• María Fernanda López

Eggnog Blondies (Keto & Gluten Free)

Well, now the season has come! It's been a while since I wanted to make some eggnog recipes and this time of the year is just my perfect excuse to leave all excuses aside and bake them!


It took different sources of inspiration to create this version just for me to changed EVERYTHING last minute, no specific reason at all but I'm a firm believer that our instincts tend to be always right. So glad I did for this recipe.



Well, all day long my head has been all over the place, with new projects, clients and the holidays coming up. It's a crazy and magical time of the year that the only thing I have to do is to take things slow, try not to stress about the situation and keep a grateful heart.



This time of the year is also important to stay grounded and be present around the people you love, one thing that keeps me down to earth and calm is to bake, walks with my dog or alone listening to my music or spending time with my friends and family.



Today was the day I needed that baking break, and the results were great! Tastebuds approved plus it helped me relax while singing along to some of my favorite songs... hello "Back to December" from Taylor Swift, that has been on repeat even though (thankfully) haven't suffered a heart break lately...



Anyways, back to this recipe. It's seriously so good! A different type of recipe I've ever made I guess. The blondie batter is thick and fluffy thanks to the use of eggs and the coconut cream instead of ghee, butter or coconut oil.



And since we are talking eggnog I added a little touch of rum, but it's completely optional! I wanted this recipe to resemble as much as possible the eggnog that once a cousin made from crash a few years ago... for thanksgiving.



Other key ingredients is nutmeg and cinnamon, although I love cinnamon and basically add it to most of my recipes, nutmeg is the most important spice when it comes to nutmeg, and to increase the holiday spice I added some cardamom.



These are not only aromatic but delicious! The combination of spices blends perfectly with the coconut cream.


Eggnog Blondies with Coconut Cream

  • Coconut flour

  • Granulated monk fruit ("PURELYHL" for discount)

  • Coconut cream

  • Eggs

  • Rum (optional)

  • Cinnamon

  • Nutmeg

  • Clove

  • Cardamom

  • Ricotta cheese

  • Nut milk or water



Here I'm using some of my favorite ingredients, granulated monk fruit to keep things sweet and low carb, the brand I use is Lakanto and it rocks! It's just a fantastic baking staple, plus we get a discount using code PURELYHL.



For the topping I blended some ricotta cheese with some granulated monk fruit, it really creates a phenomenal creamy topping without using cream cheese, plus I like ricotta cheese because it adds some probiotics.



Easy Eggnog Blondies

  1. Preheat the oven at 350F.

  2. In a large bowl add all the dry ingredients and mix well.

  3. Add the eggs and coconut cream, mix again.

  4. Divide the dough into twelve silicone muffin cups.

  5. Bake for 24 minutes.

  6. Blend all the ingredients for the toppings.

  7. Pour the mix on top of the base once the blondies baked and cooled down.

  8. Serve and ENJOY!



Anyways, these are perfect no matter what time of the year, have fun making these and most importantly eating them... SO GOOD!



So for all the cinnamon and eggnog fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!



With love,

María



Try more recipes here!



Eggnog Blondies

By María Fernanda López

Serves 12


Ingredients

Blondies

  • 1 cup of coconut flour

  • 1/2 cup of granulated monk fruit ("PURELYHL" for discount)

  • 2/3 cup of coconut cream

  • 4 eggs

  • 1 tbsp of rum (optional)

  • 1 tsp of cinnamon

  • 1/4 tsp nutmeg

  • 1/8 tsp of clove

  • 1/8 tsp of cardamom

Topping

  • 2 + 1/2 cups (300g) of ricotta cheese

  • 1/3 cup of granulated monk fruit

  • 1/4 cup of nut milk or water


Method

  1. Preheat the oven at 350F.

  2. In a large bowl add all the dry ingredients and mix well.

  3. Add the eggs and coconut cream, mix again.

  4. Divide the dough into twelve silicone muffin cups.

  5. Bake for 24 minutes.

  6. Blend all the ingredients for the toppings.

  7. Pour the mix on top of the base once the blondies baked and cooled down.

  8. Serve and ENJOY!

Nutritional Information per serving (119 kcal)

Fat: 7.1g

Carbs: 7.8g

Fiber: 3.6g

Net Carbs: 4.2g

Protein: 6.2g




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