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.
- 1/2 cup butter
- 1/2 cup powdered Swerve sweetener or other powdered erythritol
- 1 tbsp maple extract
- 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
- Preheat oven to 325F and line an 8x8 inch baking pan with parchment paper.
- In a small saucepan, melt butter over low heat. Stir in the powdered sweetener and maple extract until well combined.
- 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.
- 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.
- Remove and drizzle with the remaining “syrup” and remaining walnuts. Let cool completely before lifting out by the parchment and cutting into squares.
*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.