Try this Keto Butter Rum Blondies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ingredients1/2â cupâ butter melted1/2 cupâ brown sugar alternative (i used lakanto golden)1/2â teaspoon baking powder1/4 teaspoon kosherâ salt1â large egg1â teaspoon vanilla extract1 teaspoon rum extract2â cupsâ superfine blanched almond flour1 tablespoon psyllium husk powder1/3â cup chopped
Operating under strict carbohydrate limits requires replacing high-starch grain flours with alternative binders. Superfine blanched almond flour provides the necessary lipid content and density, but it lacks gluten's structural elasticity. Without gluten proteins to trap expanding gases, baked goods can easily crumble or spread too thin on the sheet pan.
Adding a tablespoon of psyllium husk powder to the dry ingredients bridges this gap. Psyllium absorbs moisture rapidly during mixing, forming a gelatinous matrix that mimics gluten elasticity and holds the square together once cooled. Whisk the almond flour, baking powder, and psyllium thoroughly to prevent clumping before adding the wet components.
Liquid extracts demand careful measurement when replacing alcohol-based flavorings or whole spices. Rum extract concentrates volatile aromatic compounds intensely, so one teaspoon delivers robust flavor without introducing excess moisture that would otherwise throw off the batter's hydration balance. Ensure the melted butter cools to room temperature before incorporating the egg to prevent premature coagulation.
Store the finished squares in an airtight container at room temperature for up to three days, or refrigerate them for five days to maintain structural firmness. Almond flour items absorb ambient humidity quickly, so chilling helps the blondies firm up significantly after the initial bake.
