Low Carb Maple Walnut Blondies

Low Carb Maple Walnut Blondies

Maple syrup is often touted as a wonderful non-refined sweetener, but the reality is that it’s as sugary as the regular white stuff. I love the stuff but my blood sugar doesn’t. Maple extract, however, makes a great low carb option. For these low carb blondies, I created a maple “syrup” with butter, sweetener, and extract. 

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Low Carb Maple Walnut Blondies


    Maple “Syrup"
  • 1/2 cup butter
  • 1/2 cup powdered Swerve sweetener or other powdered erythritol
  • 1 tbsp maple extract
  • Blondies
  • 1 1/3 cups chopped toasted walnuts, divided
  • 2 cups almond flour
  • Sweetener equivalent to 1/4 cup
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg


  1. Preheat oven to 325F and line an 8x8 inch baking pan with parchment paper.
  2. In a small saucepan, melt butter over low heat. Stir in the powdered sweetener and maple extract until well combined.
  3. In a food processor, grind 1 cup of the walnuts. Transfer to a bowl and whisk in the almond flour, sweetener, baking powder, salt, and egg. Stir in about 3/4 of the maple “syrup” until well combined.
  4. Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the sides are set but the center is still a little soft.
  5. Remove and drizzle with the remaining “syrup” and remaining walnuts. Let cool completely before lifting out by the parchment and cutting into squares.

Yield: 16

Cholesterol: 15mg

Food energy: 207 kcal

Total fat: 18.84g

Calories from fat: 169

Carbohydrate: 4.45g

Protein per serving: 6.1g

Total dietary fiber: 2.3g


*Please note that the glaze on this cake depends on a powdered erythritol sweetener for the proper consistency. Erythritol contains carbs but studies show that for most people, those carbs don’t affect blood sugar. If you need to count the total carbs, please add the erythritol grams listed at the bottom of the nutritional information.

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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7 years ago

Usualy the fibres should be extracted from the carbs to obtain *net carbs*. From what I gather from your discription, the fibres are to be *added* to the carbs to obtain *total carbs*. Am I right then in presuming that the 4.45 carbs are Net Carbs?

7 years ago

These look absolutely wonderful! What brand of maple extract did you use?

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