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Gluten free white chocolate cranberry blondies.

Gluten Free Keto White Chocolate Cranberry Blondies

www.melissaraecarr.com
When the holiday season rolls around, there’s no better way to satisfy your sweet tooth than with some Gluten Free Keto White Chocolate Cranberry Blondies. 
These chewy gluten free blondies are packed with the tangy tartness of fresh cranberries, the creamy sweetness of sugar-free white chocolate chips, and the rich nuttiness of nut butter.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course bars, christmas dessert, Desserts, gluten free, keto dessert, low carb
Cuisine American
Servings 16 squares
Calories 182 kcal

Equipment

  • 8x8 pan
  • parchment paper
  • Small saucepan
  • Whisk
  • Wooden Spoon

Ingredients
  

  • 8 Tbsp butter or 4 oz.
  • 1/2 cup Nut Butter cashew or almond work best as they are neutral, although any would work
  • 1/3 cup confectioners erythritol or any powdered sweetener including allulose
  • 1/3 cup keto brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature
  • 1 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 cup sugar free white chocolate chips chocolate chips or any other addition like nuts
  • 1/2 cup frozen cranberries or dried cranberries

Drizzle

  • 1/4 cup confectioners erythritol
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream or coconut milk for dairy free

Instructions
 

  • Preheat oven to 350F. Line an 8x8 pan with parchment paper.
  • In a small saucepan melt the butter with the nut butter and whisk until smooth. Add in sweeteners and extracts. Whisk well.
  • Beat in one egg at a time. Whisking well after each. Add in the almond flour, salt and baking powder and stir with a spoon.
  • Stir in white chocolate chips and cranberries then spread evenly into the parchment lined pan.
  • Bake for 20-25 minutes until a toothpick tests mostly clean with only a few crumbs.
  • Let cool in pan completely for at least 18-20 minutes before lifting out of the pan and cooling on a cooling rack.
  • Once it is completely cooled, including feeling the bottom of the pan for warmth, you can drizzle it the top of the cooled bars with a simple vanilla drizzle.
    Whisk drizzle ingredients together in a small bowl then drizzle on top.
    Then you can transfer to the fridge for at least an hour, but I recommend overnight.
  • Store in the fridge up to 7 days in an airtight container or frozen up to 3 months.

Notes

--Use palm shortening or vegan butter to make this dairy free.
--Choose chocolate chips instead to make it like chocolate chip cookie bars.
--Make some Low Carb Fudge Brownies and drop dollops of this dough with chocolate chips onto the brownie batter to make your own Brookies!
low carb brookies stacked which are brownies with blondies spotted throughout.
Nutrition Facts
Servings: 16
Amount per serving  
Calories 182
% Daily Value*
Total Fat 16.6g  
Saturated Fat 4.5g  
Cholesterol 62mg  
Sodium 702mg  
Total Carbohydrate 6.3g  
Dietary Fiber 1.5g  
Total Sugars 0.7g  
Protein 4.8g  
Vitamin D 8mcg 42%
Calcium 234mg 18%
Iron 1mg 5%
Potassium 558mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Nutrition

Calories: 182kcal
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