Praline Coffee Blondies
THM S, keto friendly, refined sugar free, low carb
Servings: 9 bars
Ingredients
- 1/2 c protein powder unflavored
- 1/2 c coconut flour
- 1/4 c almond flour
- 1/2 c Truvia spoonable jar variety
- 1 1/2 tsp baking powder aluminum free
- 1/4 c butter softened
- 1/4 c coconut oil melted
- 1/2 c brewed coffee cooled
- 1/2 c almond milk original unsweetened
- 1 egg large
- 1 tsp blackstrap molasses
- 1 tsp vanilla extract
- 3/4 c pecans chopped
- 1/4 c sugar free milk chocolate chips (I used Bake Believe)
Instructions
- Preheat oven to 350°F.
- Prepare a glass 8x8 pan by lining it with parchment paper. Set aside.
- In a medium sized bowl, stir together the dry ingredients (except the pecans and chocolate chips).
- Stir in the softened butter, until only small chunks remain.
- Add remaining ingredients (except pecans and chocolate chips) and mix well.
- When the mixture takes on a batter-like consistency, fold in the pecans and chocolate chips.
- Pour mixture into the parchment lined 8x8 pan and bake for about 35-40 minutes, turning halfway through.
- The blondies are done when the center is no longer jiggly and the top is a nice golden brown.
- Enjoy!
Notes
You could probably use a metal 8x8 pan, but might need to reduce the baking time.
Serve warm or room temperature, but not cold for best results; but store in the refrigerator if not all enjoyed immediately.