Coconut Blondies

Ingredients

• 1.5 cups unsweetened shredded coconut, divided
• 1/2 cup dairy-free butter, melted
• 2/3 cup allulose
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Method

1. 1

   Toast half the shredded coconut (3/4 cup) in a dry skillet over medium heat 2-3 minutes until golden, then set aside to cool; leave the remaining coconut raw.

2. 2

   Whisk melted dairy-free butter and allulose together, then beat in the egg and vanilla.

3. 3

   Whisk almond flour, coconut flour, baking powder, and salt together, then fold into the wet mixture along with the toasted coconut — using toasted coconut inside the batter and reserving raw coconut for the top is what gives these blondies two distinct layers of coconut flavor and texture, deep and nutty inside, fresh and chewy on top.

4. 4

   Spread into a parchment-lined 8x8 pan and scatter the remaining raw shredded coconut over the top.

5. 5

   Bake at 350°F for 24-26 minutes until golden. Cool completely before slicing.