Keto Snickerdoodle Cookie Bars
Soft, fluffy keto snickerdoodle bars. Perfect for a quick on-the-go keto snack or dessert!
Servings: 16 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.
Nutrition
Serving: 1snickerdoodle bar | Calories: 110kcal | Carbohydrates: 1.5g | Protein: 2.7g | Fat: 10.2g