These Blondies are Jam Packed with Holiday Flavors...They're Pretty Much Christmas on a Plate! Only .6 Net Carbs and 53 Calories Each!
The first time I made these, my kitchen smelled like Christmas! I've loaded these blondies up with holiday spices, including ginger, cinnamon, nutmeg, and cloves. As if that's not enough holiday flavor, I add fresh orange zest for a pop of citrusy freshness. In my opinion, warm spices and citrus were meant to be together. The texture of these blondies is so soft and moist, they're heavenly. Quick and easy to make, they'll have you decking the halls in no time!
Low-Carb Christmas Blondies
Makes 25 blondies
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Ingredients:
1 1/2 C almond flour (I use Blue Diamond finely ground almond flour)
1/4 C coconut flour (I like Anthony's Organic coconut flour)
1/2 Tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/4 C unsweetened almond milk
2 Tbsp liquid allulose (I use Wholesome brand)
1 tsp vanilla extract (I love Nielsen-Massey Madagascar Bourbon pure vanilla extract)
1/4 tsp almond extract
1 Tbsp coconut oil, melted (I use Nutiva brand)
1/2 Tbsp grated orange zest (about 1 large navel orange)
Directions:
Preheat your oven to 350 degrees and line an 8x8 inch square cake pan with parchment, leaving excess on the edges so you can easily lift the blondies out of the pan. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, Swerve, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the egg, almond milk, allulose, vanilla extract, and almond extract. Add this mixture to the dry ingredients and stir until just combined. Add the melted coconut oil and orange zest and stir to incorporate thoroughly.
Press the batter evenly into your prepared cake pan. Bake for 20-25 minutes or until the edges are lightly golden and a toothpick inserted into the center of the blondies comes out clean or with a few crumbs. You don't want to overbake these, as that will affect the soft gooey texture. Remove from the oven and place on a wire rack to cool completely in the pan before lifting out using the sides of your parchment and slicing into squares. These blondies can be stored at room temperature in an airtight container for about 3 days and then transfer to your freezer. Enjoy!
The blondie batter pressed evenly into the pan, ready for the oven.
The finished blondies! Look at how pretty they look with the orange zest and how soft the texture is! Soooo yummy!
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