We have a very carb-filled, non-keto version of snickerdoodle cookies that will always have a special place in our hearts. This recipe was born out of our obsession with the classic snickerdoodle. And while it doesn’t taste quite like the original, we love it just the same. Baking the batch into bars is easier than scooping out a couple dozen individual cookies. They maintain just the right amount of chewiness, and blanketed with the sparkly cinnamon-sweetener mix, each square is every bit as beautiful.
(1 stick) butter, melted and slightly cooled, plus more for brushing
blanched finely ground almond flour
packed brown Swerve
ground cinnamon, divided
pure vanilla extract
- Preheat oven to 350°. Brush a 9x9-inch baking pan with butter. Line with parchment paper leaving a 2-inch overhang on two sides. Brush parchment with butter.
- In a large bowl, combine almond flour and sweetener. Use your fingers to break up any clumps. Then add baking powder, 1⁄2 teaspoon cinnamon, and salt and whisk until well combined. Add butter, eggs, and vanilla and stir until well combined.
- Scrape dough into prepared baking pan and, using a spatula, smooth into an even layer. Bake until golden and a toothpick inserted in center comes out clean, about 25 to 28 minutes. Let cool completely.
- In a small bowl, combine remaining 1 teaspoon cinnamon and sweetener. Brush top of bars lightly with butter and sprinkle all over with cinnamon-sweetener mixture.
Nutrition (per serving): 232 calories, 7 g protein, 10 g carbohydrates, 4 g fiber, 1 g sugar, 22 g fat, 5 g saturated fat, 80 mg sodium, 4 g sugar alcohol