Keto Apple Cinnamon Snickerdoodles

Soft and chewy keto snickerdoodle cookies with a tasty apple butter twist. These cookies are the perfect sugar-free, low-carb and diabetic-friendly dessert or snack. You will never know there are no real apples in this recipe!

I didn’t grow up eating Snickerdoodles, as they are not common in Australia — in fact I didn’t even try one until on holiday in America when I was in my early 20s.

But the soft pillowy keto cookies left a lasting impression and I was keen to see how they would work using our low-carb “apple” butter that's made with zucchini instead of apples. I know you may think this is impossible but I guarantee you it does taste just like apple butter.

And the result was better than expected — they’re soft with an almost custard-y middle and that delicious cinnamon sweetener crunch on the outside. If you’re a snickerdoodle fan — or if you’re yet to try them — these are a must!

Step-by-step

1. Prepare the Low-Carb “Apple” Butter. If you don't have any, this will take an extra couple of hours.

2. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Add the almond and coconut flour, gelatin, baking soda, cream of tartar, salt to a bowl and stir to combine. Set aside. (Note: you can use apple cider vinegar instead of cream of tartar. If you do that, add it in step 3.)

   

3. In another bowl, use an electric mixer to cream together the butter cut in small pieces and Erythritol (reserve 3 tablespoons of the Erythritol used in this recipe for coating).

   

4. Add the egg, vanilla, and apple butter and mix well.

   

5. Add roughly a third of the dry ingredients to the wet and process well. Add another third, and repeat, and then the last third, mixing until combined.

6. Place the mixture in the fridge for 15 minutes or so while you line a tray and prepare the cinnamon sweetener.

   

7. To do this, mix the remaining Erythritol and cinnamon together in a small plate. Shape the dough into balls about 2.5 cm/ 1" (28 g/ 1 oz per each ball) and roll in the cinnamon sweetener mixture.

   

8. Place the balls on a lined baking tray roughly 5 cm/ 2" apart. Do not flatten, they will do so themselves as they bake. Bake 8-10 minutes (they are best slightly under-baked!)

9. Remove from oven and cool on tray a few minutes before moving to a cooling rack to cool completely.

   

10. Store in an airtight container up to 5 days, or sealed in the fridge up to 2 weeks.

    

11. To store for longer, freeze for up to 3 months.

    

Recipe

Keto Apple Cinnamon Snickerdoodles

★★★★☆4.5 (84 ratings)

Soft and chewy keto snickerdoodle cookies with a tasty apple butter twist. Sugar-free, low-carb and ...

Hands on

20m

Overall

30m

Servings

20

1.4 g

Net carbs

2.8 g

Protein

9 g

Fat

99

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings40 servings60 servings80 servings

US + metricMetricUS

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Ingredients makes 20 cookies

• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• 3 tbsp coconut flour (24 g/ 0.9 oz)
• 1 tbsp gelatin powder (11 g/ 0.4 oz)
• ¹/₂ tsp baking soda
• 1 tsp cream of tartar or apple cider vinegar
• ¹/₂ tsp sea salt
• 1 stick unsalted butter (113 g/ 4 oz)
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• 1 large egg
• 2 tsp sugar-free vanilla extract
• ¹/₂ cup + 1 tbsp homemade Low-Carb Apple Butter (140 g/ 4.9 oz)
• 3 tbsp granulated Erythritol or Swerve (30 g/ 1.1 oz)
• 2 tsp cinnamon

Instructions

1. Prepare the Low-Carb “Apple” Butter. If you don't have any, this will take an extra couple of hours.

2. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Add the almond and coconut flour, gelatin, baking soda, cream of tartar, salt to a bowl and stir to combine. Set aside. (Note: you can use apple cider vinegar instead of cream of tartar. If you do that, add it in step 3.)

3. In another bowl, use an electric mixer to cream together the butter cut in small pieces and Erythritol (reserve 3 tablespoons of the Erythritol used in this recipe for coating).

4. Add the egg, vanilla, and apple butter and mix well.

5. Add roughly a third of the dry ingredients to the wet and process well. Add another third, and repeat, and then the last third, mixing until combined.

6. Place the mixture in the fridge for 15 minutes or so while you line a tray and prepare the cinnamon sweetener.

7. To do this, mix the remaining Erythritol and cinnamon together in a small plate. Shape the dough into balls about 2.5 cm/ 1" (28 g/ 1 oz per each ball) and roll in the cinnamon sweetener mixture.

8. Place the balls on a lined baking tray roughly 5 cm/ 2" apart. Do not flatten, they will do so themselves as they bake. Bake 8-10 minutes (they are best slightly under-baked!)

9. Remove from oven and cool on tray a few minutes before moving to a cooling rack to cool completely.

10. Store in an airtight container up to 5 days, or sealed in the fridge up to 2 weeks.

11. To store for longer, freeze for up to 3 months.

Nutrition per cookie

Carbs 6%Protein 11%Fat 83% of calories

Net carbs

1.4 g

Total carbs

6.4 g

Fiber

1.2 g

Sugars

0.9 g

Protein

2.8 g

Fat

9 g

Saturated fat

3.4 g

Calories

99 kcal

Sodium

98 mg · 4.27% RDA

Magnesium

23 mg · 5.8% RDA

Potassium

91 mg · 4.56% EMR

Nutrition by ingredient

Per cookie	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	0.7 g	1.6 g	3.9 g	44
Coconut flour, organic	0.1 g	0.2 g	0.2 g	4
Gelatin powder, thickening agent, unsweetened	0 g	0.5 g	0 g	2
Baking soda, raising agent (bicarbonate of soda)	0 g	0 g	0 g	0
Cream of tartar, raising agent	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	4.6 g	41
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	1
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.3 g	0.2 g	4
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	1
Apple Butter (zucchini), homemade (KetoDiet blog)	0.3 g	0.1 g	0 g	2
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	0
Cinnamon, spices	0.1 g	0 g	0 g	1
Total	1.4 g	2.8 g	9 g	99

Serving size cookie

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free