My grandchildren are due around so needed to make something that makes Granny really popular and these seem like a good idea. They love my  Tahini and Maple Blondies but I’d run out of tahini so had to try something new.
Low Carb Chocolate Chip Nut/Seed Butter Blondies

127g/4.5 ounces nut/seed butter of your choice (I used some homemade cashew butter)

127g/4.5 ounces unsalted butter, softened 

60g/2 ounces granulated sweetener of your choice (I used a mixture of stevia and erythritol) adjust this amount to your own taste.

2 Eggs, beaten

1 teaspoon vanilla extract

28g/1 ounce (¼ cup) coconut flour

1 teaspoon baking powder

70g/2.5 ounces sugar free chocolate chips

Preheat oven to 180c/355f

Place the softened butter and nut butter in bowl and mix until smooth.

Add the sweetener and beat until the mixture is pale and fluffy.

Add the eggs and vanilla and beat until combined.

Add the coconut flour and baking powder and beat until the ingredients are well mixed.

Add the chocolate chips and stir through with a spoon.

Pour the mixture into a lined tin

Place in the oven for 20 minutes, the Blondie is baked when an inserted skewer comes out clean. The Blondie will be very fluffy and will drop slightly when cooled.

Allow to cool slightly before cutting into 16 pieces and enjoying.

Per Square:

Carbohydrates 3g 

Fibre 1.6g