White Chocolate Cranberry Blondie

22/12/2015 by

Low-carb White Chocolate and Cranberry Blondie

Make this festive treat and wow your guests with its healthy yet indulgent deliciousness! Sukrin Almond Flour makes this tasty tray bake gluten-free and high in protein, whilst Sukrin Gold, our zero calorie zero GI brown sugar alternative means it´s much lower in sugar than a regular blondie. We have added white chocolate chunks but you could add nuts instead, or a mix of nuts and chocolate. Make a topping, if you like, with cream cheese sweetened with Sukrin Icing- zero calorie zero GI icing sugar - and a squeeze of orange juice.



makes 24 portions
180g cubed butter
200g Sukrin Gold
2 eggs
3/4 tsp vanilla extract
220g Sukrin Almond Flour
1 1/2 tsp baking powder
pinch salt
1/2 tsp cinnamon
100g dried cranberries
100g chopped white chocolate

150g cream cheese
50g Sukrin Icing (or to taste)

Orange juice, cranberries, white chocolate 

oven 170c



Melt the butter and the Sukrin Gold. Cool to room temperature. Add the eggs and the vanilla. Gradually add the dry ingredients. Stir in the cranberries and chocolate. Bake in a greased brownie pan for 18 to 21 mins. Cool on a wire rack.

Mix the cream cheese with the Sukrin Icing. Use as it is or flavour with a squeeze of orange if you like. Spread over the brownie and sprinkle with a few cranberries and some melted white chocolate.


White chocolate blondie