Low Carb Blondie

Allow yourself to indulge in a subtle butterscotch flavor, with slight caramel undertones and a hint of sweet vanilla. GUILT FREE.

I'm a sucker for a good brownie. I had never heard of a Blondie until I worked at a restaurant that served it. So, of course I had to see what the hype was all about as The Blondie was a local favorite. Oh my goodness! I was not disappointed. I thought, "this is dangerously good". When a friend of mine shared this recipe with me, I couldn't wait to try it. Especially, since it's low carb. Got me there.

Low Carb Blondie

Ingredients

1. 1 Package of Yellow Cake Mix

2. 2 Eggs

3. 5 tbsp. of Brown Sugar Swerve

4. 5 tbsp. of Butter

5. 1/3 cup of Coconut Milk

6. 1 1/4 cup of Heavy Cream

7. 1 cup of Crushed Pecans

Instructions

1. In a medium bowl, mix together 1 Package of Yellow Cake Mix, 2 Eggs, 2 tbsp. of Brown Sugar Swerve

2. Slowly stir in Heavy Cream making sure batter is thick

3. Bake at 350 for 22-25 minutes

To make the Caramel

1. Add 5 tbsp. of Butter to a small sauce pan on medium to medium-heat until melted. Adjust temp if needed. Do not scorch the butter.

2. Add 3 tbsp. of Brown Sugar Swerve and mix until dissolved

3. Add 1/3 cup of Coconut Milk and simmer until caramel is thickened

4. Drizzle caramel on cooled Blondies

5. Add crushed pecans