Low Carb with the Carrs

Keto Chocolate Chip Blondies

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My daughter asked what a blondie was and I simply described it to be a brownie without cocoa!

It does have a semi-cake like texture, and semi-fudgey texture and holds up well in sack lunches!! It would be perfect for a bake sale too!

So these are gluten free and keto and will truly shock you at how yummy they are! You ABSOLUTELY need parchment paper to bake them in, otherwise it will be a mess!!

Eggs need to be room temperature!! If you forget to set them out, just immerse the eggs in super hot tap water for 10 minutes. Don’t worry, it won’t cook them!

That’s all for tips, so lets make some blondies!

Keto Chocolate Chip Blondies

1 stick butter(1/2 cup)

1/2 cup almond butter

1/3 cup powdered swerve

1/3 cup monkfruit

1/4 tsp stevia glycerite

1/4 tsp maple extract

2 tsp vanilla

2 eggs, room temperature

1 1/2 cup almond flour

1/4 tsp salt

3/4 tsp baking powder

2/3 cup sugar free chocolate chips(like Lilys)

Preheat oven to 350°F. Line an 8×8 pan with parchment paper.

Melt butter and almond butter in medium saucepan.

Mix sweeteners and extracts in a small bowl.

Mix into saucepan.

Beat in eggs one at a time. Whisk well.

Now add flour, salt and baking powder.

Stir in chocolate chips.

Bake for 20 to 25 minutes until toothpick tested mostly clean with a few crumbs.

Cool before lifting out of pan and cutting into 16 squares.

1 square= 7g carbs / 3 g fiber

4 net carbs each.

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