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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Made this today. Delicious! Thank you for another great recipe.
Love these! Especially with coffee.
Can you make this with coconut flour
No, coconut flour is not a good replacement for almond flour. Please read my articles on this subject: https://alldayidreamaboutfood.com/low-carb-basics-baking-with-almond-flour/ and https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/
These are delicious. Don’t overcook. They’re soft and chewy and so good!
These are next on my “must try” list!
Amazing! By far one of the best keto desserts I’ve had. Tastes just like a gooey snickerdoodle, but in a bar. Carolyn…bravo, these are outstanding!!! Thanks so much.
Holy snickerdoodle! These are amazing! I’m a sucker for sugar/cinnamon and these are dangerously good. I’ve never used gelatin in a recipe (besides sugar free Jello or your marshmallows which are also to die for)
You’re making my keto journey so easy. Thank you!
Made these today. Fantastic!!!! Absolutely delicious! Thank you once again for another great recipe!
Fantastic! Each night we have had a dessert tray with Carolyn’s blondies and bars—very popular!
Can one use Agar Agar in place of gelatin for a vegetarian? If so, how much, or is it an equal measure?
Help!
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.
These were amazing! Didn’t last more than a day!
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:
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.
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.
Thanks! Hope you find some things you like.
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.
So glad to hear it!
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 !
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
Did you happen to use a 9×9 pan instead of 8×8? That might be the different.
My husband thinks these are the best dessert ever!!!
Thanks so much!
Thank you for this wonderful recipe! They are perfect, and I feel zero guilt eating them. Making another batch right now.
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.
Just made these for the first time. I added chocolate chips. These are my new favorite bars. Thank you!
Glad you like them!