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Pan of Keto Pumpkin Snickerdoodles
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4.29 from 7 votes

Keto Pumpkin Snickerdoodle Cookies

Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Dessert
Cuisine: Keto
Servings: 24 Cookies
Calories: 48.3kcal


For The Cookie Dough

For The Cinnamon "Sugar" Snickerdoodle Coating


  • Preheat the oven to 325 degrees F.
  • In the bowl of a stand mixer, cream together the butter, granulated swerve, and brown swerve until light and fluffy.
  • One at a time, beat in the vanilla, egg, and pumpkin puree, mixing until thoroughly combined and scraping down the sides of the bowl after each addition.
  • In a separate bowl, sift together the coconut flour, collagen peptides, baking powder, baking soda, salt, and pumpkin spice.
  • Slowly mix the dry ingredients into the wet, stopping to scrape down the sides of the bowl as needed.
  • Scrape the dough out onto a sheet of plastic wrap, form it roughly into a disc, and wrap the dough up in the plastic wrap.  Chill the cookie dough for 30-60 minutes. 
  • While the dough is chilling, mix together the swerve and cinnamon to create the cinnamon "sugar" snickerdoodle coating.
  • Scoop the dough into heaping tablespoon sized balls, and roll the dough balls in the cinnamon "sugar" to coat them.
  • Evenly place the cookies on parchment lined cookie sheets, and gently flatten them slightly with the heel of your palm or the bottom of a clean glass.
  • Bake at 325 degrees F for 10-15 minutes, turning and rotating the cookie sheets halfway through the baking time, and being careful not to let the edges brown too much.


Serving: 1Cookie | Calories: 48.3kcal | Carbohydrates: 1.5g | Protein: 1g | Fat: 4.3g | Fiber: 0.7g | Sugar: 0.3g