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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.
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 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.
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..
Hi Quentin, I’m not surprised- you can’t swap almond flour for coconut flour. Two completely different flours with different baking properties.
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.
Thanks, Selena!
These blondies were so good and easy to make!
Best keto blondies I’ve ever made!
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.
I love it ! So easy and so délicieuse 😋
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.
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!
Delish!
Everybody loved it…its goeey, moist and satisfying.
Thanks, Bernadine!
Would this work if you brown the butter?
I don’t see why not!
Love these keto blondies so much!
Did you add chocolate chunks to yours? It looks like it in the picture. Just making sure before I make them!
Yes! They melt so much nicer than chocolate chips.
Not gonna lie – I had low expectations for this (I’d just tried a mug recipe from another site that was super nasty). However, these turned out good. Consistency was good and they taste excellent. Thanks for the awesome recipe.
A friend shared these Blondies with me a while back. I have since made them, shared them and shared the recipe with several family members!
Thank you for creating and sharing your recipe!
Can I substitute for coconut flour?
no that won’t work!
I used your keto brown sugar and these turned out exaclty like the picture- except even more gooey!
Hi, I am allergic to peanuts- what flour can I substitute for the almond flour?
sunflower seed flour or walnut flour.
These are delicious!
Made these last night for the first time and they are so delicious Wowee!! My first keto bake and it turned out perfect. Love love loving these so very much!! Thank you!! 🙏🫶😋
😀 thanks, Laila!
Best keto blondies. I make these every week!
I’m for sure going to try this sounds good for people with sugar
These are SO good. I made a batch this past weekend. Thanks so much for sharing.
Is the almond flour super fine
Yes 🙂
Made these several times…omg delicious! Best blondies ever!
These are amazing…
How does the cooking time/temp change if I doubled the batch and cooked in a 9×13 glass baking dish?
I think you’d just need to increase it by 10-15 minutes, not double the time.
These are to die for. They’re too tasty to be keto…are you sure they are? lol. I used granulated erythritol instead of the golden monk fruit sweetener. I used sugar-free chocolate chips. My mixture did not look like the one in the photos. Mine was thicker like cookie dough and not runny at all. I baked at 350 for 30 minutes but they were still quite undercooked, very wobbly in the middle of the pan . I turned it up to 375 and baked for another 10 mins and they were perfect golden brown. They are VERY, very sweet, I think some would consider them over-sweet but I personally like it.
these were the best low carb blondies ever!!
Sounds great….but they’re NOT “made in just one bowl.”
Hi! Can I sub the butter for refined coconut oil?
I haven’t tried but I don’t see why not 🙂
This is such a delicious recipe. There is no excuse not to be keto with blondies like these! Love your site!
Oh my gosh! These are amazing! Even my man who “thinks” he wouldn’t like them does like them very much! Thank you for this amazing recipe.
Thanks, Bonnie!
execellent! I do not like artificial sweeteners but monk fruit does not have that terrible after taste.
Can I use the Swerve brown sugar replacement instead of the monk fruit sweetener?
Sure can 🙂
What if I use normal castor sugar, would the quantity be the same?
Sure will 😉
I’ve made this twice now and love it even more!!!
Great recipe, Arman! I made it with vegan “butter” shortening, and it was delicious. Question: how many servings per recipe? Thanks! Susan
These are in the oven right now. Should I have doubled the chocolate chips to 1 Cup since I didn’t have any other mix ins?
Sure hope they turn out……
We liked the recipe. First Keto dessert we have had. The flour I used was Bob’s almond flour, so I don’t think it was meal flour.
Didn’t have enough almond flour so did 1 cup 1/4 of almond flour the rest I used coconut flour. Used 1/4 tsp of xantham gum and came out perfect
Yum! We chopped up most of a bar of lindt dark chocolate with sea salt and stirred it in – got thumbs up from all the kids too!
This recipe is great with 1 cup of packed brown sugar Swerve and 1/3-1/2 cup heavy cream to thin the batter out a tad. Made this with cream cheese frosting using 8oz cream cheese, 3 tablespoons butter and about 2-2 1/2 cups powdered Swerve for an extra special treat!
Absolutely delicious. Made these tonight for the first time. I used Allulose (1 1/3 cup) as I haven’t used Monk Fruit sweetener before and was a bit scared to (haven’t used Allulose either but I’d spent enough on sugar free and gluten free ingredients so wasn’t buying more!). Turned out absolutely wonderful – golden, sweet but not too sweet. I wasn’t able to find sugar free chocolate chips here in time for tomorrow when I needed this recipe by, so have cheated and added a small handful of dark chocolate chips and some chopped unsalted almonds. This recipe is actually good, as I find a lot of keto (or sugar free, gluten free etc) are dull, don’t work properly etc. Thanks for the recipe and one day if I can find the right choc chips, will make it again!
OMG!! These blondies are delicious and super easy to make. Thank you.
I don’t have the golden monk fruit yet. I have Swerve white sugar and also Swerve brown sugar on hand, which should I use?
Use the swerve brown sugar 🙂
These are amazing! I love all your recipes but this is my favourite. I make the vegan version and just tried it with vegan white chocolate and cherries! I’m now guarding the fridge as my daughter is trying to eat it all in one sitting! 😂
Appreciate all the work you put into sharing your recipes. Thank you 🙏
Hahaha what a great daughter 😀
Can these be made with coconut flour instead?
Not for this recipe!
Was pretty good but I think because I didn’t use eggs but flax eggs and coconut oil it changed the texture and needed to cook a bit longer. Thanks for this recipe!
Hi there, I followed the recipe exactly and cooked it for 25 minutes. It’s very gooey inside but browned on top. (I’m still gonna eat it because it’s delicious!!) Could it have gone wrong because I’m at high altitude (6000 ft)?
Hi Pamcakes! It sounds like that is your problem BUT you can rectify it easily 🙂 just cover the top with tin foil so it cooks but doesn’t brown the top.
Would Swerve Brown substitute well for the Golden Monkfruit? I have both, but just wondering if the Swerve Brown would give it an even more gooey texture (who doesn’t love all that goo??) 🙂
Oh absolutely- 🙂
I used coconut flour and it made it dry and kind of grainy. Maybe mixing a few flours together would be better.
This recipe doesn’t use strictly coconut flour.
Can I use Swerve Sweetener in place of monkfruit? if so – same measurement?
of course!
Hello,
While the blondes turned out great, the overall flavor was incredibly sweet. If I make them again, I would cut the monk fruit to 1/2 cup.
This was freaking delicious. Definitely will be doing this one a lot.
😀 Love it!
Could you use half coconut flour half almond flour?
I haven’t tried that!
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 🙂
Another awesome dessert!! 👌👏🏻👏🏻 So easy and satisfies all your cravings ❤️
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.
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 😊
Delicious!!! This honestly might be my favorite sweet/snack with my chai tea ever.
The bars turned out way to sweet, used monk fruit, but when I make them again, I will use 1/2 cup instead. Will be good with vanilla keto ice cream!
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 🙂
I made this twice in one week. This recipe is a keeper for sure!
That is what I like to hear! 🙂
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 found the monk fruit sweetener on Amazon
This looks amazing. I see that one bar = a serving. How many bars do you get from an 8×8 pan? Thank you.
Having trouble finding monk fruit sweetener, is there a substitute?
Hi Paula- erythritol is great 🙂
You can use erythritol
The recipe is different on this page compared to the print recipe page….
We shall get it fixed, it shouldn’t be though!
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
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!!
Did you recently change this recipe? I don’t remember it calling for eggs/egg substitute.
Yes, we have made it gooey and fudgy.
Could I use Brown Swerve instead of Golden Monkfruist sweetener?
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. 🙂