How to Make the Best Keto Snickerdoodle Cookies

• 3/4 cup blanched almond flour
• 1.5 teaspoon coconut flour
• 1/4 cup Allumonk sweetener
• 2 teaspoon beef gelatin powder or konjac powder (optional)
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 4 tablespoon butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon liquid monk fruit or liquid stevia (optional)

Cinnamon coating

• 1 tablespoon sweetener
• 1/2 teaspoon cinnamon

Keto Snickerdoodle Cookie Instructions: 

1. Preheat oven to 350°F and melt butter
2. Mix dry ingredients of almond flour, coconut flour, sweetener, beef gelatin powder, salt, cinnamon, nutmeg and baking powder
3. Mix wet ingredients of melted butter, egg, vanilla extract and liquid sweetener
4. Combine dry and wet ingredients together. Then allow dough to sit. Preferrably in the refridgerator for 10-15 minutes minimum
5. Make cinnamon dusting for cookies
6. With each cookie scoop, roll around in the cinnamon sweetner mix until all sides are coated. Then flatten cookie on baking sheet.
7. Place in preheated oven for 10-12 minutes looking for edges to brown with a done center

Helpful Recipe Tips

• Konjac powder, beef gelatin powder, or regular gelatin out of the store. These all produce very similar results. The harshest will be regular gelatin but the cookie will still be good.
• You can skip the roll but I highly advise against it. The dusting brings the cookie full circle as true keto snickerdoodles.
• Your sweetener is very important in this recipe. I suggest allulose or a monk fruit blend for no aftertaste. When it comes to the liquid sweetener it doesn't matter. But, if you're someone who hates stevia, monk fruit is a great option.

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