A delicious treat anytime. If desired, drizzle with sugar-free honey, available at Wal-Mart or online HERE (different product, different sweetener).  See the grain-free version, if you don’t want to make up the bake mix or are on a very strict low-carb diet. If using xylitol, keep in mind it is safe for humans (in moderation or it could cause a laxative effect), but it is deadly for dogs (lowers their blood sugar too much, I believe, causing prolonged hypoglycemia).

3 tbsp Gluten-Free Bake Mix 2 (45 mL)
  OR 3 tbsp (30 mL) almond flour
1 tbsp allulose blend (15 mL)
1/tsp baking powder (0.5 mL)
1/tsp cinnamon (0.5 mL)
1 egg yolk
1 tbsp whipping cream (15 mL)
1 tbsp coconut oil, OR butter, melted (15 mL)
1/tsp vanilla extract (1 mL)
1 tsp powdered sweetener of choice, OR (5 mL)
  coffee sweetener packet
1/tsp cinnamon (0.5 mL)

In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, allulose blend, baking powder and cinnamon.

In another small bowl, beat egg yolk, whipping cream, butter, OR coconut oil and vanilla extract together.  Add to dry ingredients and mix well.  Taste the batter and add  a drop of liquid sweetener, if desired. Pour into small ramekin and sprinkle with topping.

Nuke 50 seconds on high (I have a high-powered microwave oven, so depending, you may have to nuke it a little more, but first try 50 seconds). Run a knife around sides of ramekin and invert. Drizzle blondie with sugar-free honey, if desired.

Topping:  In small bowl, combine powdered erythritol, OR coffee sweetener and cinnamon.

Yield:  1 serving
Bake Mix/Grain-free
305.7/321.4 calories
6.6/7.2 g protein
28.1/29.2 g fat
0.1/4.6 g fiber
5.6/4.8 g net carbs