KETO CREAM CHEESE SNICKERDOODLES

Let's face it, cream cheese is good in pretty much anything…

So when you add it to already delicious cookies…you get heaven on earth.

*Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.

These keto cream cheese snickerdoodles are super soft in the middle with a slight browning to the outside.

Rolled in a delicious sweet sugary coating.

If you have a sweet craving..then these cookies have got your back.

Reminiscent of my childhood when I attempted these cookies oneee too many times (back when I wasn't even keto) and couldn't even get them to taste this good.

Sure shows where a little trial and error and can get you! If you'd like, I have an updated version of this recipe that's even better that you can find here: The Best Keto Cream Cheese Snickerdoodles

These Keto Snickerdoodle Cookies are made using almond flour as the base with an addition of coconut flour to add some lightness to the recipe.

They also use a tiny amount of arrowroot starch or cornstarch and cream of tartar to keep them extra soft and fluffy in the centers. 

The sweetener I use in these cookies is a monkfruit and erythritol blend. It has the most “real” sugar flavour out of any sweetener in my opinion and always blends seamlessly into any keto baked goods.

I've linked my favourite one below but any sweetener will work in this recipe! Just adjust based on personal preference.

Tips For Making Keto Cream Cheese Snickerdoodles

• These cookies will come out very soft but will firm up a bit at room temperature. Don't be tempted to over-bake them!
• Try using a high quality granulated sweetener for the coating. You can either use a monkfruit/erythritol granulated sweetener or try Truvia! Truvia is great because it's less likely to melt and stays granular longer.
• Like this recipe? Try my updated version that you can find here: The Best Keto Cream Cheese Snickerdoodles
• Don't have almond flour? You can try making these with 1 1/4 cups coconut flour + 1 extra egg.
• Don't have coconut flour? You can try making these with 3 1/2 – 4 cups almond flour. 

Tools I Used To Make Keto Cream Cheese Snickerdoodles

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Cookie Sheets
• Spatula
• Mixing Bowls
• Whisk

Keto Cream Cheese Snickerdoodles

Serves: 26 (or 13 if you want large cookies)

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 2 oz cream cheese, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups(224g) almond flour 
• 3/4 cup(85g) coconut flour 
• 1/2 cup monkfruit/erythritol sweetener (you can use 10 tbsp if you prefer things sweeter)
• 1 teaspoon cornstarch (optional, makes the centers softer!)
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Topping:

• 3 tbsp monkfruit/erythritol blend
• 1 1/2 tsp cinnamon

Directions:

1. Pre-heat the oven to 350*F.
2. In a medium bowl, beat together your cream cheese, eggs and butter and vanilla until relatively smooth.
3. In another large bowl, combine all of your dry ingredients including the sweetener.
4. Add the wet mixture to the dry and use a large spoon to combine until a rough dough forms.
5. Grease 2-3 cookie sheets with butter or oil and combine your topping ingredients in a small bowl.
6. Roll a piece of dough into a small ball and place it in the topping mixture, roll to coat, then place on the cookie sheet.
7. Repeat with the rest of the dough. Flatten each ball slightly with a spoon before baking.
8. Bake for 10-11min or until bottoms are lightly browned (cookies will harden up when left to cool).
9. Serve warm or store in an airtight container at room temperature or in the freezer for a future treat!

Enjoy your keto cream cheese snickerdoodles !

Nutrition Facts(per 1/26th of recipe): 114cals |9.7g fat | 1.5 NET carbs | 3g protein & 2g fibre

Nutrition Facts(per 1/13th of recipe): 228 |19.5g fat | 3 NET carbs | 6g protein & 4g fibre

Store these Keto Cream Cheese Snickerdoodles at room temperature in an airtight container for up to 5 days..

OR freeze in an airtight container between layers of wax paper and thaw at room temperature or in the microwave when you'd like a quick treat!

**TRY MY IMPROVED AND UPDATED VERSION OF THIS KETO CREAM CHEESE SNICKERDOODLE RECIPE: HERE*

Print Recipe

4.38 from 8 votes

Keto Cream Cheese Snickerdoodles

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dessert

Keyword: cookies, keto cream cheese snickerdoodles

Servings: 26 cookies

Calories: 114kcal

Ingredients

Cookie Dough

• 1/2 cup unsalted butter room temperature
• 2 oz cream cheese room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups almond flour 224g
• 3/4 cup coconut flour 85g
• 1/2 cup monkfruit/erythritol sweetener you can use 10 tbsp if you prefer things sweeter
• 1 teaspoon cornstarch optional, makes the centers softer!
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Topping

• 3 tbsp monkfruit/erythritol blend
• 1 1/2 tsp cinnamon

Instructions

• Pre-heat the oven to 350*F.
• In a medium bowl, beat together your cream cheese, eggs and butter and vanilla until relatively smooth.
• In another large bowl, combine all of your dry ingredients including the sweetener.
• Add the wet mixture to the dry and use a large spoon to combine until a rough dough forms.
• Grease 2-3 cookie sheets with butter or oil and combine your topping ingredients in a small bowl.
• Roll a piece of dough into a small ball and place it in the topping mixture, roll to coat, then place on the cookie sheet.
• Repeat with the rest of the dough. Flatten each ball slightly with a spoon before baking.
• Bake for 10-11min or until bottoms are lightly browned (cookies will harden up when left to cool).
• Serve warm or store in an airtight container at room temperature or in the freezer for a future treat!
• Enjoy your keto cream cheese snickerdoodles !

Notes

Tips For Making Keto Cream Cheese Snickerdoodles

• These cookies will come out very soft but will firm up a bit at room temperature. Don't be tempted to over-bake them!
• Try using a high quality granulated sweetener for the coating. You can either use a monkfruit/erythritol granulated sweetener or try Truvia! Truvia is great because it's less likely to melt and stays granular longer.
• Like this recipe? Try my updated version that you can find here: The Best Keto Cream Cheese Snickerdoodles
• Don't have almond flour? You can try making these with 1 1/4 cups coconut flour + 1 extra egg.
• Don't have coconut flour? You can try making these with 3 1/2 - 4 cups almond flour. 

Tools I Used To Make Keto Cream Cheese Snickerdoodles

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Cookie Sheets
• Spatula
• Mixing Bowls
• Whisk

Nutrition

Serving: 1cookie | Fiber: 2g | Calories: 114kcal | Fat: 9.7g | Protein: 3g | Carbohydrates: 1.5g

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