These one-net-carb blondies are rich with toffee-like flavor from keto-friendly brown sweetener. Toasty, chocolaty, and earthy cacao nibs provide a pleasant crunch to each flavor-packed bite. Blondies can be stored in an airtight container at room temperature for 4 days or frozen for 2 months.
Ingredients List
- 1¼ cup fine almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 8 Tbsp softened butter
- 1 cup brown granulated erythritol-based sweetener (like Swerve)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 Tbsp cacao nibs
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center of oven. Line an 8 by 8-inch square baking pan with parchment paper, allowing a few inches overhang on two ends for the easiest removal of blondies.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and sweetener. Mix on medium-high until smooth and creamy, about 2 minutes. Add the eggs, one at a time, scraping down sides of the bowl after each addition. Add the vanilla. Mix on medium-high speed until frothy and light colored, 2 minutes. With the mixer on low, slowly incorporate the bowl of dry ingredients until a thick batter forms. Use a rubber spatula to fold in the cacao nibs.
- Scrape the batter into the prepared pan, then evenly spread it into the corners and smooth the surface.
- Bake until the top is golden brown and the center springs back when lightly pressed with a finger, 20 to 25 minutes.
- Let the blondies cool on a wire rack for 20 minutes.
- Gently remove the blondies from the pan by pulling up the overhanging parchment paper edges. Cool on the wire rack for another 20 minutes, then peel away the parchment paper and cut into 16 squares.
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Credits
RecipeEric Lundy
PhotographyErin Ng
