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I must say that this Snickerdoodle Cake was certainly fluffy, anddecadentlydelicious! I have loved snickerdoodle cookies since I was very young.
So being able to craft a recipe that was able to really master and pinpoint that snickerdoodle flavor I loved so much from my childhood was just splendid!
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- If you loved these snickerdoodle cookies, I bet you’ll love mySnickerdoodle Cookies.
Make it at home
- Brown Sugar Substitute –Ideal Brown No Calorie Sweetener
or Just Like Sugar Brown Sweetener - Xanthan Gum –Xanthan Gum
or 
Low Carb Snickerdoodle Cake Recipe
Author: Andres Regalado
Recipe type: Dessert
Ingredients
- ½ Cup of Brown Sugar Substitute
- ½ Cup of Butter
- 3 Large Eggs
- 2 Cups of Almond Flour
- 1.5 Teaspoons of Cinnamon
- 1 Teaspoon of Vanilla Extract
- ½ Teaspoon of Salt
- ½ Teaspoon of Xanthan Gum
- ¼ Teaspoon of Nutmeg
- Sweet Cinnamon Topping:
- 2 Teaspoons of Sweetener
- 1 Teaspoon of Cinnamon
Instructions
- Preheat oven to 330 and grease 8x8 baking pan
- Combine butter, eggs, brown sugar substitute, and vanilla extract (I prefer using an electric mixer)
- Slowly add dry ingredients, while mixing in-between
- Spread evenly in baking pan, making sure the top is even with a flat spoon or spatula
- Bake for 20-25 minutes or until the top springs back when pressed
- Mix together the sweetener and cinnamon for the topping and sprinkle right over the warm bars
- Cut and enjoy!
Notes
Serving size: 1 Square (Total recipe makes 16 servings)
Protein 4.10g, Carbs 3.12g, Fiber 1.50g, Sugar Alcohol 0.00g -- NET CARBS: 1.60g
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Reader Interactions
Comments
- MLP says
What kind of almond flour do you use? When I bought some previously, it wasn’t finely ground enough in my opinion.
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- The Low Carb Diet says
I apologize for the late response, but I use Bob’s Red Mill. I find it to be finely grounded, but it is considered both a flour and meal.
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- Buttoni says
This cake sure looks GOOD! I’m not eating many desserts these days, but will definitely try this when I start them up again.
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- The Low Carb Diet says
Oh it is certainly delicious! One of my person favorites!! Let me know what you think of it!
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- dee says
looks wonderful, what kind of brown sugar substitute are you using? I could only find the splenda blend which has too much sugar. thanks!
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- Andres Regalado says
I used a great value brand, which I’m sure is just as high in sugar. But I plan on trying a low/0 carb brown sugar mix that I’ve heard a lot of good things about!
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- dee says
Care to share the name? I like the taste of brown sugar better than white and am sad to have to avoid it!
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- Andres Regalado says
Sorry for the late reply, I’ve been trying to create a resource for all low carbers. Theres a link on my right sidebar and on my top navigation bar which has my low carb shopping resource page. Hopefully it helps 🙂
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- Diana says
DiabetiSweet has a brown sugar choice that is cup for cup like brown sugar but is a substitute. I use it often!
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- Andres Regalado says
I’ve tried a few other options, but that def worth a try!
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- Rachel says
This is awesome. Picky boyfriend liked it too! I feel like it would make a good dough for carrot cake too.
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- Andres Regalado says
Glad you both enjoyed it! I think that would be a great idea for using it for carrot cake! I’ll have to put it on my list of things to try 🙂
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- Lille says
This looks amazing!!! I too am a diehard snickerdoodle fan but the storebought are aaaawful 🙁
What’s the xanthan gum do? Is it to stabilize or thicken or?? I’m curious bc the cookie recipe has cream of tartar – to stabilize egg whites and I assume bind the cookies together but keep them soft? I don’t have cream of tartar so I thought I’d make this cake instead – but I also don’t have xanthan gum! lol. Which is more worthwhile to get and do they serve the same purpose?Reply
- Deb Lantz says
Thanks for the work you put into your website. So many recipes and so little time! I made your Snickerdoodle cake yesterday and while it was, indeed, as moist as your note indicates, it was rather bland. No one taste/flavor popped out. I wish it had delivered on the “Snickerdoodle-y” title! Likewise, it took nearly twice as long to bake as the recipe indicated. Thanks!
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