Keto Snickerdoodle Cookie Bars
These Keto Snickerdoodle Cookie Bars are a chewy, cinnamon-sweet treat that satisfies your cravings without the carbs!
Servings: 9 servings
Ingredients
- 1 large egg lightly beaten
- 1/2 cup butter or coconut oil melted and cooled
- 1 tsp pure vanilla extract
- 1 2/3 cups almond flour
- 1/3 cup sugar-free brown sugar
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tbsp sugar-free granulated sweetener
- 1 tsp ground cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper for easy removal.
- In a mixing bowl, combine the melted butter (or coconut oil), lightly beaten egg, and vanilla extract. Whisk until well blended.
- In another bowl, mix together the almond flour, sugar-free brown sugar, baking powder, ground cinnamon, baking soda, and sea salt. Stir until evenly distributed.
- Gradually add the dry mixture to the wet ingredients, stirring until combined. Be careful not to overmix; just blend until you see no dry flour.
- Pour the batter into the lined baking pan, spreading it evenly. In a small bowl, mix the sugar-free granulated sweetener with the additional ground cinnamon, then sprinkle evenly over the top of the batter.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cookie bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares and enjoy!
Equipment
- Mixing Bowl
- Whisk
- Baking Pan
- Parchment Paper
- Oven
Notes
- For an extra cinnamon kick, feel free to add more ground cinnamon into the batter.
- Let the bars cool completely before cutting to ensure clean edges.
- These bars can be enjoyed warm or cold; they’re delicious either way!
- Experiment with adding nuts or sugar-free chocolate chips for additional flavor and texture.