Keto Snickerdoodle Blondies

If you love snickerdoodle cookies but want to keep things keto friendly, you’re going to really enjoy these blondies.

They have that classic cinnamon sugar flavor with a slight tang from cream of tartar, just like a traditional snickerdoodle. But they’re completely low carb and made without any regular flour or sugar.

The base is made with almond flour and sweetened with monk fruit, so you get all the sweetness without the carbs. And that crackly cinnamon topping makes them feel like a real bakery treat.

They come together fast too. One bowl for the batter, a quick mix for the topping, and about 25 minutes in the oven. That’s it.

These are great for meal prep since they actually taste even better the next day as the cinnamon flavor gets stronger. Perfect for having a keto dessert ready to go all week.

Why You’ll Love This Recipe

That Classic Snickerdoodle Flavor – The cream of tartar gives these blondies that signature tangy cinnamon taste you love from snickerdoodle cookies.

Perfectly Chewy Texture – Almond flour and butter create a dense and fudgy blondie that is soft and chewy in the center.

Beautiful Crackly Cinnamon Crust – The cinnamon sugar topping bakes into a gorgeous golden crust that looks and tastes incredible.

Recipe Ingredients

For the Blondies

• 2 cups Almond Flour
• 1/3 cup Melted Unsalted Butter
• 1/2 cup Golden Monk Fruit Sweetener
• 2 large Eggs
• 2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/2 tsp Baking Powder
• 1/4 tsp Cream of Tartar
• 1/4 tsp Salt

For the Cinnamon Sugar Topping

• 2 tbsp Granulated Monk Fruit Sweetener
• 1 tsp Ground Cinnamon

How To Make

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

Step 2

In a small bowl, mix together the 2 tablespoons monk fruit sweetener and 1 teaspoon cinnamon for the topping. Set aside.

Step 3

In a large bowl, whisk together the melted butter and golden monk fruit sweetener. Add the eggs and vanilla extract and whisk until smooth and well combined.

Step 4

Add the almond flour, cinnamon, baking powder, cream of tartar, and salt. Stir with a spatula until a thick, smooth batter forms. The cream of tartar gives these the classic snickerdoodle tang.

Step 5

Spread the batter evenly into the prepared pan. Sprinkle the cinnamon sugar topping generously and evenly over the entire surface.

Step 6

Bake for 22 to 25 minutes, until the top is golden with a crackly cinnamon crust and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7

Let cool in the pan for at least 30 minutes before slicing into 16 squares. These taste even better the next day as the cinnamon flavor intensifies.

Tips

Let the Butter Cool Before Mixing

After you melt the butter, give it a couple of minutes to cool down before whisking it with the eggs. If the butter is too hot, it will partially cook the eggs and you’ll end up with little scrambled bits in your batter.

It should still be liquid but warm to the touch, not steaming. This way everything blends together smoothly.

Press the Batter Flat and Even

Almond flour batter is thick and sticky, so it won’t spread out on its own like regular batter would. Use the back of a spatula or a piece of parchment paper to press it into the corners and flatten the surface.

If the edges are thicker than the center, those spots will dry out and get crumbly while the middle is still underdone. Taking an extra minute to even it out makes a big difference.

Don’t Skip the Cream of Tartar

Cream of tartar is what gives snickerdoodles their signature tangy flavor. Without it, these will taste like regular cinnamon blondies – still good, but missing that classic snickerdoodle taste.

It also reacts with the baking powder to give the blondies a slightly better lift. It’s a small amount, but it really pulls the whole recipe together.

More Recipes

• Keto Snickerdoodle Mug Cake
• Low Carb Snickerdoodle Cookies
• Keto Browned Butter Cookie Bars
• Keto Raspberry White Chocolate Blondies
• Low Carb Maple Pecan Blondies

Frequently Asked Questions

What does the cream of tartar actually do in these blondies?

Cream of tartar is the secret ingredient that gives snickerdoodles their signature slight tanginess. Without it, these would taste more like a regular cinnamon blondie rather than a true snickerdoodle.

It also works together with the baking powder to help the blondies rise just enough to get that soft, chewy texture. Definitely don’t skip it if you want the authentic snickerdoodle flavor.