Preheat the oven to 325° and line a 8 inch square pan with parchment paper. Set aside.
In a large bowl combine almond flour, gelatin, salt, and cream of tartar. Mix well. Stir in the coconut sugar.
Add in the ghee, egg, and vanilla and mix until fully combined. Press into the prepared pan as evenly as possible.
For the topping, mix the coconut sugar and cinnamon together in a small bowl. Sprinkle over blondie bars.
Bake 19-21 minutes.
Store leftovers covered in the fridge.