Keto Apple Cinnamon Blondies with Maple Cream Cheese Frosting

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There’s something truly magical about the scent of cinnamon and baked apples wafting through the kitchen on a crisp fall day.

It’s the unmistakable signal that cozy season is here, and it’s time for warm, comforting desserts. If you’re searching for the ultimate treat that captures the essence of autumn in every bite, your journey ends here.

These Apple Cinnamon Blondies are a dream come true for any dessert lover. They are incredibly moist and dense, packed with tender pieces of fresh apple, and swirled with the warm, comforting spice of cinnamon.

But why we stop there! To take them from great to absolutely irresistible, I’ve crowned them with a luxuriously creamy and tangy maple cream cheese frosting.

This decadent combination of soft blondie, sweet fruit, and creamy frosting is pure bliss, making it the perfect centerpiece for your Thanksgiving table, a fall bake sale, or simply a well-deserved weeknight indulgence.

Why You’ll Love This Recipe

• Balanced ingredient ratios ensure chewy texture. Almond flour adds moisture. Coconut flour absorbs excess liquid.
• Baking soda lifts the batter. Creates light blondies. Not dense bricks.
• Erythritol sweetens without carbs. Mimics sugar perfectly. No aftertaste.
• Cinnamon infuses warmth. Pairs with apples for authentic pie flavor.
• Nut butter binds everything. Adds creaminess. Boosts fats for keto.
• Applesauce keeps it moist. Low-carb option maintains fruit essence.
• Frosting uses maple extract. Delivers rich taste. Stays sugar-free.
• Pecans provide crunch. Contrast soft blondies. Enhance mouthfeel.
• Simple method prevents overbaking. Yields perfect results every time.
• Dietary fit for keto and gluten-free. No compromises on flavor.

Ingredients You’ll Need

Blondies need these items. Measure precisely for best results.

• 1 cup blanched almond flour (fine texture works best)
• 2 tablespoons coconut flour (absorbs moisture well)
• 3 teaspoons ground cinnamon (fresh for bold flavor)
• 1 teaspoon baking soda (for rise)
• 1/2 cup creamy almond butter (unsweetened, smooth)
• 1 large egg (room temperature)
• 2/3 cup granulated erythritol (or swerve sweetener)
• 1 tablespoon vanilla extract (pure, no sugar)
• 1/3 cup unsweetened applesauce (low-carb brand)
• 1/2 cup finely diced apple (use firm variety like Granny Smith)
• 1/2 cup chopped pecans (divided, toasted optional)

For the maple cream cheese frosting:

• 8 ounces cream cheese (softened, full-fat)
• 4 tablespoons butter (softened)
• 1/4 cup powdered erythritol (sifted)
• 2 tablespoons sugar-free maple syrup (or 1 teaspoon maple extract)
• Pinch of sea salt (enhances sweetness)

Optional ingredients: Add 1/4 teaspoon nutmeg for extra spice. Or chocolate chips (sugar-free) for variety.

Substitutions: Use cashew butter instead of almond. Swap pecans with walnuts. For dairy-free, use vegan cream cheese and butter.

Toppings: Sprinkle extra cinnamon. Or chopped nuts on frosting.

Tools to Use

Gather these tools. They make prep easy.

• 8×8 inch baking pan
• Parchment paper
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Knife for chopping
• Oven
• Cooling rack

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How to Make Apple Cinnamon Blondies with Maple Cream Cheese Frosting

Prep time: 15 minutes
Bake time: 22-25 minutes
Total: 40 minutes plus cooling

Follow these steps. Take your time.

1. Preheat oven to 350°F. Line the 8×8 pan with parchment paper. Let it hang over edges. Spray with non-stick spray.

2. Mix dry ingredients in a medium bowl. Add almond flour. Include coconut flour. Stir in cinnamon and baking soda. Set aside.

3. In a large bowl, beat almond butter and egg. Use mixer on medium speed. Add erythritol. Mix until smooth. Pour in vanilla and applesauce. Blend well.

4. Add dry mix to wet. Stir with spatula. Avoid overmixing. Fold in diced apples and half the pecans. Batter thickens.

5. Spread batter in pan. Use spatula to even it out. Bake 22-25 minutes. Check with toothpick. It should come out clean. Edges turn golden.

6. Cool in pan for 10 minutes. Lift out using parchment. Place on rack. Cool completely. This takes about 1 hour.

7. Prepare frosting. Beat cream cheese and butter. Use mixer until creamy. Add powdered erythritol. Mix in maple syrup and salt. Beat until fluffy.

8. Spread frosting on cooled blondies. Sprinkle remaining pecans. Cut into 16 squares and Serve.

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• Easy Pistachio Cupcakes with Cream Cheese Frosting
• 3-Ingredient Sweet Potato Pancakes for Baby & Toddler

Tips for Success

• Soften almond butter if hard. Microwave for 10 seconds.
• Dice apples small. Ensures even distribution. Prevents large chunks.
• Toast pecans first. Adds nutty flavor. Do it at 350°F for 5 minutes.
• Use room temperature ingredients. Helps batter mix smoothly.
• Check oven temperature. Use thermometer for accuracy.
• Make ahead: Bake base day before. Frost before serving.
• Freeze portions. Wrap in plastic. Thaw in fridge.
• Avoid soggy bottoms. Use parchment properly.
• Test sweetness. Adjust erythritol if needed.
• Store in airtight container. Keeps freshness.

Nutritional Information

Values per serving. Based on 16 servings. Approximate.

Calories: 160
Total fat: 14g
Saturated fat: 4g
Protein: 4g
Total carbs: 7g
Fiber: 2g
Net carbs: 5g
Sugar: 1g (from apples)

Note: Numbers vary by brands. Check labels always. Erythritol not counted in net carbs. Apples add natural fiber. Good for keto. Provides healthy fats. Supports satiety.

Customizing the Recipe

Change it up. Keep it keto. Add spices. Try ginger for heat. Or allspice for depth.

Make it vegetarian. Already is. No meat. Go spicy. Add cayenne pinch. Balances sweetness.

Vegetarian option same. Use different nuts. Almonds instead of pecans. Experiment with herbs. No, stick to spices.

Flavor twists: Add sugar-free chocolate. Or coconut flakes. Toppings vary. Use whipped cream. Or berries. Make mini versions. Use muffin tin.

Common Mistakes to Avoid

• Overbaking leads to dry blondies. Check at 22 minutes.
• Using cold ingredients causes lumps. Room temp fixes it.
• Forgetting parchment sticks batter. Always line pan.
• Chopping apples too big uneven bakes. Dice fine.
• Skipping cooling melts frosting. Wait fully.
• Overmixing batter toughens texture. Fold gently.
• Wrong sweetener alters taste. Use erythritol.
• Not sifting powdered erythritol clumps frosting. Sift always.
• Ignoring oven variations burns edges. Watch closely.
• Storing warm spoils quickly. Cool first.

Storage and Reheating

Store leftovers right. Keeps quality. Place in airtight container. Refrigerate up to 5 days. Frosting stays fresh.

Freeze for longer. Wrap squares individually. Use freezer bags. Lasts 3 months. Thaw in fridge overnight. Or room temp 30 minutes.

Reheat gently. Microwave 10 seconds. Or oven at 300°F for 5 minutes. Avoid sogginess. Best eaten cold too. From fridge.

Pairing Suggestions

Pair with keto items. Enhances meal.

• Side dishes: Green salad. Or roasted veggies.
• Drinks: Hot coffee. Black tea. Or almond milk latte.
• Desserts: Keto ice cream. Or berries with cream.

All low-carb. Matches dietary focus.

Frequently Asked Questions

Can I use real maple syrup in the frosting?

No. Real maple adds carbs. Use sugar-free version. Or extract for flavor.

How do I make it nut-free?

Replace almond flour with sunflower seed flour. Swap nut butter with seed butter. Omit pecans.

Is this recipe dairy-free?

No. Cream cheese and butter are dairy. Use vegan alternatives for dairy-free.

What if I don’t have erythritol?

Use monk fruit sweetener. Same ratio. Tastes similar.

Can I omit the apples?

Yes. Replace with zucchini. Dice and cook lightly. Mimics apple texture.

Can I double the recipe?

Yes. Use 9×13 pan. Bake longer. Check at 30 minutes.