The aroma of cinnamon swirling through the air is like a warm hug on a chilly day, don’t you think? I stumbled across these soft and chewy keto Snickerdoodle cookies by accident one rainy afternoon. You know those days when you’re just scrolling through countless recipes—only to stop dead in your tracks because something looks too irresistible not to try?
Yep, that was me. Anyway, these cookies have turned into my latest obsession. They bring a burst of nostalgic sweetness with every bite, yet they’re keto-friendly.
How is that even possible? (I know, right? ) It’s like a magic trick where sugar disappears but the sweetness stays.
And with the festive season sneaking up, what better time to indulge in a treat that’s both comforting and guilt-free? Plus, if you’re like me and love a good baking adventure, these cookies are the perfect excuse to get that oven going.
Steps
- Preheat your oven to 325°F and prepare a baking sheet with a silicone mat or parchment paper. In a large mixing bowl, combine the almond flour, Swerve, collagen, cream of tartar, baking soda, and salt by whisking them together.
- Add the melted butter, egg, and vanilla extract to the dry ingredients and mix until a dough forms. Shape the dough into balls approximately 1.5 inches in diameter.
- In a shallow dish, mix the allulose and cinnamon. Roll each dough ball in the cinnamon mixture, ensuring even coating, and place them on the prepared baking sheet, keeping them 2 inches apart.
- Gently flatten each ball to a thickness of about 0.75 inches using your palm. Be careful not to press too hard, as the cookies will spread slightly during baking.
- Bake the cookies for 15 to 18 minutes, or until they are puffed and their edges turn golden brown. They will still be very soft when done.
- Once removed from the oven, sprinkle any leftover cinnamon and sweetener mixture over the cookies. Allow them to cool completely on the baking sheet before serving.
Ingredients
- Almond flour
- Swerve Brown sweetener
- Collagen powder (optional: Perfect Keto Cinnamon Toast Collagen)
- Cream of tartar
- Baking soda
- Salt
- Unsalted butter, melted
- Egg
- Vanilla extract
- Granulated allulose
- Ground cinnamon
Nutritional Values
Calories: 2430kcal | Carbohydrates: 55g | Protein: 105g | Fat: 202g | Fiber: 27g
FAQ
- How many carbohydrates are in traditional snickerdoodle cookies compared to keto snickerdoodles?
- Traditional snickerdoodle cookies typically contain 18 to 20 grams of carbs per serving, making them unsuitable for a keto diet. In contrast, these keto snickerdoodles contain only 5.5 grams of carbs and 2.7 grams of dietary fiber for two cookies, resulting in just 2.8 grams of net carbs.
- Why did my snickerdoodles turn out more like cake than cookies?
- Using baking powder instead of baking soda can cause your snickerdoodles to be softer and more cake-like. The combination of baking soda and cream of tartar in the recipe helps achieve the desired thick and chewy texture.
- Can I prepare keto snickerdoodles ahead of time and store them?
- Yes, you can make these cookies in advance and freeze them. Place them in an airtight container with waxed paper layers in between and freeze for up to three months.
- Is there a way to make keto snickerdoodles without almond flour?
- While almond flour is ideal for this recipe, you can substitute it with sunflower seed flour. However, be aware that when combined with baking soda, it can cause a greenish hue unless you add some acid like lemon juice to the mixture.
- What can I use if I don’t have collagen powder for the recipe?
- If you don’t have collagen powder, you can substitute it with gelatin. Use one tablespoon of grass-fed gelatin or an envelope of Knox gelatin to achieve a similar chewy texture.
Tips
- Collagen Powder Substitution: If you don’t have collagen powder, you can substitute it with gelatin to maintain the desired texture. Use 1 tablespoon of grass-fed gelatin or one envelope of Knox gelatin.
- Nut-Free Adaptation: For a nut-free version, try replacing almond flour with sunflower seed flour. However, to prevent an unusual green tint from developing due to a reaction with baking soda, add 1 tablespoon of lemon juice to the dry ingredients.
- Avoiding Cakey Texture: Ensure you use baking soda and cream of tartar instead of baking powder to achieve the traditional chewy texture of snickerdoodles, rather than a cakey consistency.
- Freezing Instructions: To prepare in advance, freeze the cookies by layering them between sheets of waxed paper in an airtight container. They can be stored in the freezer for up to three months.
Equipment
- Silicone Baking Mat – Useful for lining baking sheets and preventing cookies from sticking.
- Collagen Powder – Specifically recommended is the Perfect Keto Cinnamon Toast Collagen, although plain collagen powder can also be used.
- Parchment Paper – An alternative to a silicone baking mat for lining baking sheets.
- Baking Sheets – If you have small baking sheets, you might consider getting larger ones to avoid crowding the cookies.
