Gluten-Free Sugar-Free Keto-Friendly Snickerdoodles

One of Dan’s many favorite sweet treats is Snickerdoodles. (I say ‘many’ because the man has a serious sweet tooth!!) So how do I satisfy the big guy’s cravings while keeping his macros in mind? By getting creative in the kitchen of course! These Snickerdoodles are not only gluten-free but sugar-free AND keto-friendly for all of you keto lovers out there!!

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  • 4 Tablespoons Butter (softened)
  • 1 Large Egg
  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Erythritol  + 3 teaspoons Erythritol (Swerve – granulated)
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cream of Tartar
  • 1 teaspoon Cinnamon



  1. Preheat oven to 350 degrees.
  2. Add butter, egg, almond flour, 1/4 cup erythritol, vanilla, baking soda, and cream of tartar to a bowl and mix until combined. The dough will look like wet sand.
  3. Shape dough into 12 balls (approximately 25grams per ball).
  4. Mix 3 teaspoons erythritol and 1 teaspoon cinnamon in a small bowl.
  5. Roll dough balls into erythritol/cinnamon mixture until well coated.
  6. Bake for 10-15 minutes.
  7. Enjoy!!!! (Pro-Tip: We ate ours by dipping them into Cool Whip first!)


Approximate Macros:

For Entire Recipe (Not including the erythritol/cinnamon mixture it was rolled in) – Calories: 1,573   Carbs: 52g   Fat: 133g   Protein: 42g

Per Cookie (Not including the erythritol/cinnamon mixture it was rolled in) – Calories: 131   Carbs: 4.3g   Fat: 11g   Protein: 3.5g


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