A keto twist on a sweet treat! These coconut blondies are creamy, sweet and incredibly moreish! Note: if you are wanting a sweeter taste to add more erythritol, if you are wanting a crisper blondie to bake for longer.

Ingredients:

• 60g Coconut Flour

• 70g Coconut Oil (melted)

• 1/2 can Coconut Cream

• 1 Flaxseed egg (2 tbsp ground flax seed / 5 tbsp water)

• 45g of Erythritol

• 30g Desiccated Coconut

• 1 tsp Baking Powder

• 1 tsp Vanilla Extract

• 1 handful coconut flakes 

Method:

1. Preheat the oven to 175 degrees. Use the microwave to melt the coconut oil. 

2. Next, using a mixing bowl combine all of the other ingredients (other than the coconut flakes) and mix well. 

3. Transfer the mixtures into a baking tray and top with coconut flakes 

4. Bake until edges begin to brown (roughly 20-25mins)

5. Allow to cool completely before serving (don’t worry if it comes out soft – it will harden as it cools!)