Enjoy these cinnamon roll blondies for a keto dessert. Low carb blondies are baked with a sweet cinnamon swirl and then drizzled with a cream cheese icing.
An easy keto blondie that is sugar free and gluten free. Serve for breakfast, dessert or a snack, they are a must for cinnamon lovers. If you enjoy a cinnamon bun, then these version of a brownie should be on your "to bake" list.
What are blondies?
Blondies are a pale version of a brownie. They are essentially the same as a brownie recipe but with no cocoa or chocolate. They are still as rich and delicious but these have the addition of cinnamon for a great alternative to a low carb cinnamon bun. I have another keto blondie recipe with coconut which is delicious. Try it and add chocolate chips to it!
How to make keto cinnamon roll blondies
These rich and buttery blondies need just a few ingredients:
- Coconut flour
- Erythritol
- Eggs
- Butter
- Vanilla extract
- Baking powder & salt
- Cream cheese and cream for the drizzle
- Cinnamon - don't be shy with it!
Recipe Tips
I used regular erythritol but replace this with brown erythritol for extra flavour. Or try a monk fruit blend of sweetener.
Add chopped pecans for an extra crunch.
The coconut flour can be substituted with almond flour. Use about 1 ½ cups of almond flour and decrease the eggs to 3.
Other low carb brownie recipes
Peanut Butter Chocolate Brownies
Cinnamon Roll Blondies
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
Blondie Mix
- ½ cup butter soft
- ½ cup erythritol
- 4 medium eggs
- ½ cup coconut flour
- ¼ cup coconut milk
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Swirl
- 4 tablespoons erythritol powdered
- 3 teaspoons cinnamon
- 3 tablespoons butter melted
Cream cheese icing
- 3 oz cream cheese
- 4 tablespoons erythritol powdered
- 1 teaspoon vanilla extract
- 3 tablespoon heavy cream
Instructions
- Preheat the oven to 180C/350F degrees
- Grease and line a 8 inch baking pan with parchment paper.
- In a bowl, cream the butter and erythritol together until smooth.
- Add the eggs, one at a time, into the batter
- Then add the vanilla extract and coconut milk and beat until smooth.
- Next, add the coconut flour, baking powder and salt. Stir until smooth.
- If the mixture is a bit too thick, add more coconut milk (coconut flour can vary between brands).
- Spoon the blondie mixture into the baking tin and spread evenly.
- For the cinnamon swirl, mix the butter, cinnamon and powdered erythritol in a small bowl.
- Spoon the cinnamon mixture on top of the blondie mixture and give it a light swirl, gently mixing it into the batter.
- Bake for 25-30 minutes until firm and golden.
- Allow to cool in the tin for at least 30 minutes.
Make the cream cheese icing
- Mix the powdered erythritol, cream cheese, vanilla extract and cream until smooth.
- Drizzle the icing over the blondie and cut into 9 squares
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This post may contain affiliate links. Please read my disclosure policy for more information.
