Keto Snickerdoodle Cookie Bars

These Keto Snickerdoodle Cookie Bars are so easy, fun and delicious!

Soft fluffy snickerdoodle cookies are made into these delicious bars that end up with that same fluffy texture on the outside but a delicious moist center.

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The bars are then topped off with a mixture of truvia or another granulated sweetener and cinnamon giving them the perfect little crunch on top and that classic snickerdoodle cookie flavour.

The base recipe for these bars is similar to many of my other cookie recipes you may have tried! It uses a higher ratio of almond flour to coconut flour.

Using both of these flours gives the best texture to our snickerdoodle bars without compromising on flavour.

Almond flour provides this delicious flavourful, high fat flavour and acts most similar to white flour.

Then the coconut helps provide a “lightness” to the bars and thickens the batter as almond flour alone is not very absorbent.

Then we add the classic butter, eggs and vanilla extract.

The only ingredient I'd say that's quite unique is the arrowroot starch or resistant cornstarch. Adding this ingredient provides this beautiful fluffiness to the bars and gives them a texture more similar to traditional snickerdoodle cookies.

If you leave it out, you can always use 1 extra tbsp coconut flour plus 1/2 tsp cream of tartar.

Ingredients In Keto Snickerdoodle Cookie Bars

Almond Flour – Provides the flavourful base for the bars. Acts most similar to white flour.
Coconut Flour – Helps thicken the bars and adds a lightness to them. Coconut flour makes up for the lack of absorbency in almond flour.
Arrowroot Starch or Resistant Cornstarch – This is essential for lightening/adding a fluffiness to the bars that's common with classic snickerdoodle cookies. Arrowroot Starch is higher in carbs but my favourite option and STILL gives very low carb bars in the end. Resistant Cornstarch is my next pick for how high in fiber it is. This is a great way to lower the total carbs of the bars. Lastly, regular cornstarch can be used OR 1 tbsp coconut flour plus 1/2 tsp cream of tartar for the lowest carb version of these bars.
Xanthan Gum – Thickens the batter and gives it an elasticity more similar to that of white flour. It also provides a chewiness to baked goods and prevents too much crumbling. If you don't have this ingredient…get it now!! It's so important to so many recipes. It's pricey, but a little goes a long way.
Cinnamon – Of course essential to that classic snickerdoodle cookie flavour. I add it in the bars as well as on top.
Powdered Monkfruit Sweetener – My absolute favourite sweetener for sweetening any baked goods! It tastes the most like sugar. Granulated can also work but powdered always tastes best and provides the best texture!
Sukrin Brown Sweetener – Provides brown sugar flavour. You can technically just use more monkfruit sweetener in place of this but I love the added depth of flavour it provides.
Baking Soda – Helps the bars spread slightly and gives them more of that slightly crisp top while the center stays soft.
Baking Powder – Just a tiny amount gives a touch more rise to these snickerdoodle bars.
Salt – Use a bit more if using unsalted butter!
Butter – Softened always works best! You can also use vegan butter or room temperature coconut oil as a substitute if you'd like a dairy-free option.
Eggs – Keto desserts usually tend to include an extra egg when compared to non-keto desserts to provide an extra bit of rise as low carb ingredients tend to be “heavier”. You can use 2 “flax-eggs” if you'd like to go egg-free.
Truvia Sweetener – This is used in the topping of the bars. I find it stays granulated and gives the best flavour to the bars but you are welcome to use any granulated sweetener in place of this.

Tools I Used To Make Keto Snickerdoodle Cookie Bars

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
8×8 Inch Baking Dish
Mixing Bowls
Spatula
Spoon
Cuisinart Hand Mixer
Whisk

Tips For Making Keto Snickerdoodle Bars

Don't have resistant cornstarch or arrowroot starch? You can substitute regular cornstarch for the same total carbs as arrowroot starch OR you can use 1 tbsp coconut flour + 1/2 tsp cream of tartar for the lowest carb version of these snickerdoodle cookie bars.
Don't have xanthan gum? I would highly recommend purchasing some as it's great for texture. But instead you can try 1/4 tsp ground psyllium husks OR 1 tbsp vital wheat gluten OR 1 tsp extra arrowroot starch or cornstarch in place of it OR just leave it out all together.
Don't have sukrin brown sweetener? Just use more of a regular sweetener in place of it. You can even add 1/4 tsp molasses to the recipe to achieve a similar brown sugar flavour without adding hardly any carbs to the total.
Dairy free? Try vegan butter or coconut oil in place of butter in this recipe.
Egg free? Try 2 flax eggs in place of the eggs in this recipe.
These bars will set much more when cooled so be careful not to over-bake them. I like mine cooked on the outside but ever-so-slightly under-balked in the center so they are super soft when cooled.

Can I Make These Keto Snickerdoodle Bars Without Almond Flour?

You can definitely try! I prefer a combination of both almond flour and coconut flour but if you have an allergy, you can try 3/4 cup coconut flour + 1 extra egg (so 3 eggs total).

Can I Make These Keto Snickerdoodle Cookie Bars Without Coconut Flour?

Again, you can try! I always prefer a combination of almond flour and coconut flour for the best texture (even if you aren't a coconut fan..trust me on this). But you should be able to make them with almond flour alone. Simply use 2 1/4 cups almond flour total.

Other Snickerdoodle Recipes You May Like:

Keto Snickerdoodle Cookie Bars Recipe

Serves: 16 snickerdoodle bars

Ingredients:

Bar Portion

1 cup almond flour
6 tbsp coconut flour
2 tbsp arrowroot starch or resistant cornstarch OR 1 tbsp coconut flour + 1/2 tsp cream of tartar
1 tsp cinnamon
1 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (~1/2 tsp or a little less if using unsalted butter)
1/2 cup salted butter, room temperature
7 tbsp powdered monkfruit sweetener, 70g
1/4 cup sukrin brown sweetener, 40g (or more powdered monkfruit sweetener)
2 eggs, room temperature
1 tsp vanilla extract

Topping

1 1/2 tbsp truvia sweetener (or another granulated sweetener that measures like sugar)
1/2 tbsp cinnamon

Directions:

Pre-heat your oven to 350*F.
Add the almond flour, coconut flour, arrowroot starch, cinnamon, xanthan gum, baking soda, baking powder and salt to a bowl. Whisk to combine. Set aside.
In another larger bowl, add the softened butter and sweeteners. Use a hand mixer to beat them together until light and fluffy.
Add the eggs and vanilla extract and beat again until well-combined.
Add the dry ingredients to the wet ingredients and use a spoon or spatula to combine. Mix until you get a nice thick batter.
Grease an 8×8 inch pan with butter or oil, then spread the batter over the bottom and even out the top.
Sprinkle with a mixture of the sweetener and cinnamon mentioned above.
Bake the cookie bars for 18-20min or until a toothpick comes out clean and the edges are lightly browned around the outside. (These firm up much more after cooling, so take that into account when deciding how soft/under-baked you want the center of your bars to be).
Let the snickerdoodle bars cool almost completely before attempting to slice them. Slice into 16 squares, sprinkle with a touch more of the topping mixture (optional) and then serve! Enjoy your Keto Snickerdoodle Cookie Bars!

Store these bars in an airtight container at room temperature for up to 5 days OR freeze between layers of wax paper in an airtight container for a future snack!

Nutrition for 1/16th of recipe (1 bar): 119 calories | 10.2g fat | 2g NET carbs | 2.7g protein (with arrowroot starch)

Nutrition for 1/16th of recipe (1 bar): 110 | 10.2g fat | 1.5g NET carbs | 2.7g protein (with resistant cornstarch)

Print Recipe

5 from 1 vote

Keto Snickerdoodle Cookie Bars

Soft, fluffy keto snickerdoodle bars. Perfect for a quick on-the-go keto snack or dessert!

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Keyword: keto snickerdoodle bars, keto snickerdoodle cookies

Servings: snickerdoodle bars

Calories: 110kcal

Ingredients

Bar Portion

1 cup almond flour
6 tbsp coconut flour
2 tbsp arrowroot starch or resistant cornstarch OR 1 tbsp coconut flour + 1/2 tsp cream of tartar
1 tsp cinnamon
1 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt ~1/2 tsp or a little less if using unsalted butter
1/2 cup salted butter room temperature
7 tbsp powdered monkfruit sweetener 70g
1/4 cup sukrin brown sweetener 40g (or more powdered monkfruit sweetener)
2 eggs room temperature
1 tsp vanilla extract

Topping

1 1/2 tbsp truvia sweetener or another granulated sweetener that measures like sugar
1/2 tbsp cinnamon

Instructions

Pre-heat your oven to 350*F.
Add the almond flour, coconut flour, arrowroot starch, cinnamon, xanthan gum, baking soda, baking powder and salt to a bowl. Whisk to combine. Set aside.
In another larger bowl, add the softened butter and sweeteners. Use a hand mixer to beat them together until light and fluffy.
Add the eggs and vanilla extract and beat again until well-combined.
Add the dry ingredients to the wet ingredients and use a spoon or spatula to combine. Mix until you get a nice thick batter.
Grease an 8x8 inch pan with butter or oil, then spread the batter over the bottom and even out the top.
Sprinkle with a mixture of the sweetener and cinnamon mentioned above.
Bake the cookie bars for 18-20min or until a toothpick comes out clean and the edges are lightly browned around the outside. (These firm up much more after cooling, so take that into account when deciding how soft/under-baked you want the center of your bars to be).
Let the snickerdoodle bars cool almost completely before attempting to slice them. Slice into 16 squares, sprinkle with a touch more of the topping mixture (optional) and then serve! Enjoy your Keto Snickerdoodle Cookie Bars!

Notes

Nutrition for 1/16th of recipe (1 bar): 119 calories | 10.2g fat | 2g NET carbs | 2.7g protein (with arrowroot starch)
Nutrition for 1/16th of recipe (1 bar): 110 | 10.2g fat | 1.5g NET carbs | 2.7g protein (with resistant cornstarch)

Ingredients Links

Almond Flour
Coconut Flour
Arrowroot Starch or Resistant Cornstarch
Xanthan Gum
Powdered Monkfruit Sweetener
Sukrin Brown Sweetener
Truvia Sweetener - This is used in the topping of the bars. I find it stays granulated and gives the best flavour to the bars but you are welcome to use any granulated sweetener in place of this.

Tips For Making Keto Snickerdoodle Cookie Bars

Don't have resistant cornstarch or arrowroot starch? You can substitute regular cornstarch for the same total carbs as arrowroot starch OR you can use 1 tbsp coconut flour + 1/2 tsp cream of tartar for the lowest carb version of these snickerdoodle cookie bars.
Don't have xanthan gum? I would highly recommend purchasing some as it's great for texture. But instead you can try 1/4 tsp ground psyllium husks OR 1 tbsp vital wheat gluten OR 1 tsp extra arrowroot starch or cornstarch in place of it OR just leave it out all together.
Don't have sukrin brown sweetener? Just use more of a regular sweetener in place of it. You can even add 1/4 tsp molasses to the recipe to achieve a similar brown sugar flavour without adding hardly any carbs to the total.
Dairy free? Try vegan butter or coconut oil in place of butter in this recipe.
Egg free? Try 2 flax eggs in place of the eggs in this recipe.
These bars will set much more when cooled so be careful not to over-bake them. I like mine cooked on the outside but ever-so-slightly under-balked in the center so they are super soft when cooled.
See above in the post for almond flour/coconut flour substitution tips.