• María Fernanda López

Crunchy Carrot Cake Blondies (Paleo & Keto)

So my mom's birthday was the other day and to honor that I decided to make her a special personalized gift. Baked goods are my favorite thing to gift to the people I love, along with something else.


Have you heard about every person having a different way of showing their love through gifts? Well, some people like getting things that are more personal, other people prefer experiences, others physical stuff and for me, well. Definitely something that was made or experiences.



Okay, so this recipe. The main topic about this blogpost! It was one of he gifts from me to my mom because carrot cake is one of her favorite cakes, if not, probably her favorite. And to be honest we had some carrots in the fridge that were screaming to be used!



This amazing combo happened!

Inspired by the classic, carrot cake, but with the density of a good blondie. Topped with a delicious cream cheese spread and finished with that special crunch from chocolate and almonds. No more, no less... just perfect!



And the ingredients here are super simple. As a nutritionist I care about what my family eats, so I love demonstrating that we can still enjoy amazing and delicious recipes without getting inflammatory ingredients.



This recipe hits the spot in every level!

  • Dairy free

  • Keto

  • Low carb

  • Gluten free

  • Grain free

  • Soy free

  • DELICIOUS


So this recipe is paleo! No dairy of grains. No refined flours or sugars. THE REAL DEAL! And you will be surprised on how good this taste. A soft, chewy blondie with a topping that will blow up your tastebuds.



Clean, easy ingredients

  • Coconut flour

  • Almond flour

  • Granulated monk fruit (PURELYHL for discount)

  • Cinnamon

  • Keto caramel coffee creamer (or butter)

  • Eggs

  • Shredded carrots

  • Dairy free chocolate bars

  • Dairy free cream cheese (room temperature)

  • Raw almonds

  • Keto maple syrup



Also, keeping it good and keto using my old classic baking favorite, granulated monk fruit from Lakanto, where you can also enjoy some more of their amazing keto friendly baked goods and maple syrup (also used in the recipe) using the discount PURELYHL.



So these carrot cake blondies are a whole new experience and if you are falling into the autumn vibe claws, then you are going to love this recipe, even all year long! Spring, fall... carrots are amazing at any time of the year.



Besides making sure these bad guys have a great taste it was so important to focus on nutrient dense ingredients. Dark real good chocolate, almonds, carrots! All of them packed with antioxidants and vitamins to help your body thrive.



Also, easy peasy steps for this recipe!

  1. Preheat the oven at 350F.

  2. Mix all the dry ingredients in a bowl.

  3. Add the wet ingredients and mix well.

  4. Pour the mix into 12 silicone muffin molds.

  5. Bake for 22 minutes.

  6. Let them cool down and meanwhile, prepare the topping.

  7. Mix the cream cheese with maple syrup. Spread over each blondie and finish topping with crushed chocolate and almonds.

  8. Optional, extra shredded carrots.



For this recipe you'll only need a couple of kitchen tools: A mixing bowl, measuring cup, mixing spoon, food shredder, and a muffin mold container of 12! Optional but useful, a hand mixer for the topping.



Also, freezer friendly!

I really hope you enjoy this recipe as much as I did! Remember that sharing is caring so please share, pin, bookmark or save this recipe for later.


With love,

María


Try more fall recipes here!



Crunchy Carrot Cake Blondies

By María Fernanda López

Serves 12


Ingredients

  • 3/4 cup of coconut flour

  • 1/4 cup of almond flour

  • 1/3 cup of granulated monk fruit

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 cup of keto caramel coffee creamer (or butter)

  • 4 eggs

  • 2 cups of shredded carrots

  • 1 scoop of vanilla multi collagen (used Ancient Nutrition)

Topping

  • 2 bars of dairy free chocolate bars

  • 6 oz. of dairy free cream cheese (room temperature)

  • 1/4 cup of raw almonds

  • 1/4 cup of keto maple syrup


Method

  1. Preheat the oven at 350F.

  2. Mix all the dry ingredients in a bowl.

  3. Add the wet ingredients and mix well.

  4. Pour the mix into 12 silicone muffin molds.

  5. Bake for 22 minutes.

  6. Let them cool down and meanwhile, prepare the topping.

  7. Mix the cream cheese with maple syrup. Spread over each blondie and finish topping with crushed chocolate and almonds.

  8. Optional, extra shredded carrots.

Nutritional Information per serving (181 kcal)

Fat: 14.1g

Carbs: 8.4g

Fiber: 3.8g

Net Carbs:4.6g

Protein: 5.5g





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