Keto Hazelnut Blondies
Servings: 12 blondies
Moist, soft and moreish. These fantastic blondies won't last long.
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Equipment
Ingredients
- 120 g butter - room temperature
- 120 g hazelnut butter - Piedmont hazelnut paste is the absolute best
- 3 large eggs
- 80 g allulose or erythritol-based soft brown sweetener, e.g. Pure Via
- ½ tsp pure stevia powder
- 1 tsp baking powder
- ⅛ tsp fine Himalayan salt
- 1 tsp vanilla extract
- 45 g lupin flour
Instructions
- line a 23cm (9”) square Pyrex baking dish (or similar) with non-stick parchment paper, allowing for some over-hang. TIP: make the paper stick by smearing a little butter over the bottom and up the sides of your dish.
- pre-heat oven to
180 °C static. - briefly heat butter and nut butter in the microwave; stir and repeat until liquid and just lukewarm.120 g butter, 120 g hazelnut butter
- using a manual wire whisk, mix in eggs one at a time, then add remaining ingredients.3 large eggs, 80 g allulose, 1/2 tsp pure stevia powder, 1 tsp baking powder, 1/8 tsp fine Himalayan salt, 1 tsp vanilla extract, 45 g lupin flour
- pour the mixture into your baking dish, level it out, and bake for approximatley 25 minutes (see post).
- immediately remove from oven and let cool inside the dish.
- when the bottom of the dish feels barely warm, you can transfer it to the fridge, where it will need to chill for at least 1 hour.
- once chilled, lift the blondie cake using the over-hanging paper, and place it on a serving plate or tray.
- slice into 12 squares by making 3 horizontal cuts and 2 vertical cuts.
Notes
Best kept chilled in a sealed container, for up to 7 days.
Measure your ingredients accurately, using metric scales:
Kitchen scales (UK)
Kitchen scales (U.S.)
Nutrition
Serving: 1blondie | Calories: 174kcal | Carbohydrates: 1g | Protein: 5g | Fat: 16g
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