Low Carb Brown Butter Maple Pecan Blondies

The Millionaire Shortbread was a huge hit. I’m always amazed at how some recipe can come out so well. However, those took some time to make. The recipe for this week from Southern Living for Brown Butter-Maple-Pecan Blondies, not so much. The longest step is cooling the browned butter. This recipe also works well with low carb ingredients. If you already do low carb or keto, you have these ingredients for these blondies in your pantry.

I could use something faster to make after my weekends are more and more taken up by flooring. I installed vinyl last weekend and am waiting to see where Tony wants me to do the next section. Probably won’t get a lot of downtime until the house is done.

Here are the original stats:

Here’s what I changed:

  • I swapped out the AP flour with coconut and almond flours to reduce the carbs.
  • I replaced the maple syrup with a sugar free variety.
  • I replaced the sugar with it substitute equivalent.
  • I replaced half the butter with unsweetened applesauce to reduce the calories.

Here are the final stats:

Here is the final recipe:

Low Carb Brown Butter, Maple, and Pecan Blondies

Makes 24 Bars

  • 3/4 cup butter
  • 3/4 cup unsweetened applesauce
  • 4 large eggs
  • 1 3/4 cups granulated sweetener
  • 3/4 cup coconut flour
  • 2 1/4 cups almond flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 cup sugar free pancake syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cups chopped toasted pecans, divided
  • Preheat oven to 350°F. Add parchment paper to a 13 by 9 pan. Melt butter in a medium saucepan over medium. Cook, whisking constantly, until butter browns and smells nutty, 5 to 7 minutes. Immediately pour into a bowl. Place in refrigerator to cool, whisking every 5 minutes until thickened and creamy, about 20 minutes. (Butter should look like melted peanut butter.)
  • Beat eggs and sugar with an electric mixer on medium speed until thickened and pale yellow, about 3 minutes. Stir in applesauce.
  • Whisk together flours, baking powder, and xanthan gum in a bowl. Add to egg mixture in thirds, alternately with cooled butter, beginning and ending with flour mixture, beating on low after each addition. Slowly beat in pancake syrup; add vanilla, and beat just until combined. Fold in 1 cup of the pecans with a spoon.
  • Pour batter into the prepared 13- x 9-inch baking pan, and spread into an even layer. Sprinkle with remaining 1⁄4 cup pecans.
  • Bake in preheated oven until golden and a wooden pick inserted in middle comes out clean, about 35 minutes. Transfer pan to a wire rack to cool completely, about 1 hour.
  • Cut into 24 bars.

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