low carb desserts

Caramel Chocolate Chip Blondies | sugar-free, vegan, gluten-free, keto, paleo, egg free, dairy free, low carb

Basically, if you can imagine the taste of a gooey chocolate chip cookie but stuffed with rich caramel, you’ve got a caramel chocolate chip blondie. Pure gold! These babies are so simple to make and require only 8 ingredients!

These healthy blondies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo! When I started learning how to bake healthier desserts, I never imagined that they would be THIS GOOD! They honestly taste just like real desserts.

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Ingredients

For the caramel:

1 16oz can full-fat coconut milk

½ cup granulated monkfruit for sugar-free (or coconut sugar for refined sugar-free)

¼ tsp sea salt

1 tsp vanilla extract

optional: mix with ⅛ tsp cocoa powder with a little water and then add to the caramel to give it more of a brown caramel color)

For the blondies:

2 cups almond flour, spooned & leveled

¼ tsp sea salt

2 tsp baking powder

¼ cup almond butter

2 Tbsp avocado oil (or coconut oil)

½ cup granulated monkfruit for sugar-free (or coconut sugar for refined sugar-free)

2 tsp vanilla extract

2-4 Tbsp water

½ cup chocolate chips (I use vegan & sugar-free chocolate chips)


Directions

  1. Preheat the oven the 350°F.

  2. Add all of the ingredients for the caramel to a large saucepan and turn on the stove to medium-high heat. Mix the ingredients together well and bring to a boil. Continue to boil for about 15-20 minutes, stirring periodically, until the mixture turns to a caramel consistency. Once it has reached a caramel consistency, take the pan off of the heat and let it cool slightly.

  3. While the caramel is boiling, add the almond flour, baking powder and sea salt to a small bowl and mix together.

  4. In a separate medium sized bowl, add the avocado oil and the almond butter together and mix well. If they are not mixing together, heat up and melt them slightly to get them to combine together. Next add the granulated monkfruit, vanilla extract and 4 Tbsp of water and mix well. Add the almond flour mixture to the wet mixture and combine. It should be the consistency of thick cookie dough. Last, add the chocolate chips and stir to combine.

  5. Add about half of the dough to a 8”x8” baking dish and press into the bottom to make sure the entire bottom of the dish is covered. Next, poor the caramel on top of the dough in the pan and make sure its evenly spread on the pan. Last, crumble the remaining dough evenly on top of the caramel. Add more chocolate chips if you want and press the dough and chocolate chips gently onto the caramel.

  6. Place baking dish into the preheated oven and bake for 20-25 minutes. When the top slightly starts to turn golden, remove the dish from the oven. Let these cool completely in the fridge before cutting and serving. Once cooled, enjoy!

Chocolate Chip Peanut Butter Blondies | sugar free, dairy free, gluten free, low carb & keto

Anything that has chocolate and peanut butter is my idea of the dream dessert! Am I right?! This easy recipe for my healthy Chocolate Chip Peanut Butter Blondies is going to have you hooked! They are perfectly moist and gooey on the inside but are thick like a brownie. They are sugar free, dairy free, gluten free, low carb & keto!

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Servings: 16 large blondies
Difficulty Level: Easy

Preparation time: 10 minutes
Baking time: 20-25 minutes

INGREDIENTS

Dry:
• 3/4 cup almond flour (spooned and leveled)
• 3/4 cup granulated monkfruit (or coconut sugar for refined sugar-free)
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Wet:
• 1 cup natural peanut butter
• 1/4 cup monkfruit maple syrup (or pure maple syrup for refined sugar-free)
• 1 Tbsp almond milk (or other milk of choice)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Add-in:
• 1/2 cup chocolate chips (I use Lily’s sugar-free & dairy-free chocolate chips)

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, beat together the maple syrup, nut milk, vanilla extract and eggs. Add in the granulated monk fruit and beat until well combined. Next beat in the almond flour, baking soda and sea salt.

4. Add the peanut butter to the bowl and stir in by hand using a spoon. Do not use an electric beater to mix in the peanut butter because this will make the oil to separate from the peanut butter. Add in the chocolate chips and stir by hand.

5. Add the mixture to an 8”x 8” baking dish. Spread out evenly into the pan. Sprinkle more chocolate chips on top if you would like!

6. Place the pan into the preheated oven and bake for 25-35 minutes. Don’t let the edges get too brown. The middle will still be gooey and soft but will firm up when it cools. Remove from the oven and let cool. If you want to speed up the cooling process (because you can’t wait, like me haha) you can set the slightly cooled pan into the fridge or freezer on top of a hot pad. Once cooled completely, cut into squares and enjoy!


Nutrition Facts per large blondie:
calories: 97kcals 
net carbs: 2g
sugar: 0g
fat: 8g
protein: 4g

Also, I was going to let you guys know that I’m going to be doing the 21-day No Sugar Added challenge that Lily’s Sweets (a.k.a. my favorite chocolate brand!) is doing starting on January 21st! Click here to sign up!

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Sea Salt Almond Butter Cups | sugar-free, dairy free, gluten free, low carb, keto, vegan, paleo

These sea salt almond butter cups are the perfect, easy treat! They only take five minutes to make plus they’re Vegan, sugar-free, dairy-free, gluten-free, Keto, Paleo and low carb! Be prepared because after one bite, you’re going to want to eat these everyday!

Instructions:

1. Melt some chocolate chips (I use Lily’s sugar-free/vegan chocolate chips) with a little coconut oil in a pan on low until fully melted.

2. Using muffin liners or tiny bowls/ramekins, fill the bottoms with enough chocolate to cover. Put in the freezer to harden slightly while making the filling.

3. In a bowl, add a big scoop of almond butter as well as a little scoop of almond flour (just enough to make it thick like cookie dough), some stevia to taste (or sweetener of choice), a dash of sea salt, and it’s optional but you can also add some vanilla extract or a little coffee flavor (that’s my favorite option). Mix all of these ingredients together well. 

4. Add a scoop of the filling on top of each of the chocolate covered liners or ramekins. Smooth the filling out flat then stick 3-4 whole almonds on top. Then cover with the remaining melted chocolate and sprinkle with a little sea salt. 

5. Place in the freezer to harder up then pop out and enjoy!