You can literally see how fudgy these blondies are.  I need to make these again!!


These are moist, fudgy bars – like brownies. If you prefer you can just top with chopped almonds and leave the chocolate off.  I liked the chocolate though – it is not very much and adds some extra sweetness.  You may want to make a double batch of these as they go very quickly! 

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

2 eggs
Liquid sweetener to equal 3/4  cup sugar (175 mL)
1/4  cup powdered sweetener (60 mL)
1/2   cup light olive oil (125 mL)
1  tsp almond extract, OR vanilla extract (5 mL)
1 tsp unflavored gelatin (5 mL)
11/4  cups Gluten-Free Bake Mix, OR (300 mL)
  almond flour PLUS 2 tbsp oat fiber (30 mL)
1/tsp baking powder (2 mL)
1/tsp salt (0.5 mL)
1/4  cup sugarless chocolate chips 60 mL)
11/2   tbsp chopped, raw almonds (22 mL)

Preheat oven to 350°F (180°C).  Grease an 8-inch (20 cm) square pan. 

In food processor, process eggs.  Add sweetener, powdered sweetener, olive oil and almond extract; process.  In medium bowl, combine Gluten-Free Bake Mix (see link above), baking powder and salt.  Spread in pan and smooth top (if using gelatin cover with a piece of plastic wrap and press the batter out smoothly). 

In food processor, with sharp blade in place, process chocolate chips and almonds until chopped.  Sprinkle over top of blondies.  Bake 18 to 20 minutes, or until a knife inserted in center comes out clean.  Allow to cool completely on wire rack before serving.  I like these served at room temperature.

Yield:  16 servings
1 big serving
126.5 calories
2.5 g protein
11.3 g fat
2.1 g net carbs