Chewy, crunchy and rather addictive, these blondies are a little slice of heaven!
I've actually never made blondies before - So jumping into keto blondies was area of baking I wasn't confident in, but after a bit of research I discovered blondies are the cousin of our humble brownie, basically minus the cocoa!
Attempt no.1 was a complete fail, way too sweet and nearly knocked me off my feet! But after a few recipe tweaks my second attempt came out as the winner - which I'm thankful for as almond flour is not exactly cheap!
These blondies are awesome - they have this chewy texture, but are soft and crunchy and taste similar to a chocolate chip cookie. I'm a firm believer in slightly under baked brownies, so this rule absolutely applies to these too!
We also tried these for dessert with some Wahiki Ice cream and Natvia Caramel Sauce and it was amazing!
So lets talk about ingredients.
Butter: I used salted butter, if you don't have salted butter on hand, add 1/2 a teaspoon to this recipe.
Egg: Gives us our structure and helps bind gluten free flours together.
Vanilla: I used vanilla paste for this, but you can use essence or extract!
Brown sugar substitute: the brand I've used is Sweet NZ Golden Brown Sweetener and gave the blondies its chewy texture and caramel taste.
Xanthan gum: Another binder for gluten free baking!
Almond Flour and Coconut flour mix: I don't always like the texture of almond flour in baking, so I added a wee bit of coconut flour for a more cookie texture - Coconut flour is very absorbent so helps the batter from being too wet.
Baking Powder: We want our blondies to rise!
Pecans and chocolate chips: These were my choice of 'extras', I have also tried walnuts and white chocolate chips but the pecan/chocolate chip combo is my preference. Feel free to experiment with your own choice! The type of chocolate chips I used was the Healtheries Milk Chocolate Baking Bits - Which I found at Countdown!
Lindt 90% Chocolate: I used a few squares broken up and pushed them into the blondie before baking, I love how this chocolate melts but doesn't set as quickly, for those Instagram worthy photos!
Preheat the oven to 170C conventional, and line a 8x8 inch square tin with baking paper.
Mix together almond flour, coconut flour, baking powder and xanthan gum in a small bowl.
In a microwave safe bowl, melt the butter and whisk together with the sweetener until combined. Add vanilla and egg, and mix until it starts to thicken.
Using a wooden spoon or spatula, add in your dry ingredients and mix until combined, the mixture will start to resemble a dough.
Add in your chocolate chips and pecans, and gently fold to combine. Transfer the batter to your prepared tray, and flatten out using a spoon. The choice is yours, but I recommend pushing in chunks of chocolate into the top for more finesse!
Tip: If your batter is sticking to your spoon, run the back of your spoon under hot water.
Bake for approximately 25 minutes, until the blondie turns golden and a fork comes out clean or with a few crumbs on it.
Now comes the waiting game - Leave the blondie in the tin to cool down, this takes time! If you remove it too soon, it may break apart - so let it cool and firm up!
Pecan and Chocolate Chip Blondies
Serves 9
Ingredients:
80g Almond Flour
20g Coconut Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Xanthan Gum
75g Brown Sugar Substitute
115g butter, melted
1 egg
1 teaspoon vanilla
40g pecans, chopped
100g Milk Chocolate Baking Bits
3 squares Lindt 90% Chocolates
Method:
Preheat oven to 170C conventional, and line a 8x8 square baking tin with baking paper.
In a bowl, combine almond flour, coconut flour, baking powder and xanthan gum.
In a mixing bowl, add melted butter and brown sugar substitute. Whisk to combine.
Add eggs and vanilla to butter mixture and continue to whisk until thickened.
Add in dry ingredients and mix to combine with a wooden spoon or spatula until a dough starts to form.
Fold in pecans and chocolate chips, and transfer to baking tray.
Flatten out with a spoon and press chunks of chocolate into the top.
Baking for 25 minutes, until blondie is golden and a skewer comes out clean or with a few crumbs.
Allow to cool in tin for about 30 minutes before transferring to a cooling tray, then cut into 9 squares.
Per serve:
Net Carbs: 3 Protein: 5g Fat: 24g
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