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.
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.
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.
More Keto Dessert Recipes
Keto Blondies
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 cup golden monk fruit sweetener
- 2 large eggs or vegan subs * See notes
- 1/2 cup butter or dairy free butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup keto chocolate chips
- 1/2 cup mix ins nuts, seeds, chocolate chunks, etc.
Instructions
- 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.
- Transfer your blondie batter into the lined pan. Bake the keto blondies for 20-25 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool in the pan completely.
Notes
Nutrition
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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.
Hi Safi! I don’t at this stage but will be including it moving forward! 🙂
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. 🙂
Did you recently change this recipe? I don’t remember it calling for eggs/egg substitute.
Yes, we have made it gooey and fudgy.
Can you use powdered erythritol in place of the monk fruit sweetener?
Not powdered, but standard is fine.
Super easy & delicious recipe. For the mix-in’s, I used unsweetened coconut & pecans. They really turned out great – thanks!!
I can’t find the monk fruit sweetener, is there a way to substitute powder sweetene?
Not that I’ve tried!
Stevia is a great substitute
The recipe is different on this page compared to the print recipe page….
We shall get it fixed, it shouldn’t be though!
Having trouble finding monk fruit sweetener, is there a substitute?
Hi Paula- erythritol is great 🙂
You can use erythritol
I found the monk fruit sweetener on Amazon
Hi Arman! Are the macros in this recipe including the chocolate chips? Or just the batter alone?
The batter alone 🙂 Feel free to calculate it to account for the chocolate chips.
I made this twice in one week. This recipe is a keeper for sure!
That is what I like to hear! 🙂
This recipe is great .we like them very much .You said it had 5 carbs and 2 fiber is that 3 net carbs total?
That is correct 🙂
Delicious!!! This honestly might be my favorite sweet/snack with my chai tea ever.
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 😊
Does the sweetener have to be golden monkfruit? Will the taste/texture be affected if I used a monkfruit sweetener that is not golden?
Golden monk fruit gives the blondies the darker color and gooey texture. But white will work fine.
Another awesome dessert!! 👌👏🏻👏🏻 So easy and satisfies all your cravings ❤️
Could I sub coconut sugar for monkfruit?
Absolutely 🙂
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!
Sunflower seed flour or walnut flour works 🙂