Softened butter, brown-sugar sweetener, vanilla, almond flour, and chopped pecans form these simple blondies. The dough is pressed into a lined 9-by-13-inch pan and cooled completely before slicing. The recipe yields 20 pieces.
Timing: 10 minutes prep, about 25 minutes cooking, 35 minutes total.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/2 cups brown sugar Swerve
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- Cooking spray
- Sea salt, for finishing (optional)
Mix and bake
- Preheat the oven to 350°F. Line a 9-by-13-inch pan with parchment paper or aluminum foil, coat it lightly with cooking spray, and set aside.
- With an electric mixer, beat the softened butter and brown-sugar sweetener until fully combined, light, and fluffy.
- Mix in the eggs, vanilla, almond flour, baking powder, and salt only until combined. Avoid overmixing.
- Fold in the chopped pecans, then press the dough evenly into the prepared pan.
- Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely, sprinkle with sea salt if desired, and cut into 20 pieces.
For the source’s chocolate-chip variation, replace the pecans with Lily’s sugar-free chocolate chips.
