Beet Blondies

Prep: 5Cook: 25Total: 30


  • 3 egg yolks
  • ⅓ cup coconut nectar syrup (agave nectar, honey, or maple syrup works too)
  • ¼ cup butter, melted
  • ⅓ cup coconut oil, melted
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 ½ tablespoons LoveBeets Beet Powder
  • ½ cup white chocolate chips


  1. Preheat oven to 350F.
  2. Whisk together the egg yolks, coconut nectar, butter, and coconut oil.
  3. Add the almond flour, baking powder, sea salt, and beet powder. Whisk to combine.
  4. Fold in the white chocolate chips, reserving a tablespoon for sprinkling on top.
  5. Line a bread pan with parchment paper.
  6. Pour the batter into the bread pan, spreading it evenly across the bottom.
  7. Sprinkle the remaining white chocolate chips on top.
  8. Bake for 25 minutes, checking after 20 because every oven is different and you don’t want to overcook them.
  9. Remove the blondies from the oven and let stand for 10 minutes before removing from the pan.
  10. Pull the edges of the parchment paper to lift the blondies from the pan and place on a cutting board.
  11. Let them cool on the cutting board for another 5 minutes, cut into 8 squares and enjoy!!


  • Per blondie: Calories 339; Fat 27.2g (Sat 14.9g); Protein 1.7g; Carb 19.5g (net carb 17.8g); Fiber 1.7g; Sodium 157mg

Nutrition Info:

  • Serving Size: 8
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