These sugar-free snickerdoodle blondies swap conventional sugar for Jaca allulose, giving you soft, chewy cinnamon-sugar bars with no added sugar and about 140 calories each. They bake up golden and buttery with the signature snickerdoodle tang from cream of tartar and a crackly cinnamon-sugar top — all the cozy flavor, none of the sugar crash. This is a Jaca-adjusted, healthier version of the classic.
Ingredients:
- 1 cup (227 g) unsalted butter, melted and cooled
- 4 cups Jaca allulose (2× the 2 cups of conventional sugar in the original)
- 2 tablespoons milk
- 2 large eggs
- ½ teaspoon vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar
- ¾ teaspoon salt
Cinnamon-sugar topping:
- 6 tablespoons Jaca allulose (2× the 3 tablespoons of conventional sugar in the original)
- 1½ teaspoons ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour or line a 13x9-inch pan with parchment.
- In a large bowl, stir together the cooled melted butter, 4 cups Jaca allulose, and milk until well combined.
- Stir in the eggs and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt.
- Add the dry ingredients to the wet and stir just until combined. Spread the batter evenly into the prepared pan.
- Whisk together the 6 tablespoons Jaca allulose and the cinnamon, then sprinkle evenly over the batter.
- Bake 25–28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Jaca allulose browns a little faster than the sugar we grew up with, so start checking at 23 minutes and tent loosely with foil if the top is deepening too quickly.
- Cool completely in the pan before cutting into 24 squares.
Prep time: 15 minutes · Cook time: 28 minutes · Total time: about 43 minutes · Makes 24 squares.
Made with Jaca 100% pure allulose — a rare sugar that bakes and browns like the sugar we grew up with, without the added sugar or the calories.
