- Pre-heat the oven to 350*F.
- In a medium bowl, beat together your cream cheese, eggs and butter and vanilla until relatively smooth.
- In another large bowl, combine all of your dry ingredients including the sweetener.
- Add the wet mixture to the dry and use a large spoon to combine until a rough dough forms.
- Grease 2-3 cookie sheets with butter or oil and combine your topping ingredients in a small bowl.
- Roll a piece of dough into a small ball and place it in the topping mixture, roll to coat, then place on the cookie sheet.
- Repeat with the rest of the dough. Flatten each ball slightly with a spoon before baking.
- Bake for 10-11min or until bottoms are lightly browned (cookies will harden up when left to cool).
- Serve warm or store in an airtight container at room temperature or in the freezer for a future treat!
- Enjoy your keto cream cheese snickerdoodles !
Notes
Tips For Making Keto Cream Cheese Snickerdoodles
- These cookies will come out very soft but will firm up a bit at room temperature. Don’t be tempted to over-bake them!
- Try using a high quality granulated sweetener for the coating. You can either use a monkfruit/erythritol granulated sweetener or try Truvia! Truvia is great because it’s less likely to melt and stays granular longer.
- Like this recipe? Try my updated version that you can find here: The Best Keto Cream Cheese Snickerdoodles
- Don’t have almond flour? You can try making these with 1 1/4 cups coconut flour + 1 extra egg.
- Don’t have coconut flour? You can try making these with 3 1/2 – 4 cups almond flour.
- I appreciate your support so much guys!
- Cookie Sheets
- Spatula
- Mixing Bowls
- Whisk
