GLUTEN FREE
SUGAR FREE
Salted Caramel Blondies
Unlike brownies, which feature cocoa and chocolate flavors, blondies feature brown sugar and caramel flavors. This recipe captures those flavors but uses butter, sugar, and alcohol sweeteners instead of sugar.
| PREP TIME: 15 MINUTES | COOK TIME: 40 MINUTES | PASSIVE TIME: 2 HRS 15 MIN |
MAKES: 16
SERVING SIZE: 1
For the blondies
1 cup (7oz/200g) unsalted butter
1 cup (6oz/180g) granular erythritol
2⁄3 cup (2oz/60g) almond flour
2 tbsp coconut flour
1⁄2 tsp guar gum
1⁄2 tsp salt
1 tsp baking powder
3 large eggs
1 tsp vanilla extract
For the salted caramel topping
1⁄2 cup (3.5oz/100g) unsalted butter
1⁄2 cup (3.5fl oz/125ml) heavy whipping cream
1⁄2 cup (3oz/90g) granular erythritol
1⁄2 tsp vanilla extract
1 tsp salt
1⁄4 tsp citric acid powder
1. Preheat the oven to 355°F (180°C), and line an 8 x 8-inch (20 x 20cm) square baking pan with parchment paper.
2. Make the batter for the blondies by placing the butter in a medium saucepan placed over medium heat. Heat the butter, stirring continuously, until it browns, but doesn’t burn, then add the erythritol and promptly remove the pan from the heat. Stir and set aside to cool.
3. In a medium bowl, sift the almond flour, coconut flour, guar gum, salt, and baking powder. Mix until a uniform color is achieved.
4. In a separate medium bowl, combine the eggs and vanilla extract. Whisk vigorously, then slowly add the almond flour mixture, and stir until well combined. Slowly add the melted butter mixture. Pour the mixture into the prepared pan, and transfer to the oven to bake for 30 minutes. Remove from the oven and set aside to cool for 15 minutes.
5. Make the salted caramel topping by adding the butter to a medium saucepan placed over medium heat. Heat the butter until it browns but doesn’t burn.
6. Add the heavy cream and erythritol. Continue stirring until the mixture comes to a boil, then add the vanilla extract, salt, and citric acid powder. Stir, then remove the pan from the heat and allow the mixture to cool to room temperature, about 15 minutes. Once the topping mixture has cooled, use an immersion blender to blend until smooth.
7. Pour the cooled topping over the blondies to create a top caramel layer. Transfer to the fridge to set and cool for a minimum of 2 hours. Serve chilled, or store in an airtight container in the fridge for up to 7 days.
Tip Be extra careful not to let the butter burn. It can change the flavor of the recipe.
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Salted Caramel Blondies