Ingredients:
- 8 Tbsp. unsalted butter melted and cooled
- 1/2 cup brown erythritol blend
- 1/4 cup granulated allulose
- 1 large egg(s)
- 1 tsp. pure vanilla extract
- 1/2 cup fine almond flour (2 oz)
- 1 serving Banana Keto Chow
- 1/2 tsp. baking powder
- 1/2 cup sugar-free chocolate chips
Directions:
- Set a rack to the center of the oven and preheat to 350℉. Oil an 8 x 8 baking pan and line with parchment paper. Allow the parchment paper to hang over two opposite sides of the pan to make handles for lifting the baked blondies out of the pan.
- In a large bowl, mix the melted butter, brown erythritol, allulose, egg, and vanilla extract.
- Stir in the almond flour, Keto Chow, and baking powder.
- Mix in the chocolate chips.
- Spread the batter into the prepared pan and bake for about 20 minutes until the edges begin to look browned.
- Allow the blondies to cool 15 minutes before using the parchment paper handles to remove from the pan. They will be soft but will firm as they cool.
- Once cooled, cut blondies into 16 pieces. Store in an airtight container for up to a week in the refrigerator or three months in the freezer.
Yield: 16 servings Serving: 2x2” square
Nutrition Facts
Banana Blondies with Chocolate Chips
Serving Size
1 square (2x2)
Amount per Serving
Calories
105.4
% Daily Value*
Fat
9.4
g
14
%
Saturated Fat
4.8
g
30
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.69
g
Monounsaturated Fat
2.92
g
Cholesterol
28.6
mg
10
%
Sodium
76.9
mg
3
%
Potassium
157.99
mg
5
%
Carbohydrates
13.3
g
4
%
Fiber
2.3
g
10
%
Sugar
0.4
g
0
%
Sugar Alcohol
10.26
g
Net Carbs
0.8
g
Protein
3.2
g
6
%
Vitamin A
294.22
IU
6
%
Vitamin C
7.5
mg
9
%
Calcium
73.64
mg
7
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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