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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
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 317kcal

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: 317kcal | Carbohydrates: 10.5g | Protein: 7.5g | Fat: 28g | Fiber: 5.25g