Follow our fantastic recipes @alowcarblowsugarlifestyle #ketohh
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Everyone needs to have a blonde moment in their life!
\nSugar free, gluten free and absolutely delicious this recipe is also really quick and easy to make.
\nFeaturing our delicious Sweetleaf caramel drops and Naturally sweet xylitol, the combination of vanilla, caramel and chocolate flavours are going to make this a favourite in your house. There are alternative options for the sweeteners to use if you don’t have those specified in the recipe on hand. Just remember that if you want a fudgy texture, xylitol is the sweetener to use.
\nLow Carb Keto Blondie Brownie Recipe Video
\nCheck out the video below to see how easy it is to make this delicious recipe for Low Carb Keto Blondie Brownie. Be sure to sign up to Karen’s Keto Kitchen to make sure you don’t miss out on any new videos or recipes.
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The Characteristics of Using Different Sweeteners
\nXylitol is definitely the sugar of choice in baking goods like these Low Carb Keto Brownies because it adds to the chewy, fudgy flavor of brownies. If you switch the sweetener, you will change the texture of the end result. Please be careful when baking with xylitol when you have dogs as it can be fatal if they digest even a tiny amount. I have 2 dogs and am always really careful when I bake with xylitol for this reason. Treat it like your dark chocolate and keep it away from your animals.
\nUnfortunately (or fortunately) xylitol has certain characteristics that no other sweetener has, that makes it a must have in a low carb kitchen. Not only is it ideal for fudgy brownies, but it is also great for making ice cream as well, because it doesn’t crystallize when frozen. The recipe also feature Sweetleaf Caramel Drops, which add some wonderful caramel flavors to this recipe. If you don’t have any, simply omit the teaspoon of caramel drops and add an additional 1/2 teaspoon of vanilla extract.
\nUsing Erythritol
\nIf you plan to make this recipe using erythritol in this recipe, you will need to amend the recipe slightly. An extra egg and an additional tablespoon of a light flavored EVOO (extra virgin olive oil) may be required to get a little extra fudge and keep the recipe moist. You may also have to extend the baking time by about 3-5 minutes. Only use stevia or monk fruit in this recipe if it is about a 1:1 switch, as you want the bulk in the recipe. If you have a brown sugar sweetener substitute it would also be perfect to use in this recipe.
\nCarbs in Xylitol
\nXylitol is actually a sugar alcohol and sugar alcohols don’t get fully absorbed by the body. Although xylitol has about 1 gm of carbohydrate in it per gram, less than half gets absorbed by the body. When calculating the carbs for recipes using xylitol, this is taken into account. Roughly only half the carbs are counted.
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Storing Low Carb Keto Blondie Brownies
\nThis recipe will store well for about 3-4 days in an airtight container at room temperature or in the fridge. They also freeze really well. Cut them into portions and freeze them in a zip lock bag with the air removed. This makes it really handy to be able to grab one from the freezer for an instant snack. You might want to use the baking paper in between the portions to prevent them from sticking to each other.
\nVariations
\nIf you wish to omit the additional nuts in the recipe, the recipe still works out wonderfully. Although my favorite nuts to use in the recipe are macadamias, you could also use walnuts or pecans.
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Prep Time:10 minutes
\nCook Time:25 minutes
\n\nIngredients
\n- 240 gms almond flour/ almond meal
- ½ cup xylitol In Australia I like to buy this one
- 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
Instructions
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Preheat oven to 165 C/350 F
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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.
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In another mixing bowl, add 3 medium eggs and whisk till frothy. Add the melted butter, vanilla extract, caramel drops and whisk to blend.
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Pour the wet ingredients in to the dry ingredients and mix until well combined. Allow to sit for 5 minutes to thicken slightly.
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Pour into a lined 8” x 8” pan. Sprinkle with the remaining macadamias and dark chocolate chunks/choc chips.
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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.
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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.
Recipe Notes
Nutritional Information
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