This Keto Snickerdoodle Skillet Cookie has 4g net carbs per serving making it a delicious treat for a low-carb diet!
I’ve always loved snickerdoodles. The chewy Keto Snickerdoodle Skillet Cookie flaked with cinnamon and topped with a crunchy cinnamon-sugar topping is one of my favorite holiday treats. This sugar-free version is equally delicious from what I remember minus the sugar crash.
Did you know that snickerdoodles are a traditional Dutch-German food? Some food historians say that their name comes from the German term Schnecke Knödel which is translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape. [1]
I don’t know about you but I think snickerdoodle sounds a heck of a lot more appetizing than “snail dumpling”, ha!
Here are a few notes on the ingredients. You’ll need:
-
unsalted butter – we use unsalted butter because that allows us to precisely tailor the correct amount of salt in a recipe. All of our recipes always use unsalted butter.
-
egg – we always use large eggs and try to source organic pastured eggs for animal welfare and health reasons.
-
pure vanilla extract or bourbon vanilla also works great too!
-
brown erythritol – we use Swerve
-
almond flour – Bob’s Red Mill Super-Fine Almond Flour is our go-to
-
ground cinnamon – did you know that all cinnamon is not created equal
-
sea salt – contains way more trace minerals than regular table salt!
-
baking powder – make sure it’s gluten-free
-
granulated erythritol – we use Swerve
What size skillet should I use?
An 8″ cast iron skillet works perfectly for this recipe.
Can I make these into normal snickerdoodle cookies?
I wouldn’t see why not! Just use a 2 tablespoon scoop for the dough and bake them for 7-10 minutes.
Can I use coconut flour?
We haven’t tested this recipe with coconut flour but this how-to substitute coconut flour for almond flour guide may be helpful if you want to swap it out. If you give it a try, leave a comment below for others in the same boat.
What is the nutritional information for a single Keto Snickerdoodle Skillet Cookie?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
Love this cookie recipe and want more? Check these other keto-friendly cookies:
- Chocolate Chip Peanut Butter Skillet Cookie
- Keto Browned Butter Skillet Chocolate Chip Cookie
- Keto Brookie Bars
Keto Snickerdoodle Skillet Cookie
Ingredients
- ½ cup unsalted butter melted
- 1 large egg
- 2 teaspoons pure vanilla extract
- ⅓ cup brown erythritol
- 2 cups almond flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
Cinnamon “Sugar” Topping:
- 3 tablespoons granulated erythritol
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350° F and grease an 8” cast iron skillet.
- Melt the butter in a microwave-safe bowl. Once melted beat in the egg, vanilla, and brown erythritol. Mix in the almond flour, cinnamon, sea salt, and baking powder.
- Transfer the dough to the skillet and bake for 20-25 minutes until a toothpick inserted into the center of the cookie comes out clean. In a small bowl mix together the cinnamon “sugar” topping. Let cool slightly before topping with the cinnamon “sugar” mixture.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Thank you for a non-dairy recipe. my daughter is medically grain free and dairy free. So hard with Keto. I can easily substitute out the dairy butter.
Sarah
Can these be made ahead and frozen?
Can these be frozen?
I haven’t tried freezing them, let me know how it turns out if you do.