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Healthy Cinnamon Roll Blondies

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8" x 8" pan 1x


Healthy Cinnamon Roll Blondies made with Blue Diamond Almond Flour and almond butter.  Low carb, Paleo, keto and gluten free.



For the Blondies

  • 1/3 cup coconut sugar 
  • 1/4 cup melted coconut oil
  • 1/2 cup almond butter (unsalted, unsweetened)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup Blue Diamond Almond Flour (100g)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt

For the Icing

  • 1/3 cup coconut cream*
  • 1 Tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 3-4 Tbsp arrowroot starch (or tapioca flour)


  1. Preheat oven to 350 degrees F.
  2. For the Blondies: In a large mixing bowl, whisk together coconut oil and coconut sugar.  Add in almond butter, eggs and vanilla and whisk until smooth.
  3. In a separate mixing bowl, combine almond flour, baking powder, cinnamon and salt.  Pour into the wet mixture and stir with a spatula until batter is well combined**
  4. Pour batter into a lined 8" x 8" baking pan.  Use a spatula to spread the batter to the sides in an even, level layer.
  5. Place the blondies in the oven and bake at 350 degrees F for 20 minutes.
  6. Remove the blondies from the oven and cool to room temperature in the pan.
  7. Make the Icing: In a small bowl, whisk together coconut cream, vanilla and maple syrup.  Add arrowroot starch one tablespoon at a time until icing has thickened.  If the icing is too runny, place it in the fridge for 20-30 minutes to thicken.
  8. Cut cooled blondies and drizzle with icing.  Add additional toppings as desired.
  9. Store in fridge.


*Use just the cream from a can of full fat coconut milk.  You will want the cream to be room temperature.  If using coconut cream from the fridge, then warm slightly in the microwave.

**batter is thick!