Preheat oven to 350 degrees. Line 9.5″ x 5″ nonstick loaf pan with parchment paper, using enough that the edges of the parchment paper fold outside the edges of the pan.

In a high-speed blender or food processor, pulse monk fruit sweetener until powdered.

In a large mixing bowl, using an electric mixer, mix together powdered monk fruit sweetener, eggs, melted coconut oil, coconut cream, and vanilla extract until smooth. Add coconut flour, baking powder, and salt and mix again until all ingredients are well-combined. Allow mixture to sit for 5-10 minutes.

Using a rubber spatula, scrape mixture into prepared baking pan and transfer baking pan to oven to bake for 15 minutes.

Remove pan from oven and sprinkle coconut flakes atop dough, pressing flakes gently into dough. Return pan to oven to bake until toothpick can be inserted into center of blondies and come out cleanly, about an additional 15 minutes.

Remove baked blondies from oven and allow to cool completely before pulling at edges of parchment paper to remove from pan. Optionally, sprinkle additional 1 tbsp (12g) monk fruit sweetener atop blondies (not included in nutrition calculation). Cut blondies into 12 equal slices and serve.