If you love snickerdoodles, you’ll adore these Keto Snickerdoodles Cookies. They’re sweetened for keto, warmly cinnamony, and have a tender, chewy texture.
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The exact origin of the snickerdoodle name is unclear; some sources point to New England while other explanations remain uncertain. Regardless of their history, snickerdoodles are a beloved, cinnamon-forward cookie that translates beautifully into a keto-friendly version.
In this recipe the cookies are baked as convenient bars — an easy, reliable way to get consistent texture and shape.
These are perfect for holidays or anytime you want a cozy, low-carb treat.
Keto Snickerdoodles Cookies
Why these work so well:
- Only 2g net carbs per generous bar (based on the recipe servings).
- Ideal for holiday baking or everyday snacking.
- Optional additions like oat fiber and gelatin improve texture without adding net carbs.
Ingredients Needed for Healthy Snickerdoodle Cookies
Exact quantities are in the recipe card at the end.
- Salted butter (softened)
- Cream cheese (softened)
- Swerve Confectioners (plus extra for topping)
- Swerve Brown
- Large eggs
- Heavy whipping cream
- Vanilla extract
- Coconut flour
- Cinnamon (plus extra for topping)
- Cream of tartar
- Baking soda
- Salt
- Oat fiber (optional — improves texture)
- Beef gelatin (optional — improves texture)
How to Make These Easy Keto Snickerdoodle Cookies (Quick Overview)
This is a brief overview — see the recipe card for exact measurements and full details.
Preheat oven to 350°F.
1. In a large bowl or stand mixer, cream together softened butter, cream cheese, and the sweeteners until light and fluffy.
2. Add eggs one at a time on low speed, then mix in heavy cream and vanilla. Scrape the bowl as needed.
3. In a separate bowl, whisk together coconut flour, cinnamon, cream of tartar, baking soda, salt, and any optional oat fiber and gelatin.
4. Add the dry ingredients to the wet and mix briefly on low until combined. The batter will be slightly soft.
Tip: Oat fiber and gelatin are optional but recommended for a superior chew and structure; they do not add net carbs.
5. Lightly spray the bottom of a 7×11” (or similar) casserole dish with non-stick spray and spread the batter evenly into the dish.
6. Mix equal parts confectioners sweetener and cinnamon and dust the top of the batter to taste.
7. Bake for about 15–20 minutes, depending on your oven, until the edges are lightly browned and a toothpick comes out mostly clean. Avoid overbaking — the bars will continue to set as they cool.
8. Cool completely on a wire rack, then slice into 10 even bars. Serve and enjoy.
How to Store Keto Snickerdoodles
Store in an airtight container in the refrigerator or freezer.
- Fridge: up to two weeks.
- Freezer: up to three months.
More Keto Christmas Desserts
Can I Eat Sugar-Free Snickerdoodle Cookies on the Keto Diet?
Yes. To keep snickerdoodles keto-friendly you must replace both the sugar and the high-carb flour. This recipe uses low-carb flours like coconut flour and keto sweeteners in place of granular and brown sugars, keeping net carbs low while preserving the classic snickerdoodle flavor.
More Keto Cookies
Snickerdoodles are a classic to include in any keto cookie lineup. If you enjoy these, try other favorites like keto chocolate chip, peanut butter chocolate chip, white chocolate macadamia, or pumpkin cookies for seasonal variety.
Nutrition Facts for Low Carb Snickerdoodles
Per serving (recipe makes 10 servings):
- 133 calories
- 12 g fat
- 3 g protein
- 2 g net carbs
More Keto Desserts
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I hope you enjoy this easy low-carb snickerdoodle recipe. If you found it helpful, please share it — thanks so much!
Healthy Keto Snickerdoodles Cookies
Ingredients
- 7 tbsp salted butter, softened
- 2 tbsp cream cheese, softened
- 3/4 cup Swerve Confectioners (plus more for topping)
- 1/3 cup Swerve Brown
- 2 large eggs
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1 tsp cinnamon (plus more for topping)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp oat fiber (optional)
- 1 tbsp beef gelatin (optional)
Instructions
- Preheat oven to 350°F.
- In a large bowl or stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. Sprinkle the brown sweetener on top so it distributes evenly.
- Mix on medium-high for 5–6 minutes until fluffy.
- Add one egg at a time on low speed, mixing after each addition.
- Add heavy whipping cream and vanilla, scrape the bowl, and mix on low until combined.
- In a small bowl, whisk coconut flour, cinnamon, cream of tartar, baking soda, salt, and optional oat fiber and gelatin. Add to the wet mixture and mix on low for 30 seconds until combined.
- Lightly spray a 7×11” casserole dish and evenly press the batter into the dish.
- Before baking, combine equal parts confectioners sweetener and cinnamon and dust the top to taste.
- Bake 15–20 minutes, until edges lightly brown and a toothpick comes out mostly clean. Do not overbake — bars firm as they cool.
- Cool completely on a wire rack (for faster cooling, refrigerate after 30 minutes). Cut into 10 pieces and serve.
Notes
Store the keto snickerdoodle bars in an airtight container in the fridge or freezer.
- Fridge: up to two weeks.
- Freezer: up to three months.
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are estimates based on the ingredients used. Accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.