Paleo Turtle Blondies-
Paleo Turtle Blondies are grain-free and gluten-free with low-carb, keto options.
Paleo Turtle Blondies are insanely yummy, chocolate chip blondie bars with gooey caramel sauce and pecans.
They have a low-carb keto (sugar-free) version of the recipe as well. These lovely bars disappeared very rapidly at my house. My son and my daughter’s husband said these were at the top of their favorite dessert list.
Did you know that pecans are healthy for your heart, anti-inflammatory, can reduce the risk of cancer, and promote weight loss and clear skin? Make these dessert bars and everyone wins!
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Turtle Blondies Recipe:
Ingredients
Paleo Turtle Blondies:
- 1 ¼ cup almond flour
- 1 tbsp coconut flour
- 1 ½ teaspoon baking powder, this brand is corn free
- ⅔ cup sweetener of choice: coconut sugar for paleo, or low carb sweetener
- 5 ½ tbsp butter, cold or room temp
- 1 teaspoon vanilla extract
- 1 lg egg
- ½ cup chocolate chips, for low carb use sugar free chips or chopped low carb chocolate bar, or use Enjoy Life chips for paleo.
Caramel Sauce:
- 2 tablespoon butter
- 1 tablespoon unsweetened coconut milk (full fat kind), or heavy cream
- 1 ½ tablespoon sweetener of choice: coconut sugar for paleo, or Low Carb sweetener
- ⅛ teaspoon molasses
- ⅛ teaspoon vanilla extract
Garnish:
- 2 ½ tbsp chopped pecans
Directions:
- Preheat oven to 350 F, and grease or oil an 8x8 baking pan.
- In a large mixing bowl with an electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.
- Add egg and vanilla extract to mixing bowl and mix in until combined.
- In a separate large mixing bowl combine: almond flour, coconut flour, and baking powder. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix in until combined.
- Fold in chocolate chips
- Spread cookie bar dough evenly over the bottom of the baking sheet and bake for 20 minutes or until the center is done and a toothpick comes out clean. Let cookie bars cool.
- In a small saucepan on medium heat, melt the 2 tablespoon butter for the caramel sauce. Add the sweetener, milk of choice, and molasses and stir until combined. Stir and heat until bubbling and starts thickening.
- Remove from heat and stir in vanilla extract. Let it cool for 4 to 5 minutes.
- Drizzle caramel sauce over cookie bars. Sprinkle with chopped pecans.
- Refrigerate in the pan for 30 minutes to overnight before cutting, to firm up cookie bars enough to cut and serve.
Nutritional Data For Low Carb Version (using Swerve sweetener and Lilly's stevia sweetened chocolate chips): Yield: 12, Serving Size: 1 bar, Cal: 220, Carbs: 7 g, Net Carbs: 3 g, Fiber: 4 g, Fat: 22 g, Protein: 6 g, Sugars: 1 g, Sodium: 86 mg.
Nutritional Data for Paleo Version (using coconut sugar and Enjoy Life chips): Yield: 12, Serving Size: 1 bar, Cal: 308, Carbs: 27 g, Net Carbs: 23 g, Fiber: 4 g, fat: 22 g, Protein: 6 g, Sugars: 20 g, Sodium: 86 mg.
*All nutritional data are estimates based on the products I used*
Printable Recipe Card Below:
📖 Printable Recipe Card
Paleo Turtle Blondies
Ingredients
- TURTLE COOKIE BARS:
- 1 ¼ cup almond flour
- 1 tablespoon coconut flour
- 1 ½ teaspoon baking powder this brand is corn free
- ⅔ cup sweetener of choice: low carb sweetener or coconut sugar for paleo
- 5 ½ tablespoon butter cold or room temp
- 1 teaspoon vanilla extract
- 1 lg egg
- ½ cup chocolate chips use sugar free chips or chopped low carb chocolate bar, or enjoy life chips for paleo.
- CARAMEL SAUCE:
- 2 tablespoon butter
- 1 tablespoon coconut milk or heavy cream
- 1 ½ tablespoon sweetener of choice: low carb sweetener or coconut sugar for paleo
- ⅛ teaspoon molasses
- ⅛ teaspoon vanilla extract
- GARNISH:
- 2 ½ tablespoon chopped pecans
Instructions
- Preheat oven to 350 F, and grease or oil an 8x8 baking pan.
- In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.
- Add egg and vanilla extract to mixing bowl and mix in until combined.
- In a separate large mixing bowl combine: almond flour, coconut flour, and baking powder. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix in until combined.
- Fold in chocolate chips
- Spread cookie bar dough evenly over the bottom of the baking sheet and bake for 20 minutes or until center is done and toothpick comes out clean. Let cookie bars cool.
- In a small sauce pan on medium heat, melt the 2 tablespoon butter for the caramel sauce. Add the sweetener, milk of choice and molasses and stir until combined. Stir and heat until bubbling and starts thickening.
- Remove from heat and stir in vanilla extract. Let it cool for 4 to 5 minutes.
- Drizzle caramel sauce over cookie bars. Sprinkle with chopped pecans.
- Refrigerate in pan for 30 minutes to overnight before cutting, to firm up cookie bars enough to cut and serve.
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Notes
Nutrition
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Dana says
I made these yesterday...Thank you again for another perfect delicious fix 🙂 You are awesome!!
Stacey says
Thank you Dana 😍
Dedria Goodman says
Wonderful recipe! Do you have a suggestion on what I could sub for the 1/8 tsp of molasses that would still make the caramel? I have some sugar-free pancake syrup, that I'm tempted to try unless you have a better idea.
Stacey says
Dedria, you can use maple syrup or just leave out the molasses (the caramel maybe lighter colored though)
KELLY says
I JUST LOVE YOUR RECIPES!, ESPECIALLY THIS ONE!.
Stacey says
Awe Kelly, you are the sweetest!
Bethany @ Athletic Avocado says
These blondes are perfection! Im obsessed with anything caramel and pecan!
Stacey says
Thank you Bethany 🙂