Tender grain-free almond flour blondies with a cinnamon topping. These low carb snickerdoodle bars will remind you of your childhood!
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.
- 1 1/2 tbsp granulate erythritol I used Swerve
- 1 tsp cinnamon
- Preheat oven to 325F and grease an 8x8 inch baking pan.
- In a medium bowl, whisk together almond flour, cinnamon, cream of tartar, baking soda, nutmeg, and salt.
- In a large bowl, beat butter with brown sugar substitute until combined.
- Beat in eggs one at a time until well combined, then beat in vanilla and stevia extracts.
- Add almond flour mixture in two additions, scraping down sides of bowl and beaters as necessary.
- Spread batter in prepared baking pan and smooth the top with an offset spatula.
- Bake 20 to 25 minutes or until set and top is golden brown.
- In a small bowl, whisk together granulated erythritol and cinnamon. Sprinkle over hot bars in pan.
- Let cool in pan, and then cut into squares.
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
Total dietary fiber: 1.68g