Snickerdoodle Blondies
SERVINGS: 12 BARS
These soft and chewy blondies are loaded with warm cinnamon and finished with a signature snickerdoodle topping. With almond flour and monk fruit sweetener, they capture everything you love about the classic cookie—in a simple, sliceable bar.
Ingredients:
Blondie Base
1 ½ cups almond flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
½ cup butter, melted
⅓ cup powdered monk fruit sweetener
2 eggs
1 tbsp vanilla extract
Cinnamon Topping
1 tbsp monk fruit sweetener
1 tsp cinnamon
Instructions
1. Preheat: Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
2. Mix: In a large bowl, mix together almond flour, coconut flour, baking soda, and salt.
3. Whisk: In another bowl, whisk melted butter, sweetener, eggs, and vanilla extract.
4. Combine: Combine wet and dry ingredients until a thick batter forms.
5. Spread: Spread evenly into prepared pan.
6. Mix: Mix the cinnamon topping in a small bowl and sprinkle over the batter.
7. Bake: Bake for 20–24 minutes, or until edges are golden and center is set.
8. Cool: Cool completely before slicing into bars
NUTRITION Per Serving % of Daily Value
Calories 160 —
Total Fat 14.1g —
Saturated Fat 6.0g —
Polyunsaturated Fat 0.6g —
Monounsaturated Fat 4.9g —
Trans Fat 0g —
Cholesterol 55mg —
Sodium 100mg ~4%
Total Carbohydrates 5.1g —
Dietary Fiber 1.8g —
Total Sugars 0.7g —
Protein 3.2g —
Vitamin A 130mcg ~13%
Vitamin C 0mg —
Vitamin D 0.2mcg ~1%
Potassium 90mg ~2%
Calcium 35mg ~3%
Iron 0.6mg ~3%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
