Keto Blondies (Dairy Free)


5 from 1154 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.

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 1154 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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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5 from 1154 votes (1,114 ratings without comment)

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Recipe Rating


  1. 5 stars
    Tasty but do half the amount of monkfruit sugar. First time we made them it was so sweet we threw them out, made them with half the sugar this time and they taste much much better 👏

  2. 5 stars
    This is the best keto dessert I have ever made. I can’t believe it tastes this good, and it’s low carb! What sorcery!

  3. 5 stars
    Swaped the same measure of almond flour by coconut flour. Didn’t work at all… Super dry… Added milk and egg and still super dry..

    1. Hi Quentin, I’m not surprised- you can’t swap almond flour for coconut flour. Two completely different flours with different baking properties.

  4. 5 stars
    THESE ARE THE BEST. I can’t believe they are keto friendly and healthy. I’m making more today…….. that’s twice this week. They are super good frozen too. Mine turned out perfect. Gooey with the right amount of texture. I sent this recipe to several of my friends already. Highly suggest.

  5. 5 stars
    I am really surprised at how well this turned out! It tastes great! Like some else suggested, I used half the amount of sweetener (the brand suggested which was great – no weird after taste like stevia). I then tried two other variations – a lemon slice using lemon rind and a choc chip and raspberry slice. Both excellent.

  6. 5 stars
    Sooooo good but not gooey which is fine. They have a cake like texture, crumbly, delicious and satisfying. I used granulated monk fruit sweetener but cut in down to 1/4 of what was called for in the recipe because so many keto recipes over do it with the sweetness. I used Pascha dark chocolate chips, 100% cacao available on Amazon. No sugar and a bit bitter which I just love. It was still just slightly too sweet upon tasting so I may try it again with even less sugar. Thanks for a great recipe.

  7. 5 stars
    Great recipe, will make again but bake it for longer. I baked it at 350 degress in an 8×8 pan for ~28 minutes, the edges cooked but the center was raw. For me, it probably needs about 25 minutes to bake otherwise amazing!

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