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Snickerdoodle Blondies (Low Carb and Gluten-Free)

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

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It’s the beginning of June and that means that today’s post is the reveal for the Secret Recipe Club. This month I was assigned the blog The Cookaholic Wife, written by Nichole. Nichole started cooking more and more as a way to offset her new husband’s fast food habit, about as good a reason to cook as I can see. I have to applaud her for that one! Since she was always tinkering with the recipes to suit her own tastes, she decided to start writing her blog. She has lots of fun, tasty recipes for every level of cook, so be sure to check them out.

When perusing her Recipe List, I pretty quickly settled on what I wanted to make. There are a handful of foods that I consider classically American, and Snickerdoodles are one of them. I’d never heard of this cinnamon-flavoured sugar cookie until well into my life in the US, and it took me a while to get around to tasting one. They just didn’t seem all that interesting. I mean, they didn’t contain any chocolate, after all. They had no glaze or nuts or anything to really recommend them to my palate. But once I finally did try one, I understood their appeal. Soft, sweet cookies dredge in cinnamon sugar. Simple but classic. So my attention was almost immediately caught by the idea of snickerdoodle blondies.

Of course, if I wanted to partake of them, they had to undergo a severe makeover. Well, you know the drill by now…replace the flour with almond flour, replace the sugar with alternative sweeteners. Besides that, I tried to find a way to make them dense and rich and moist, the way a good blondie should be. I actually referenced my Walnut Blondies with Dark Chocolate Chunks, because those had turned out so well.

The Results: I didn’t manage to quite pull off the right texture this time round. These had great flavour and really did taste like snickerdoodles, but they were cakier than I intended. Getting that dense, gooey consistenty of traditional brownies and blondies is really tough when you aren’t using flour and sugar. No matter, we all loved them and we topped them with some low carb vanilla ice cream as a special treat over the Memorial Day weekend.

Low carb grain-free Snickerdoodle Blondies recipe

Snickerdoodle Blondies (Low Carb and Gluten-Free)

Serves 16 Bars     adjust servings

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

Ingredients

Blondies

  • 2 cups almond flour
  • 1 tsp cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve Sweetener
  • 2 tsp molasses (optional, gives brown sugar flavour)
  • 3 large eggs
  • 1/2 tsp vanilla
  • 1/4 tsp liquid stevia extract

Topping

  • 1 1/2 tbsp granulate erythritol (I used Swerve)
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 325F and grease an 8x8 inch baking pan.
  2. In a medium bowl, whisk together almond flour, cinnamon, cream of tartar, baking soda, nutmeg, and salt.
  3. In a large bowl, beat butter with brown sugar substitute until combined.
  4. Beat in eggs one at a time until well combined, then beat in vanilla and stevia extracts.
  5. Add almond flour mixture in two additions, scraping down sides of bowl and beaters as necessary.
  6. Spread batter in prepared baking pan and smooth the top with an offset spatula.
  7. Bake 20 to 25 minutes or until set and top is golden brown.
  8. In a small bowl, whisk together granulated erythritol and cinnamon. Sprinkle over hot bars in pan.
  9. Let cool in pan, and then cut into squares.

by

Recipe Notes

Serves 16. Each serving has 3.83 g of carbs and 1.68 g of fiber. Total NET CARBS = 2.15 g

Food energy: 149kcal Total fat: 13.18g Calories from fat: 118 Cholesterol: 50mg Carbohydrate,: 3.83g Total dietary fiber: 1.68g Protein: 4.25g Sodium: 69mg

 

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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.

Reader Interactions

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

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