These keto blondies are not only a celebration of chewy goodness but also a testament to the versatility of keto-friendly ingredients – and you don’t need to be an expert baker to make them! I call these almond flour brownies because they have the same texture as brownies – gooey, chewy, and rich – but a deliciously unique flavor. If you’re seeking a guilt-free dessert that’s decadent in taste and versatile in its ingredients, look no further.
Our low-carb blondies are super easy to make – just add the ingredients to a bowl, mix, and bake. Reserve some chocolate chips to sprinkle over the top if you want that photogenic finish! Be careful to keep an eye on them as they bake though, overbaking them can cause the blondies to dry out. To store, use an air-tight container. You can leave at room temp for 2-3 days, refrigerate for a week, or freeze for up to 3 months.
Yields 9 servings of Easy Keto Blondies
The Preparation
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 cup allulose
- 2 large egg
- 1/2 cup butter, softened
- 1 tablespoon vanilla extract
- 1/2 cup low-carb dark chocolate chips
The Execution
1. Gather and prep all ingredients. Pre-heat oven to 350F.
2. In a bowl, combine the almond flour and baking powder.
3. In a separate bowl, whisk together the allulose, eggs, butter, and vanilla extract until thick and light in color.
4. Add the wet ingredients into the dry, then mix until well combined and a batter forms.
5. Fold in the chocolate chips.
6. In a parchment-lined baking pan, add the dough and spread to distribute evenly. We used an 8×8 pan.
7. Bake for 20-25 minutes or until a toothpick comes out clean. Once finished, remove from oven and let cool. Enjoy!
NOTE: If blondies are golden brown at 20 minutes and not cooked through, you may need to cover the top with foil to stop from burning.
This makes a total of 9 servings of Easy Keto Blondies. Each serving comes out to be 303 calories, 27.2g fats, 4.5g net carbs, and 7.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 cup almond flour | 1297 | 112 | 49.3 | 29.1 | 20.2 | 47 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1 cup allulose | 91 | 0 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 1/2 cup low-carb dark chocolate chips | 331 | 30.2 | 40.3 | 23.5 | 16.8 | 1.7 |
| Totals | 2730 | 244.8 | 93.4 | 52.7 | 40.7 | 63.5 |
| Per Serving (/9) | 303 | 27.2 | 10.4 | 5.9 | 4.5 | 7.1 |
Easy Keto Blondies
Ingredients
- 2 cup almond flour
- 1 teaspoon baking powder
- 1 cup allulose
- 2 large egg
- ½ cup butter softened
- 1 tablespoon vanilla extract
- ½ cup low-carb dark chocolate chips
Instructions
- Gather and prep all ingredients. Pre-heat oven to 350F.
- In a bowl, combine the almond flour and baking powder.
- In a separate bowl, whisk together the allulose, eggs, butter, and vanilla extract until thick and light in color.
- Add the wet ingredients into the dry, then mix until well combined and a batter forms.
- Fold in the chocolate chips.
- In a parchment-lined baking pan, add the dough and spread to distribute evenly.
- Bake for 20-25 minutes or until a toothpick comes out clean. Once finished, remove from oven and let cool. Enjoy! NOTE: If blondies are golden brown at 20 minutes and not cooked through, you may need to cover the top with foil to stop from burning.
Made alongside Keto Chocolate Ice Cream and it was a huge success. I used White chocolate chips, and ¾ cup Swerve granular which I mixed with the dry ingredients. Very sweet but good. Since I didn’t fully melt the butter it didn’t mix properly and I had to mix using a double boiler to save it.