These perfect keto snickerdoodles are soft, chewy, and packed with warm cinnamon flavor. A low-carb twist on the classic American cookie.

Scale

2 cups almond flour

1/3 cup powdered erythritol or monk fruit sweetener

1/4 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon salt

2 tablespoons powdered erythritol (for coating)

1 teaspoon ground cinnamon

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2. Preheat oven to 350°F and line baking sheet.

3. Cream butter and sweetener until fluffy.

4. Add egg and vanilla; mix well.

5. Whisk dry ingredients and combine with wet.

6. Roll dough into balls and coat in cinnamon mixture.

7. Bake 10–12 minutes until edges set.

8. Cool before serving.

Use powdered sweetener for best texture.

Do not overbake—cookies firm as they cool.

Chill dough briefly if sticky.