FUDGY ALMOND BUTTER
MUG BLONDIE
It is a keeper recipe; a rich microwave cake that serves two people. It is a substantial blondie that will satiate for hours. It is so easy and takes less than 5 minutes from start to finish.
The natural almond butter keeps the texture, soft, moist and thick. It is what gives the blondie its fudgy texture. In a pinch, you could use cashew butter or peanut butter or a different nut butter instead. This blondie is like a brownie in texture. The simple handful of ingredients come together quickly.
When I buy my almond butter from the equivalent of Costco here in the Tropics, I remove the almond butter from the jar and process in my food processor until very smooth. Then I refrigerate it in an airtight container. It remains that way for months until I need it. Fantastic!
Simply grease the ramekins - no need for parchment paper, as they release very easily. You are going to love these almond butter blondies that use allulose as the sweetener. I wouldn't use something like coconut sugar which has more carbs. A lovely dessert for two in a jiffy.
I prefer baking powder to baking soda which if not mixed properly gives an awful aftertaste. These golden brown blondies are so good and even when chilled they keep their moisture in the fridge.
The flavor is almond and chocolate. These are lovely at room temperature when the chocolate is still molten. Yum!
If you like you can experiment with 1/4 cup almond flour and 1 tbsp coconut flour instead of the bake mix. Keep the blondies in the refrigerator in an airtight container if not eating right away, or you can keep it at room temperature for a few hours.
The blondie batter is divided between two greased ramekins.
INGREDIENTS:
3 tbsp butter, melted (45 mL)
11/2 tbsp low-carb milk, OR cream (22 mL)
11/2 tbsp water (22 mL)
3 tbsp allulose (45 mL)
1 large egg
3 tbsp almond butter, softened (45 mL)
1/2
tsp vanilla extract (2 mL)
5 tbsp Gluten-Free Bake Mix 2, OR (75 mL)
6 tbsp Keto Bake Mix (90 mL)
1/4
tsp baking powder (1 mL)
Topping:
2 tbsp sugar free chocolate chips (30 mL)
Optional Topping:
2 tbsp sugar free chocolate chips (30 mL)
1 tsp butter (5 mL)
Grease 2 ramekins.
In
medium bowl, combine melted butter, low-carb milk, OR cream, water, allulose and egg. Whisk together well. Add softened almond butter and vanilla
extract and mix well. In small bowl,
combine Gluten-Free Bake Mix 2 and baking powder. Add to wet ingredients and mix well. Divide batter between the ramekins. Sprinkle with half chocolate chips per
ramekin. Nuke each blondie about 11/2 minutes or until
the top springs back when touched. Run a
knife around the circumference and invert onto a plate.
Optional Topping: In small bowl, combine chocolate chips and
butter; nuke in 30 second increments to melt.
Spread over blondies.
Helpful Hint: Nuke the almond butter in small bowl briefly
to soften.
Yield: 2 blondies
1
blondie
398.9
calories
10.4
g protein
42.1
g fat
1.5 g fiber
7.9
g net carbs