Snickerdoodle Blondies


For the Blondies

2 cups almond flour

1 tablespoon gelatin

1 teaspoon cinnamon

¾ teaspoon cream of tartar

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

⅓ cup Swerve Sweetener

⅓ cup Swerve Brown

1 egg, room temperature

½ teaspoon vanilla

For the Topping

1 tablespoon Swerve Sweetener

½ teaspoon cinnamon

Preheat your oven to 325, then line a 8> x 8" baking dish with parchmnet paper and spray with olive oil.

In a medium bowl, whisk almond flour, gelatin, cinnamon, cream of tartar, baking soda and salt.

In a large bowl, beat butter and sweeteners until lightened and fluffy.

Beat in the egg and vanilla extract until well combined.

Add almond flour mixture and beat until dough comes together, scraping down sides of bowl and beaters as necessary.

Spread batter in the pan and smooth the top with a spatula.

Bake 18 to 22 minutes or until set and top is golden brown.

In a small bowl, whisk together Swerve and cinnamon.

Sprinkle over hot bars in pan, then cool in pan, and cut into squares. Enjoy!
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