Keto Snickerdoodle Mug Cookie is the easiest snickerdoodle you’ll ever make! Low-carb, grain-free, dairy-free, and sugar-free, this easy single-serve dessert recipe is made with 5 ingredients in less than 5 minutes!
The only thing better than a freshly-baked batch of snickerdoodle cookies is a freshly microwaved snickerdoodle mug cookie 😉
Joking aside, I do love my mug desserts, as they keep my intake of sweets under control. Rather than eating half that batch of snickerdoodles, I’m eating one…just one perfect one that happens to be sugar-free.
Simply stir up the ingredients for the cookie and nuke it in the ol’ microwave for an epic treat!
…And for those times you must bake a full batch, you can whip up my Keto Snickerdoodles recipe, or my Grain-Free Snickerdoodles for a paleo version.
The best part about the snickerdoodle cookie is the very thing that makes a snickerdoodle a snickerdoodle: the cinnamon-sugar sprinkle on top.
All we do to mimic that sprinkle is stir up a tiny amount of sugar-free sweetener with an even tinier amount of ground cinnamon. This mixture gets sprinkled on top for an ooh la la experience that’ll keep you coming back for more.
A snickerdoodle a day keeps the…well…moving right along.
Ingredients for Keto Snickerdoodle Mug Cookie:
Almond Flour: The base of this cookie adventure! I use super fine almond flour to give the cookie a texture similar to a regular cookie made with all-purpose flour.
Sugar-Free Granulated Sweetener: sugar-free sweetener is used both to sweeten the cookie and to sprinkle on top along with ground cinnamon – the cinnamon and sugar sprinkle is the most important part of a snickerdoodle! My top three suggestions for sugar-free sweeteners are Swerve, Monk Fruit Sweetener, and Truvia.
Sea Salt: Just a pinch to offset the sweet!
Egg Yolk: One egg yolk works all sorts of magic in this mug cookie. It acts as a binder, moisturizer, and goo-maker. Save the egg white in a small tupperware container for your next batch of scrambled eggs!
I realize some of you don’t eat eggs…unfortunately I don’t have a good substitute for it, as it really makes the texture amazing. You can try using more coconut oil as a replacement, but do realize the texture will not be the same.
Coconut Oil: Similar to egg yolk, coconut oil helps bring moisture and deliciousness to the cookie. If you don’t like coconut oil, you can use melted butter, ghee, or avocado oil!
Ground Cinnamon: What makes a snickerdoodle a snickerdoodle! All we need is a tiny amount of ground cinnamon for sprinkling on top of the cookie to give it that iconic snickerdoodle cinnamon-and-sugar essence.
How to Make Keto Snickerdoodle Mug Cookie:
In a measuring cup or mug, stir together the almond flour, sugar-free sweetener and sea salt until combined. Note: I usually make my mug desserts in a measuring cup, then transfer the mixture to a mug, but you can do everything right in a mug if you prefer!
Add the coconut oil and egg yolk and stir until a thick cookie dough forms.
In a separate bowl, stir together 1 teaspoon of sugar-free sweetener with ⅛ teaspoon of ground cinnamon.
Note: this makes enough topping for 2 snickerdoodle mug cookies…I use these measurements to get the ratio of sweetener to cinnamon just right 🙂 You can save any remaining cinnamon and sugar for a future snickerdoodle mug cookie…don’t worry, you’ll want another one at some point.
Smooth the cookie dough into an even layer and sprinkle with desired amount of the cinnamon and sugar mixture.
Microwave on high for 30 to 60 seconds (I do 40), until cookie is cooked through but still slightly gooey.
ENJOY!
More Single-Serve Mug Dessert Recipes:
- Keto Mug Cookie
- Single-Serve Vegan Oatmeal Cookie in a Mug
- Gluten-Free Mug Brownie
- Keto Mug Cake
- Matcha Mug Cake
- Paleo Chocolate Mug Cake
- Paleo Banana Bread Mug Cake
I hope you love this keto snickerdoodle mug cookie as much as I do!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 1/4 cup super fine almond flour
- 1 Tbsp sugar-free granulated sweetener
- 1 pinch sea salt
- 1 Tbsp coconut oil, melted and cooled
- 1 egg yolk
For Topping:
- 1 tsp sugar-free granulated sweetener
- 1/8 tsp ground cinnamon
Instructions
- In a measuring cup or mug, stir together the almond flour, sugar-free sweetener and sea salt until combined. Add the coconut oil and egg yolk and stir until a thick cookie dough forms.
- In a separate small bowl, stir together 1 teaspoon of sugar-free sweetener with ⅛ teaspoon of ground cinnamon. Note: this makes enough topping for 2 snickerdoodle mug cookies...I use these measurements to get the ratio of sweetener to cinnamon just right 🙂
- Smooth the cookie dough into an even layer and sprinkle with desired amount of the cinnamon and sugar mixture.
- Microwave on high for 30 to 60 seconds (I do 40), until cookie is cooked through but still slightly gooey.
Nutrition
