A delicious twist on the snickerdoodle cookie! These keto snickerdoodle cookies are crispy on the outside with a soft centre. Made with a simple fathead dough and dusted in sweetener and cinnamon, this sugar free cookie recipe is a winner with kids and adults alike. Only 1.7g net carbs.
Snickerdoodle cookies were my favourite cookies when I spent a year in the United States as an exchange student (err, a long time ago).
To everyone outside the US: Snickerdoodles are essentially sugar cookies that are rolled in a mix of cinnamon and sugar. They are easy to "low-carbify": you simply replace the wheat flour with almond flour (or another gluten free low carb flour) and the sugar with a sweetener.
I decided to use fathead dough instead of a classic almond flour cookie dough, because I love how it can be crispy on the outside yet soft in the middle.
And to make them more fun, I twisted my cookies in the centre. Just so I could call them Keto snickerdoodle twists!
You might want to eat the whole lot at once because they will make your house smell amazing and they taste spectacular. I assure you though that you'll be more than satisfied after eating one or two. They are filling!
Here are the ingredients I used for the recipe:
- Shredded mozzarella. Use the pre-shredded kind you normally would use for pizza. In some countries you can get a block that you can shred at home. The white mozzarella in liquid does not work.
- Almond flour
- Baking powder. You can replace this with ¼ teaspoon cream of tartar and ⅛ teaspoon baking soda.
- Sweetener. Any sugar substitute works. I like erythritol monk fruit sweetener blends. You can also use allulose, xylitol or mocha sweet. However, with erythritol your cookies will be crispier.
- Psyllium husk powder. Makes the dough fluffier.
- Vanilla extract
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
1.) Melt the mozzarella in the microwave or in a non-stick pan on the stove.
2.) Add the almond flour, psyllium husk powder, baking powder, sweetener and optional vanilla extract and mix to form a dough.
3.) Roll the cookie dough between two sheets of parchment paper. Fold over the edges and re-roll into a rectangle.
4.) Brush the dough with melted butter and sprinkle with the cinnamon sugar mixture.
5.) Fold the dough in half so the cinnamon mix is in the middle. Trim the edges to form a rectangle.
6.) Cut into strips about 3 - 3.5 cm wide and twist in the middle once.
7.) Place the twists on a lined cookie sheet.
8.) Brush with the rest of the butter and sprinkle with more cinnamon and sweetener. Bake!
Don't overcook. Keto snickerdoodles are done when they are slightly golden. They will crisp up when cooled.
Re-warm the cookie dough. If at any point the dough cools too much to roll easily or slice, simply, pop it back into the microwave on the parchment paper and warm for 20 - 30 seconds. I did this a couple of times whilst making.
Yes, you can replace the almond flour with around 3 tablespoons coconut flour.
Store at room temperature for 1 day or in the fridge for up to 4 days.
Alternatively, freeze for up to 3 months.
To defrost or reheat, bake in the oven straight from frozen for around 7 minutes.
It is possible. Adding the egg will make the dough much fluffier. I recommend that you increase the amount of almond flour to ¾ cup or 80 grams. If you're using ground almonds, add an additional 2 tablespoons. For a soft cookie also use 2 tablespoons of cream cheese.
More recipes you'll like
- Keto Chocolate Cookies
- Keto Ginger Snaps
- Keto Sugar Cookies
- Keto Coconut Flour Cookies
- Keto Chocolate Chip Cookies
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Keto Snickerdoodle Twistsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Preheat the oven to 200C electric (180C fan) / 390 Fahrenheit.
- Place the shredded mozzarella in heat-proof bowl and heat in the microwave on high for one minute. Remove, stir with a spatula and heat for a further 30 seconds until melted. (Or warm in a non-stick pan on the stove).
- Add the almond flour, psyllium husk powder, baking powder, erythritol and optional vanilla extract and mix to form a dough. Stir with a spatula and then knead with hands until fully combined.
- Roll the dough between two sheets of parchment paper and then fold over the edges and re-roll into a rectangle.
- Mix the cinnamon and erythritol in a separate bowl. Brush the dough with ½ of the melted butter and sprinkle with ½ of the erythritol / cinnamon mix.
- Fold the dough in half so the snickerdoodle mix is in the middle. (You may need to rewarm the dough at this point for 20 - 30 seconds in the microwave on the greaseproof paper to help loosen it up to cut and twist.) Trim the edges to form a rectangle. Cut into strips about 3 - 3.5 cm wide and twist in the middle once.
- Place the twists on a baking tray lined with parchment paper. Brush with the rest of the butter and sprinkle with the rest of the cinnamon / erythritol mix.
- Bake 11 - 15 minutes, or until slightly golden. Remove from the oven and allow to cool.