Low Carb Snickerdoodle Bars
Soft, chewy, cinnamon-sweet snickerdoodle bars made with almond flour and monk fruit sweetener. They're a great sweet treat when you're counting carbs or just trying to work in a bit more protein.
Ingredients
- 2 1/4 cups almond flour
- 3/4 cup monk fruit sweetener or your favorite sweetener
- 1 1/2 tsp cinnamon
- 3/4 tsp cream of tartar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla
- 1-2 Tbsp milk optional **See note
Cinnamon "Sugar" Topping
- 2 Tbsp monk fruit sweetener or your favorite sweetener
- 1 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.
- In a medium bowl, whisk together the almond flour, low-carb sweetener, cinnamon, cream of tartar, baking powder, and salt.
- Add the melted butter, egg, egg yolk, and vanilla. Stir until a thick, soft dough forms.
- If your dough seems excessively crumbly, add 1 tablespoon of milk at a time, stopping once it comes together easily but being really careful to not make the dough runny. Your dough should be similar to cookie dough.
- Press the dough evenly into the prepared pan. You’ll probably have to use your hands, because the dough will be thick.
- Mix the 2 tablespoons sweetener and 1 1/2 teaspoons cinnamon, then sprinkle evenly over the surface.
- Bake for 18–26 minutes, or until the top is set and lightly golden and the center is no longer glossy.
- Cool completely before slicing. The bars will firm up as they cool.
- Store in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.
Notes
**Note about milk: You may not need any milk at all for this recipe. Try to only add just enough milk so that your dough sticks together like a cookie dough. You don't want it to be thin like cake or brownie batter. Your dough will look like it's too dry, but it probably is not at all. If you add too much milk, your baked bars will fall apart and crumble (they'll still taste good, though!).