Sugar Free Snickerdoodle Cookies
This snickerdoodle cookies recipe was originally made by my friend Kelcie Yeo. We modified it to take out the honey and replaced it with natural sweeteners that do not impact the blood sugar. I know you will love this great tasting sugar free snickerdoodle cookies recipe!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Sugar Free Snickerdoodle Cookies
Prep
Cook
Total
Yield 12 Cookies
Ingredients:
- 4 pasture-raised eggs
- 2/3 cup of melted pasture-raised butter (or coconut oil, but butter is more flavorful)
- ½ cup of Keto Maple syrup
- 1 tbsp of vanilla extract
- 20 drops of vanilla cream stevia extract
- 1 tsp of pink salt or Celtic sea salt
- 2/3 cup of coconut flour
- ½ tsp baking soda
- ½ tsp of aluminum-free baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
Instructions:
Step #1: Whisk together the eggs, melted butter, vanilla, stevia and keto maple syrup.
Step #2: Add in the coconut flour, baking soda, salt, baking powder, cinnamon and nutmeg.
Step #3: Form the mixture into balls and flatten slightly.
Step #4: Bake these at 350 degrees for 10-15 minutes.
Notes
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses Dessert
Nutrition Facts
Serving Size 1 cookie
Amount Per Serving | ||
|---|---|---|
Calories 173 | ||
% Daily Value | ||
Total Fat 16 g | 25% | |
Total Carbohydrates 5.5 g | 2% | |
Dietary Fiber 5 g | 20% | |
Sugars 1 g | ||
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Dr Jockers Comments:
Snickerdoodle cookies are a traditional holiday favorite for many! I wanted to make a grain-free, ketogenic version that was full of anti-inflammatory nutrients. We found the right combo with this recipe, so you get the incredible flavor and texture without the sugar and inflammatory ingredients. In fact, this recipe is full of fat burning, blood sugar stabilizing ingredients. This is a must have for your holiday parties!
These are grain-free cookies that are rich in good fats and clean protein. Grass-fed butter and pasture-raised eggs are rich in omega-3 fatty acids, CLA, choline, vitamin A and other carotenoid antioxidants. The coconut flour is basically made up of good fats and fiber and has no effect on blood sugar and is good for the gut lining.
This recipe uses ketogenic sweeteners in stevia, monk fruit and erythritol. Cinnamon helps improve blood sugar sensitivity as well making this recipe very anti-inflammatory. You and the family will absolutely love these cookies!
Let us know what you think of this recipe in the comments box below!
Can you substitute the coconut flour for almond flour or gluten free flour
Do you mean can almond flour be substituted for the coconut flour? It probably would not work very well.
Sure Margaret! Different flours have different consistencies though so you may need to alter the liquid ingredient proportions in order to get the right consistency
Hi Dr. jockers,
I enjoy your recipes and newsletter. Thank you for sharing so much good information. I’m getting ready to try this cookies recipe but I would like to know the carb count per cookie so I can keep within my 50 grams. I woukd appreciate the information.
Thanks
Can I leave out the keto maple syrup and only use stevia to sweeten instead, maybe some water for fluid?
Do you know what the sweetness of monkfruit is from – frcutose, glucose or any other sugar? Never found any information on this so far (monkfruit is ingredient of the keto maple syrup)
Thank you!
They contain compounds called mogrosides which are naturally sweet and have many beneficial effects: https://drjockers.com/8-health-benefits-monk-fruit/
Thank you! This sounds really interesting. Unfortunately I don’t get it in my country.
I confused it with Lucuma, to which I found conflicting information on wikipedia. Do you also have information on the sugar content of this?
I looked at the keto maple syrups at the store and they all have natural flavors which are toxic and make me really sick.
Sorry to hear that Pati!
Going keto may be fine for some people but I think it is just another fad, then I read these recipes & think, it just looks like “healthy” junk ingredients. The keto maple syrup in this recipe isn’t even available (clicking on the recipe link) & I have no idea where to buy the flavored stevia, nor do I want to use it. I think carbs & a little natural sweetener are not bad things, used in moderation. This (& other similar keto recipes) are so radical as to barely resemble true food items. I check them out, hoping I might use them, always disappointed at all the “substitutes” that are either costly or unavailable to many of us. I am looking for gluten-free recipes, & actually have trouble digesting fat (so why do I keep hoping for something edible & sensible?).
Cream of Tartar is the ingredient that makes the snickerdoodle a snickerdoodle. Otherwise, it’s just a cinnamon sugar cookie. (In my humble, but accurate opinion.)