Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp cream of tartar (for signature tang + lift!)
• ½ tsp baking powder
• ¼ tsp sea salt
• 6 tbsp cold butter or refined coconut oil, cubed
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1 large egg + 1 egg yolk, room temp (yolk = extra chew!)
• 1½ tsp pure vanilla extract
• ½ tsp almond extract (optional, but bakery-perfect)

Cinnamon-Sugar Swirl & Top:
• 2 tbsp monk fruit–erythritol blend
• 1½ tsp ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment (overhanging edges for easy lift).
Whisk almond flour, coconut flour, cream of tartar, baking powder, and salt.
In a bowl, beat cold butter and sweetener 2 min until light. Mix in egg, yolk, vanilla, and almond extract (if using) until smooth.
Fold in dry ingredients until just combined—don’t overmix! Batter will be thick and glossy.
Spread evenly into pan. In a small bowl, mix cinnamon and 2 tbsp sweetener.
Swirl: Sprinkle half the cinnamon-sugar over batter. Use a toothpick to gently swirl. Top with remaining cinnamon-sugar.
Bake 22–26 min—edges golden, center just set (a few moist crumbs are perfect).
Cool completely in pan (minimum 1 hour—essential for clean slices!). Lift out, then cut into 16 squares.