Snickerdoodle Breakfast Bars

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Snickerdoodle Bars

These delicious, fragrant snickerdoodle bars are very lightly sweetened, which makes them just perfect for breakfast!

Snickerdoodle Breakfast Bars
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Dessert, Gluten-Free, Low-Carb, Paleo
Yield: 9 bars
  • ½ tablespoon unsalted butter for pan
  • 3 large eggs
  • ¼ cup unsalted butter, soft
  • ⅓ cup (5 tablespoons) honey*
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1½ cups blanched almond flour
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon baking soda
Topping (mix together):
  • 1 teaspoon cinnamon
  • 2 teaspoons sugar**
  1. Preheat oven to 350 degrees F. Generously butter a square 8-inch Pyrex pan.
  2. In a large bowl, whisk together the eggs, butter, honey, vanilla and cinnamon.
  3. With a rubber spatula, mix in the almond flour, kosher salt and baking soda. Mix until smooth.
  4. Use the spatula to transfer the mixture to the prepared pan. Smooth out the top. Sprinkle with the cinnamon sugar.
  5. Bake until center is firm to the touch and a toothpick inserted in it comes out clean, about 25 minutes.
  6. Cool in pan on a wire rack for 15 minutes, then cut into 9 squares and serve. Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze.
*For a lower-carb option, try using Nature's Hollow sugar-free honey substitute (xylitol based). I haven't tried it myself, so if you do try it, please let me know how it was! Nutrition for this version: Calories 198; fat 17g; saturated fat 4g; carbs 5g; sugars 0g; sodium 163mg; fiber 2g; protein 6g.

**For a Paleo version, use coconut sugar.
Nutrition Per Serving
Serving size: 1 square; Calories: 225; Fat: 17g; Saturated fat: 4g; Carbohydrates: 16g; Sugar: 11g; Sodium: 164mg; Fiber: 2g; Protein: 6g

Snickerdoodle Bars

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