The sweetest, most tender low carb blondies you’ve ever had, with the deliciously rich flavor of browned butter and plenty of chocolate chips. And check out my review and giveaway of Sukrin USA low carb, gluten-free products!
If you’ve never tried browned butter, you need to run to your kitchen right now, plop a stick of butter in a pan and turn the heat to medium. Don’t walk away, don’t go anywhere, it doesn’t take very long and if you aren’t paying attention, you run the risk of burning the butter. Four or five minutes later, you have this amber-coloured liquid with funny little browned milk solids in the bottom. It may not look like much but the taste is out of this world and goes with just about everything you could think of. Fish, chicken, steak, vegetables…and, of course, desserts. Oh my heavens does it take dessert to the next level. Well, it takes everything to the next level, really. I don’t know how I lived life without browned butter. Certainly it could not have been a happy or satisfying life.
Add it into any sweet recipe and you get a deep, nutty, almost caramel-like flavour. Cookies, blondies, cake, they can all get a boost from browned butter. These low carb blondies were more tender and rich than I think they’d be with regular butter. To enhance that flavour even further, I used half Sukrin Gold, a low carb brown sugar replacement. As you know, I favour Swerve as my sweetener of choice, but Sukrin USA asked if I would test out their products and also host a small giveaway for my readers. Since so many of you ask about different sweeteners, I feel strongly that I need to test them out myself. Sukrin Gold is mostly erythritol, with some tagatose, glycerol, malt extract (gluten-free) and sterol glycosides to give it the colour and flavour of brown sugar. I thought it worked very well in the blondies and I think it could be very useful in one’s arsenal of low carb tools.
Sukrin also carries two varieties of fiber syrups made from isomaltooligosaccharides, which are sweet-tasting pre-biotic fibers. I think these could be very useful sweeteners but I recommend them with reservations. For me, the jury is still out on whether or not they affect blood sugar levels. I am part of a number of online diabetes support groups and some members have indicated that isomalt syrup gives them a spike. I tested on myself a couple of times and had varied results, with mostly very little increase but one seeming spike (which could, admittedly, have been a fluke of my meter or other circumstances). At this point, I think I will use the syrups sparingly – I am excited to see what they can do for my recipes but think anyone with diabetes should test them carefully on themselves. Check out the Sukrin website for more information on Sukrin Fiber Syrup and Sukrin Fiber Syrup Gold.
One thing I was really impressed with from Sukrin were the bread mixes. Although I am inclined to make my own low carb bread from scratch most of the time, I think these are a really great option for a store-bought mix. Possibly the best low carb option for store-bought bread out there (please note that they are not grain-free). Sukrin USA also sells a number of other low carb products, and all in all, I’d give it a low carb thumbs up. Definitely worth checking out. And be sure to check out my Sukrin product giveaway below.
Sukrin will send THREE winners a gift pack of Sukrin products, including the Sukrin Gold, the Fiber Syrup and the Chia Hemp Bread Mix. Open to US residents only.