Description

These cinnamon roll bliss bars are the perfect balance of sweet, spicy cinnamon flavor wrapped in a soft, melt-in-your-mouth bar. Made with almond flour and coconut flour, they’re gluten-free, low-carb, and keto-friendly, offering an indulgent cinnamon roll flavor without the guilt. The cinnamon swirl inside and sweet glaze on top make these bars irresistibly delicious.

Ingredients

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup sweetener of choice (such as erythritol or stevia)
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted butter or coconut oil
1 tsp vanilla extract

For the cinnamon swirl:

1 tbsp melted butter
2 tbsp sweetener of choice
1 tbsp cinnamon

For the glaze:

1/4 cup powdered sweetener
1-2 tbsp unsweetened almond milk
1/2 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.

In a large bowl, combine almond flour, coconut flour, sweetener, baking soda, cinnamon, and salt.

In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and stir until combined.

For the cinnamon swirl, mix melted butter, sweetener, and cinnamon in a small bowl.

Pour half of the batter into the prepared baking dish. Drizzle with half of the cinnamon swirl mixture. Add the remaining batter on top and swirl gently with a knife.

Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

While the bars are cooling, make the glaze by mixing powdered sweetener, almond milk, and vanilla extract until smooth.

Once the bars have cooled slightly, drizzle the glaze over the top. Slice and serve.

Notes

Feel free to adjust the level of sweetness by increasing or decreasing the amount of erythritol or stevia.
To make the recipe dairy-free, use coconut oil and a non-dairy milk like almond milk.
For a richer taste, add chopped nuts like pecans to the batter or sprinkle on top.
Leftovers can be stored in an airtight container for up to 3 days at room temperature or up to 2 months in the freezer.