These Keto Cream Cheese Snickerdoodles are a delightful twist on a classic favorite, offering a guilt-free indulgence for those following a low-carb or ketogenic lifestyle. Combining the rich creaminess of cream cheese with the warm, comforting flavors of cinnamon and vanilla, these cookies are sure to satisfy your sweet cravings without derailing your dietary goals.

Each bite of these snickerdoodles offers a perfect balance of soft, chewy texture and subtle sweetness, making them an irresistible treat for any occasion. Whether you’re enjoying them with a cup of coffee as a midday pick-me-up or savoring them as a satisfying dessert after a meal, these cookies are sure to please your taste buds and leave you feeling satisfied.

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What sets these keto cream cheese snickerdoodles apart is their nutrient-dense ingredients. Almond flour provides a hearty dose of healthy fats, fiber, and protein, while cream cheese adds a creamy richness and helps keep the cookies moist and tender. With just 3 grams of net carbs per serving, these cookies offer a delicious way to satisfy your sweet tooth while staying on track with your dietary goals.

Whether you’re following a ketogenic diet or simply looking for a healthier alternative to traditional snickerdoodles, these keto cream cheese snickerdoodles are sure to become a favorite in your recipe repertoire. Treat yourself to a batch today and discover the joy of indulging in a delectable delight that’s as nutritious as it is delicious.

Keto Cream Cheese Snickerdoodles: A Delectable Delight

Ingredients:

For the cookies:

  • 4 oz cream cheese, softened
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  • 1/2 cup unsalted butter, softened
  • 1 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar

For the coating:

  • 2 tablespoons granulated erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the softened cream cheese, softened butter, and 1 cup of granulated erythritol until smooth and creamy.
  3. Add the egg and vanilla extract to the cream cheese mixture, and beat until well combined.
  4. In a separate bowl, whisk together the almond flour, baking powder, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. In a small bowl, mix together the remaining 2 tablespoons of granulated erythritol and ground cinnamon to make the coating.
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  8. Shape the cookie dough into 1-inch balls, and roll each ball in the cinnamon-erythritol coating until evenly coated.
  9. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Gently flatten each dough ball with the palm of your hand or the bottom of a glass to about 1/2-inch thickness.
  11. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
  12. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  13. Enjoy your keto cream cheese snickerdoodles as a delectable low-carb treat!

Nutritions:

These values are estimates and may vary depending on the specific ingredients and brands you use.