These keto snickerdoodle cookies are one of my new favorite keto friendly cookies. I have always loved snickerdoodle cookies and these taste just like the ones I ate as a child. However, unlike traditional snickerdoodle cookies, these keto snickerdoodle cookies contain only about 1.45 net carbs each!
These low-carb snickerdoodle cookies are made with a combination of almond and pecan flour. I love using pecan flour because it contains fewer net carbs than almond flour. Not to mention, pecan flour has an amazing nutty flavor. Though it might be hard to find, it is relatively easy to make.
All you will need is regular pecan pieces and a food processor or high-quality blender. Simply place regular deshelled pecans or pecan pieces through a food processor until it turns into a nice pecan flour. But be aware, if you process for too long it will turn into pecan butter.
If all of that seems like too much trouble you can find pecan flour at some specialty stores or from amazon.com. In addition, I have added cream cheese to this recipe to help it stay soft and chewy!
This keto snickerdoodle cookie recipe yields a total of 10 cookies. Each cookie contains roughly 160.2 calories, 16 grams of fat, 12 total carbs, 1.45 net carbs, and 3.05 grams of protein. Net carbs are equated by subtracting fiber and erythritol from total carbs.
Keto Snickerdoodle Cookie Ingredients
- 6 Tbsp butter room temp
- 2 oz of cream cheese softened
- 6 Tbsp Swerve Sweetener Confectioners
- 3/4 cup almond flour
- 1/2 cup pecan flour
- 1 egg
- 1/2 Tsp vanilla extract
- 1/2 Tsp baking powder
- 1 Tbsp cinnamon
- 2 Tbsp Swerve Granular
Directions
- In a mixing bowl mix butter and Swerve Confectioners with using a handheld or standing mixer until smooth.
- Continue to mix as you add cream cheese, egg, and vanilla extract.
- In a separate mixing bowl mix almond flour, pecan flour, and baking powder together breaking up any clumps.
- Slowly mix dry and wet ingredients together until well mixed.
- Place in the fridge for 30 minutes
- Pre-heat the oven to 325 degrees Farhehight.
- Take the cookie dough out of the fridge and roll into 10 even balls.
- In a small bowl, mix cinnamon and Swerve Granular.
- Roll the cookie dough balls into the cinnamon mixture, completely coating the outside.
- Press the cookie dough down into the desired cookie shape on a lined cookie sheet and bake for 15-17 minutes.
- Take out of the oven and place on a cooling rack until cool.
- Enjoy some keto snickerdoodle cookies!
Keto Snickerdoodle Cookie Recipe
Ingredients
Ingredients
- 6 Tbsp butter room temp
- 2 oz of cream cheese softened
- 6 Tbsp Swerve Sweetener Confectioners
- 3/4 cup almond flour
- 1/2 cup pecan flour
- 1 egg
- 1/2 Tsp vanilla extract
- 1/2 Tsp baking powder
- 1 Tbsp cinnamon
- 2 Tbsp Swerve Granular
Instructions
Directions
-
In a mixing bowl mix butter and Swerve Confectioners with using a handheld or standing mixer until smooth.
-
Continue to mix as you add cream cheese, egg, and vanilla extract.
-
In a separate mixing bowl mix almond flour, pecan flour, and baking powder together breaking up any clumps.
-
Slowly mix dry and wet ingredients together until well mixed.
-
Place in the fridge for 30 minutes
-
Pre-heat the oven to 325 degrees Farhehight.
-
Take the cookie dough out of the fridge and roll into 10 even balls.
-
In a small bowl, mix cinnamon and Swerve Granular.
-
Roll the cookie dough balls into the cinnamon mixture, completely coating the outside.
-
Press the cookie dough down into the desired cookie shape on a lined cookie sheet and bake for 15-17 minutes.
-
Take out of the oven and place on a cooling rack until cool.
-
Enjoy a keto snickerdoodle cookie!