Almond Flour Scotch Blondies
Serves: 12 servings
  • 2 Tablespoons ground flaxseed
  • 6 Tablespoons water
  • ½ teaspoon coconut oil, melted
  • 1½ cups (170 grams/6 ounces) finely ground almond flour
  • ½ cup (57 grams/2 ounces) tapioca starch
  • ¼ cup coconut sugar (45 grams/1½ ounces)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup heavy cream
  • ¼ cup Scotch whiskey
  • 2 teaspoons vanilla
  • ½ cup chopped pecans
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, make a flax egg replacer by whisking together the ground flaxseed with 6 Tablespoons of room temperature water. Set aside.
  3. Brush an 8-inch non-stick, square cake pan with melted coconut oil.
  4. In a medium bowl whisk together the almond flour, tapioca starch, coconut sugar, baking powder, and salt.
  5. Re-whisk the flaxseed mixture and add this to the bowl along with the heavy cream, whiskey, and vanilla. Stir until smooth and then fold in the pecans.
  6. Transfer batter to the prepared pan and bake in the bottom rack of the oven for 20-25 minutes, until golden brown around the edges and a toothpick inserted in the center comes out clean.
  7. Let cool completely in the pan before removing and cutting into 12 squares.
Recipe by Queen of My Kitchen at