Keto Cream Cheese Snicker doodles

Keto Cream Cheese Snicker doodles

These turned out awesome. Super easy to make as well! I took a nice center shot in the original post to show the middle of the’s so good!!!

But of course, I’ll post the recipe below as well!

Keto Cream Cheese Snickerdoodles

Serves: 26 (or 13 if you want large cookies)


  • 1/2 cup unsalted butter, room temperature

  • 2 oz cream cheese, room temperature

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups(224g) almond flour

  • 3/4 cup(85g) coconut flour

  • 1/2 cup monkfruit/erythritol sweetener (you can use 10 tbsp if you prefer things sweeter)

  • 1 teaspoon cornstarch (completely optional, barely alters the carb count and makes the centers softer!)

  • 3/4 teaspoon cream of tartar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon


  • 3 tbsp monkfruit/erythritol blend

  • 1 1/2 tsp cinnamon


  1. Pre-heat the oven to 350*F.

  2. In a medium bowl, beat together your cream cheese, eggs and butter and vanilla until relatively smooth.

  3. In another large bowl, combine all of your dry ingredients including the sweetener.

  4. Add the wet mixture to the dry and use a large spoon to combine until a rough dough forms.

  5. Grease 2-3 cookie sheets with butter or oil and combine your topping ingredients in a small bowl.

  6. 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.

  7. Repeat with the rest of the dough. Flatten each ball slightly with a spoon before baking.

  8. Bake for 10-11min or until bottoms are lightly browned (cookies will harden up when left to cool).

  9. 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!

Nutrition Facts(per 1/26th of recipe): 114cals |9.7g fat | 1.5 NET carbs | 3g protein & 2g fibre

Nutrition Facts(per 1/13th of recipe): 228 |19.5g fat | 3 NET carbs | 6g protein & 4g fibre

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