Keto Cinnamon Roll Blondies

These keto cinnamon roll blondies are one of my favorite treats to make when I want something sweet but still want to stay on track with my low carb lifestyle.

They have that classic cinnamon roll flavor with a buttery blondie base, a cinnamon swirl through the middle, and a cream cheese glaze on top. Honestly, they taste like the real deal.

The whole recipe is keto friendly and uses monk fruit sweetener instead of sugar. You won’t miss the carbs at all.

Each square is rich and satisfying, so one or two is really all you need. They’re perfect with a cup of coffee or as an after-dinner dessert.

Let me show you how to make them step by step. It’s easier than you might think.

Why You’ll Love This Recipe

Tastes Like Real Cinnamon Rolls – You get that warm buttery cinnamon flavor without any of the carbs from traditional dough.

The Cream Cheese Glaze Is Incredible – That tangy and sweet drizzle on top takes these blondies from great to absolutely irresistible.

Soft and Chewy Texture – These blondies are dense and fudgy in the middle with slightly golden edges that give a perfect bite.

Beautiful Cinnamon Swirl Pattern – The marbled swirl on top looks stunning and makes these feel like a bakery-level treat.

Recipe Ingredients

For the Blondies

• 2 cups Almond Flour
• 1/3 cup Melted Unsalted Butter
• 1/2 cup Golden Monk Fruit Sweetener
• 2 large Eggs
• 2 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

For the Cinnamon Swirl

• 2 tbsp Softened Unsalted Butter
• 2 tbsp Brown Monk Fruit Sweetener
• 1 tbsp Ground Cinnamon

For the Glaze

• 2 oz Cream Cheese, softened
• 3 tbsp Powdered Monk Fruit Sweetener
• 2 tbsp Heavy Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

Step 2

Make the cinnamon swirl filling by mixing the softened butter, brown monk fruit sweetener, and cinnamon together in a small bowl until it forms a thick paste. Set aside.

Step 3

In a large bowl, whisk the melted butter and golden monk fruit sweetener together. Add the eggs and vanilla extract, whisking until smooth and well combined.

Step 4

Add the almond flour, baking powder, and salt to the bowl. Stir with a spatula until a thick batter forms.

Step 5

Spread half the batter into the prepared pan. Drop small spoonfuls of the cinnamon swirl filling evenly over the batter. Drop the remaining batter in dollops on top, then use a toothpick to swirl everything together in a marbled pattern.

Step 6

Bake for 24 to 27 minutes, until golden on top and a toothpick comes out with just a few moist crumbs. Let cool in the pan for 20 minutes.

Step 7

While the blondies cool, make the glaze. Beat the cream cheese until smooth. Add the powdered monk fruit sweetener, heavy cream, and vanilla extract. Beat until creamy and pourable.

Step 8

Drizzle the cream cheese glaze over the warm blondies in thin lines. Let set for 10 minutes before slicing into 16 squares.

Tips

Get the Swirl Right

When you’re swirling the cinnamon filling into the batter with a toothpick, only drag it through 4 or 5 times in a zigzag pattern. If you swirl too much, the filling just blends into the batter and you lose that beautiful marbled look.

You want to see distinct ribbons of cinnamon running through the blondies. Think of it like a marble pattern – you should still see separate streaks of cinnamon and batter side by side.

Make the Cinnamon Paste Thick

The cinnamon swirl filling needs to be a thick paste, not a loose mixture. If your butter is too soft or melted, it’ll just run into the batter instead of holding its shape as a swirl.

Use butter that’s soft enough to mix easily but still holds its form when you press it with a fork. Think room temperature, not microwave-melted. The paste should stick to a spoon without dripping off.

Drop the Batter in Dollops

When you add the second half of the batter on top of the cinnamon filling, don’t try to spread it into an even layer. Drop it in small spoonfuls all over the surface instead.

If you try to spread it, you’ll drag the cinnamon filling around and push it all to the edges. Dollops give you better coverage and make the swirling step way easier.

More Recipes

• Keto Cinnamon Roll Cheesecake
• Keto Cinnamon Roll Mug Cake
• Keto Raspberry White Chocolate Blondies
• Low Carb Maple Pecan Blondies
• Keto Browned Butter Cookie Bars

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Coconut flour is not a simple swap here because it absorbs way more liquid than almond flour. If you try to use the same amount, you will end up with very dry, crumbly blondies.

If coconut flour is all you have, you would need roughly 1/3 cup instead of 2 cups, and you would likely need to add an extra egg or two to keep the batter moist. That said, almond flour really gives the best texture for this recipe.