Cuisine: American, LCHF of the Peoples of the World
Keyword: baking, blondie, brownie, cake, LCHF of the peoples of the world, no dairy
Servings: 9servings
Carbohydrates: 2g
Ingredients
60gcoconut flour
40gshredded coconut
60gghee
50gerythritol
3eggs
30gcoconut manna(or the cream from the top of coconut milk)
1tbspvanilla
1tspbaking powder
salt
Instructions
Preheat the oven to 170°C, line a 15×15 square baking sheet with baking paper and grease it lightly with butter.
Beat the room temperature ghee with the eggs with a mixer. Without stopping to beat, add vanilla extract and coconut cream (or manna).
In a separate bowl, stir together the coconut flour, erythritol, baking powder, and a pinch of salt until combined. Gradually add the mixture to the liquid mass and whisk together. At the very end, add the shredded coconut and mix with a spatula until combined.
Transfer the blondie batter to a baking dish. You can sprinkle additional shredded coconut or coconut chips on top if desired. Bake for 20 minutes, 10 minutes with one side facing forward, then flip the opposite side and bake another 10. Let the blondies cool and cut them into 9 squares.
Notes
Store the finished blondies for up to 5 days in a container with a lid.