These keto 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? Also be sure to check out my classic keto snickerdoodles too!
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
Snickerdoodle Blondies (Low Carb and Gluten-Free)
Ingredients
Blondies:
- 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
Topping:
- 1 tbsp Swerve Sweetener
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325F and grease an 8x8 inch baking pan.
- In a medium bowl, whisk together almond flour, gelatin, cinnamon, cream of tartar, baking soda, and salt.
- In a large bowl, beat the butter with both sweeteners until lightened and fluffy. Beat in the egg and vanilla extract until well combined.
- Add the almond flour mixture and beat until the dough comes together, scraping down sides of bowl and beaters as necessary.
- 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.
- In a small bowl, whisk together Swerve and cinnamon. Sprinkle over hot bars in pan. Let cool in pan, and then cut into squares.
Video
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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!
Yes! Yes! Yes!! I want these SO bad!!
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!
A snickerdoodle blondie is such a great idea. Glad the flavor was just right.
Ooooh, snickerdoodles in a blondie! That sounds fabulous!
These are calling my name! They look fabulous!
These look delicious. I’ll definitely put them on my list for one of our gluten-free friends. Thank you.
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!
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!
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!)
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!
Oh man, I better not let Patrick see this! He will be begging me to make them. They look fantastic!
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!
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!
These look so tasty! I love snickerdoodle!
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
Low Carb Goodness! I’m in!!! Sign me up! =) Yummmo looks amazing. Buzzed ya!
Yum! I love snickerdoodles – definitely one of my favorite cookies. They look awesome in blondie form! 🙂
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. 🙂
Those snickerdoodle blondies are my family’s favorite. Wish I had a batch of them right now.