The Best Keto Cream Cheese Snickerdoodles Recipe

5 from 1 vote

Prep Time20

Cook Time10

Cooling Time10

Total Time40

Course: Dessert

Keyword: keto cream cheese snickerdoodles, keto snickerdoodle cookies

Servings: keto cream cheese snickerdoodles

Calories: 111kcal

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

Pre-heat oven to 350*F and grease 2-3 cookie sheets.
Too 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!

Ingredient Links

If you don't have a food processor, you can still make this recipe. What I'd recommend is either leaving out the whole 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.