Low Carb Snickerdoodle Cake Recipe


I must say that this Snickerdoodle Cake was certainly fluffy, and decadently delicious! 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!





Ingredients: 

1/2 Cup of Brown Sugar Substitute 
1/2 Cup of Butter 
3 Large Eggs
2 Cups of Almond Flour
1.5 Teaspoons of Cinnamon
1 Teaspoon of Vanilla Extract
1/2 Teaspoon of Salt
1/2 Teaspoon of Xanthan Gum
1/4 Teaspoon of Nutmeg

Sweet Cinnamon Topping:
2 Teaspoons of Sweetener
1 Teaspoon of Cinnamon

Directions: 

1 Preheat oven to 330 and grease 8x8 baking pan 
2 Combine butter, eggs, brown sugar substitute, and vanilla extract (I prefer using an electric mixer)
3 Slowly add dry ingredients, while mixing in-between
4 Spread evenly in baking pan, making sure the top is even with a flat spoon or spatula
5 Bake for 20-25 minutes or until the top springs back when pressed
6 Mix together the sweetener and cinnamon for the topping and sprinkle right over the warm bars
7 Cut and enjoy!

Facts:

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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