The perfect keto low carb snickerdoodle cookie recipe to share with your family and friends. The cookies are soft in the middle and crisp on the outside.
I’m not into sweets that much any more. But, since it’s the sweetest time of the year right now, I decided to try out a new cookie recipe.
One of my favorite holiday cookies from back in the day are snickerdoodles. So, I played around with my old recipe to make a keto friendly version.
Creating a low carb snickerdoodle recipe has actually been on my list of things to do for a while. I finally got some time to work in it during some free time after Thanksgiving.
After baking my keto sugar cookies, I’ve been experimenting with lard a lot more. It’s the best fat I’ve found for using in keto cookies.
When I first tested this cookie recipe, I used coconut oil and ghee. It was a complete failure because the cookies crumbled right after baking.
I was able salvage the cookies by putting them in the refrigerator. The cold binds the fat better so the cookies were able to stay together.
After that initial failure, I knew I needed to try some lard in my next batch of low carb snickerdoodle cookies. Because I wanted to have a hint of butter flavor, I chose to use half ghee with half lard.
The texture of these keto cookies are amazing and the cookies do have a slight rise. I’m interested to see how lard will change the texture of cookies made with just coconut flour as it tends to be more cake-like.
I opted to cut back on the sweetener as I no longer care for sweets. And, I tend to have food cravings when I eat sweet foods. Those of you who aren’t as sensitive to sweets may choose to add a little more sweetener.
If I bake these low carb snickerdoodle cookies for friends and family, I will need to make them sweeter. Desserts that taste fine for me are typically not sweet enough for those not following a keto diet.
I am planning to bake an assortment of keto cookies for the holidays. I’ll be including my raspberry jam gluten free thumbprint cookies along with these ones.
Other recipes that I’d like to bake for holiday celebrations are my Boston cream cheesecake, a batch of butter pecan shortbread cookies, and some low carb chocolate chip cookies. And, I’ll probably include some appetizers like a keto cheese dip with pork rinds or a fun snack like keto cinnamon pretzels.
I loved the texture of these cookies so much that I’m going to try adapting the recipe into other flavors. I’m thinking maybe some chocolate crinkle cookies are something similar.
Like most people, I’m allowing myself to eat more treat foods over the holidays. Of course, they are all going to be keto friendly. And, I’ll cut back the sweets in January.
In fact, my plan is to eat more foods that are AIP paleo compliant. My Grave’s disease is an autoimmune disease and in recent years, I’ve noticed increased signs of vitiligo.
Do you have a favorite treat you enjoy indulging in over the holidays? For me, it used to be gourmet chocolate so I may have to order some ChocZero chocolates for myself.
Keto Low Carb Snickerdoodle Cookies Recipe
Keto Low Carb Snickerdoodle Cookies
- 2 tablespoons low carb sugar substitute
- 2 teaspoons cinnamon
- Beat together ghee, lard, sweetener, and stevia in large bowl with electric mixer.
- Add in eggs and vanilla and blend until well incorporated.
- Mix in baking soda, salt, and cinnamon. Gradually add in almond and coconut flours.
- In small bowl, combine sweetener and cinnamon for coating.
- Form dough into equal sized balls (I got about 52 using a scoop). Roll each in sweetened cinnamon mixture.
- Place each coated dough ball on parchment or silicone lined baking sheets. Smash each one down with hand or bottom of a drinking glass.
- Bake at 350°F for about 11 minutes or until beginning to brown around the edges.
- Allow cookies to cool on pan for about 5 minutes then transfer to a cooling rack.
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