Snickerdoodle Blondies (Low Carb and Gluten-Free

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/4 tsp Liquid stevia extract
  • 2 tsp Molasses

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 tsp Cream of tartar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/2 cup Swerve sweetener
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter

• Other

  • 1 1/2 tbsp Granulate erythritol (i used swerve

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups almond flour
• 1 tsp cinnamon
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup Swerve Sweetener
• 2 tsp molasses (optional, gives brown sugar flavour)
• 3 large eggs
• 1/2 tsp vanilla
• 1/4 tsp liquid stevia extract
• 1 1/2 tbsp granulate erythritol (I used Swerve)
• 1 tsp cinnamon

Directions

• Preheat oven to 325F and grease an 8x8 inch baking pan.
• In a medium bowl, whisk together almond flour, cinnamon, cream of tartar, baking soda, nutmeg, and salt.
• In a large bowl, beat butter with brown sugar substitute until combined.
• Beat in eggs one at a time until well combined, then beat in vanilla and stevia extracts.
• Add almond flour mixture in two additions, scraping down sides of bowl and beaters as necessary.
• Spread batter in prepared baking pan and smooth the top with an offset spatula.
• Bake 20 to 25 minutes or until set and top is golden brown.
• In a small bowl, whisk together granulated erythritol and cinnamon. Sprinkle over hot bars in pan.
• Let cool in pan, and then cut into squares.

Nutrition