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Skillet Keto Blondie
These low carb blondies taste like a chocolate chip cookie, but embrace the texture of an ooey-gooey brownie.
Course
Dessert
Cuisine
American
Keyword
keto blondie
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Resting Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
servings
Calories
317
kcal
Ingredients
1/3
cup
Low Carb Sugar Substitute
1/4
cup
coconut flour
2
large
eggs
3/4
cup
almond butter
2
oz
cacao butter, melted
20
drops
liquid stevia
1
tsp
vanilla extract
1/2
tsp
almond extract (optional)
1/3
cup
shredded coconut
2
oz
bakers chocolate, chopped
1/4
tsp
Pink Himalayan Salt
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F. Grease an 8-inch cast iron skillet with oil of choice; set aside.
In a small bowl whisk together erythritol, coconut flour, and salt. Set aside.
In a second larger bowl, whisk together eggs, almond butter, melted cacao butter, stevia, and extracts.
Stir in the dry dry ingredients and mix until combined. Fold in coconut and chocolate chunks.
Transfer the batter to the prepared skillet and spread in an even layer.
Bake for 20 minutes, until lightly golden brown. Allow to cool for 10-15 minutes prior to serving. Best stored in the fridge in a zip top bag.
Notes
Net Carbs: 5.25g
Serving Size: 1/8 skillet
Nutrition
Calories:
317
kcal
|
Carbohydrates:
10.5
g
|
Protein:
7.5
g
|
Fat:
28
g
|
Fiber:
5.25
g