White Chocolate Keto Skillet Blondie
This white chocolate skillet blondie is unbelievably good, keto-approved, and totally guilt free. In another post I mentioned my wife Lauren has an egg intolerance, so I decided to make these vegan by using a “chia egg”, because making a dessert so decadent that she couldn’t eat, would be cruel and unusual. The cacao butter gives this treat it’s white chocolate flavor and is uber nutritious.
Cacao has such a long list of health benefits it’s unbelievable. Cacao has it all including a wide range of health benefits such as mood boosting properties, antioxidants, heart health, digestive health, increased cognitive function, anti-aging effects, and it acts as an aphrodisiac (wink wink).
The most interesting benefit I found comes from a study by London scientists that found participants who ate 20 grams of cacao for 12 weeks were able to stay in the sun for twice as long as those who didn’t, without getting sunburned. I don’t know about you, but I plan on eating enough cacao to never get sunburnt again.
I try not to make desserts a regular part of my diet, I think growing up I probably fulfilled my sweets quota through the year 2067. My dad and I would easily go through a gallon of ice cream a week. That was our nightly routine, especially during the summer. We’d finish dinner, sit down on the couch to watch the Braves game. By the 3rd or 4th inning we’d grab a heaping bowl of moose tracks, and then be asleep by the bottom of the 7th. My oh my, how things have changed, I can’t even imagine how terrible I would feel if I ate like that now.
Check out these other resources to read more about the awesome nutritional benefits of cacao:
WHITE CHOCOLATE KETO SKILLET BLONDIE
This White Chocolate Keto Skillet Blondie is packed full of healthy fats from almond butter and cacao butter. With chunks of dark chocolate this is one low-carb dessert that you'll be craving all the time.
- 1 tablespoon chia seeds, ground + 3 tablespoons water
- 3/4 cup plain almond butter (the only ingredient should be almonds)
- 1/4 cup melted cacao butter
- 1/2 cup granulated Swerve
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ounce walnuts, chopped
- 1 ounce chopped unsweetened dark chocolate
- Preheat the oven to 350°F.
- Combine the ground chia seeds and water in a medium mixing bowl and let sit 5 minutes then stir in the remaining ingredients. Transfer the batter to a 5 or 6 inch cast iron skillet.
- Bake for 20 minutes then allow to cool slightly for it to set up a bit more.