This is the best keto blondies recipe! It’s incredibly buttery, melts in your mouth, soft and chewy. These low-carb blondies are easy to make with almond flour, coconut flour, and chocolate chips in under 30 minutes. You’re going to love this 2g carbs keto dessert.
Watch our quick video to see exactly how to make this gluten-free keto blondies recipe and how to get it perfect everytime.
- What Are Keto Bondies?
- Ingredients in Keto Blondies with Almond Flour
- How to Make One Bowl Keto Blondies
- Tips and Tricks for best soft chewy keto blondies
- How to Store Grain-Free Blondies?
- Other Keto Desserts
- World’s Best Keto Blondies
What Are Keto Bondies?
I think you’re familiar with what brownies are, but what you know about keto blondies? Blondies are just like brownies, but it doesn’t include cocoa powder and melted chocolate. This dessert is super-rich, sweet, and has plenty of vanilla taste. You can make keto blondies with dark chocolate, white chocolate chips, walnuts, or pecans.
Ingredients in Keto Blondies with Almond Flour
You’ll need 8 ingredients that you probably already have in your pantry. I used chocolate chips, but you can omit them and add a handful of chopped nuts instead.
- large eggs
- unsalted butter (or coconut oil or cocoa butter for a dairy-free paleo option)
- vanilla extract
- brown sugar alternative (click to get my favorite – use “LOWCARBSPARK10 for 10% off”)
- almond flour
- coconut flour
- baking powder
- sugar-free dark chocolate chips
How to Make One Bowl Keto Blondies
You won’t believe how easy it is to make these sugar-free low carb blondie recipe. The blondies taste just like a chocolate chip cookie but rich, buttery, and just perfect.
I added dark chocolate chips, but feel free to customize your paleo blondies by adding sugar-free chocolate chips, nuts.
For this quick keto dessert, you’ll need one bowl (because I hate dirty dishes and complicated recipes), all the low carb ingredients, and less than 30 minutes.
- In a large bowl, whisk the eggs, butter, vanilla extract, granulated sweetener until frothy.
- Incorporate the dry ingredients: almond flour, coconut flour, baking powder, and fold in chocolate chips and nuts.
- Bake in the preheated oven at 350F/ 175C for 25-30 minutes until the top looks set, but they’re still soft to touch.
Tips and Tricks for best soft chewy keto blondies
- It’s important not to overbake blondies, as the turn hard and dry. Cook them just until slightly under-baked if you prefer a gooey texture or more for cakey keto blondies.
- Use high-quality vanilla extract and unsalted butter.
- Do not over mix the batter. Just as brownies batter, overmixing can affect the final texture.
- Sprinkle some flaky sea salt on top of the blondies.
How to Store Grain-Free Blondies?
To keep these blondies moist and delicious, it’s best to store them at room temperature in a cool place for up to 3 days.
You can also store them in the refrigerator for up to 7 days, but I don’t think they will last that long.
It’s a freezer-friendly dessert. Wait for the low carb blondies to cool down completely, then cut them into small pieces. Wrap them individually in parchment paper and store them in the freezer for up to 3 months.
Other Keto Desserts
- Keto Peanut Butter Brownies
- Low Carb & Keto Cheesecake Brownies
- The Best Fudgy Keto Brownies • Only 2g carbs
- Keto Brownies with Coconut Flour • Fudgy & Delicious
World’s Best Keto Blondies
- Preheat the oven to 350°F/175°C and line an 8×8-inch pan with parchment paper.
- In a large bowl add the eggs, butter, vanilla extract, granulated sweetener and mix using an electric mixer for about 1-2 minutes or until frothy.
- Incorporate the dry ingredients: almond flour, coconut flour, salt, baking powder until a slightly thick batter forms.
- Fold in chocolate chips.
- Transfer the batter to the prepared pan and bake for 25-30 minutes in the preheated oven.
- Remove from the oven and allow the keto blondies to chill for about 10 minutes.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: