How to Make Cinnamon Roll Protein Blondies
-
Preheat oven to 350°F (177°C); line an 8x8-inch pan with parchment.
-
Mix almond flour, protein powder, baking powder, and 1/4 cup erythritol in a bowl.
-
Whisk eggs, almond milk, melted butter; add wet to dry and blend until smooth.
-
Pour batter into pan. Mix cinnamon and 1 tbsp erythritol, sprinkle and gently swirl into batter.
-
Bake for 22–25 minutes until golden and cooked through. Cool.
-
Blend cream cheese and powdered erythritol into a smooth icing. Drizzle over cooled blondies.
Pro Tips for Perfect Cinnamon Roll Protein Blondies
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of almond flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Cinnamon Roll Protein Blondies?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Cinnamon Roll Protein Blondies?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for almond flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.