Keto Salted Caramel Stuffed Blondies
These rich, gooey salted caramel blondies are a dream come true. Low carb and keto friendly, they're absolutely worth every bite.
Ingredients
For the Caramel
- 3 tbsp Unsalted Butter
- 3 tbsp Heavy Cream
- 3 tbsp Brown Monk Fruit Sweetener
- 1/4 tsp Salt
For the Blondies
- 2 cups Almond Flour
- 1/3 cup Melted Unsalted Butter
- 1/2 cup Brown Monk Fruit Sweetener
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- Flaky Sea Salt for topping
Equipment
- 8x8 inch baking pan
- saucepan
Instructions
- Make the caramel first. In a small saucepan over medium heat, melt the butter. Add the brown monk fruit sweetener and stir until dissolved, about 2 minutes. Pour in the heavy cream and salt, then stir continuously for 3 to 4 minutes until the mixture thickens slightly. Remove from heat and transfer to a small bowl. Place in the freezer for 20 minutes until it firms up enough to drizzle.
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and brown monk fruit sweetener. Add the eggs and vanilla extract and whisk until smooth and slightly thickened.
- Add the almond flour, baking powder, and salt. Stir with a spatula until a thick, uniform batter forms.
- Spread half the batter into the prepared pan. Drizzle the chilled caramel evenly over the top. Dollop the remaining batter over the caramel and gently spread it to cover as much as possible. It is fine if some caramel peeks through.
- Bake for 24 to 28 minutes, until the top is golden brown and the center is just set. A toothpick should come out with moist crumbs but no raw batter.
- Sprinkle flaky sea salt generously over the top while still warm. Let cool completely in the pan before slicing into 16 squares. The caramel center will be soft and gooey.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 3gProtein: 3gFat: 14g
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