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Keto Lemon Blondies
2 tablespoon/ 30 g
4,5 tablespoon/ 60 g
1 cup/ 100 g
4 tablespoon/ 30 g
½ cup/ 100 g
zest of 1 lemon
organic or 1 tablespoon lemon extract
½ cup/ 85 g
sugar-free chocolate chips I used white
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Preheat oven to 350º F/ 180º C. Grease a 11 x 7 inch / 28 x 17 cm pan (or similar size) and line it with a sheet of parchment paper.
In a bowl combine coconut flour, almond flour and baking powder. Whisk and set aside.
Melt together the coconut oil and cocoa butter on a double boiler.
Pour the mixture into a mixing bowl and add the xylitol. Whisk for few minutes, until combined. If the xylitol is a fine powder, make sure no lumps remain (you can use a fork to break them).
Add the eggs, one by one, whisking well after each one. Add also the lemon zest or/ and extract.
Gradually add the dry ingredients, mixing gently with a spatula.
At the end mix in the chocolate chips.
Transfer the batter to the prepared pan. Smooth it out on top with the spatula.
Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean.
Let the blondies cool until room temperature and then cover the pan with plastic wrap. Refrigerate for at least 2 hours or overnight before cutting into rectangular pieces.
Chocolate chips: you can use any sugar-free chocolate chips. If you are not following a keto diet, you can use also with sugar.
Instead of chocolate chips, you can add same quantity of chopped nuts by choice: walnuts, pistachio, hazelnuts or others.
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Keto Lemon Blondies https://daniscookings.com/keto-lemon-blondies/ April 23, 2021