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Snickerdoodle Blondies – Keto Recipe

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These low carb snickerdoodle blondies are a delicious way to indulge your craving for sweet cinnamon cookies. Tender almond flour bars with a sugar-free cinnamon topping. 

Keto Snickerdoodle Blondies with vanilla ice cream and caramel sauce

To me, Snickerdoodles are a quintessentially American treat. I had never even heard of them until I moved to the US for graduate school and was perusing a cookie baking book. The name made me giggle, to be honest. Or should I say…it made me snicker? But it definitely didn’t make me doodle.

But these soft, sweet cookies have quickly found a place in my heart. Honestly, how can you go wrong with melt in your mouth cookies dredged in a coating of cinnamon sugar?

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Drizzling a cinnamon sweetener mixture over low carb Snickerdoodle Blondies

It’s been fun trying to come up with variations of snickerdoodles that are keto friendly. I first came up with these easy Snickerdoodle Blondies way back in 2012, when I was part of a fun blogging group called the Secret Recipe Club. We would be assigned another person’s blog and we had to make something inspired by their recipes. The inspiration for these bars came from The Cookaholic Wife.

But since that long ago time, my low carb baking skills have improved dramatically. These were pretty tasty bars way back then and they’ve been a reader favorite for a long time. But I always felt that they didn’t have the right texture. So I recently set about to re-make and improve them.

Snickerdoodle blondies in a stack with cinnamon sticks in front

Soft and chewy Snickerdoodle Blondies

Use Cream of Tartar:

I didn’t change much in terms of the flavor profile. Snickerdoodles are unique among cookies because they contain cream of tartar. If you don’t have cream of tartar, I urge you to go get some. You will find it in the spice aisle of your local grocery store and it’s actually a byproduct of wine making. It’s a dry powdery acid and when combined with baking soda, it produces carbon dioxide to help baked goods rise. Which gives snickerdoodles their classic pillowy softness.

Cream of tartar also helps egg whites whip into shape, because it stabilizes the air bubbles. I always use some when I make low carb meringues.

Fewer eggs: 

When I first made these, they had 3 eggs. Which made them cakier and less dense than true blondies. This was early on in my keto baking days and I thought I needed the eggs for the bars to hold together. But I’ve since found that it’s not necessary to have so many eggs and I can get a better result with only one. So I reduced the number of eggs and got just the right snickerdoodle blondie texture.

Gelatin for chewiness:

Finally, I pulled out a trick that I’ve learned only in the past year, but that seems to make a difference in low carb cookies. Adding a tablespoon of grassfed gelatin can really help give keto baked goods the chewiness we are all looking for. In the low carb world, we have to come up with a lot of interesting work arounds to get the right texture and flavor for classic desserts. This little trick really works and I’ve used it in a few recipes, including my Chewy Ginger Cookies and my Keto Brownies. 

The results:

Well, I have to say that tackling Snickerdoodle Blondies again was a great success. They were soft and a bit chewy, and had all the wonderful flavor of a classic Snickerdoodle. We took them on a late summer getaway and topped them with keto vanilla ice cream and some of my sugar-free caramel sauce. The kids couldn’t get enough of it! It was a decadent low carb dessert.

Drizzling sugar free caramel sauce over a stack of snickerdoodle blondies with some ice cream on top.

More delicious low carb Snickerdoodles

Snickerdoodle Skillet Cookie

Snickerdoodle Mug Cake

Snickerdoodle Ice Cream Sandwiches

Snickerdoodle Cookie Dough Truffles

5 from 6 votes
Print
Snickerdoodle Blondies (Low Carb and Gluten-Free)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Tender grain-free almond flour blondies with a cinnamon topping. These low carb snickerdoodle bars will remind you of your childhood!
Course: Dessert
Cuisine: Dessert
Keyword: snickerdoodle blondies
Servings: 16 Blondies
Calories: 139 kcal
Ingredients
Blondies:
Topping:
Instructions
  1. Preheat oven to 325F and grease an 8x8 inch baking pan.

  2. In a medium bowl, whisk together almond flour, gelatin, cinnamon, cream of tartar, baking soda, and salt.

  3. In a large bowl, beat the butter with both sweeteners until lightened and fluffy. Beat in the egg and vanilla extract until well combined.

  4. Add the almond flour mixture and beat until the dough comes together, scraping down sides of bowl and beaters as necessary.

  5. Spread the batter in prepared baking pan and smooth the top with an offset spatula. Bake 18 to 22 minutes or until set and top is golden brown.

  6. In a small bowl, whisk together Swerve and cinnamon. Sprinkle over hot bars in pan. Let cool in pan, and then cut into squares.

Nutrition Facts
Snickerdoodle Blondies (Low Carb and Gluten-Free)
Amount Per Serving (1 blondie)
Calories 139 Calories from Fat 113
% Daily Value*
Total Fat 12.6g 19%
Total Carbohydrates 3.4g 1%
Dietary Fiber 1.6g 6%
Protein 3.5g 7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Tender grain-free almond flour blondies with a sweet sugar-free cinnamon topping. These low carb snickerdoodle bars will remind you of your childhood!
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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. Great choice! I’m glad you enjoyed them even though they didn’t have the right texture. I’ve wanted to try out some gluten-free meals for a while now, so I’m your new follower. 🙂

    Reply

  7. Mmm…I haven’t had snickerdoodles in ages. There’s just something about that classic cinnamon-sugar combo. These look great, even if they weren’t just the right texture. I’m sure the cake version was fantastic!

    Reply

  11. HELLO, yummy! We are all about snickerdoodles around here, and I have some GF friends that I need to whip up a dessert for! Thanks for this!! (And I LOVE your new blog profile pic. Your free spirit shines through!)

    Reply

  13. You know what tasting snickerdoodles has been on my list to taste for a very long time! I know they are a big craze here in the US, and recipes like these sure make me feel like I am missing out on something. Love that you made a low carb version of these. Great pick!

    Reply

  18. This is one of the blogs I clicked to find who had mine, as I’ve made these as well. (Now I have found the blog who had mine, not to fear.:)) I love the makeover you did on them–even if a cakey texture, I’m sure they were wonderful! They look scrumptious, great job!

    Reply

  20. Your new blog design looks fantastic, Carolyn! User friendly and gorgeous! Looks like I might be the last kid on the block to redesign and get out of free WP lol. With that said..love blondies, love snickerdoodles..love that they’re GF and LC as always. A keeper recipe, for sure!

    Reply

  30. I wonder if you added an extra egg yolk, if they would be a little more chewy. Maybe I will try it out. Thanks for the recipe!

    Reply

  31. Oh wow these look amazing! With the ingredients you used, what did the carb count end up being? (whole batch or by piece?)
    Thank You!

    Reply

  32. These look so yummy Carolyn I was wondering if instead of the stevia drops could I use stevia extract powder. I just purchased it and am eager to try it. How much of it would I use? If I can use it. I dont have any more sweet drops left but I also have liquid sucrolose if that would work.

    Reply

    • Yes, you could use stevia powder but I think it’s stronger than the liquid. I would use no more than 1/8 tsp.

      Reply

  33. Made this tonight, as well as skillet chocolate chip cookie, my husband wanted me to fill the weekly “cookie jar”. I was on the fence with the nutmeg, but added it per recipe. These are SUPER GOOD, soft, cakey, with the crunchy sugar-cinnamon topping. Mmmmmm

    Reply

  34. Made these for the holidays in leiu of cookies and WOW, they were awesome! Amazing texture and fluffiness with the perfect cinnamonny goodness. Will certainly keep in my rotation of regulars.

    Reply

  35. i think these sound awesome. A layer of low-carb cream cheese filling in the middle might just be perfect to add a little gooey goodness to the texture. AKA sopapilla cheesecake!!

    Reply

  36. Do you think this recipe would work as cupcakes? I would LOVE to try a snickerdoodle cupcake with cream cheese icing!! YUM! YUM! Thank you in advance! You’re recipes are wonderful! 🙂

    Reply

    • I don’t think this particular recipe would work as cupcakes, since it’s meant to be dense and flat. I am sure you could take another of my cupcakes and add some cinnamon and a bit of baking soda, as well as putting cinnamon “sugar” on top.

      Reply

  37. Made these yesterday and had my first one this morning. OMG. So tasty and I loved the texture. I admit, I added a half teaspoon of Apple Pie spice and these taste very much like an Apple Cider donut. This will be a staple recipe going forward. So thrilled as most tries are epic fails, but this one hit that special spot. Thank you!

    Reply

  41. Not sure what happened… these did NOT turn out like blondies. It was soft and fluffy like cake. A very yummy spice cake. Duncan Hines soft yummy cake. Not flour free dense hard cake. Made me want some cream cheese frosting on the top. Almond flour hating daughter even liked it. So while the blondies were not a success, the cake was! LOL

    Reply

  42. So I’m in the middle of making these and in the directions there is no step including the cream of tartar or the baking soda?!

    Reply

  43. What consistency is the batter supposed to have? My dough is like cookie dough, so it was very hard to spread in the pan

    Reply

    • You want it to be like cookie dough! Press it into the pan if you need to and then smooth the top. Or use an offset spatula…that’s what I do.

      Reply

  45. Snickerdoodle flavor in blondie form – how can you go wrong? While I can certainly appreciate chocolate desserts, I definitely tend toward those without. Can’t wait to dig into these!

    Reply

  46. Love that you have a gluten free option here! I have a few friends that are GF and it’s so nice to have tasty recipes to make for them. Thank you!

    Reply

  51. I have a question about Swerve Brown
    Brown sugar is usually packed into the measuring cup, so do you pack Swerve Brown or simply scoop and level?

    Reply

  52. Hi there! What a beautiful looking recipe. I need these in my life. Just wondering, is there a substitution for the gelatin? I’m a mostly vegetarian and gelatin really freaks me out! Thank you!!!

    Reply

  54. These look amazing! Not sure if my usual stores here in Canada sell Swerve Brown but assuming I can use Splenda brown sugar as a last resort?

    Reply

    • Nicole, just in case you didn’t know, Splenda brown sugar is half real sugar. 12 carbs per tablespoon, according to package labels. I usually add a small drizzle of blackstrap molasses to mimic brown sugar flavor when a recipe calls for it. Just 1/2 tsp or so, which adds less than 3nc.

      Reply

  55. I made a pan of these. Didn’t have Swerve brown and accidentally forgot my usual blackstrap molasses drizzle for brown sugar flavor, and then accidentally overbaked them. They were still fantastic! Great texture. I can’t wait to try them again, when my head is screwed on more tightly. Thank you, Carolyn!

    Reply

  57. I’m getting the cooling effect of the Erythritol and Xylitol how can I prevent this? I read in one of your recipes that you will subsitute liquid stevia but how much do I use when you call for 1/4 cup or 1/2 cup for the recipe? I also need the equivalent for the powdered sugar ?

    Reply

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