The Best Keto Cream Cheese Snickerdoodles

sammysamgurl

6 years ago

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The Best Keto Cream Cheese Snickerdoodles

The BEST Keto Cream Cheese Snickerdoodles?!

Okay, if you are a regular reader of my blog, you're probably like, “SAM, YOU ALREADY MADE THESE, DID YOU RUN OUT OF IDEAS, WHY ARE YOU MAKING THEM AGAIN?!” (Or maybe you're not, I really don't know what you're thinking).

Disclaimer: this post contains some affiliate links

If you are not new to my blog, then you're probably like “I really don't care, just give me the recipe, thanks” and I fully understand and accept that, feel free to click the “Jump To Recipe Button” above to skip my story behind re-creating these cookies..or stick around if you want to know what makes these Keto Cream Cheese Snickerdoodle Cookies THE BEST yet.

If you are actually wondering, YES I made these before, and yes I'll admit, sometimes coming up with an idea for tomorrow's blog post isn't always easy when you post almost daily. (Seriously, some days I sit and stare at pinterest for hours on end hoping something gives me inspiration).

BUT I did make these for a reason. Originally I made these keto cream cheese snickerdoodle cookies a while back before I really nailed down my keto cookie method. Even though I didn't think they were perfect, you guys realllly seemed to like them and they took off! You can find that original recipe HERE.

Side Note: (Sometimes I wish instead of my lazy oreo balls, cream cheese snickerdoodle cookies and lemon coconut balls, you guys could make my more elaborate caramel filled cookies or keto turtles cake go viral, but I digress, lol)

So because you guys liked the original recipe so much and it's a bit dated now, I felt I needed to update it. I also received some comments that people were seeing their snickerdoodles come out a bit dry so I made sure to fix that with these cookies.

(Hint: I created a Keto Baking Substitution Guide to help with baking conversions based on my experience with keto baked goods vs. traditional recipes and I reference it all the time when creating new keto recipes)

Anyways, long-story short, these Keto Cream Cheese Snickerdoodles are NOT dry, they are actually super moist (I know you all love when I use that word), they are soft, fluffy, warm, chewy and delicious.

BONUS, no coconut flour was used in this version. So to all my coconut flour haters, don't worry, I've got you.

These cookies are made with almond flour as the base, then we add some whole psyllium husks (this is what creates a really gooey soft middle), arrowroot starch (adds a softness to the center of the cookies once again), xanthan gum (provides the chewiness) and some powdered monkfruit/erythritol to sweeten the recipe without leaving any crunchiness behind.

Now don't be freaked out by this list of ingredients, if you are missing one or all of the above (whole psyllium husks, xanthan gum and arrowroot starch), you can still make these Keto Cream Cheese Snickerdoodles. They are really just added bonuses if you have them to aid in texture.

I link to them below as well if you are interested in buying any of them. I use these ingredients often in my baking and although they are expensive, they last forever. A tiny bit goes a low way!

Ingredients In Low Carb Keto Cream Cheese Snickerdoodles

Tools I Used To Make The Best Keto Cream Cheese Snickerdoodles

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $4.99 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!
Food Processor – This one is small, cheap and it does the job! I use it all of the time. You won't need this if you use ground psyllium husks but personally I prefer to work with whole.
Spatula – Very useful for lifting cookies and other hot items, preferred to burning your hands, but totally optional.

Can I Make These Keto Cream Cheese Snickerdoodles With Coconut Flour Instead Of Almond Flour?!

I am bound to get this question, so let me give my answer ahead of time..

YES, you can make these without almond flour. But will they taste as good? …questionable.

Coconut flour has a slightly more pronounced flavour than almond flour and is much more absorbent. You can definitely make decent cookies with it if you don't mind the slight coconut flavour.

If you are substituting coconut flour for almond flour I would use 3/4 cup (85g) coconut flour. If you want your batter a tad thicker, add another tablespoon or two but 3/4 cup (85g) should be plenty!

Can I Make The Best Keto Cream Cheese Snickerdoodles Without Xanthan Gum, Psyllium Husks, And/Or Arrowroot Starch?!

Short answer, Yes you can.

Long Answer, see above in the post if you skipped down to this section first.

Tips For Making The Best Keto Cream Cheese Snickerdoodle Cookies

If you don't have a food processor, you can still make this recipe. What I'd recommend is either leaving out the psyllium husks altogether OR if you have ground psyllium husks, just use 1 tsp of that.
If you don't have arrowroot starch, cornstarch works as a substitute and will add hardly any additional carbs to each cookie.
If you find your batter hard to roll into balls, just place it in the fridge for 15-20mins to firm up.
These cookies have a “soft-baked” texture. For firmer cookies, you can bake them longer and/or add another 1/4 cup almond flour to the recipe.

How To Store Low Carb Cream Cheese Snickerdoodle Cookies

Store these cookies on the counter for up to 3 days, in the fridge for up to 7 days OR the freezer for up to 3 months.
Store them in an airtight container between layers of wax or parchment paper to keep them fresh for as long as possible.

The Best Keto Cream Cheese Snickerdoodles Recipe

Serves: 20 cookies

Ingredients:

2 cups almond flour, 224g
1 tbsp whole psyllium husks (optional – add another 2-3 tablespoons almond flour if not using), 6g
1 tbsp arrowroot starch (optional), 6g
1/2 tsp xanthan gum
(optional, just helps with the chewy texture)
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt (1/2 tsp if using unsalted butter)
1/4 cup cream cheese, softened, 2oz or 56g
1/4 cup salted butter, softened, 2oz or 56g
1/2 cup powdered monkfruit/erythritol sweetener, 96g
1 tsp vanilla extract
2 eggs, room temperature

Cinnamon Sugar Topping

3 tbsp granular sweetener (I use Truvia)
1 1/2 tsp cinnamon

Directions:

Pre-heat oven to 350*F and grease 2-3 cookie sheets.
To your food processor, add your dry ingredients including; almond flour, whole psyllium husks, arrowroot starch, xanthan gum, cinnamon and salt. Pulse 3-4 times until the ingredients are blended then pour into a bowl. (See tips if you don't have a food processor)
In another bowl, add your softened butter, cream cheese and powdered monkfruit/erythritol sweetener and beat until smooth.
Add your eggs and vanilla extract and beat once more just until blended.
Pour the wet ingredient mixture into the dry ingredients and stir well until a thick batter forms.
In another small bowl, combine your cinnamon and sweetener to make your topping.
Roll the batter into a ball using your hands then toss the ball into the cinnamon sugar mixture and shake the bowl to coat.
Place the finished snickerdoodle ball onto the baking sheet and flatten slightly (as seen in the photos). Repeat this process for the rest of the batter.
Bake the cookies for ~9min or longer if you want a firmer cookie. These will be very soft at first but will firm up on the outside, while the centers remain soft when cooled. Serve warm with some keto ice cream if you want to get fancy! Enjoy The Best Keto Cream Cheese Snickerdoodles!

*See above in the post for storage instructions*

Nutrition for 1/20th of recipe (1 cookie): 111 calories | 9.7g fat | 1.2 NET carbs | 3.2g protein | 1.5g fiber