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Chocolate Chip Blondies
Macros per blondie (1/8 of the recipe):
• 290 Calories
• 25g of Fat
• 9g of Protein
• 4g of Net Carbs
Course
Dessert
Servings
Prep Time
8
blondies
20
minutes
Cook Time
30
minutes
Servings
Prep Time
8
blondies
20
minutes
Cook Time
30
minutes
Ingredients
Dry Ingredients
1.5
cups
Anthony’s Almond Flour
1/2
cup
Anthony’s Organic Oat Fiber
1
cup
Anthony’s
Erythritol
1
tsp
cinnamon
1
tsp
baking powder
1/2
tsp
sea salt
Wet Ingredients
1/2
cup
unsalted butter
(melted)
2
large eggs
2
large egg yolks
30
drops
liquid stevia
2
tsp
vanilla extract
1/2
cup
heavy cream
Fold Ins
1/3
cup
chopped pecans
1/2
cup
Lily’s Chocolate Chips
Instructions
Preheat the oven to 350°F.
Start by whisking together the dry ingredients and getting rid of any large clumps.
Add in the melted butter, stirring to combine. Then add in the eggs, egg yolks, liquid stevia and vanilla extract.
Add in the heavy cream to thin out the batter and create a softer consistency.
Fold in the chopped pecans and Lily’s Chocolate Chips.
Spread the batter evenly into an 8×8″ baking pan lined with parchment paper for easy removal.
Bake for 25-30 minutes. The edges should be golden and the middle a bit jiggly.
Let cool completely before cutting and serving.
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