Easy Keto Marshmallow Blondie Bites

Easy Keto Marshmallow Blondie Bites

Easy Keto Marshmallow Blondie Bites

This recipe is designed to teach everyone how to make easy keto marshmallow blondie bites
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 14 bites

Ingredients

  • 84 grams coconut flour (3/4 cup)
  • 133 grams brown sugar sweetener of choice (2/3 cup) adjust to taste I use brown monkfruit sweetener
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • optional dry spices if desired
  • 4 large room temperature eggs start out with 3 eggs and if needed add the fourth
  • 1/2 cup melted and cooled butter
  • 1/4 cup room temperature plain yogurt or sour cream (1/4 cup)
  • 6 grams vanilla extract (2 tsp) adjust to taste
  • 68 grams my keto marshmallow cream more or less according to taste
  • optional keto butterscotch baking chips

Instructions

  • Preheat oven to 350 degrees, Line a 9 x 5-inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal
  • Sift all the dry ingredients into a large mixing bowl until there are no lumps. Stir 3 of the eggs in until the dry ingredients are moist (if needed later add the fourth egg)
  • Stir in the butter, yogurt and the extract until fully combined and a smooth, moist dough has formed
  • Scrape down the sides of the bowl and form the dough into a smooth ball. Massage the ball in hands for 1 minute to make sure of texture and absorb extra moisture. if the dough feels dry or not holding its shape then add the fourth egg if needed
  • Place dough back into the mixing bowl and allow to sit 5 minutes to absorb extra moisture.
  • After 5 minutes press the dough evenly into the prepared loaf pan and bake at 350 degrees for 30 to 35 minutes, until golden and a tester comes out clean
  • Remove from the oven. Immediately top spoon the marshmallow out 1 teaspoon at a time over the top of the blondie slab. As it melts spread the marshmallow until it fully covers the top of the blondie slab
  • If desired sprinkle the baking chips over the marshmallow. Allow the blondie slab to cool in the pan at least 1 hour to firm up. Cut into desired size pieces. Eat immediately or store leftovers in an airtight container at room temperature up to 3 days


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