I might be biased, but I think this Low Carb Muffin Blondie is my new favorite “brownie” type recipe. It walks, talks, and tastes a lot like a brownie (or, excuse me, blondie) and is infused with fresh blueberries. It almost, dare I say it, tastes like a soft, chewy blueberry pancake bar.
So I’ve been eating these delicious low carb muffin “bars” for both breakfast, lunch, and dessert. If I eat them in the morning, I warm them up with butter on top, then sometimes add a few more blueberries for good measure. For a lunch snack, I eat them chilled from the fridge. And for dessert, I heat them up with a little fresh whipped cream. I am LOVING these blueberry muffin blondies.
I hope you won’t take my word for it. Instead, make this Low Carb Muffin Blondie recipe and let me know what you think! I’m loving these bars and the only negative is trying not to eat them all! I’m testing out a new erythritol/stevia blend and have been really impressed with Steviva so far!
Disclosure: Steviva is my sponsor of the month and provided me with this product to try for free. This does not in any way impact my review, recipe, or opinion of the product.
Chewy Blueberry Muffin Blondies Recipe
Servings: 20
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Nutritional Facts: 2g Net Carbs| 199 Calories | 18g Fat | 5g Carbs | 5g Protein | 3g Fiber
Ingredients:
- 3 cups almond meal
- 1/2 cup flaxseed meal
- 1/2 tsp baking soda
- 1 tsp almond extract
- 2 cups Steviva Blend (Fine)
- 8 oz softened cream cheese
- 8 tbsp melted butter
- 2 large eggs
- A pinch of salt
- 2 tbsp blueberries (I used frozen Maine blueberries)
Steps:
- Preheat oven to 350F
- Line a shallow 9×12(ish)” cake baking pan with parchment paper.
- Combine and mix together all ingredients except blueberries.
- Use a spatula to pour into lined baking pan, and smooth into an even layer.
- Sprinkle blueberries over the top.
- Bake for about 30 minutes or until browned on top and a fork comes out pretty clean (you want it a little gooey in the middle, that’s what makes it taste so good!)
- Remove from oven, then let cool for at least 10-20 minutes before slicing.
- Serve warm and enjoy!
Chewy Blueberry Low Carb Muffin Blondies {Keto + Grain-Free}
I might be biased, but I think this Low Carb Muffin Blondie is my new favorite “brownie” type recipe. It walks, talks, and tastes a lot like a brownie (or, excuse me, blondie) and is infused with fresh blueberries. It almost, dare I say it, tastes like a soft, chewy blueberry pancake bar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 Servings 1x
- Category: Dessert
Ingredients
- 3 cups almond meal
- 1/2 cup flaxseed meal
- 1/2 tsp baking soda
- seeds from 1 vanilla bean
- 2 cups Steviva Blend (Fine)
- 8 oz softened cream cheese
- 8 tbsp melted butter
- 2 large eggs
- A pinch of salt
- 2 tbsp blueberries (I used frozen Maine blueberries)
Instructions
- Preheat oven to 350F
- Line a shallow 9×12(ish)” cake baking pan with parchment paper.
- Combine and mix together all ingredients except blueberries.
- Use a spatula to pour into lined baking pan, and smooth into an even layer.
- Sprinkle blueberries over the top.
- Bake for about 30 minutes or until browned on top and a fork comes out pretty clean (you want it a little gooey in the middle, that’s what makes it taste so good!)
- Remove from oven, then let cool for at least 10-20 minutes before slicing.
- Serve warm and enjoy!
Notes
I’m testing out a new erythritol/stevia blend and have been really impressed with Steviva so far!
Disclosure: Steviva is my sponsor of the month and provided me with this product to try for free. This does not in any way impact my review, recipe, or opinion of the product.
Nutrition
- Serving Size: 20
- Calories: 199
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
Keywords: Low Carb Muffin
26 comments
Hi what would be the correct amount of ertithyol + steviva (liquid) instead of the blend?
I’ve never tried it that way, so I can’t say for sure, sorry! If you try, let me know how it comes out and what measurements you used!
I halved this recipe in an 8×8 pan, did 1/4 cup stevia and 1/8 cup erythritol, turned out well, tastes great cold.
I was wondering if the almond meal you mention is actually almond flour?
I used meal which is a bigger grind than most flours but you could use either.
I need help, how does this yield 20? I cut it into 12. This is amazing! These are so good. I am just concerned about counting my carbs. Thank you!
Did you use 9×12 also? I just cut smaller (rectangles instead of squares) bites for smaller portions.
These are amazing!! You are so right – very hard not to eat them all in one sitting!
Made these today using only 1/2 cup of Swerve and tsp of vanilla rather than the vanilla bean. Very tasty! Thanks so much
Hi Carla, so you used only 1/2 Cup Swerve (powdered) instead of the 2 Cups Steviva that it calls for? Is that equivalent? I’m not familiar with Steviva and I like Swerve, so I’ll try it this way. Thanks!
Marsha, how were they with the powdered swerve? I checked the website for Steviva Blend, and says it’s a 2:1 ratio. To me that would mean a cup???
They sound great! Can’t wait to try, thank you Amanda!
9×12? Shouldn’t that be 9×13? I have all sorts of rectangular pans, but NOT a 9×12.
9×13 could work, too. 🙂 I used a disposable one I got at the grocery store that was 9×12.
Can I substitute coconut cream for cream cheese?
I haven’t tried it, but if you do, let me know how it turns out!
What can be used in place of flaxseed meal
Flaxseed is a drying flour, so I would say coconut flour.
do u know how much coocnut flour to sub for flaxseed meal? thanks!
These were great! I used one cup of Truvia instead of two. If you use too much artificial sweeteners it starts to taste like medicine. Thanks for posting! 😃
This recipes looks great! Planning to try it, but I can not have erythritol, so I need to sub in regular stevia. Any suggestions on the amount, as Steviva blend says it is the texture of confectioners sugar, while the regular stevia is granulated. Thanks!
Unfortunately you wouldn’t be able to use only Stevia and no Erythritol because you can only use a tiny bit of Stevia (maybe half a teaspoon) for sweetness. The Erythritol is required for volume and looks/feels like sugar which gives it a normal consistency. You could try another granulated sweetener but I’m guessing since erythritol is the most natural one w/o side effects that you probably also avoid worse ones like malitol, Splenda baking blend, etc. A side note, Steviva Blend comes in both granulated and confectioners styles.
Can you store the left over at room temperature or should they be refrigerated?
Dibce Stevia is 2x sweetness of sugar, surely that doesn’t mean it would be 4 cups of sugar or since I prefer Swerve 4c Swerve! What would be the proper amount? These definitely look yummy and I am anxious to try them!
Yes, I would also like to know if you have tried making this recipe with a sweetener other than Steviva. I use Swerve too and wonder if I really need 2 cups of it.
Sounds REALLY yummy! Thanks for posting and I look forward to learning if you have any tips about using other sweeteners. Thank you!!
Hope everyone knows that Erythritol, which is Swerve and is in Stevia Blend, raises the blood sugar for most of us. As a pre-diabetic who has lowered my risk significantly (and lost 30 pounds) by eating Keto, I have to stick to pure Stevia only or I see my blood sugar rise and put my health at risk.
★★★
Only 2T of blueberries? The picture at the top of the finished product has to be more blueberries than that! Is this a typo, possibly?
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