I’m made these low carb coconut blondies twice already and all my taste testers have loved them. The first time I made them with coconut oil and the second time with butter; both were delicious, just don’t refrigerate the coconut oil version unless you want very solid blocks of coconut blondies. Next time I plan to use half butter and half cocoa butter to increase the chocolate undertones. I added molasses for that warm, caramel flavor found in brown sugar.
2 1/2 cups unsweetened shredded coconut
1 cup packed super fine almond flour
1/2 cup stevia-erythritol blend
1/2 cup sugar free chocolate chips (I prefer mini chips)
6 Tbs melted butter or coconut oil
1 tsp molasses (optional)
1 tsp vanilla extract
1/2 tsp salt
Preheat oven to 350°F. Prepare an 8″x 8″ baking pan with coconut or avocado oil cooking spray. In a large mixing bowl combine melted butter or coconut oil, stevia-erythritol blend, eggs, molasses, vanilla extract, and salt. Stir together until smooth. Stir in almond flour until well combined. Add chocolate chips and 2 cups shredded coconut, reserving the rest of the coconut for garnish. Stir until evenly distributed. Pour batter into the prepared baking pan and pat down with the back of a spoon or spatula until the top is level. Bake for 20 minutes. Remove pan from oven and sprinkle the rest of the shredded coconut on top. Bake for another 5-10 minutes, until the coconut is golden brown and a tester inserted in the center comes out clean. Cool completely before cutting and serving. Store in an airtight container at room temperature for up to a week.