Keto Cream Cheese Snickerdoodles are a delicious low-carb twist on the classic snickerdoodle cookie, featuring a rich cream cheese base and the signature cinnamon-sugar flavor. These cookies are perfect for satisfying your sweet tooth while staying within your keto diet!
Ingredients
For the Cookies:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup cream cheese (softened)
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 2 tablespoons erythritol (or your preferred keto sweetener)
- 1 teaspoon cinnamon
Timing
Making Keto Cream Cheese Snickerdoodles takes about 15 minutes for preparation and 12-15 minutes for baking.
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Cookie Dough
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon. Stir to combine.
- Mix Wet Ingredients: In another bowl, beat together the softened cream cheese and erythritol until smooth. Add the egg and vanilla extract, mixing until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Step 3: Form the Cookies
- Roll Dough: Using your hands, roll the dough into small balls (about 1 inch in diameter).
- Prepare Coating: In a small bowl, mix together the erythritol and cinnamon for the coating.
- Coat Cookies: Roll each dough ball in the cinnamon sugar mixture until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Bake the Cookies
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
Step 5: Cool and Serve
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve and enjoy your delicious Keto Cream Cheese Snickerdoodles!

Nutritional Information
Here’s a quick overview of the nutritional content of Keto Cream Cheese Snickerdoodles (per cookie, based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 |
| Protein | 3g |
| Fat | 7g |
| Carbohydrates | 3g |
| Fiber | 2g |
| Sugar | 0g |
Tips for Customization
- Add Flavor: Incorporate a teaspoon of nutmeg or a splash of almond extract for additional flavor.
- Chocolate Chip Variation: Add sugar-free chocolate chips for a chocolatey twist on the classic snickerdoodle.
- Nut-Free Option: Substitute almond flour with sunflower seed flour for a nut-free version.
Conclusion
Keto Cream Cheese Snickerdoodles are a delightful and satisfying treat that allows you to enjoy classic flavors without the carbs. Perfect for any occasion, these cookies are sure to be a hit with keto enthusiasts and cookie lovers alike!
Keto Cream Cheese Snickerdoodle Recipe
Ingredients
- For the Cookies:
- • 1 cup almond flour
- • 1/4 cup coconut flour
- • 1/2 teaspoon baking powder
- • 1/4 teaspoon salt
- • 1 teaspoon cinnamon
- • 1/2 cup cream cheese (softened)
- • 1/4 cup erythritol (or your preferred keto sweetener)
- • 1 large egg
- • 1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating:
- • 2 tablespoons erythritol (or your preferred keto sweetener)
- • 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon. Stir to combine.
- In another bowl, beat together the softened cream cheese and erythritol until smooth. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Using your hands, roll the dough into small balls (about 1 inch in diameter).
- In a small bowl, mix together the erythritol and cinnamon for the coating.
- Roll each dough ball in the cinnamon sugar mixture until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your Keto Cream Cheese Snickerdoodles.
Step 1: Preheat the Oven
Step 2: Prepare the Cookie Dough
Step 3: Form the Cookies
Step 4: Bake the Cookies
Step 5: Cool and Serve
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