Banana Blondies with Chocolate Chips
A one-bowl wonder that comes together with ease.
Ingredients
- 8Tbsp.unsalted buttermelted and cooled
- 0.5cupbrown erythritol blend
- 0.25cupgranulated allulose
- 1large egg(s)
- 1tsp.pure vanilla extract
- 0.5cupfine almond flour (2 oz)
- 1servingBanana Keto Chow
- 0.5tsp.baking powder
- 0.5cupsugar-free chocolate chips
Instructions
- 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.
Notes
Yield: 16 servings Serving: 2x2” square
Nutrition
Serving: 1square (2x2)Calories: 105.4kcalCarbohydrates: 13.3gProtein: 3.2gFat: 9.4gSaturated Fat: 4.8gPolyunsaturated Fat: 0.69gMonounsaturated Fat: 2.92gTrans Fat: 0.2gCholesterol: 28.6mgSodium: 76.9mgPotassium: 157.99mgFiber: 2.3gSugar: 0.4gVitamin A: 294.22IUVitamin C: 7.5mgCalcium: 73.64mgIron: 0.5mgSugar Alcohol: 10.26gNet Carbs: 0.8g