A little delicious treat is something that everyone on a ketogenic diet will crave. But, when it comes to the carb counts and fat ratios, we need to make sure everything is in check before we start baking. These blondie squares are 88% calories from fat – just about good enough to be considered a fat bomb. As many of you know, I try to stay clear of the usual “fat bomb” consisting of frozen coconut oil and cocoa powder. You can check out my other “twists” on fat bombs by trying out a chia seed almond butter square, or a fantastic chocolate mug cake.
With these Pecan Butter Chia Blondies, you get tons of flavor and deliciousness in 1 bite. They seriously taste like fresh pancakes with maple syrup, compacted up and formed into a bar. Each bite reminded me of a breakfast as a kid, digging into pancakes on a Sunday morning. All of the flavors come together perfectly to create a fantastic treat whenever you’re in need of something sweet.
Let me know what you think of them in the comments below!
Yields 16 Pecan Butter Chia Seed Blondies
The Preparation
- 2 1/4 cups roasted pecans
- 1/2 cup chia seeds, ground
- 1/4 cup erythritol, powdered
- 3 large egg
- 10 drops liquid stevia
- 3 tablespoons sugar-free salted caramel syrup, such as Torani
- 1/4 cup butter, melted
- 3 tablespoons heavy whipping cream
- 1 teaspoon baking powder
- salt, to taste
The Execution
1. Preheat oven to 350°F. Measure out 2 1/4 cup pecans (I order mine from Amazon) and bake for about 10 minutes. Once you can smell a nutty aroma, remove nuts and set aside.
2. Grind 1/2 cup whole chia seeds in a spice grinder until a meal forms.
3. Remove chia meal and place in a bowl. Next, grind 1/4 cup Erythritol in a spice grinder until powdered. Set in the same bowl as the chia meal.
4. Place 2/3 of roasted pecans in food processor.
5. Process nuts, scraping sides down as needed, until a smooth nut butter is formed.
6. Add 3 large eggs, 10 drops liquid stevia, 3 tbsp. SF Salted Caramel Torani Syrup, and a pinch of salt to the chia mixture. Mix this together well.
7. Add pecan butter to the batter and mix again.
8. Using a rolling pin, smash the rest of the roasted pecans into chunks inside of a plastic bag.
9. Add crushed pecans and 1/4 cup melted butter into the batter.
10. Mix batter well, then add 3 tbsp. Heavy cream and 1 tsp. Baking Powder. Mix everything together well.
11. Measure out the batter into a 9×9 tray and smooth out.
12. Bake for 20 minutes or until desired consistency.
13. Let cool for about 10 minutes. Slice off the edges of the brownie to create a uniform square. This is what I call “the bakers treat” – yep, you guessed it! Snack on those bad boys while you get them ready to serve to everyone else. The so-called “best part” of the brownie are the edges, and that’s why you deserve to have all of it 🙂
14. Serve up and eat to your hearts (or rather macros) content!
This makes a total of 16 servings of Pecan Butter Chia Seed Blondies. Each serving comes out to be 180 calories, 17.3g fats, 1.3g net carbs, and 3.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 1/4 cup roasted pecans | 1632 | 170.1 | 33.1 | 22.7 | 10.4 | 21.7 |
| 1/2 cup chia seeds | 467 | 29.5 | 40.4 | 33 | 7.4 | 15.9 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 10 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon sugar-free salted caramel syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 3 tablespoon heavy whipping cream | 152 | 16.1 | 1.2 | 0 | 1.2 | 1.3 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2906 | 277.4 | 77.2 | 55.7 | 21.5 | 60.1 |
| Per Serving (/16) | 182 | 17.3 | 4.8 | 3.5 | 1.3 | 3.8 |
Pecan Butter Chia Seed Blondies
Ingredients
- 2 ¼ cup roasted pecans
- ½ cup chia seeds ground
- ¼ cup erythritol powdered
- 3 large egg
- 10 drop liquid stevia
- 3 tablespoon sugar-free salted caramel syrup such as Torani
- ¼ cup butter melted
- 3 tablespoon heavy whipping cream
- 1 teaspoon baking powder
- salt to taste
Instructions
- Preheat oven to 350F. Measure out the pecans and spread out on a baking sheet lined with foil. Bake for about 10 minutes. Once nutty and lightly toasted, remove from the oven and set aside.
- Use a spice grinder to grind the chia seeds into a meal.
- Remove the chia meal and place in a bowl. Next, grind the erythritol until powdered, if you aren't using an already powdered form. Use caution when removing the lid. Allowing the powder to settle for a few moments will keep it from coming out in a big pouf. Add it to the same bowl as the chia meal.
- Place two-thirds of the roasted pecans in a food processor.
- Process the nuts, scraping down the sides as needed, until a smooth nut butter has formed.
- Add eggs, liquid stevia, and Torani Salted Caramel syrup to the chia mixture. Mix together well.
- Add the pecan butter to the batter and mix again.
- Using a rolling pin, smash the remaining pecans into chunks inside of a plastic bag.
- Add the crushed pecans and melted butter to the batter and mix well.
- Add the heavy cream, baking powder, and salt to the batter and mix well again.
- Pour the batter into a baking pan lined with parchment paper, smoothing out the top to make it even.
- Bake for 20 minutes or until desired consistency is reached. Let cool for about 10 minutes before slicing.
- Serve and enjoy!
