| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Passive Time | 55 minutes |
| Servings |
slices
|
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp Salt
- 1 cup strawberries hulled and diced
- 2 large eggs
- 1/2 cup erythritol sweetener
- 1 tsp Vanilla Extract
Ingredients
|
|
Instructions
- Chop the berries finely: You don’t want big chunks of berry in these bars as it makes them harder to cut. And chopping them finely allows for better distribution throughout the blondies.
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter and erythritol until well combined.
- Add the eggs and vanilla extract, mixing until smooth. Add chopped strawberries.
- In a separate bowl, mix the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the blondie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve.