BLONDIE CHOCOLATE CHIP PIE
Tasty! I am afraid it is a bit addictive
and I way overdid it when I made this, however, I didn’t eat too much dinner, so
that was my excuse. A cross between blondies or cookies and so much easier than making cookies. My favorite is the
first recipe. It is like a big chocolate
chip blondie/cookie pie. Delicious!
1/2 cup butter,
melted (125 mL)
2 eggs
3
tbsp granulated erythritol OR (45 mL)
2 tbsp granulated xylitol (30 mL)
11/8
cups Gluten-Free Bake Mix 2, OR (280 mL)
Grain-Free Bake Mix, OR 1 1/4 cups Keto Bake Mix
Grain-Free Bake Mix, OR 1 1/4 cups Keto Bake Mix
1/2 tsp baking
powder (2 mL)
2/3 cup sugar-free chocolate chips (150 mL)
Preheat oven to 350°F (180°C). In
food processor, process butter. Add egg,
liquid sweetener, erythritol, OR xylitol, Gluten-Free Bake Mix 2, OR alternative bake mix and baking powder. Process. Stir in
chocolate chips. Spread in greased 9-inch (23
cm) glass pie dish and smooth top. Bake 18 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely on wire rack before refrigerating.
Variation:
Peanut Butter Blondie Chocolate Chip Pie: Add 1/3 cup (75 mL) peanut
butter. With this variation it is best
to refrigerate and eat the next day, allowing flavors to develop. (4.4 g carbs)
Helpful Hints: I
used xylitol in this recipe. Do be
careful as xylitol is very toxic for animals, especially dogs as it causes
prolonged hypoglycemia. It is safe for
humans to consume.
Yield: 10 servings
1 serving
100.9
calories
3.2
g protein
16.5
g fat
0 g fiber
3.2
g net carbs