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keto snickerdoodle cookies recipe
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5 from 1 vote

The Best Keto Cream Cheese Snickerdoodles Recipe

Prep Time20 mins
Cook Time10 mins
Cooling Time10 mins
Total Time40 mins
Course: Dessert
Keyword: keto cream cheese snickerdoodles, keto snickerdoodle cookies
Servings: 20 keto cream cheese snickerdoodles
Calories: 111kcal

Ingredients

Cinnamon Sugar Topping

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

Instructions

  • 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!

Video

Notes

Ingredient Links

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 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. 

Nutrition

Serving: 1snickerdoodle cookie | Fiber: 1.5g | Calories: 111kcal | Fat: 9.7g | Protein: 3.2g | Carbohydrates: 1.2g