Keto Blondies (Dairy Free)


5 from 883 votes
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These keto blondies will be your new favorite keto dessert recipe- so soft, gooey, and slightly chewy! Made in just one bowl, they are low carb and sugar free, but you’d never tell! 3 grams net carbs. 

keto blondies

When it comes to classic keto desserts, we love our fudgy brownies, flourless chocolate cake, and these keto blondies. 

I’ve been meaning to do a keto blondie recipe for a while now. While I have cranberry blondies and zucchini blondies, I have yet to make one with no fancy additions.

I often call these blonde brownies, as they have the same texture as brownies do- ooey, gooey, fudgy, and rich. The taste differs though, as there is no cocoa powder. They are sweet, hints of vanilla, and mouthfuls of chocolate chips in every bite!

How to make keto blondies

These gooey blondies are so quick and easy to make. Be sure that your batter is smooth when placing it in the oven, otherwise you’ll be left with dried out blondies!

The Ingredients

  • Almond Flour- Blanched almond flour, not almond meal. You want the blondies to have a light color and gooey texture. 
  • Baking Powder- To ensure the blondies are leavened and rise well. 
  • Golden Monk Fruit Sweetener- A keto sugar substitute, golden monk fruit sweetener has the taste and texture of brown sugar. 
  • Butter- Either dairy free butter or standard butter. You want the butter to be mostly melted, but still intact. 
  • Eggs OR substitute– Use 2 large eggs, or the egg replacement equivalent, like Bob’s Egg replacer. I haven’t tried with flax eggs or chia eggs. 
  • Vanilla Extract- Brings out a subtle vanilla flavor, and natural sweetness. 
  • Mix-Ins- You can use anything you like- I used keto chocolate chips in one batch and pecans in another! 

The Instructions 

In a mixing bowl, whisk together your almond flour with baking powder and set aside. In a separate bowl, whisk together your softened butter, eggs, golden monk fruit sweetener, and vanilla extract, until combined. Add the dry mixture to the wet mixture, and mix until just combined. Fold through your chocolate chips and any other mix-ins and transfer to an 8 x 8-inch baking pan. Bake the blondies at 180C/350F for 20-22 minutes, or until a skewer comes out ‘just’ clean. Allow keto blondies to cool in the pan completely, before slicing. 

how to make keto blondies

low carb blondies

Why are my low carb blondies dry? 

There are several reasons why your keto blondies turn out dry. The main one being that you’ve overbaked them. Remember, these blondies continue to cook as they are cooling down, so remove them when they are ‘just’ done. 

Also, be sure to use blanched almond flour, not almond meal. Blanched almond flour always yields a lighter texture, which in turn helps the blondies remain soft and gooey. There is a reason why I often call these almond flour brownies!

Tips and Tricks

  • Do not overbake the blondies, as they will become dry. Also, you want them to have a gooey texture. 
  • Avoid overmixing the batter, as that can affect the overall texture of the blondies. Also, it will be hard to achieve the crinkly tops.
  • Reserve some chocolate chips, pecans, or other nuts to top the blondies with, for aesthetic purposes.
  • Optional, but I recommend adding some flaky sea salt on top, for the ultimate sweet and salty experience. 
  • To make eggless blondies, replace the eggs with a pre-formulated egg substitute. Flax eggs and chia eggs do not work well. 

Storing and Freezing Tips

  • To store: Keto Chocolate Chip blondies will keep for at least a week when refrigerated in a sealed container. While the blondies can also be stored at room temperature, that is only best if you intend to enjoy them within 2-3 days. 
  • To freeze: Wrap low carb blondies individually in parchment paper and place them in a ziplock bag. Frozen blondies will keep fresh for at least 6 months.

almond flour brownies

More Keto Dessert Recipes

keto blondies

Keto Blondies

5 from 883 votes
Quick and easy keto blondies- The BEST keto dessert recipe made in under 20 minutes! Gooey and fudgy blondies made with almond flour and ready in 20 minutes!
Servings: 12 Blondies
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a large mixing bowl, combine your almond flour and baking powder and mix well. In a separate bowl, whisk together your golden monk fruit sweetener, eggs, softened butter and vanilla extract, until combined.
  • Combine your wet and dry ingredients, and mix until just combined. Using a rubber spatula, fold through your chocolate chips and other mix ins of choice.
    blondie batter with chocolate chips
  • Transfer your blondie batter into the lined pan. Bake the keto blondies for 20-25 minutes, or until a skewer comes out just clean.
    raw blondies
  • Remove from the oven and let cool in the pan completely.


* Egg replacer, like Bob's Egg Replacer. 
TO STORE: Keto blondies will keep for at least a week when refrigerated in a sealed container. While the blondies can also be stored at room temperature, that is only best if you intend to enjoy them within 2-3 days. 
TO FREEZE: Blondies are freezer friendly and can be stored in the freezer. Wrap blondies individually in parchment paper and place them in a ziplock bag. Frozen pecan blondies will keep fresh for at least 6 months.
Thaw frozen blondies at room temperature or in the fridge overnight. 


Serving: 1BarCalories: 190kcalCarbohydrates: 5gProtein: 5gFat: 18gSodium: 124mgPotassium: 12mgFiber: 2gVitamin A: 281IUCalcium: 69mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Hi,

    This sounds like an amazing recipe.
    Do you by any chance have the metric measurements for the recipe? A lot of the time the conversion from conversion tables/websites is inaccurate and so the recipe doesn’t turn out right.

      1. 5 stars
        I’ve tried few keto desserts but this is the first one I’ve tried that with almond flour that I couldn’t tell a difference from regular flour. I’m not sure if it’s just the way it’s cooked or the amounts of ingredients but I will definitely be adding this as a regular staple for dessert. So delicious and fills my sweet craving for baked goodness I’ve been missing. 🙂

    1. 5 stars
      Super easy & delicious recipe. For the mix-in’s, I used unsweetened coconut & pecans. They really turned out great – thanks!!

  2. This recipe is great .we like them very much .You said it had 5 carbs and 2 fiber is that 3 net carbs total?

  3. Any way I could have the old recipe? I didn’t think to save it since over never had an online recipe change on me. Our family prefers the original 😊

  4. Does the sweetener have to be golden monkfruit? Will the taste/texture be affected if I used a monkfruit sweetener that is not golden?

    1. I am out of Almond Flour 🫤 is there a sub I can use? I know coconut flour really absorbs moisture and I have Cassava, not sure if that’s Keto? Guess maybe have to get to the store…really wanted to try these…(I have a disabled hubby I cannot leave alone) your recipes just LOOK very GOOD!