Keto Snickerdoodle Cookie Recipe [with Macadamia Nuts]

The taste of these snickerdoodles is just as I remember them. Classicly firm, sweet and melts in your mouth with a soft gesture of cinnamon and vanilla. These are the perfect cookies to warm yourself up to on a cold night! The smell alone will have your whole house gathered around waiting for you to serve up these delectable treats!

I’m using homemade maple syrup in these, and I highly suggest you do the same. You can also add or reduce the amount of maple extract that you’re using depending on how you want the cookies to taste after they’re done baking.

I’ve had a few people tell me that their recipes turn out a bit more dense or less dense than mine, so I wanted to address that. When you measure out your almond flour, scoop it plainly into a cup from the bag. Once you have a heaped 1 Cup scoop, scrape the rest off with a knife so that the flour is flush with the edges of the cup.

I only used about 2/3 of the cinnamon and erythritol mixture, so keep that in mind. If you want to be very safe and don’t want any waste, measure out 1 Tbsp. Erythritol and 1 Tbsp. Cinnamon at a time. Use more as needed.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
The Cookies:
2 cups almond flour
¼ cup coconut oil
¼ cup Ruled.me maple syrup
1 tablespoon vanilla
¼ teaspoon baking soda
7 drops liquid stevia
Pinch salt
Optional: 1/3 cup Macadamia Nuts

The Topping:
2 tablespoons cinnamon
2 tablespoons erythritol

Nutrition Summary: Makes 14 servings of Keto Snickerdoodle Cookies. Each serving is 135.07 Calories, 12.26g Fats, 2.14g Net Carbs, and 3.48g Protein.

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