Description

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

Ingredients

Scale

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)

Instructions

Preheat oven to 350 degrees F.
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.
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**
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.
Place the blondies in the oven and bake at 350 degrees F for 20 minutes.
Remove the blondies from the oven and cool to room temperature in the pan.
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.
Cut cooled blondies and drizzle with icing. Add additional toppings as desired.
Store in fridge.

Notes

*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!

Keywords: blondies, paleo dessert, cinnamon roll blondies, cinnamon desserts, keto dessert, almond flour, almond butter, dairy free blondies, healthy blondies