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.
* 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.