These Keto Frosted Snickerdoodles combine soft, cinnamon-spiced cookies with a rich vanilla cream cheese frosting for a decadent low-carb treat.
If you enjoy a classic keto snickerdoodle but crave something a little more indulgent, these frosted snickerdoodles are for you. A tangy cream cheese frosting elevates the warm cinnamon flavor of the cookie while keeping the recipe low in carbs.
Why You’ll Love Keto Frosted Snickerdoodles
These cookies are perfect whenever you want a cozy, sweet treat with plenty of cinnamon character. Highlights of the recipe:
- Reliable base. It starts with a reader-favorite keto snickerdoodle dough, so the texture and flavor are proven.
- Decadent finish. Soft, chewy cookies are dusted in cinnamon sugar and finished with a creamy, slightly tangy frosting.
- Keto-friendly. Despite their rich flavor, they remain low carb and gluten-free when made as written.
Ingredients for Keto Cookies
This is a concise ingredient overview. For the full, printable recipe, see the recipe card below.
- Blanched almond flour – finely ground, not almond meal.
- Coconut flour – adds structure and a light texture.
- Baking powder, baking soda, and salt – for proper lift.
- Unsalted butter – softened to room temperature.
- Granulated monkfruit sweetener – substitute granular erythritol, allulose, or Swerve if desired.
- Large egg
- Sour cream – helps make the cookies tender and soft.
- Vanilla extract – classic flavor; almond extract can be substituted.
- Ground cinnamon – fresh is best for maximum aroma.
- Cream cheese – use block-style, softened for the frosting.
- Confectioners monkfruit sweetener – add gradually to control frosting sweetness and texture.
- Almond milk or heavy cream – optional, to thin the frosting if needed.
How to Make Keto Frosted Snickerdoodles
The dough needs to chill overnight, so plan ahead. You’ll also need an electric mixer, mixing bowls, and a silicone-lined baking sheet. The steps below outline the full process to make tender, low-carb frosted snickerdoodles at home.
Mix the Dry Ingredients
Whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined. Thorough mixing ensures the leavening is distributed and the cookies bake consistently.
Beat the Wet Ingredients
Cream the softened butter and granulated monkfruit sweetener with an electric mixer until smooth. Add the egg, sour cream, and vanilla extract, starting on low speed and increasing until combined.
Finish the Dough
With the mixer on low, add the dry ingredients to the wet mix and blend until fully incorporated. Shape the dough into a ball, wrap tightly, and refrigerate overnight to firm up and develop flavor.
Roll Cookies and Bake
Mix the cinnamon and granulated monkfruit to make the cinnamon-sugar coating. Scoop dough with a small cookie scoop, roll into smooth balls, then coat thoroughly in the cinnamon sugar—press gently so the sweetener adheres. Arrange on a silicone-lined baking sheet and bake at 350°F (175°C) for 9–11 minutes, removing when the centers are still slightly soft; they will finish setting as they cool.
Cool and Frost
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. For the frosting, beat softened cream cheese, butter, vanilla, and 1/2 cup of confectioners monkfruit sweetener until smooth. Add additional 1/2 cup increments of sweetener until the frosting reaches the sweetness and texture you prefer. If needed, thin with 1–2 tablespoons of almond milk or heavy cream. Once the cookies are fully cool, spread or pipe the frosting onto each cookie.
Tips and Variations
Simple adjustments and small add-ins can customize these cookies to your taste:
- Don’t overbake. Pull the cookies while slightly soft in the center to keep them tender.
- Frosting options. Use an offset spatula or pipe frosting for a bakery-style appearance.
- Extra cinnamon sugar. Lightly dust the frosted cookies for decoration—but don’t overdo it; they’re already sweet.
- Add crunch. Sprinkle chopped walnuts or pecans over the frosting for texture.
How to Store Keto Frosted Snickerdoodles
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. If stacking is necessary, separate layers with parchment paper to prevent sticking.
Can I Freeze This Recipe?
Yes. Freeze unfrosted or frosted cookies in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Keto Frosted Snickerdoodle FAQ
Many food historians trace the name to a German pastry term that inspired the Americanized name “snickerdoodle.”
Yes. This recipe uses almond flour and coconut flour, both of which are gluten-free.
You can substitute other granular keto sweeteners such as erythritol, allulose, or Swerve. Adjust sweetness to taste.
More Cookie Recipes
- Almond Butter Cookies
- Lemon Cookies (keto + low carb)
- Bakery Style Keto Chocolate Chip Cookies
- Keto White Chocolate Macadamia Nut Cookies
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Keto Frosted Snickerdoodles
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Ingredients
For the Cookie Base
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener (or keto sweetener of choice)
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granular monkfruit sweetener
- 1 tbsp ground cinnamon
For the Frosting
- 2 oz cream cheese, softened
- 1 tbsp butter
- 1 tsp vanilla extract
- 2 cups confectioners monkfruit sweetener (add 1/2 cup at a time to reach desired consistency)
- 1–2 tbsp almond milk or heavy cream, as needed to thin frosting
Equipment
- Electric mixer
- Mixing bowls
- Silicone-lined baking sheet and wire rack
Instructions
- Combine almond flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
- Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream, and vanilla extract.
- With the mixer on low, add the flour mixture and mix until combined.
- Wrap the dough ball in plastic wrap and chill overnight.
- Combine the cinnamon and monkfruit for the coating. Scoop dough with a small cookie scoop, roll smooth, and coat thoroughly in the cinnamon sugar.
- Bake on a silicone-lined baking sheet at 350°F for 9–11 minutes. Remove while centers are still slightly soft; they will finish setting as they cool.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Directions for Frosting
- Beat the cream cheese, butter, vanilla, and 1/2 cup confectioners sweetener until smooth.
- Add additional 1/2 cup increments of sweetener until the frosting reaches your preferred consistency and sweetness. Thin with 1–2 tablespoons of liquid if needed.
- Frost the cooled snickerdoodles once the frosting is ready.
Notes
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