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Keto Apple Cinnamon Snickerdoodles

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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

Allergy information for Keto Apple Cinnamon Snickerdoodles

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 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)


  1. Prepare the Low-Carb “Apple” Butter. If you don't have any, this will take an extra couple of hours.
  2. 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.) Keto Apple Cinnamon Snickerdoodles
  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).
    Keto Apple Cinnamon Snickerdoodles
  4. Add the egg, vanilla, and apple butter and mix well.
    Keto Apple Cinnamon Snickerdoodles
  5. 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.
  6. Place the mixture in the fridge for 15 minutes or so while you line a tray and prepare the cinnamon sweetener.
    Keto Apple Cinnamon Snickerdoodles
  7. 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. Keto Apple Cinnamon Snickerdoodles
  8. 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!)
  9. Remove from oven and cool on tray a few minutes before moving to a cooling rack to cool completely.
    Keto Apple Cinnamon Snickerdoodles
  10. Store in an airtight container up to 5 days, or sealed in the fridge up to 2 weeks.
    Keto Apple Cinnamon Snickerdoodles
  11. To store for longer, freeze for up to 3 months.
    Keto Apple Cinnamon Snickerdoodles

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.7 g1.6 g3.9 g44 kcal
Coconut flour, organic
0.1 g0.2 g0.2 g4 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.5 g0 g2 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g4.6 g41 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.3 g0.2 g4 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g0 g0 g1 kcal
Apple Butter (zucchini), homemade (KetoDiet blog)
0.3 g0.1 g0 g2 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Total per serving, cookie
1.4 g2.8 g9 g99 kcal

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Dearna Bond
Creator of

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (4)

So fluffy. These look incredible!

They are! And chewy

I LOVE snickerdoodles and I've been making the ones in the app for a while now. I can't wait to try this new one, it sounds delicious! Do you think chopped and cooked zucchini will work too? I want to use the same recipe that you have for the apple butter but keep the zucchini whole, either grated or diced.

Thank you so much Helen! I haven't tried that but I'm thinking that it might work quite well if you dice the zucchini into small pieces and then cook with sweetener, lemon juice and cinnamon. Then you can add it (cooled) to the batter just like you would the apple butter. You may need to add a dash of water into the batter in case it's too dry.