Low Carb Peanut Crunch and Jelly Blondies Recipe | @Atkins

Ingredients

• 1 lrg raw egg USDA
• 3/4 cup almond flour, super finely ground, gluten free King Arthur Flour
• 1 cup Magic Baker Brown zero calorie sweetener, Splenda
• 1 teaspoon vanilla extract USDA
• 1/2 teaspoon xanthan gum Bob's Red Mill
• 1/2 teaspoon double acting baking powder Rumford
• 1/2 cup butter, unsalted USDA
• 1/8 teaspoon table salt USDA
• 1/4 cup coconut flour, finely ground, organic King Arthur Flour
• 2 bars Atkins Peanutty Overload Bar
• 1 tablespoon blackberry preserves, seedless, with fiber, sugar free Polaner