If you love the classic cinnamon sugar flavors of a snickerdoodle cookie and want them deliciously dunked in your morning coffee, then this almond flour and keto friendly version is an easy way to have your cookie and eat them too!
As a self proclaimed black coffee drinker (and all around coffee snob), I can absolutely say I do love a good biscotti style cookie. A rich cup of my favorite Ethiopian blend and the sweet cinnamon flavor of this snickerdoodle style biscotti makes the perfect pair.
Last holiday season, I first came up with the recipe for my classic almond flour biscotti recipe. They were a huge hit and (in my awesome opinion) taste like the real deal. Best part? They are super simple to make and come out around 1 net carb each! Can’t beat that.
Find the full recipe for these easy snickerdoodle biscotti cookies below and read through for helpful baking tips and some step by step photos of the process.
- Mixing Bowl
- Rubber Spatula
- Measuring Cups & Spoons
- Baking Sheets & Parchment
- Cooling Racks
- Chef’s Knife
Making Keto Biscotti Dough-
Baking is often intimidating and keto baking even more so. It always feels like a lot of bowls, a lot of measuring, and a lot of mess. What I love about this recipe specifically, is being able to mix everything all in one bowl fairly quickly.
Once the dough is formed, I prefer to shape mine into two separate rectangles that are about 4×9 inches long and only about one inch thick. Both biscotti loaves will fit on a parchment paper (I actually love to use these reusable silpat mats too) lined baking sheet.
I bake the biscotti in two separate steps. First, you want to cook the loaves and then let them rest about 15 minutes before cutting. I find this rest period is important because it helps reduce cracking and breaking.
Once the biscotti has rested, I divide each loaf into 12 cookies. The second bake is to help get the cookies nice and crispy. I prefer to elevate mine and lay them open face on a baking rack over the silpat mat to help with this process. Allow them to fully cool and harden before storing.
So What Makes These Taste Like A Snickerdoodle That’s Still Keto/ Low Carb?
A classic snickerdoodle cookie is rolled in cinnamon sugar. The concept is the same except I substituted for low carb sweetener.
When it comes to choosing low carb sweeteners, I find people typically have varying preferences on taste and flavor. I personally prefer either the granulated white Lakanto sweetener or just this basic white allulose sweetener as well.
Both work well in my opinion, the allulose is probably my go to but the Lakanto brand is a bit cheaper overall. Because the Lakanto brand is a mixture of erythritol and monk fruit powder, I do find it has the slightest cooling effect after eating it, but doesn’t ( again in my awesome opinion) impact the overall enjoyment or taste of the cookie.
To infuse the biscotti and transform it into a delicious snickerdoodle, I brushed the tops with the cinnamon and low carb sugar mixture before the first bake, and sprinkled more on the sides when I baked again. So easy!
The recipe and nutritional information is provided below. If you love to bake and are looking for other super easy, one bowl keto recipes be sure to check out these super popular keto pumpkin bread bars or my keto blonde brownies too.
Almond Flour Snickerdoodle Biscotti – Keto & Gluten Free
- 3 cups Almond Flour
- 1 cup Low Carb Sweetener see notes in post above
- 2 tsp. Baking Powder
- 1/2 tsp. Xanthan Gum do not omit
- 1/2 tsp Salt
- 3 Eggs
- 4 Tbsp. Melted Butter
- 1 tsp. Vanilla Extract
- 1 tsp. Vinegar you cannot taste this
- 1/4 cup Low Carb Sweetener
- 1 tsp. Cinnamon
- Preheat the oven to 325 F and prep a baking sheet with parchment paper. In a mixing bowl, combine the dry ingredients (almond flour, sweetener, baking powder, xanthan gum, and salt). Mix until combined.
- Add in the eggs, melted butter, extract, and vinegar. Use a hand blender to combine everything to form a dough (will be similar to a cookie dough). Scrape down the bowl and form the dough into a ball. Divide the dough into two equal pieces.
- Combine the remaining cinnamon and low carb sweetener in a bowl and set it aside.
- Using your hands, form two, 9×4" rectangular logs on the baking sheet. The dough should be about an inch thick. Try to keep the dough as evenly shaped as possible. *If you do not make the dough long or thin enough, your second bake time after cutting may take additional time*
- Cover the tops in a light, even dusting of the cinnamon sugar mixture. Bake the logs for 30 minutes, remove from the oven and allow them to rest about 15 minutes before slicing.
- Each log should yield 12 biscotti. Use a chef’s knife to cut them. I cut each log in half directly in the middle, cut each half into thirds, and then each third in half. This helps keep them even in size.
- Place baking racks on the cookie sheet and carefully place the partially cooked biscotti onto the rack, cut sides up.
- Feel free to sprinkle on any additional cinnamon sugar at this point if desired. Bake for an additional 10-15 minutes. They should brown slightly and not feel doughy to the touch.
- Remove from the oven and allow them to fully cool (they will get crispier as they cool) before storing.