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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.
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.
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 have made these several times and we love them. The last two times I divided the batter into a mini muffin tin and only baked them till I could see a ring of of light golden brown around the edges. They make fantastic two bite brownies and my gang seems to prefer them that way and definitely less crumbly. And I use Swerve or Monkfruit sweetener depending on which I have at hand and it works great with either.
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.
If you’re allergic to peanuts why can’t n you have almond 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!!