Description
Delightful morsels that embrace the essence of cinnamon rolls while fitting seamlessly into a health-conscious lifestyle.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 1 tbsp coconut flour
- 1/3 cup Wholesome allulose
- 3/4 tsp Rumford baking powder
- Pinch of fine sea salt
- 1 large egg
- 1 large egg white
- 2 tbsp Kerrygold unsalted butter, melted and cooled
- 1/2 cup Fage 0% Greek yogurt
- 1 tsp pure vanilla powder
- 3 tbsp Wholesome allulose (for swirl paste)
- 1 tbsp ground cinnamon
- 1 tbsp Kerrygold unsalted butter (for swirl paste)
- 2 oz Philadelphia light cream cheese, softened
- 2 tbsp Lakanto powdered monk fruit
- 2 tsp Silk unsweetened almond milk
Instructions
- Preheat your oven to 325°F. Line an 8×8-inch metal pan with parchment paper, leaving an overhang for easy lifting later.
- In a large mixing bowl, whisk together the almond flour, coconut flour, allulose, baking powder, and sea salt until well combined.
- In another bowl, whisk the egg, egg white, melted butter, yogurt, and vanilla until smooth and creamy.
- Fold the wet ingredients into the dry mixture using a rubber spatula. Mix gently until just combined; the batter will be thick.
- In a small bowl, combine the remaining allulose with cinnamon and melted butter for the swirl paste. Stir in 2 tablespoons of the vanilla batter until you have a spreadable but thick paste.
- To assemble your bars, spread 2/3 of the vanilla batter across the base of the prepared pan, creating an even layer.
- Drop 2/3 of the cinnamon paste in dollops across the vanilla batter, ensuring a lovely, swirled design.
- Spoon the remaining vanilla batter in small portions over the top, followed by dollops of remaining cinnamon paste.
- Using a butter knife, gently draw through the batter in 3-4 wide S-shaped strokes. Be careful not to over-swirl; you want distinct patterns.
- Bake for 27-30 minutes, checking the center with a toothpick in the lightest section away from the cinnamon. Look for moist crumbs rather than liquid batter.
- Cool the bars completely in the pan—resist the urge to cut them right away. Let them rest for a minimum of 60 minutes.
- Prepare the glaze by beating together cream cheese, powdered monk fruit, and vanilla until smooth. Add almond milk one teaspoon at a time, stopping when you achieve a thick drizzleable consistency.
- Drizzle the glaze in irregular lines across the surface of the bars. Allow it to rest for 15-20 minutes to set.
- Lift the cooled bars from the pan using the parchment overhang. Use a warm clean knife, wiping between cuts, to slice them into 9 perfect squares.
Notes
Make-Ahead Tips: Prepare the batter the night before and store it in the fridge, ready to bake in the morning. Can be customized with nuts or dried fruit.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg