Discover the ultimate Keto Cream Cheese Snickerdoodle, a delightful low-carb twist on a beloved cookie. This recipe delivers all the comforting, cinnamon-sugar flavor you adore, without the sugar or the carbs, making it a perfect treat for anyone following a ketogenic lifestyle or simply looking for a healthier indulgence.
Key Ingredients for Keto Cream Cheese Snickerdoodle
- 1/2 cup (113g) unsalted butter, softened
- 8 ounces (227g) full-fat cream cheese, softened
- 1/4 cup (60ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (200g) almond flour, blanched
- 1/2 cup (100g) erythritol (or your preferred keto sweetener), divided
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
How to Make Keto Cream Cheese Snickerdoodle
Whip up these incredibly simple Keto Cream Cheese Snickerdoodle cookies in under 30 minutes, offering a delightful blend of tangy cream cheese and warm cinnamon spice. The result is a soft, chewy cookie with a satisfying richness, proving that decadent treats can be entirely low-carb.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Fats: In a large bowl, beat together the softened butter and softened cream cheese with an electric mixer until light and fluffy. This creates the decadent, creamy base for your cookies.
- Add Wet Ingredients: Beat in the heavy cream, egg, and vanilla extract until just combined. Don’t overmix at this stage.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, 1/4 cup of the erythritol, cream of tartar, baking soda, and salt until well combined. This ensures even distribution of leavening agents and flour.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. The dough will be soft.
- Prepare Cinnamon Sugar Coating: In a small shallow bowl, combine the remaining 1/4 cup of erythritol with the ground cinnamon.
- Form the Cookies: Drop rounded tablespoons of cookie dough into the cinnamon-sugar mixture, rolling each ball to coat it evenly. Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between them.
- Flatten Slightly: Gently flatten each cookie dough ball with the palm of your hand or the bottom of a glass. This helps them bake more evenly.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft. Be careful not to overbake, as these cookies will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial for achieving the perfect chewy texture.
Why You’ll Love This Keto Cream Cheese Snickerdoodle
You’ll absolutely adore this Keto Cream Cheese Snickerdoodle for its unbelievably soft and chewy texture, perfectly balanced with that signature tangy cream cheese zest and warm cinnamon hug. Unlike traditional snickerdoodles that often leave you feeling sluggish, these keto gems offer a delightful indulgence without the carb-induced guilt – a true game-changer for satisfying your sweet cravings responsibly. Plus, the subtle tang from the cream cheese offers a sophisticated twist you won’t find in your average cookie.
Imagine biting into these tender cookies, the cinnamon-sugar crust giving way to a moist, melt-in-your-mouth interior, all while knowing you’re nourishing your body with wholesome, low-carb ingredients. Making these at home is incredibly cost-effective compared to buying specialty keto treats, and the simple, straightforward process means you can whip up a batch of pure happiness anytime. So go ahead, bake a batch of these amazing Keto Cream Cheese Snickerdoodle cookies and treat yourself to a little slice of keto heaven today!
Storing and Reheating Tips
To keep your delicious Keto Cream Cheese Snickerdoodle cookies fresh and flavorful, store them in an airtight container at room temperature for up to 3-4 days. If you live in a warmer climate or want them to last longer, refrigeration is a great option; they will stay good in the fridge for up to a week. For even longer storage, or to have a treat ready for whenever a craving strikes, you can freeze these cookies. Simply place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Reheating is simple and effective. If your cookies are stored at room temperature, they are usually best enjoyed as is. If they’ve been refrigerated or frozen, you can reheat them gently. For a warm, freshly baked feel, pop a cookie (or two) in a toaster oven or a conventional oven at a low temperature (around 250°F or 120°C) for a few minutes until warmed through. Alternatively, you can microwave them for 10-15 seconds, though this may result in a slightly softer texture. Enjoying them slightly warmer really brings out the cinnamon and cream cheese flavors.
Final Thoughts
This Keto Cream Cheese Snickerdoodle recipe is a testament to the fact that you don’t need to sacrifice flavor or texture for a low-carb lifestyle. Give this delightfully decadent cookie a try; you might just find it becomes your new go-to treat!
Keto Cream Cheese Snickerdoodle
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and softened cream cheese with an electric mixer until light and fluffy. This creates the decadent, creamy base for your cookies.1/2 cup unsalted butter, softened, 8 ounces full-fat cream cheese, softened
- Beat in the heavy cream, egg, and vanilla extract until just combined. Don’t overmix at this stage.1/4 cup heavy cream, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the almond flour, 1/4 cup of the erythritol, cream of tartar, baking soda, and salt until well combined. This ensures even distribution of leavening agents and flour.2 cups almond flour, blanched, 1/2 cup erythritol (or your preferred keto sweetener), divided, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. The dough will be soft.
- In a small shallow bowl, combine the remaining 1/4 cup of erythritol with the ground cinnamon.1/2 cup erythritol (or your preferred keto sweetener), divided, 1 tablespoon ground cinnamon
- Drop rounded tablespoons of cookie dough into the cinnamon-sugar mixture, rolling each ball to coat it evenly. Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between them.
- Gently flatten each cookie dough ball with the palm of your hand or the bottom of a glass. This helps them bake more evenly.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft. Be careful not to overbake, as these cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial for achieving the perfect chewy texture.