Low Carb Peanut Crunch and Jelly Blondies Recipe

Name: Low Carb Peanut Crunch and Jelly Blondies
Prep time: 15M
Cook time: 25 min
Total time: 40 min
Yield: 9
Ingredients: 0.5 butter, unsalted USDA; 1 Magic Baker Brown zero calorie sweetener, Splenda; 1 raw egg USDA; 1 vanilla extract USDA; 0.75 almond flour, super finely ground, gluten free King Arthur Flour; 0.25 coconut flour, finely ground, organic King Arthur Flour; 0.5 xanthan gum Bob's Red Mill; 0.5 double acting baking powder Rumford; 0.125 table salt USDA; 2 Atkins Peanutty Overload Bar; 1 blackberry preserves, seedless, with fiber, sugar free Polaner

3.1g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

Protein

19.7g

Fat

3.7g

Fiber

210.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 cup butter, unsalted USDA
1 cup Magic Baker Brown zero calorie sweetener, Splenda
1 lrg raw egg USDA
1 tsp vanilla extract USDA
0 3/4 cup almond flour, super finely ground, gluten free King Arthur Flour
0 1/4 cup coconut flour, finely ground, organic King Arthur Flour
0 1/2 tsp xanthan gum Bob's Red Mill
0 1/2 tsp double acting baking powder Rumford
0 1/8 tsp table salt USDA
2 bar Atkins Peanutty Overload Bar
1 Tbsp blackberry preserves, seedless, with fiber, sugar free Polaner

DIRECTIONS

Preheat oven to 350°; prepare an 8 by 8 inch pan with parchment paper.
Melt butter. In a medium bowl, use a whisk to combine butter and Brown sweetener. Whisk in room temperature egg and vanilla extract, mixing until lightened in color and the egg has helped to emulsify the butter. Add almond flour, coconut flour, xanthan gum, baking powder and salt and whisk until well incorporated. Chop the Atkins Peanutty Overload Bars and fold into the batter. Scrape into the prepared pan and smooth into an even layer.
In a small microwave safe bowl, warm jelly until softened but not liquid, about 30 seconds. Stir, then dollop onto the top of the batter evenly. Use a knife to swirl the softened jelly into the batter.
Bake for 25-30 minutes, until edges are golden brown and pulling away from the side of the pan. Allow to cool in the pan for 10 minutes, and for another 15 minutes out of the pan. Cut into 9 equal pieces. One piece is one serving.

Cooking Tip

Swirling the warmed jelly can be a touch of a trick because the blondie batter is pretty thick. We found success by creating parallel stripes of jelly, then using a knife to make shallow lines perpendicular to the stripes of jelly, and smoothing some of the jelly into those lines.