Keto Cream Cheese Snickerdoodles
Ingredients (about 18 cookies)
Cookie Dough
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4 oz cream cheese, softened (full-fat, block style)
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½ cup unsalted butter, softened
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¾ cup powdered erythritol or monk fruit blend
(powder it yourself in a blender if needed—this is important for smooth texture) -
1 large egg, room temperature
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1 tsp vanilla extract
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2 cups blanched almond flour
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½ tsp baking powder
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¼ tsp salt
Cinnamon “Sugar” Coating
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¼ cup granulated erythritol or monk fruit
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1½ tsp ground cinnamon
Instructions (Step-by-Step)
1. Prep
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Preheat oven to 350°F (175°C)
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Line a baking sheet with parchment paper (don’t skip this—keto cookies stick!)
2. Cream the fats (key step!)
In a large bowl, beat together:
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Softened cream cheese
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Softened butter
Beat for 2–3 minutes until very smooth and fluffy.
This step prevents dense or greasy cookies.
3. Sweeten + Flavor
Add to the bowl:
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Powdered sweetener
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Egg
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Vanilla
Beat again until fully combined and creamy.
4. Dry Ingredients
In a separate bowl, whisk:
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Almond flour
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Baking powder
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Salt
Slowly add dry ingredients to the wet mixture. Mix until a soft, slightly sticky dough forms.
Dough should be soft but hold shape.
If too sticky → chill 15 minutes.
If too dry → add 1 tsp cream or almond milk.
5. Cinnamon Coating
Mix erythritol + cinnamon in a small bowl.
6. Shape the Cookies
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Scoop about 1½ tablespoons of dough
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Roll into balls
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Roll each ball in cinnamon mixture
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Place on baking sheet 2 inches apart
Optional: Gently flatten just a bit with your fingers (they won’t spread much).
7. Bake
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Bake 10–12 minutes
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Edges should be just set, centers soft
Don’t overbake—keto cookies firm up as they cool.
8. Cool (important!)
Let cookies cool on the pan for 10 minutes, then transfer to a rack.
They’ll become perfectly chewy as they set.
Texture & Flavor Notes
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Soft, pillowy centers
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Slight tang from cream cheese
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Classic snickerdoodle cinnamon warmth
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Zero graininess if sweetener is powdered
Approx Macros (per cookie, approx.)
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Calories: ~95
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Fat: 8g
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Protein: 3g
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Net Carbs: ~1–1.5g
Pro Tips & Variations
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Extra chew: Add ½ tsp xanthan gum
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More tang: Add ½ tsp lemon juice
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Holiday twist: Add a pinch of nutmeg
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Dairy-free: Use vegan cream cheese + butter substitute (texture slightly softer)
