Description
Dense, chewy, and low-carb blondies featuring a rich Biscoff swirl and a homemade keto-friendly caramel drizzle. This gluten-free dessert satisfies sweet cravings without the sugar crash.
Ingredients
Scale
- 2 cups (200g) super-fine blanched almond flour
- 2 tablespoons (15g) coconut flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup (150g) erythritol or monk fruit sweetener blend
- ½ cup (115g) butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) Lotus Biscoff Spread
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- For the Caramel Drizzle: ¼ cup (60ml) heavy cream
- For the Caramel Drizzle: 2 tablespoons butter
- For the Caramel Drizzle: ¼ cup (50g) erythritol or monk fruit sweetener
- For the Caramel Drizzle: Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly spray with cooking spray.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, sea salt, cinnamon, and ginger until no lumps remain.
- In a separate large bowl, whisk melted butter, eggs, vanilla extract, and sweetener until smooth and slightly frothy.
- Pour wet ingredients into dry ingredients and stir with a spatula until just combined. The batter will be thick and sticky.
- Dollop the Biscoff spread into the batter and gently fold it through, leaving swirls and pockets. Do not fully mix in.
- Spread batter evenly into the prepared pan and bake for 20-25 minutes, until edges are golden and the center is set but slightly jiggly.
- While blondies bake, make the caramel: In a small saucepan over medium heat, combine heavy cream, butter, and sweetener. Whisk constantly until thickened (3-4 minutes). Remove from heat and stir in salt.
- Let blondies cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.
- Lift blondies out of the pan, drizzle with caramel sauce, and let set for 10 minutes before slicing into 9 squares.
Notes
Do not overbake as keto baked goods continue to cook while cooling. Coconut flour is highly absorbent; measure carefully by spooning and leveling. Store in an airtight container in the fridge for up to 5 days or freeze individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie square
- Calories: 280
- Sugar: 2
- Sodium: 150
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 9
- Fiber: 5
- Protein: 7
Keywords: keto, low carb, biscoff, blondies, gluten free, sugar free, dessert, caramel drizzle, almond flour