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
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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
When do you add the baking soda and cream of tartar? Step 2?
I JUST MADE THESE AND THEY ARE THE BEST SUGAR FREE LOW CARB BARS I EVER HAD!
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!
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! 🙂
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.
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!!
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.
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
So glad you liked them!
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.
Yes, you could use stevia powder but I think it’s stronger than the liquid. I would use no more than 1/8 tsp.
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!
Not sure why I didn’t include that. Only about 4 g of carbs per slice (16 slices per batch)
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!
August will be my first month in SRC and I am so excited!
Wow, these look fantastic! I have only ever made and eaten snickerdoodles one time in my life. Now I must try these, yum!
Looks good. Congratulations on making the foodbuzz Top 9!
Congratulations on your foodbuzz top 9, today!
I need to make this recipe. I love Snickerdoodle cookies! I bet these Snickerdoodle blondies are wonderful:) Thanks for a great post!
I have never made my own blondies. What am I waiting for?! Love the snickerdoodle flavor!
I love making cookies in bar form, but have never thought to do snickerdoodles. They look delicious!
wow I great gluten-free recipes as usual!
Gorgeous blondies!!! I love Snickerdoodles!