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Soft and chewy keto snickerdoodle cookies with a tasty apple butter twist. These cookies are the perfect sugar-free, low-carb and diabetic-friendly dessert or snack. You will never know there are no real apples in this recipe!
I didn’t grow up eating Snickerdoodles, as they are not common in Australia — in fact I didn’t even try one until on holiday in America when I was in my early 20s.
But the soft pillowy keto cookies left a lasting impression and I was keen to see how they would work using our low-carb “apple” butter that's made with zucchini instead of apples. I know you may think this is impossible but I guarantee you it does taste just like apple butter.
And the result was better than expected — they’re soft with an almost custard-y middle and that delicious cinnamon sweetener crunch on the outside. If you’re a snickerdoodle fan — or if you’re yet to try them — these are a must!
Hands-on Overall
Serving size cookie
Nutritional values (per cookie)
Net carbs1.4 grams
Protein2.8 grams
Fat9 grams
Calories99 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs2.6 gramsFiber1.2 gramsSugars0.9 gramsSaturated fat3.4 gramsSodium98 mg(4% RDA)Magnesium23 mg(6% RDA)Potassium91 mg(5% EMR)
Ingredients (makes 20 cookies)
Instructions
- Prepare the Low-Carb “Apple” Butter. If you don't have any, this will take an extra couple of hours.
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Add the almond and coconut flour, gelatin, baking soda, cream of tartar, salt to a bowl and stir to combine. Set aside. (Note: you can use apple cider vinegar instead of cream of tartar. If you do that, add it in step 3.)
- In another bowl, use an electric mixer to cream together the butter cut in small pieces and Erythritol (reserve 3 tablespoons of the Erythritol used in this recipe for coating).
- Add the egg, vanilla, and apple butter and mix well.
- Add roughly a third of the dry ingredients to the wet and process well. Add another third, and repeat, and then the last third, mixing until combined.
- Place the mixture in the fridge for 15 minutes or so while you line a tray and prepare the cinnamon sweetener.
- To do this, mix the remaining Erythritol and cinnamon together in a small plate. Shape the dough into balls about 2.5 cm/ 1" (28 g/ 1 oz per each ball) and roll in the cinnamon sweetener mixture.
- Place the balls on a lined baking tray roughly 5 cm/ 2" apart. Do not flatten, they will do so themselves as they bake. Bake 8-10 minutes (they are best slightly under-baked!)
- Remove from oven and cool on tray a few minutes before moving to a cooling rack to cool completely.
- Store in an airtight container up to 5 days, or sealed in the fridge up to 2 weeks.
- To store for longer, freeze for up to 3 months.
Apple Cinnamon Snickerdoodles
Step by Step
Ingredients
Instructions
- Prepare the Low-Carb “Apple” Butter. If you don't have any, this will take an extra couple of hours.
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Add the almond and coconut flour, gelatin, baking soda, cream of tartar, salt to a bowl and stir to combine. Set aside. (Note: you can use apple cider vinegar instead of cream of tartar. If you do that, add it in step 3.)
- In another bowl, use an electric mixer to cream together the butter cut in small pieces and Erythritol (reserve 3 tablespoons of the Erythritol used in this recipe for coating).
- Add the egg, vanilla, and apple butter and mix well.
- Add roughly a third of the dry ingredients to the wet and process well. Add another third, and repeat, and then the last third, mixing until combined.
- Place the mixture in the fridge for 15 minutes or so while you line a tray and prepare the cinnamon sweetener.
- To do this, mix the remaining Erythritol and cinnamon together in a small plate. Shape the dough into balls about 2.5 cm/ 1" (28 g/ 1 oz per each ball) and roll in the cinnamon sweetener mixture.
- Place the balls on a lined baking tray roughly 5 cm/ 2" apart. Do not flatten, they will do so themselves as they bake. Bake 8-10 minutes (they are best slightly under-baked!)
- Remove from oven and cool on tray a few minutes before moving to a cooling rack to cool completely.
- Store in an airtight container up to 5 days, or sealed in the fridge up to 2 weeks.
- To store for longer, freeze for up to 3 months.
Nutrition (per cookie)
Calories99kcal
Net Carbs1.4g
Carbohydrates2.6g
Protein2.8g
Fat9g
Saturated Fat3.4g
Fiber1.2g
Sugar0.9g
Sodium98mg
Magnesium23mg
Potassium91mg
Detailed nutritional breakdown (per cookie)
| Total per cookie |
| 1.4 g | 2.8 g | 9 g | 99 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.6 g | 3.9 g | 44 kcal |
| Coconut flour, organic |
| 0.1 g | 0.2 g | 0.2 g | 4 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.5 g | 0 g | 2 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 4.6 g | 41 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.3 g | 0.2 g | 4 kcal |
| Vanilla Extract, homemade (KetoDiet blog) |
| 0 g | 0 g | 0 g | 1 kcal |
| Apple Butter (zucchini), homemade (KetoDiet blog) |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
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