Keto Cream Cheese Snickerdoodle Recipe

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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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Prepare the Cookie Dough

  1. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon. Stir to combine.
  2. 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.
  3. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Step 3: Form the Cookies

  1. Roll Dough: Using your hands, roll the dough into small balls (about 1 inch in diameter).
  2. Prepare Coating: In a small bowl, mix together the erythritol and cinnamon for the coating.
  3. 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

  1. 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

  1. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  2. 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):

NutrientAmount per Serving
Calories90
Protein3g
Fat7g
Carbohydrates3g
Fiber2g
Sugar0g

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

Keto Cream Cheese Snickerdoodle Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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

    Step 1: Preheat the Oven

    1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Step 2: Prepare the Cookie Dough

    1. In a mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon. Stir to combine.
    2. In another bowl, beat together the softened cream cheese and erythritol until smooth. Add the egg and vanilla extract, mixing until well combined.
    3. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

    Step 3: Form the Cookies

    1. Using your hands, roll the dough into small balls (about 1 inch in diameter).
    2. In a small bowl, mix together the erythritol and cinnamon for the coating.
    3. 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

    1. 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

    1. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
    2. Serve and enjoy your Keto Cream Cheese Snickerdoodles.

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