Keto Cream Cheese Snickerdoodles

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dessert

Keyword: cookies, keto cream cheese snickerdoodles

Servings: 26 cookies

Calories: 114kcal

1/2 cup unsalted butter room temperature
2 oz cream cheese room temperature
2 large eggs
1 teaspoon vanilla extract
2 cups almond flour 224g
3/4 cup coconut flour 85g
1/2 cup monkfruit/erythritol sweetener you can use 10 tbsp if you prefer things sweeter
1 teaspoon cornstarch optional, makes the centers softer!
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Pre-heat the oven to 350*F.
In a medium bowl, beat together your cream cheese, eggs and butter and vanilla until relatively smooth.
In another large bowl, combine all of your dry ingredients including the sweetener.
Add the wet mixture to the dry and use a large spoon to combine until a rough dough forms.
Grease 2-3 cookie sheets with butter or oil and combine your topping ingredients in a small bowl.
Roll a piece of dough into a small ball and place it in the topping mixture, roll to coat, then place on the cookie sheet.
Repeat with the rest of the dough. Flatten each ball slightly with a spoon before baking.
Bake for 10-11min or until bottoms are lightly browned (cookies will harden up when left to cool).
Serve warm or store in an airtight container at room temperature or in the freezer for a future treat!
Enjoy your keto cream cheese snickerdoodles !

Tips For Making Keto Cream Cheese Snickerdoodles

These cookies will come out very soft but will firm up a bit at room temperature. Don’t be tempted to over-bake them!
Try using a high quality granulated sweetener for the coating. You can either use a monkfruit/erythritol granulated sweetener or try Truvia! Truvia is great because it’s less likely to melt and stays granular longer.
Like this recipe? Try my updated version that you can find here: The Best Keto Cream Cheese Snickerdoodles
Don’t have almond flour? You can try making these with 1 1/4 cups coconut flour + 1 extra egg.
Don’t have coconut flour? You can try making these with 3 1/2 – 4 cups almond flour.
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