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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.
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 ❤️