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.
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?
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.
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.
If you just want some Snickerdoodle Cookies, try these Gluten-Free Snickerdoodles. They just need a change of sweetener to be keto-friendly!
More delicious low carb Snickerdoodles
Snickerdoodle Ice Cream Sandwiches
Snickerdoodle Cookie Dough Truffles
- 2 cups almond flour
- 1 tbsp grassfed gelatin
- 1 tsp cinnamon
- 3/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/3 cup Swerve Sweetener
- 1/3 cup Swerve Brown
- 1 large egg room temperature
- 1/2 tsp vanilla
- 1 tbsp Swerve Sweetener
- 1/2 tsp cinnamon
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Preheat oven to 325F and grease an 8x8 inch baking pan.
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In a medium bowl, whisk together almond flour, gelatin, cinnamon, cream of tartar, baking soda, and salt.
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In a large bowl, beat the butter with both sweeteners until lightened and fluffy. Beat in the egg and vanilla extract until well combined.
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Add the almond flour mixture and beat until the dough comes together, scraping down sides of bowl and beaters as necessary.
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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.
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In a small bowl, whisk together Swerve and cinnamon. Sprinkle over hot bars in pan. Let cool in pan, and then cut into squares.
Recipe Video
Lisa @ Sweet as Sugar Cookies says
Those snickerdoodle blondies are my family’s favorite. Wish I had a batch of them right now.
Cookaholic Wife says
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. 🙂
sara says
Yum! I love snickerdoodles – definitely one of my favorite cookies. They look awesome in blondie form! 🙂
Lauren @ Part Time House Wife says
Low Carb Goodness! I’m in!!! Sign me up! =) Yummmo looks amazing. Buzzed ya!
Lisa~~ says
It is tough getting the right consistency when baking gluten free but it’s great that you got good flavor and could enjoy them with the ice cream.
If you haven’t already, I’d love for you to check out my SRC entry Candied Popcorn.
Lisa~~
Cook Lisa Cook
Shawn @ I Wash...You Dry says
These look so tasty! I love snickerdoodle!
Karen says
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!
Amy @ A Little Nosh says
They look delicious! I’m not a huge Snickerdoodle fan…but it sure is fun to say. LOL
If you haven’t already, I’d love it if you’d check out my SRC pick this month: Dark Chocolate S’mores Pie!
RavieNomNoms says
Oh man, I better not let Patrick see this! He will be begging me to make them. They look fantastic!
Jaida (Sweet Beginnings) says
Nichole has such a great blog with lots of wonderful recipes…this was a great choice!! Too bad the texture didn’t translate quite right, but at least the flavor was still good!
Ginny says
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!)
sweetiepetitti says
I haven’t made a snickerdoodle in awhile, I have a dear friend who would love this version for her dietary needs….they look wonderful!
Shumaila says
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!
Culinary Camilla says
These look delicious. I’ll definitely put them on my list for one of our gluten-free friends. Thank you.
Brian @ A Thought For Food says
These are calling my name! They look fabulous!
Anne @ Quick and Easy Cheap and Healthy says
Ooooh, snickerdoodles in a blondie! That sounds fabulous!
Barbara @ Barbara Bakes says
A snickerdoodle blondie is such a great idea. Glad the flavor was just right.
Veronica says
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!
[email protected] says
Yes! Yes! Yes!! I want these SO bad!!
Lisa says
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!
claire @ the realistic nutritionist says
Gorgeous blondies!!! I love Snickerdoodles!
Alison @ Ingredients, Inc. says
wow I great gluten-free recipes as usual!
Lesa @Edesia's Notebook says
I love making cookies in bar form, but have never thought to do snickerdoodles. They look delicious!
Stephanie @ Eat. Drink. Love. says
I have never made my own blondies. What am I waiting for?! Love the snickerdoodle flavor!
Geraldine Saucier says
I need to make this recipe. I love Snickerdoodle cookies! I bet these Snickerdoodle blondies are wonderful:) Thanks for a great post!
CJ at Food Stories says
Congratulations on your foodbuzz top 9, today!
DB-The Foodie Stuntman says
Looks good. Congratulations on making the foodbuzz Top 9!
ATasteOfMadness says
Wow, these look fantastic! I have only ever made and eaten snickerdoodles one time in my life. Now I must try these, yum!
Emily @ Life on Food says
August will be my first month in SRC and I am so excited!
Alysia says
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!
Lindsey says
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!
Carolyn says
Not sure why I didn’t include that. Only about 4 g of carbs per slice (16 slices per batch)
allison says
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.
Carolyn says
Yes, you could use stevia powder but I think it’s stronger than the liquid. I would use no more than 1/8 tsp.
Karin says
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
Carolyn says
So glad you liked them!
Heather R says
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.
Becky says
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!!
jamie says
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! 🙂
Carolyn says
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.
Carolyn Boutin says
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!
KAREN says
I JUST MADE THESE AND THEY ARE THE BEST SUGAR FREE LOW CARB BARS I EVER HAD!
Louise Macfarlane-Adams says
When do you add the baking soda and cream of tartar? Step 2?
Antonio Caparroz Aguayo says
Thank you for this great recipe, thanks to your blog, I used your recipe for this cake cream and coca have made a lovely pine nuts and cream.
Thank you!!!
https://www.facebook.com/media/set/?set=oa.254177178290280&type=1
Mama Owl says
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
Angela says
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?!
Carolyn says
All fixed!
Sheila says
What consistency is the batter supposed to have? My dough is like cookie dough, so it was very hard to spread in the pan
Carolyn says
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.
Liz says
My youngest LOVES snickerdoodles and this is such an easy way to enjoy all their classic flavors!!
Jennifer Blake says
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!
Suzy says
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!
Jamie says
Hi can I sub out the swerve brown for regular sugar substitute. So 2/3 cup xylitol instead of 1/3 and 1/3?
Lindsay Cotter says
These look crazy delicious! Such a great fall dessert!
Amanda Butler says
I can’t get the brown swerve in time, what would you suggest instead? Some molasses or yacon?
Hillary says
Refrigerate leftovers?
Carolyn says
They are fine on the counter for a few days but that is up to you.
Donna Wolf says
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?
Lauren A. says
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!!!
Carolyn says
You can just skip it but they will be a little crumblier.
Lauralee Oster says
Why the difference in the nutrition numbers? Which is correct?
Carolyn says
The ones in the notes were for the old recipe. I’ve deleted them now.
Nicole says
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?
Carolyn says
I am sure they will soon, since Swerve is big in Canada!
Nicole says
I went today to look at my local health food stores and one only carries the regular swerve granulated and the other one had a problem with their supplier so they stopped selling it. I’m going to to order it from low carb grocery here in Ontario. If anyone lives in Ontario, they sell Swerve at Loblaws for $9.99 and Sobeys is $11.49. Excited to make these!
Carolyn says
Thanks, Nicole!
Erica B says
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.
Nicole says
Thanks for the tip Erica! I’m not fully Keto as I do eat smaller amounts of sugar but I guess better than eating regular brown sugar. Going to health food store today to see I can get some Swerve brown which would be a much better choice.
Erica B says
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!
Carolyn says
Glad they still worked out!
Becky says
I’m a lacto/ovo vegetarian – if I leave out the gelatin would you suggest any other changes? Maybe another egg?
Carolyn says
You can simply leave it out. They won’t be as chewy.
Bertha Sanchez says
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 ?
Carolyn says
Depends on what kind of stevia but usually 1/4 tsp = 1/4 cup.
STACY says
I have to try these keto blondies. This could replace our family’s favorite blondies and be far healthier for us.
Nicole says
Finally got my brown sugar and excited to make these!. I ended up ordering Sukrin Gold fron amazon. Can you use Knox unflavoured gelatin in this recipe?
Carolyn says
Yes, Knox should be fine.
Shellie O'Hara says
Just made these with one tweak. I coarsely chopped pecans in my little chopper, and I pressed them firmly into the top of the mixture before baking. These were amazing- the spicy taste of Fall in an easy-to-cut, moist, chewy bar. Thank you!
Carolyn says
Sounds good to me!
Rebecca says
Just made these for the first time. I added chocolate chips. These are my new favorite bars. Thank you!
Carolyn says
Glad you like them!
Darlene says
These are absolutely wonderful! Thank you for your efforts. I’m going to try making this into a “coffee cake” by adding a streusel topping, to serve for holiday breakfast.
Jen says
Thank you for this wonderful recipe! They are perfect, and I feel zero guilt eating them. Making another batch right now.
Sydney says
My husband thinks these are the best dessert ever!!!
Carolyn says
Thanks so much!
Kris S. says
Made these today, haven’t tried yet because still cooling. Used Lankato Monk Fruit sweeteners instead of swerve because I had them on hand. Tasted good when I licked the beater 😊
They came out really thin though, would this be correct?
Love every other recipe of yours I have tried, expect these to be great, too
Carolyn says
Did you happen to use a 9×9 pan instead of 8×8? That might be the different.
Transplant west says
The link in the recipe pulls up gelatine and gelatine AND collagen. I have collagen. Do I need JUST gelatin?
thanks … Love all your work ! thanks for being all about the food !
Christian says
This recipe is amazing!!!! First one I’ve tried from this blog and it’s the perfect gooey, chewy, blondie-like texture you’ve missed while on a low-carb diet. It’s just sooooo good. Definitely try and keep! Might want to double up on the recipe since it’ll be gone before you know it.
Carolyn says
So glad to hear it!
KMitchell says
First try, My mistakes, used margarine instead of softened butter, didn’t bring egg to room temperature.
Taste was spot on. No sugar rush at all from eating 2 portions.
Consistency was off, so they were more soft cookie than firm bar. Still love them. Going to try again soon.
KMitchell says
And let me say, thank you, thank you, thank you. Having something sweet to keep the cravings at bay is going to be key for me to stay on a keto diet. This is the first recipe I’ve tried on here. Will be searching through and finding others.
Carolyn says
Thanks! Hope you find some things you like.
Stephanie Roberts says
I didn’t have gelatin so I replaced with Xantham gum but only 1 tsp and they were perfect. Had to bake a bit longer at 350 not 325. And omg so moist and chewy:
LBoyd says
These were amazing! Didn’t last more than a day!
Jean Labrador says
Can one use Agar Agar in place of gelatin for a vegetarian? If so, how much, or is it an equal measure?
Help!
Carolyn says
You know, you could skip the gelatin altogether and these would still be good. I’ve never used agar agar so I am not a great guide there.