Cocoa Butter Keto Blondies
Keto blondies made with cacao butter, in a primal or a fudgy version.
Ingredients
| 6 tbsp (3 oz) | cacao butter (primal version) | |
| 2 tbsp | 30 ml | unsalted butter, room temperature (primal version) |
| 1 tsp | 5 ml | baking powder, or 1/2 tsp cream of tartar + 1/4 tsp baking soda (primal version) |
| 6 tbsp | 90 ml | erythritol, preferably powdered (primal version) |
| 6 tbsp (3 oz) | cacao butter (fudgy version) | |
| 2 tbsp (1 oz) | coconut oil, soft, room temperature (fudgy version) | |
| 1/2 tsp | 2.5 ml | cream of tartar (fudgy version) |
| 1/4 cup | 60 ml | erythritol, preferably powdered (fudgy version) |
| 1 dash | salt (both versions) | |
| 2 | large eggs, room temperature (both versions) | |
| 1 pinch | stevia extract (both versions) | |
| 1 tsp | 5 ml | vanilla extract (both versions) |
| 1 tsp | 5 ml | vanilla bean seeds (both versions) |
| 2 tbsp | 30 ml | coconut cream (both versions) |
| 1/4 cup | 60 ml | almond flour (both versions) |
| 2.5 tbsp | 38 ml | coconut flour (both versions) |
| 1/2 oz | 14 g | dark chocolate, chopped (both versions) |
| 2 tbsp | 30 ml | walnuts or any nuts or chia (optional) |
Instructions
- Preheat the oven to 360°F (180°C) and line an 8" square baking pan with some parchment paper. Next, measure out all of the ingredients.
- Put cacao butter into a microwave-safe bowl. Let it melt in a microwave for a minute and a half. Stir the butter until there are no lumps left. If needed, microwave for another minute or so. Set aside to cool. When cooled, stir in the butter OR coconut oil.
- Using a hand electric mixer, mix the eggs, erythritol, vanilla bean seeds, salt, and vanilla extract for a couple of minutes. Add the coconut cream and mix again.
- Pour in the cooled butter and mix until the mixture gets denser. Depending on the temperature of the ingredients, the density might vary from almost liquid to creamy. Try to have all the ingredients at room temperature.
- Sieve and combine the two flours and baking soda or cream of tartar. Add this flour mixture to the cream and combine well with a rubber spatula. Add the chopped chocolate and stir well again.
- Optional: You can add 2 tablespoons of ground walnuts (or any type of nuts) or chia seeds (suggestion: add a tsp. of lemon zest as well). Either add them to the chopped chocolate or use solo. Combine using a spatula.
- Put the mixture into the prepared baking pan and spread it out evenly using a spatula.
- Put in the oven and bake for 20 minutes. After this time, the toothpick will be clean when inserted into the center, but the blondies will remain somewhat juicy in the middle. Don't over-bake.
- When done baking, take the whole batch out of the pan together with the parchment paper and let it cool down. When cooled, cut into 20 more or less equal size blondies. These are best served the next day, just leave them out on the counter.
Note: For the primal version use cacao butter, unsalted butter, baking powder (or cream of tartar + baking soda) and powdered erythritol. For the fudgy version use cacao butter, coconut oil, cream of tartar and powdered erythritol. Both versions then use the shared ingredients.