Go Back

Best Ever Keto Blondies

Delightful keto blondies with a perfect crispy edge and soft, chewy center, making for a guilt-free indulgence.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond flour Can substitute with sunflower seed flour for nut-free option.
  • 1/2 cup coconut oil (melted) Ensure it is melted for better blending.
  • 1/2 cup erythritol or preferred sugar substitute For a sweeter taste, consider monk fruit sweetener.
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar-free chocolate chips Reserve a few for topping.

Method
 

Preparation
  1. Pre-heat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
  3. In another bowl, beat the melted coconut oil with erythritol until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
  5. Fold in the sugar-free chocolate chips gently, reserving a few to scatter on top.
  6. Pour the batter into the prepared pan, spreading it evenly.
  7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean with a few crumbs.
  8. Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  9. Cut into squares and enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to three months. Reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F for a few minutes.