Every time I go keto, I always want a sweet fix at some point. Over the years I’ve really tried it all! But this delicious recipe ticks so many of the boxes.
I feel like it’s pretty hard to get it wrong when you’re combining peanut butter and chocolate. Or peanut butter and jam – but that’s my personal opinion.
As far as it goes for ingredients – most of them I get from Nourish & Thrive of course! Nourish & Thrive is an online wholefoods store I launched last year with my amazing business partner, Sara (she’s also a nutritionist!). We stock a huge range of whole foods that are entirely gluten & dairy free, plus we specialise in paleo, keto and vegan goodies. Our almond meal is some of the cheapest on the market, and it’s really high quality blanched ground almonds. We also sell pure Erythritol – without any of the added stevia (stevia can be really nasty on the gut!) which is a zero carb natural sweetener. If you’re not restricted by Keto Macros, you can sub this for 1/3 cup coconut sugar instead in the recipe!
N&T focuses on stocking super high quality whole foods for an affordable price, that also looks after the environment. We don’t package in any plastic! All of our handpacked products are in 100% plant powered bio-degradable and home compostable.
I also recently discovered Barker’s Spreadable Fruit in the grocery store (this is NOT sponsored – I literally just discovered it hahaha) and it’s a refined sugar free jam with less than half of the sugar than regular jam! I usually buy St Dalfours jam because this is also sugar free, but I thought I’d give the Spreadable Fruit a whirl instead. Either would work in this recipe, they have reasonably similar macros.
Speaking of macros, this beauty works out at:
Chocolate Blondies:
26g Fat/9g Protein/4.2g Total Carbs/1.1g Net Carbs for the Chocolate – which of course varies depending on ingredients/chocolate used. I used Nourish & Thrive 70% Dark Dairy Free Chocolate Chips.
Barkers Spreadable Fruit:
23.7g Fat/8.7g Protein/2.7g Total Carbs/1g Net Carbs
Berries:
23.7g Fat/8.7g Protein/2.1g Total Carbs/1g Net Carbs.
I would definitely recommend the spreadable fruit over regular berries just for consistency alone.
I have adapted this from an original recipe by gnom-gnom.com
| Servings |
- 1/3 cup Coconut oil melted
- 1 tbsp Coconut Cream
- 1/2 cup Erythritol (I get mine from Nourish & Thrive)
- 130 g Smooth Peanut Butter (I use Pics)
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 130 g Almond flour (Again, I get mine from Nourish & Thrive)
- Pinch of Salt
- 3/4 teaspoon Baking powder
- Either:
- 1/2 cup 70% Dark Chocolate Chips I use 70% Dark Chocolate Chips from Nourish & Thrive
- OR
- 1/4 cup Mixed Berries frozen
- OR
- 2 tbsp Barkers Spreadable Fruit (It's refined sugar free!)
Ingredients
| |
- Preheat your oven to 180c. Line a square brownie tin with baking paper. Set aside.
- Add coconut oil, coconut cream, erythritol and peanut butter to a large bowl and whisk until thoroughly combined. I used my new KitchenAid (eeeek still so excited) with the paddle attachment.
- Add eggs, one at a time, mixing well after each until completely incorporated. Add vanilla.
- Add the almond flour, salt and baking powder and mix again until completely incorporated. Here you will either mix in your chocolate chips, or set the mixture aside and prepare your "jam." Alternatively if you are using the Barkers Spreadable Fruit, you can now pour your mixture into the prepared pan and dollop this on top of your blondie mix, using the back of a spoon to swirl it into the top of your blondie.
- If making the jam, place the berries in a bowl and microwave for a minute. Using a fork, squish the berries until they form a paste with their juice. If they have too much liquid, simply pour some off. Spread these across the top of your blondie mixture.
- Once you've decided which option to go for (they're ALL amazing!), place your blondie into the oven to bake for 20-25 minutes, until the center is just set. This varies a lot from oven to oven, so when you make them the first time, start checking from 15 minutes onwards. They will continue to cook slightly once removed from the oven.
- Remove from the oven and leave to cool completely. Cut into 16 pieces and store in an airtight container. These also freeze really well!
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