Keto Blondies
Chewy, golden almond-flour blondies studded with sugar-free chocolate chips and brown-butter notes. Each square has just 2.4g net carbs and bakes in about 40 minutes total, giving you a buttery, caramel-sweet dessert that satisfies cravings while keeping you squarely in ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These chewy keto blondies deliver everything you love about the classic bar — buttery brown-butter flavor, gooey sugar-free chocolate, and a caramel-sweet edge — with just 2.4g net carbs each. They come together in one bowl and are an easy make-ahead dessert.
Ingredients
- 2 cups (224g) blanched almond flour
- 1/4 cup (28g) coconut flour
- 3/4 cup (150g) granulated allulose or erythritol-monk fruit blend
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (113g) unsalted butter, melted and lightly browned
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (85g) sugar-free dark chocolate chips
- 1/3 cup (38g) chopped toasted pecans (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Melt the butter in a small saucepan over medium heat, swirling until it turns golden and smells nutty, about 3-4 minutes. Let cool for 5 minutes.
- 3
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
- 4
Whisk the browned butter, eggs, and vanilla into the dry ingredients until a thick, smooth batter forms. Fold in the chocolate chips and pecans, reserving a small handful to scatter on top.
- 5
Spread the batter evenly into the prepared pan, smoothing the surface, and press the reserved chips on top. Bake for 22-25 minutes, until the edges are golden and the center is just set with a slight jiggle.
- 6
Cool completely in the pan (at least 45 minutes) before lifting out by the parchment and cutting into 12 squares — they firm up as they cool.
Tips & notes
- Allulose gives the chewiest, most caramelized texture without the cooling aftertaste some erythritol blends have; if using erythritol, expect a slightly firmer blondie.
- Do not overbake — pull them while the center still looks soft. Almond-flour bakes set further as they cool, and overbaking makes them dry.
- Store airtight at room temperature for 3 days, refrigerated for 1 week, or freeze cut squares for up to 3 months.
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Frequently asked questions
- How many carbs are in keto blondies?
- Each blondie has 2.4g net carbs (5g total carbs minus 2.6g fiber), 198 calories, 4.3g protein, and 18.5g fat. This recipe makes 12 squares.
- Can I make these dairy-free?
- Yes. Swap the butter for the same amount of refined coconut oil or a vegan butter stick, and use dairy-free sugar-free chocolate chips. The flavor loses a little of the brown-butter richness but stays chewy and delicious.
- Why are my blondies crumbly?
- Crumbliness usually means they were cut while warm or slightly overbaked. Let them cool completely in the pan so the eggs and almond flour fully set, and pull them from the oven while the center still has a gentle jiggle.
