Who doesn't love rich and fudgy Low Carb Keto Blondie Brownies. The only problem you will have with is delicious recipe is stopping at one. These are gluten free, low in sugar and perfect for diabetics as well as anyone following a low carb diet.
Combine the almond flour/meal, xylitol, psyllium powder, baking powder, salt, chopped macadamias (withholding 2 tablespoons for a topping) and dark chocolate chunks/choc chips (withholding 2 tablespoons for a topping) in a medium mixing bowl. Whisk slightly to blend the dry ingredients.
In another mixing bowl, add 3 medium eggs and whisk till frothy. Add the melted butter, vanilla extract, caramel drops and whisk to blend.
Pour the wet ingredients in to the dry ingredients and mix until well combined. Allow to sit for 5 minutes to thicken slightly.
Pour into a lined 8” x 8” pan. Sprinkle with the remaining macadamias and dark chocolate chunks/choc chips.
Bake for 20-25 minutes at 350 F/165 C fan forced until cooked through but still soft in the centre. Take care not to overcook.
Allow to cool and refrigerate before slicing with a sharp knife. Centre should be fudgy and moist. Store at room temperature for about 3-4 days. Recipe freezes well.
Notes
Note that if you switch the xylitol for erythritol, then you may need to add another egg and an additional tablespoon of EVOO to the mix. The mixture could also take a little longer to cook. I would also process the erythritol to a powder so the sugar dissolves well.A brown sugar sweetener substitute would also work wonderfully in this recipe.ou want your brownie to be fudgy so take care not to over cook the base. You want a few crumbs still sticking to a skewer if you check the centre.If you don't have the caramel drops, you can add an additional 1/2 teaspoon of vanilla extract.