It always surprises me that some people don’t like coconut. Like whaaaa?!

If you’re a big coconut fan like me, you will absolutely love these coconut blondies! Divine plain 😇 and even more decadent when drizzled with chocolate 😈, you choose.

Ingredients

1 cup almond flour
1/2 cup coconut flour
1/2 cup unsweetened coconut, shredded
1/2 cup unsweetened almond milk
1/2 cup unsweetened coconut milk
1/3 cup monkfruit sweetener
2 large eggs
1 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp xantham gum

Chocolate drizzle, optional
1/4 cup sugar-free dark chocolate
1 Tbsp coconut oil
Unsweetened coconut, shredded, to garnish

Yields: 12 servings
Per serving*:
Calories: 132
Net carbs: 2.5
Protein (grams): 4
Fat (grams): 10

Prep time: 8 min
Cook time: 20 min
Total time: 43 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, combine the almond flour, coconut flour, coconut, monkfruit, baking powder and xantham gum. Set aside.

In a large bowl, whisking together the almond milk, coconut milk, eggs and vanilla extract. Slowly add the dry ingredients, mixing well.

Transfer the blondie batter to a silicone or greased baking pan, and even out the top. Bake for 18-20 min.

Remove the blondies from the oven and allow them to cool at least 15 min before cutting them into 12 bars.

Store the coconut blondies in the fridge or freeze them.

Optionally, if adding a chocolate drizzle, allow the blondie bars to cool completely or refrigerate for 1 hour before preparing the drizzle.

Layout the cooled coconut blondies on a cooling rack or plate.

In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in
2-3 increments of 10 sec, mixing between, until melted.

Drizzle the melted chocolate over the blondies, then sprinkle with some unsweetened shredded coconut. Allow the chocolate to cool completely or refrigerate to set.

So enjoy these coconut blondies plain…

Or chocolatey… There is no going wrong!