You won’t believe how easy it is to make these soft and chewy keto Snickerdoodle bars! I’ve been testing this recipe for days to get it just right, and now I can share this amazing treat with you.
These bars have all the classic snickerdoodle flavor you love, but without all the sugar and carbs.
What makes these bars special is the perfect blend of almond flour and butter, creating that soft, cake like texture that melts in your mouth.
The cinnamon sweet topping adds that familiar snickerdoodle taste that reminds you of the traditional cookies your grandmother used to make.
Being on a keto diet doesn’t mean you have to give up delicious desserts. These bars are the perfect example of how you can enjoy sweet treats while staying true to your low carb lifestyle.
With just a few basic ingredients that you probably already have in your keto pantry, you can create these wonderful bars anytime.
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many keto desserts that can be dry or crumbly, these bars have an amazing soft and chewy texture.
The combination of almond flour and butter creates that perfect cookie bar consistency that’s hard to find in keto baking.
Simple Ingredients: You don’t need to buy any weird or hard to find ingredients for this recipe. The recipe uses basic keto baking staples like almond flour, eggs, and butter, plus a few common keto friendly sweeteners.
Quick Prep Time: From start to finish, you can have these bars ready in about 30 minutes. Most of that time is just waiting for them to bake! The actual hands on prep time is only about 10 minutes.
✨ Recipe Ingredients
- 4 Eggs (large)
- 2 cups Almond Flour (I recommend this one – amazon)
- 2 teaspoons Baking Powder
- 1 cup Swerve Confectioner’s Sweetener (amazon link)
- 7 1/2 tablespoons Butter (softened)
- 3 tablespoons Swerve Confectioner’s Sweetener
- 1 teaspoon Cinnamon
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Xanthan Gum
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating your oven to 350°F and greasing a baking dish (I used a 9×9 one) with butter.
Step 2
Add these ingredients to a large mixing bowl: almond flour, 1 cup of sweetener, baking powder, eggs, vanilla extract, xanthan gum, and butter. Blend until smooth.
Step 3
Spread the mixture into the prepared baking dish.
Step 4
Combine the 3 tablespoons of sweetener and the cinnamon in a bowl.
Step 5
Sprinkle it over the batter.
Step 6
Bake for 27-30 minutes until cooked through. Enjoy!
💡Tips
1. Don’t Skip the Xanthan Gum
The xanthan gum in this recipe is super important – it’s what holds everything together since we’re not using regular flour.
Without it, your bars might turn out crumbly and fall apart. You only need a tiny amount, but it makes a big difference. Make sure to measure it carefully – too much can make your bars gummy and weird.
When you add it, sprinkle it over your dry ingredients rather than dumping it in one spot. This helps it mix in evenly and prevents clumps that can create gummy spots in your bars.
2. The Your Almond Flour Type
Not all almond flours are the same! You want to use fine blanched almond flour, not almond meal.
Almond meal is more coarse and has the skins mixed in, which will make your bars grainy and darker in color.
Look for almond flour that feels really soft and fine, almost like regular flour. Some good brands are Bob’s Red Mill Super Fine Almond Flour or Anthony’s.
3. Cooling
These bars need time to set up properly. When they first come out of the oven, they’ll be very soft – that’s normal!
Let them cool in the pan for at least 20 minutes before trying to cut them. If you try to cut them too soon, they’ll just fall apart.
For the best texture, let them cool completely (about an hour) before cutting. Use a sharp knife and clean it between cuts for the neatest squares.
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FAQ
1. Why did my bars turn out dry?
You might have overbaked them – even 5 minutes too long can make them dry. Also, check if you measured the almond flour correctly – packing it too tightly in the measuring cup can mean you used too much.
2. Do I really need to use Swerve, or can I use a different sweetener?
While Swerve works best in this recipe, you can use other erythritol based sweeteners or monk fruit sweeteners that measure like sugar.
Whatever you choose must be powdered/confectioner’s style – granular sweeteners will make your bars grainy.
Keto Snickerdoodle Bars
Print RecipeIngredients
- 4 Eggs large
- 2 cups Almond Flour (I recommend this one – amazon)
- 2 teaspoons Baking Powder
- 1 cup Swerve Confectioner’s Sweetener (amazon link)
- 7 1/2 tablespoons Butter softened
- 3 tablespoons Swerve Confectioner’s Sweetener
- 1 teaspoon Cinnamon
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Xanthan Gum
Instructions
- Start by preheating your oven to 350°F and greasing a baking dish (I used a 9×9 one) with butter.
- Add these ingredients to a large mixing bowl: almond flour, 1 cup of sweetener, baking powder, eggs, vanilla extract, xanthan gum, and butter. Blend until smooth.
- Spread the mixture into the prepared baking dish.
- Combine the 3 tablespoons of sweetener and the cinnamon in a bowl.
- Sprinkle it over the batter.
- Bake for 27-30 minutes until cooked through. Enjoy!