Low Carb Power

Chocolate Pecan Blondies

Ingredients

  • ½ cup almond butter
  • ½ cup sunflower butter
  • ⅓ cup erythritol
  • 3 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • ¼ cup unsalted butter
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • ½ cup sugar-free chocolate chips
  • ½ cup pecans, chopped

Instructions

  1. Preheat oven to 350°F. Line a 9x13-inch baking pan with aluminum foil.
  2. In a stand mixer, cream together the almond butter, sunflower butter, erythritol, xylitol, stevia, butter, vanilla, cinnamon, baking soda, and salt.
  3. Add the egg and continue to mix for 20 seconds just until it is incorporated. Do not over mix.
  4. Fold in the chocolate chips and pecans then spread onto the prepared pan and bake for 22-25 minutes until lightly browned. Remove from the oven and allow it to cool slightly before cutting into 20 bars. Serve warm or store in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months. Makes 20 bars. 1 bar per serving.