Low Carb Keto Blondie Brownies
Follow Karen's fantastic recipes @alowcarblowsugarlifestyle
Cold nights + fudgey brownies = total bliss! We hope you love this one as much as we do. They're extremely hard to share so we wish you luck with that!
- 240 gms almond flour/ almond meal
- ½ cup Xylitol
- 1 tablespoon psyllium powder (not whole husks!!)
- 1 teaspoon baking powder
- ⅓ cup chopped macadamias or switch for pecans or walnuts
- 100 gms dark chocolate choc chips or chopped chocolate chunks
- A pinch of salt
- 3 medium eggs
- 150 gms melted butter at room temperature
- 1 tablespoon EVOO- extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon Sweetleaf Caramel Stevia Drops In Australia I like to buy these
- Preheat oven to 165 C/350 F
- Combine the almond flour/meal, xylitol, psyllium powder, baking powder, salt, chopped macadamias (withholding 2 tablespoons for a topping) and dark chocolate chunks/choc chips (withholding 2 tablespoons for a topping) in a medium mixing bowl. Whisk slightly to blend the dry ingredients.
- In another mixing bowl, add 3 medium eggs and whisk till frothy. Add the melted butter, vanilla extract, caramel drops and whisk to blend.
- Pour the wet ingredients in to the dry ingredients and mix until well combined. Allow to sit for 5 minutes to thicken slightly.
- Pour into a lined 8” x 8” pan. Sprinkle with the remaining macadamias and dark chocolate chunks/choc chips.
- Bake for 20-25 minutes at 350 F/165 C fan forced until cooked through but still soft in the centre. Take care not to overcook.
- Allow to cool and refrigerate before slicing with a sharp knife. Centre should be fudgy and moist. Store at room temperature for about 3-4 days. Recipe freezes well.
Note that if you switch the xylitol for erythritol, then you may need to add another egg and an additional tablespoon of EVOO to the mix. The mixture could also take a little longer to cook. I would also process the erythritol to a powder so the sugar dissolves well.A brown sugar sweetener substitute would also work wonderfully in this recipe.ou want your brownie to be fudgy so take care not to over cook the base. You want a few crumbs still sticking to a skewer if you check the centre.If you don't have the caramel drops, you can add an additional 1/2 teaspoon of vanilla extract.
Serving: 1serve | Calories: 241kcal | Carbohydrates: 5g | Protein: 5g | Fat: 23g | Fiber: 4gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.