Search

Keto Chocolate Chip Blondies

Homemade Chocolate Chip Blondies

Veggies es bonus vobis, proinde vos postulo essum magis kohlrabi welsh onion daikon amaranth tatsoi tomatillo melon azuki bean garlic.

Gumbo beet greens corn soko endive gumbo gourd. Parsley shallot courgette tatsoi pea sprouts fava bean collard greens dandelion okra wakame tomato. Dandelion cucumber earthnut pea peanut soko zucchini.

Turnip greens yarrow ricebean rutabaga endive cauliflower sea lettuce kohlrabi amaranth water spinach avocado daikon napa cabbage asparagus winter purslane kale. Celery potato scallion desert raisin horseradish spinach carrot soko. Lotus root water spinach fennel kombu maize bamboo shoot green bean swiss chard seakale pumpkin onion chickpea gram corn pea. Brussels sprout coriander water chestnut gourd swiss chard wakame kohlrabi beetroot carrot watercress. Corn amaranth salsify bunya nuts nori azuki bean chickweed potato bell pepper artichoke.

Nori grape silver beet broccoli kombu beet greens fava bean potato quandong celery. Bunya nuts black-eyed pea prairie turnip leek lentil turnip greens parsnip. Sea lettuce lettuce water chestnut eggplant winter purslane fennel azuki bean earthnut pea sierra leone bologi leek soko chicory celtuce parsley jícama salsify.

Recipe

Homemade Chocolate Chip Blondies
Keto Chocolate Chip Blondies
PREP TIME:
25 Minutes
COOKING TIME:
30 Minutes
DIFFICULTY:
Moderately Difficult
SERVINGS:
6
Ingredients
  • 4 egg whites from large eggs
  • 1 cup white sugar
  • Pinch salt
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • Fresh fruit, such as raspberries or sliced strawberries
Instructions
  1. Heat the oven to 250°F. Line two large baking sheets with Silpats or parchment paper.
  2. Put the egg whites, salt, and vanilla into the bowl of a stand mixer. Start the mixer on low speed. As the whites turn opaque start adding the sugar in small increments — just a tablespoon at a time. Continue adding the sugar, and gradually increase the speed of the mixer. You will see the egg whites turn into an opaque foam, and then a “soft plop” stage where a drizzle of the foam holds its shape on the surface of the egg whites.
  3. After this, the egg whites will get to the soft peak stage, where they hold soft peaks on a spoon. They are still quite soft, and easily slump over. The next stage is firm peak, where the egg whites are much glossier, with a tight surface. They hold peaks on a spoon or in the bowl, but their very tips flop over. The final stage is stiff peak, where the meringue will hold almost any shape. It will form sharp, distinct points in the bowl, and it is quite stiff and glossy. It should feel smooth and silky, with no sugar grains when the mixture is rubbed between thumb and finger.
  4. Fill a piping bag with the meringue and pipe it long, overlapping strips of meringue that form cookies about the size of your hand, or a little smaller.
  5. Bake the meringues for 75 minutes. Turn off the oven and crack it open. (Stick a wooden spoon in to hold it open, if necessary.) Let the meringues cool completely. Then remove from the oven and store in an airtight container until serving.

To serve:

  1. Whip the whipping cream with the tablespoon of powdered sugar until it forms soft peaks.
  2. Serve each guest a meringue or two with about 1/2 cup of the whipped cream. Serve fruit on top or on the side.

Recipe

Homemade Chocolate Chip Blondies

Keto Chocolate Chip Blondies

PREP TIME:
25 Minutes
COOKING TIME:
30 Minutes
DIFFICULTY:
Moderately Difficult
SERVINGS:
6
Ingredients
  • 4 egg whites from large eggs
  • 1 cup white sugar
  • Pinch salt
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • Fresh fruit, such as raspberries or sliced strawberries
Instructions
  1. Heat the oven to 250°F. Line two large baking sheets with Silpats or parchment paper.
  2. Put the egg whites, salt, and vanilla into the bowl of a stand mixer. Start the mixer on low speed. As the whites turn opaque start adding the sugar in small increments — just a tablespoon at a time. Continue adding the sugar, and gradually increase the speed of the mixer. You will see the egg whites turn into an opaque foam, and then a “soft plop” stage where a drizzle of the foam holds its shape on the surface of the egg whites.
  3. After this, the egg whites will get to the soft peak stage, where they hold soft peaks on a spoon. They are still quite soft, and easily slump over. The next stage is firm peak, where the egg whites are much glossier, with a tight surface. They hold peaks on a spoon or in the bowl, but their very tips flop over. The final stage is stiff peak, where the meringue will hold almost any shape. It will form sharp, distinct points in the bowl, and it is quite stiff and glossy. It should feel smooth and silky, with no sugar grains when the mixture is rubbed between thumb and finger.
  4. Fill a piping bag with the meringue and pipe it long, overlapping strips of meringue that form cookies about the size of your hand, or a little smaller.
  5. Bake the meringues for 75 minutes. Turn off the oven and crack it open. (Stick a wooden spoon in to hold it open, if necessary.) Let the meringues cool completely. Then remove from the oven and store in an airtight container until serving.

To serve:

  1. Whip the whipping cream with the tablespoon of powdered sugar until it forms soft peaks.
  2. Serve each guest a meringue or two with about 1/2 cup of the whipped cream. Serve fruit on top or on the side.

Share this recipe:

You May Also Enjoy

  • 123-455-6788
  • youremail@yourdomain.com
  • PO Box 1234, Anywhere, CO 80212

Excellent resources

Socialize

Weekly Newsletter