Who says low carb desserts can’t be gooey? These Salted Caramel Pecan Blondies are soft, gooey and rich. They helped make our Labour Day weekend a good experience!
Labour Day Weekend – summer’s last hurrah. Like so many other people, we decided to take advantage of the extra day and take a little mini-holiday with the kids. Except we decided this rather late in the game and we really had no idea where we wanted to go or what we wanted to do. We had some vague idea of a rustic little cabin on a lake, seclusion, sunshine, and a beach. Peace and quiet. Camp fires and board games and lots of swimming. We did a bit of research but many places were booked. In the end, I took a gamble on a place I saw online. I made sure to read the reviews and for all intents and purposes, it seemed like it matched our little fantasy perfectly. I was more than happy to pay something of a premium because it was a holiday.
Let’s just say that sometimes reality doesn’t match up with the image you have in your head. Our little “secluded” cabin was practically right off the highway, with all the other cabins cheek by jowl beside us. And although I was completely prepared to rough it (I’ve done a lot of camping in my day), I was slightly horrified at the interior of the cabin itself. It just looked…cruddy. The floors slanted crazily, the furniture was ripped and dirty and there was a pervading smell of cigarette smoke throughout the whole place. The grounds were very rundown and the beach was not as pretty or as extensive as promised. My disappointment was palpable and since I had done the choosing, I felt quite guilty about dragging my family there.
Add to this an incredibly surreal experience in the local Shaw’s Supermarket the morning after our arrival. We only noticed the signs saying the store was closing down as we walked in the entrance. It felt like something out an apocalyptic movie, the almost bare shelves and people desperately trying to grab the last of the marked-down items. A strange male voice came over the intercom, with eerie music playing behind it, talking in a sing-song about the great deals because the store was shutting its doors. My husband and I looked at each other and we just left our cart right where it was and walked out. It was one of the more bizarre experiences I have had of late. We were more than happy to drive a few extra miles to the Market Basket!
In the end, the weekend wasn’t a complete loss. We found some fun things to do with the kids in the area and we did our best to make the most of our “rustic” experience. We swam at the not-so-lovely, not-so-secluded beach, we grilled some delicious meals and we played our board games with relish. And we had these ooey-gooey low carb salted caramel blondies to cheer us up. Nothing can be that bad when you have a great dessert!
Salted Caramel Pecan Blondies – Low Carb and Gluten-Free
Who says low carb desserts can't be gooey? These Salted Caramel Pecan Blondies are soft, gooey and rich. Gluten-Free.
- 1/2 cup water
- 3/4 cup Swerve Sweetener or other erythritol
- 1/4 cup xylitol
- 1/2 cup whipping cream
- 2 tbsp butter
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp xanthan gum
- For the caramel sauce, combine water, Swerve Sweetener and xylitol in a heavy saucepan over medium heat.
- Stir until Swerve and xylitol dissolve. Bring to a boil and cook without stirring 7 to 9 minutes, until mixture begins to darken in colour. Mixture may smoke slightly.
- Remove from heat and stir in whipping cream, butter, vanilla and kosher salt. Mixture may bubble vigorously.
- Sprinkle with xanthan gum and whisk in quickly to combine (if you get any lumps, use a hand blender to smooth them out). Set caramel sauce aside.
- Preheat oven to 325F and grease an 8x8 square baking pan.
- In a medium bowl, whisk together almond flour, chopped pecans, erythritol and salt.
- In a large bowl, beat butter, eggs and 2 tbsp caramel sauce until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
- Spread batter in prepared baking pan. Pour caramel sauce over and swirl with a knife.
- Bake 20 minutes, until edges are golden brown and center is no longer jiggly. Let cool completely and then refrigerate 1 hour to set.
- Sprinkle with kosher salt (optional).
Serves 16. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.
234 Calories; 23g Fat (84.7% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 204mg Sodium.
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