Salted Caramel Blondie Muffins

Sometimes I dream of recipes, and this was one of those times, and I just couldn’t get it out of my head. It’s a super decadent moist caramelly cake. I top mine with a few squares of Loving Earth Caramel Chocolate because… Go hard or go home. It caramelises in the oven and it is just so so good.
Serves:

6

Prep Time:

10 minutes

Cook Time:

25 minutes

Jump To Recipe

Salted Caramel Blondie Muffins

Sometimes I dream of recipes, and this was one of those times, and I just couldn’t get it out of my head. It’s a super decadent moist caramelly cake. I top mine with a few squares of Loving Earth Caramel Chocolate because… Go hard or go home. It caramelises in the oven and it is just so so good.

Salted Caramel Blondie Muffins

Sometimes I dream of recipes, and this was one of those times, and I just couldn’t get it out of my head. It’s a super decadent moist caramelly cake!

Serves:

6

Prep time:

10 minutes

Cook time:

25 minutes

INGREDIENTS
  • 1 cup cashew butter
  • ¼ cup coconut oil, melted
  • ¼ cup coconut milk, canned
  • 2 eggs, beaten
  • 2 tsp pure monk fruit powder*
  • 1 tsp baking powder
  • ⅛ tsp salt 
  • 2 tbsp coconut flour 
  • 2 tbsp mesquite powder
  • Flakey sea salt, to serve
  • Loving Earth salted caramel chocolate, chopped, to serve (optional)
METHOD
  1. Preheat the oven to 170°C and grease a muffin tin or line with paper cases.
  2. In a bowl combine the cashew butter, coconut oil and coconut cream.
  3. Stir in the beaten eggs. Then fold in the monk fruit, baking powder, salt, coconut flour and mesquite, ensuring there are no lumps.
  4. Spoon evenly into the prepared muffin tray. Top with chocolate if using and sprinkle with sea salt. Bake in the oven for 25 minutes or until a skewer inserted comes out clean.
 
Notes
 
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