! They’re (keto) sugary, cinnamony, and have a delightful chew to them.
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No one really knows where snickerdoodles originated or how they got their name – a common story is that was New England, and the name is simply a nonsensical, made-up word. Wherever they came from or whatever the origin of their name, they’re a delicious sweet-and-cinnamony treat!
In this keto-friendly recipe, they’re made in convenient bar form – my absolute favorite way to make cookies, as you may have noticed if you’ve read my blog for a while. 
Also, now that the Keto Thanksgiving treats like Keto Pumpkin Cookies and Keto Pumpkin Pie are devoured, it is always fun to jump right into making keto cookies for the Christmas season!
Let’s get started!
Why You’ll Love These Healthy Keto Snickerdoodle Cookies
- They contain only 2g net carbs per generous cookie bar.
- They’re perfect for the holiday season or just because.
- You can make the texture even better by using one or both of the optional ingredients, oat fiber and gelatin (both are net carb-free!).
Ingredients Needed for Healthy Snickerdoodle Cookies
Ingredient quantities for these keto snickerdoodle cookies are located in the recipe card at the end of the post.
- Salted butter
- Cream cheese
- Swerve Confectioners
- Swerve Brown
- Eggs
- Heavy whipping cream
- Vanilla extract
- Coconut flour
- Cinnamon
- Cream of tartar
- Baking soda
- Salt
- Oat fiber – optional, but highly recommended for the best texture! – buy it here from Amazon
- Beef gelatin – optional, but highly recommended for the best texture! – buy it here from Great Lakes Gelatin and receive $5 off your first order!
How to Make These Easy Keto Snickerdoodle Cookies {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb snickerdoodles. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Preheat oven.
In a large bowl or bowl of a stand mixer, combine butter, cream cheese, and keto sweeteners. (Picture 1)
Mix on medium-high until fluffy. (Picture 2)
Mix eggs in on low, one at a time. (Picture 3) Add heavy whipping cream and vanilla extract. Mix on low until combined.
Mix all dry ingredients in a separate bowl, then add to wet ingredients. (Picture 4)
TIP: Oat fiber and gelatin are optional, but highly recommended! They will not add any net carbs to the recipe and will give the cookies an amazing texture.
Mix on low until combined. (Picture 5)
Lightly spray the bottom of a casserole dish (I used 7×11”) with non-stick cooking spray, then evenly spread the batter into the dish.
Dust with a cinnamon/Swerve Confectioners mixture, then bake per instructions on recipe card.
Remove from oven and let cool completely.
TIP: Do not overbake! The cookie bars will firm up as they cool.
Cut into 10 even pieces, serve, and enjoy!
How to Store Keto Snickerdoodles
Store in the fridge or freezer in an airtight container.
- In the fridge: for up to two weeks
- In the freezer: for up to three months
Nutrition Facts for Low Carb Snickerdoodles
Per serving (10 total servings):
- 133 calories
- 12g fat
- 3g protein
- 2g net carbs
More Keto Cookies
Typically, snickerdoodle cookies are toward the top of most must-make Keto Christmas cookies list. Also, on that Keto Cookies list are some of the following fabulous holiday cookie treats!
- Keto Chocolate Chip Cookies: Remember to use your Choc Zero Coupon discount when purchasing your keto chocolate chips!
- Keto Snowball Cookie
- Keto Butterscotch Cookies
- Keto White Chocolate Macadamia Nut Cookies
In addition, if you enjoy classic cookies, then try some of our year-round favorites including Keto Peanut Butter Chocolate Chip Cookies, Keto Chocolate Cookies and Keto Cookie Dough.
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Healthy Keto Snickerdoodle Cookies
Ingredients
- 7 tbsp salted butter softened
- 2 tbsp cream cheese softened
- 3/4 cup Swerve Confectioners plus more for topping
- 1/3 cup Swerve Brown
- 2 large eggs
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1 tsp cinnamon plus more for topping
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp oat fiber optional (include for best texture)
- 1 tbsp beef gelatin optional (include for best texture)
Instructions
- Preheat oven to 350 F.
- In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
- Mix on medium-high for 5-6 minutes until fluffy.
- Then, add one egg and mix it in on low. Add the second egg and do the same.
- Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
- In a small bowl, thoroughly combine the coconut flour, cinnamon, cream of tartar, baking soda, salt, oat fiber (if using), and gelatin (if using). Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
- Lightly spray the bottom of a casserole dish (I used 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
- Immediately before baking, mix equal amounts of Swerve Confectioners and cinnamon in a bowl, then dust the top of your cookie bars with as much as you would like.
- Place casserole dish in the oven and bake for 15-20 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The cookie bars will firm up as they cool.
- Place the dish on a wire rack and let the cookie bars cool completely. (For quicker cooling, after 30 minutes you can place the dish in the fridge.)
- Cut into 10 even pieces and serve.
Notes
- In the fridge: for up to two weeks
- In the freezer: for up to three months
Nutrition
The post Keto Snickerdoodle Cookies – Healthy Snickerdoodle appeared first on ForgetSugar.