Low-Carb Chocolate Blondies
Rikke SvartangenLow-Carb Chocolate Blondies
Low-Carb Food Co
9
15 minutes
15 minutes
244
American
Baking
Blondies sit somewhere between a brownie and a cookie, and this version leans dense and fudgy. Almond flour replaces wheat entirely, erythritol replaces the sugar, and melted butter gives the batter the richness that keeps the middle soft. Chunks of sugar-free dark chocolate and chopped walnuts go in at the end. Fifteen minutes is enough in the oven. Pull them while the centre still has a slight wobble, because they firm up considerably as they cool and an extra five minutes turns them dry. The tray cuts into nine squares at 3.1g carbs, 19g fat and 8.5g protein each. They keep for four days in an airtight tin.
Ingredients
250g Almond Flour
1 tsp Baking Powder
120g Erythritol (granulated)
2 Eggs (large)
70g Butter (melted)
1 tsp Vanilla Essence
100g Funky Fat Choc Dark
50g Walnuts
Salt (pinch)
Directions
In a big bowl mix the flour, baking powder and salt.
In a separate bowl, mix the eggs, butter, sweetener and vanilla essence.
Combine the two mixtures and mix well.
Add the chopped chocolate bar and nuts and fold into the mixture.
Bake in a silicone square oven mould at 180°C for 12 - 15 minutes.
