Keto/Low Carb Snickerdoodle Cookies
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  • Writer's pictureKeto Upgrade
    • Nov 18, 2022
    • 5 min read

Keto/Low Carb Snickerdoodle Cookies

A snickerdoodle is a classic easy cookie to make for the holidays so I thought it should be one included in my Holiday cookie video this year. And the keto version is pretty simple as well. It takes a little prepping ahead of time but who ever makes one kind of cookie for the holidays. So you can make and shape the snickerdoodles then make another dough while the snickerdoodle is chilling in the freezer for 30 minutes. I have several other keto holiday cookie recipes-

Plus videos full of tips and tricks at YouTube.com/Ketoupgrade




These were a variation on my soft and chewy keto chocolate chip recipe- https://www.ketoupgrade.info/post/keto-chocolate-chip-cookies-no-nuts


Many people that come into my shop are allergic to corn or are avoiding it so arrowroot is a good alternative and healthier I believe from some articles I've read in the past. You don't have to use the arrowroot powder, you can use cornstarch if you aren't opposed to using it, you may need a little less though. Another alternative is if you have tapioca starch or flour, it's about the same carb count as arrowroot. You can also use 1/4 tsp. of xanthan gum in place of the arrowroot, it won't give you as chewy of a texture but they are still delicious. The gelatin is what really gives it chew though, I used beef gelatin but know unflavored gelatin will work just fine. If you don't want to use gelatin you can try adding a bunch of xanthan gum but I don't think you will get exactly the same result.


Any 1:1 Alternative sweetener will work for this recipe. A sweetener that is super sweet in small amounts will not have enough bulk to it in the recipes to make a dough. Allulose may make the cookies too soft if you use all allulose. I sometimes use it if a keto baked goods needs more moistness because it holds onto water. You can probably replace some of the monkfruit/erythritol with allulose but I wouldn't do all of it.


My "flours" are always gonna be the same, I don't do almonds or most nuts because I have an allergy in the family and it's just too hard with powdered nuts to keep things from being cross contaminated. If you want to replace the coconut flour you will need 3-4x as much almond flour. The whey protein isolate I have heard different things work at replacing it, I just haven't had the time to experiment, especially when I'm trying to make a profit and sell goods, it's hard to throw product away if it turns out badly. Things like casin protein, beef protein isolate, pea protein have all been mentioned on google or in some comments. Eventually I will take one of my tried and true recipes and buy different powders to test. I just did that once with the pea protein and hated the way it tasted so that was $60 down the drain cause I didn't want to use it in any other desserts. Bottom line my recipes are made up of mostly protein powder so any powder you add it is gonna taste like it, so you have to enjoy the taste of the protein powder. I have use flavored whey powders in the past and they have worked well. They do often have added sweeteners and gums to them though, so you may need to adjust those in the recipes.


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Keto Snickerdoodle Cookie Recipe


224 g/8 oz./16 Tbs. Salted or Unsalted Butter (Room Temp.)

240 g/1 1/4 Cup 1:1 Granular sweetener I use Classic Monkfruit/Erythritol Sweetener

1 Egg (room temp)

2 tsp. Vanilla Extract

60 g Unflavored Whey Protein Isolate (Isopure is my preferred brand, 2 packed scoops)

42 g Coconut flour (1/3 Cup)

1 Tbs. Unflavored gelatin

2 tsp. Arrowroot Powder

2 tsp. Baking soda

1/2 tsp. Salt (if using unsalted butter)

Cinnamon/Sugar Coating

48 g/1/4 Cup Granular Sweetener of choice (can use allulose or bocha sweet but the cookies may spread more)

1 tsp. Ground Cinnamon


Instructions:

  1. Pull out your 1 Egg, whip the butter in a stand mixer or with a hand mixer for 2 minutes if it isn't completely soft

  2. Whip the sweetener and butter together for 8 minutes, scrapping down several times in the 8 minutes until almost white and super fluffy

  3. While butter and sweetener are whipping, weigh/measure, sift and mix up the dry ingredients

  4. Once butter and sweetener are fluffy, whip in one room temperature egg until fully combined, scrap and whip

  5. Add vanilla extract, whip and scrap

  6. Add in the dry ingredients, scraping down and making sure everything is combined

  7. Once all dry ingredients are fully combined scoop and roll and coat balls in cinnamon sugar mixture and place on a parchment lined baking sheet that will fit in your freezer and chill for 30 minutes

  8. Once balls are mostly chilled preheat oven to 325 degrees, when oven is ready place a few frozen balls on a parchment lined baking sheet at least 2 inches apart and bake for 11-14 minutes depending on your oven and how long they have been in the freezer for, spin halfway though for even baking

  9. Air on the side of caution and under bake rather than overbake unless you like crispier cookies, let cool completely before removing from the parchment paper

  10. Balls can stay frozen in a ziplock bag for over a month, cooked cookies will freeze also but won't taste as good

Macros 1/32 cookie


70 Calories

6 g Fat

10 g Total Carbs

0 g Fiber

9 g Sugar Alcohol

1 g Net Carb

3 g Protein


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.



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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.



Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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Keto Upgrade e-mail - ketoupgrade.info@gmail.com




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