These keto snickerdoodle cookie bars have a classic, timeless flavor profile. Enjoy all the flavor and texture without worrying about being kicked out of ketosis.
These low carb snickerdoodles are tasty bars you’ll want to make to help silence your sweet tooth.
This cookie bar recipe produces tender, flavorful, low-carb snickerdoodle cookie bars. It has that signature tangy taste that sets it apart.
These low-carb cookie bars were an instant hit with the family, and I’m confident you’ll love them too.
This is a recipe for low-carb snickerdoodle cookie bars, but I also have a recipe for keto snickerdoodle cookies you should also try.
I have a growing collection of keto cookies that you should also totally check out, including cookie bars.
Keto Snickerdoodle Cookie Bars
These cookie bars are soft, tender, and full of cinnamon snickerdoodle flavor. It’s an old-fashioned recipe that is not only low in carbs but also gluten-free.
The cookies are made with a combination of almond flour and coconut flour for the perfect texture.
The texture of these bars is tender and has a cake-like crumb that is perfection. Because the batter uses cream cheese, these can even be called keto snickerdoodle cheesecake bars.
It has a cinnamon-sugar coating that is sure to fool your tastebuds and make you feel like you’ve cheated on keto.
Of course, it also has that distinctive, tangy snickerdoodle taste that is distinctive to this type of cookie bar.
These keto snickerdoodles have a cinnamon-sugar coating that is sure to fool your tastebuds and make you feel like you’ve cheated on keto.
Thankfully, these delicious bars only have 3.3 g net carbs, giving you all the flavor of classic Snickerdoodle cookies in a bar minus all the carbs!
It’s a much healthier option compared to sugar-loaded regular snickerdoodle cookies.
Of course, it also has that distinctive, tangy snickerdoodle taste that is distinctive to this type of cookie bar.
What also sets these snickerdoodle bars apart is that they are not only soft but remain soft days later, even after being stored in the refrigerator.
How To Make Keto Snickerdoodle Cookie Bars
Making these keto-friendly snickerdoodle cookie bars is straightforward, with minimal prep time.
Similar to our keto snickerdoodle cookies, I used a combination of almond and coconut flour. It’s something I have found that works really well when trying to duplicate the texture that only gluten provides.
The secret to making a genuine snickerdoodle is that it needs to use a combination of cream of tartar and baking soda as the leavening agent instead of baking powder.
Because this not only gives it its unique tangy flavor but also ensures the perfect tender crumb.
You’ll start by preheating the oven to 350°F and greasing an 8×8-inch pan with butter.
Then in a large bowl, using an electric mixer, beat the softened butter, cream cheese, vanilla extract, and the sugar substitute.
To the cookie dough, add the eggs, one at a time, mixing well after each addition. Fold in the almond flour, coconut flour, baking soda, cream of tartar, and salt.
Then spread the batter into the prepared pan and spread evenly.
For the cinnamon sweetener topping, in a small bowl, combine the 1/4 cup granulated sugar substitute and cinnamon. Then sprinkle the mixture on top of the bars.
Bake the cookie bars for 30 to 35 minutes or until golden brown.
Cool the cookie bars completely in the pan on a baking rack before slicing them into bars.
Store any leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks in an airtight container.
Ingredients Needed For Sugar-Free Snickerdoodle Cookie Bars
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Note that the full printable recipe card is at the bottom of the post. The following are just the ingredients and materials you’ll need so that you are armed and ready to bake.
- Almond flour, measured and sifted
- Coconut flour
- Unsalted butter, room temperature
- Room temperature cream cheese
- Eggs, room temperature
- Granulated sugar-substitute
- Cream of tartar
- Baking soda
- Cinnamon powder
- Vanilla extract
- Sea Salt
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for these low-carb snickerdoodles, I have several options for you to pick from.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohol and has a 0% impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use half the amount called for in this recipe since it’s much sweeter.
For more information on what are the best sugar substitutes to use on the keto diet be sure to check our guide.
Tag Us
I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Do you know what accompanies this recipe beautifully? My favorite turmeric milk supplement tastes like a snickerdoodle.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!
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Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
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Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto Snickerdoodle Cookie Bars (Gluten-Free)
These keto snickerdoodle cookie bars give you all the flavor of this classic cookie, minus the work of making individual cookies and all the carbs. They are buttery and tender with the perfect amount of tang which is a sign of a good snickerdoodle.
Ingredients
- 1/2 cup unsalted butter, at room temperature, plus more to grease the pan
- 8 ounces cream cheese, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups of granulated sugar-substitute
- 5 eggs, at room temperature
- 1 cup finely milled almond flour, measured and sifted
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon sea salt
Cinnamon Topping
- 1/4 cup of granulated sugar substitute
- 2 teaspoons of ground cinnamon powder
Instructions
1. Preheat the oven to 350°F. Grease an 8x8 inch square pan with butter.
2. In a large bowl, using an electric mixer, beat the softened butter, cream cheese, vanilla extract, and the sugar substitute.
3. Add the eggs, one at a time, mixing well after each addition. Fold in the almond flour, coconut flour, baking soda, cream of tartar, and salt.
4. Pour the batter into the prepared pan and spread evenly.
5. For the cinnamon sweetener topping, in a small bowl, combine the 1/4 cup granulated sugar substitute and cinnamon. Sprinkle the mixture on top of the bars.
6. Bake for 30 to 35 minutes or until golden brown.
7. Cool completely in the pan on a baking rack before slicing into bars.
8. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 20.8gSaturated Fat: 10.1gCholesterol: 109mgSodium: 231mgCarbohydrates: 5gNet Carbohydrates: 3.3gFiber: 2.3gSugar: 0.3gProtein: 6.3g
Glenda Ward
Sunday 26th of March 2023
I enjoyed making this recipe, but there were issues with the cook time. It took an hour and 10 minutes to cook. I took it out at 33 minutes and it was still jiggling in the middle. I had to cover it with aluminum foil after the first 20 minutes as the topping was burning. My finished recipe did not look like the picture you have in your recipe.
Hilda Solares
Monday 27th of March 2023
Hi Glenda, I am sorry to hear that you had some issues with the baking time. I am working with a new oven so perhaps that may influence your baking time. I recommend you pick up an inexpensive oven thermometer to ensure your oven is reaching the correct time.