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Thursday, June 19, 2014



I have made these on two occasions.  Once with toasted pecans and once with chocolate chips.  I actually prefer the toasted pecans, mostly because chocolate gives me migraines.  Both versions are nice in my opinion.  It's nice to have a dessert that makes a lot that one can freeze for company ahead of time.  I often do that sort of thing with desserts.  Besides it means I can experiment to my heart's content with desserts, freeze it, and later we have plenty of people to help us finish the tasty desserts.  This way will power is built in quite naturally.  Haha!  That said, I have halved this recipe before just for hubby and I, and it lasts 2 days and they're all gone!

3 eggs
1 tsp unflavored gelatin (5 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup powdered erythritol (125 mL)
1/cup butter, softened (125 mL)
1 tsp molasses, optional (5 mL)
11/ tsp butterscotch extract (7 mL)
2 cups Gluten-Free Bake Mix 2 (500 mL)
11/tsp baking powder (7 mL)
1/tsp baking soda (2 mL)
1/tsp salt (0.5 mL)
1 cup chopped pecans, toasted, OR (250 mL)
  sugar-free chocolate chips
Cream Cheese Frosting:
12 oz regular cream cheese, softened (375 mL)
1/cup powdered erythritol (125 mL)
Liquid sweetener (sucralose or stevia) to equal to 6 tbsp sugar (90 mL)
6 tbsp unsalted butter, softened (90 mL)
2 tbsp whipping cream (60 mL)
11/tsp vanilla extract (7 mL)

Preheat oven to 350°F (180°C).  Grease a 9 x 13-inch (23 x 33 cm) glass baking dish.

In food processor, process eggs.  Add gelatin, liquid sweetener and erythritol; process. Add butter, molasses (if using) and butterscotch extract; process. 

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and salt.  Add to wet ingredients; process.  Stir in toasted pecans, OR sugar-free chocolate chips.  Turn out into prepared glass baking dish.

Bake 20 minutes, or until a knife inserted in center comes out clean.  Allow to cool and frost.

Cream Cheese Frosting:  In food processor or mixer, process cream cheese, powdered erythritol, liquid sweetener, butter, whipping cream and vanilla extract until smooth. 

Yield:  36 frosted blondies
1 blondie with pecans/choc
130.1/130.3 calories
2.8/2.8 g protein
12.2/11.3 g fat
0.2/0 g fiber
2.1/2.0 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

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