• Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Serves: 20

Keto Snickerdoodle Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup coconut flour
  • 3/4 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 teaspoons ground cinnamon (I used Rodelle Organic Ceylon Ground Cinnamon)
  • 1/4 teaspoon ground nutmeg
  • 1 cup Swerve granular sugar
  • 4 eggs, room temperature
  • 1/2 cup coconut oil, room temperature
  • 2 teaspoons vanilla extract (I used Rodelle Baker's Extract)
  • 1/3 cup Swerve granular sugar
  • 1 teaspoon cinnamon


1 Preheat oven to 350-degrees. Line a large cookie sheet with parchment paper and set aside.

2 In the bowl of a stand mixer, affixed with the paddle attachment, add the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg and sugar and mix on low speed. Once combined, add the eggs to the mixture and mix on medium-high speed until fully incorporated. Add the coconut oil and vanilla extract and mix until fully incorporated into the mixture.

3 Remove the bowl from the mixer and use a standard sized cookie scoop (approximately 2 tablespoons) to scoop cookie dough balls. In a small bowl, combine the sugar and cinnamon topping. Roll each cookie dough ball in the cinnamon and sugar and place dough balls on prepared cookie sheet. Use the back of a spoon to lightly flatten the cookies.

4 Bake cookies in 350-degree oven for 10-minutes.

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