These keto blondies are gooey and chewy, and everything you want in a low carb dessert bar. Made with brown butter and chocolate chips, they practically melt in your mouth!
When it comes to dessert, I don’t discriminate. I really love it all, and my vast archive of keto dessert recipes proves this beyond a doubt. I love fudgy Keto Brownies, tender Keto Chocolate Chip Cookies, and creamy Keto Custard.
But these Keto Blondies have a special place in my heart. They check all the boxes for a mouthwatering dessert. A wonderful texture, rich, sweet flavor, and they take only 35 minutes to make.
This is the recipe I whip up whenever I need a sweet treat I can share with non-keto folk. They always please!
Brown butter is the secret sauce
Keto blondies with chocolate chips are pretty tasty as it is, but the addition of brown butter takes them up a few notches.
If you’ve never tried brown butter, you need to run to your kitchen right now, plop a stick of butter in a pan and turn the heat to medium. Don’t walk away, don’t go anywhere, stand nearby and stir frequently. Four or five minutes later, you will have an amber liquid with a nutty, almost caramel-like flavor.
Brown butter is amazing in both sweet and savory recipes. One of my family’s favorite dinners is Brown Butter Chicken with Sage and Prosciutto. It’s fabulous as a sauce on Air Fryer Pork Chops, and it’s the secret to my delicious Keto Mushroom Soup.
Add brown butter into any sweet recipe and you get unparalleled flavor. Cookies, blondies, and cake can all get a boost from browned butter. These keto blondies are more tender and rich than they would be with regular butter.
Reader reviews
“These are delicious! Best keto blondies for sure and I’ve tried several different recipes over the last few months. Soooo good!!!” — Kim
“I’ve made this recipe a dozen times or more, and it always comes out perfectly. It’s one of my husband’s favorite treats to put in his lunch box.” — Rae Ann
“I don’t know if you’re a wizard or if I’ve sold my soul to the devil, but these are the most amazing things that have ever happened to me. I could barely stop eating the raw dough to bake it. My house smells amazing and I’m about to close the curtains, lock the doors and devour these. Thank you for your amazing work and recipes!” — Kate
Ingredients you need
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- Butter: Since the browned butter is the star of this recipe, choose a high quality butter. I like to use salted butter but you can use unsalted if you don’t like salty-sweet flavors.
- Almond flour: These keto blondies work best with finely ground, blanched almond flour.
- Brown sugar substitute: The flavor of this recipe is enhanced with a brown sugar substitute like Swerve or PureCane. The new Swerve formula works just as well as the old here.
- Collagen: The addition of some collagen protein (aka collagen peptides) makes the bars more gooey and tender. See the Expert Tips section for substitutes.
- Eggs: A whole egg plus an egg yolks also helps the consistency.
- Sugar-free chocolate chips: Either Lily’s or ChocZero work well here.
- Pantry staples: Baking powder, vanilla extract, and salt.
Step-by-step directions
1. Brown the butter: Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool.
2. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, collagen protein, baking powder, and salt.
3. Stir in the wet ingredients: Stir in the egg, egg yolk, browned butter, and vanilla extract until well combined. Stir in the chocolate chips, saving a few for the top of the blondies.
4. Bake the blondies: Press the dough evenly into a greased 8×8 inch square pan and top with the remaining chocolate chips. Bake 15 to 20 minutes at 325ºF, until just set and golden brown. Let cool and cut into squares.
Expert tips
Make the brown butter first. It needs to cool for a before you add it to the keto blondies. If it goes in to warm, it can cook the eggs and melt the chocolate chips.
Watch that brown butter carefully! Depending on how much you’re making, it can take only a few short minutes. It will foam quite a bit so you may need to push aside some of the foam to see the color.
Don’t want to use collagen? Simply use another ¼ cup of almond flour instead.
Feel free to add in some other fun ingredients like chopped pecans or white chocolate chips. I used some of the new keto candies from Max Sweets on them recently, and the kids went nuts for them!
Sweetener Options
I think Swerve Brown is perfect in these keto blondies, as it enhances the caramel-like brown butter flavor. But you can really use any granular sweetener you like best. Do keep in mind that allulose sweeteners will make the blondies brown a little faster so keep your eye on them.
Frequently Asked Questions
Brown butter has the exact same carb count as regular butter, which is to say 0g of carbs per tablespoon. Nothing is added or taken away during the browning process. It simply caramelizes the milk solids, creating a nutty flavor and aroma.
This keto blondie recipe has 4.7g of carbs and 2.8g of fiber per serving. That comes to 1.9g net carbs per bar.
Store these blondies on the counter in an air tight container for up to four days or in the fridge for up to a week. You can also freeze them for several months.
More Amazing Keto Bar Recipes
Brown Butter Keto Blondies Recipe
Ingredients
- ½ cup butter
- 1 ¾ cups almond flour
- ½ cup Swerve Brown
- ¼ cup collagen protein
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 3 ounces sugar-free chocolate chips
Instructions
- Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool.
- Preheat the oven to 325ºF and grease a metal 8×8 inch square pan.
- In a large bowl, whisk together the almond flour, sweetener, collagen protein, baking powder, and salt.
- Stir in the egg, egg yolk, browned butter, and vanilla extract until well combined. Stir in the chocolate chips, saving a few for the top of the blondies.
- Press the dough evenly into the prepared pan and top with the remaining chocolate chips. Bake 15 to 20, until just set and golden brown. Let cool and cut into squares.
Linda says
Of course I’d make your blondie recipe. But I have a favorite cookie from my childhood that needs brown sugar or it wouldn’t be the same cookie. I’d love to use it to try to recreate a low carb, no sugar version.
stacy says
I just found out about the Sukrin products last week, on one of the FB pages. I’ll probably try the sweeteners, but I have my reservations about the syrups, too. I’d love to try making Quest-type bars, but don’t want to deal with the blood sugar spikes.
Carolyn says
I am still a little leery, as I said. I think it’s worth carefully testing them out by themselves (try some in your tea or coffee, with little else that could be raising your blood sugar). For me, several times it only raised my bs by a few points. But there was one where it went up by 40! So I just haven’t fully decided on them yet.
Jodi says
I have the brown sugar swerve, do I just use the 1/4 cup like the other brown sugar?
Carolyn says
Sure or you can replace the whole thing with all Brown Swerve.
Kat says
Oops, I should have said sugar to sweeteners.
Marcia says
yummy – I need to get back on the low carb wagon – these may be just what I need to help me bridge from high carb goodies
Kat says
These look so moist and yummy.
Will try them soon.
I have a request.
Could you possibly post a conversion chart for sweeteners to sugar?
Thank you!
Lezlie says
I would love to try those mixes. Thanks for another great recipe! Your blog is my favorite!!!
Natalie R says
I recently switched to the Keto Diet and got everything I need to bake low carb & sugar free.. but apparently I missed these giveaway items!! If I won, I would definitely make these amazing looking bars 🙂
Kim Scott says
I just made this recipe and the only change I made was I used white chocolate Lily’s (store was out of chocolate chips)but they turned out amazingly!!! I was getting burnt out on keto cheesecake. It’s great having another option in my arsenal of keto desserts!! Thank you!!!
rachel says
I’ve never heard of this brand but would be willing to give them a try since there aren’t a lot of products (that taste good) that fit into my LCHF lifestyle. Thanks for featuring them!
Pam says
Definitely the Browned Butter Chocolate Chip Blondies…they look fab!
Erin Ellis says
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Erin Ellis says
I would make these blondies. They look delish! Thank you for the wonderful giveaway.
Erin
Donna Hardin says
Your recipes are fabulous! Will have to give this a try. Crossing my fingers for give away!
Carrie says
These Browned Butter Blondies look AMAZING…I would make these first when trying out the Surkin products!
patricia says
I would like to make these Blondies, they look delicious
Nicole D says
I’m going to try your Skillet Cookie with the Surkin Gold…Sounds great!
Liza says
I’m excited to make these brownies! Would love to try the new products to!
Rachel says
Well first I will have to make these blondies, maybe some low carb brownies or chocolate chip cookies too!
Caroline J says
Those look amazing! I bet the fiber syrup would make some great protein bars too 🙂
Pat Baker says
I would love to try the chia hemp bread sounds delish!
Amanda says
I was hoping you might help me figure out what went wrong – mine came out fluffier looking than your pics, but so dry it’s crumbling apart. The batter seemed overly thick while trying to set it into the 8×8 pan, it didn’t seem moist enough. The only difference was I used monk fruit white and brown sugar subs, but I’d have thought it interchangeable with swerve based on some other recipes I’ve tried.
Carolyn says
If the batter was too thick, it definitely went awry somehow. I don’t think it would be the sweeteners (was it Lakanto? that should sub fine). Seems more like the flours were an issue, and almost like you used coconut flour instead of almond? If not… what brand of almond flour did you use?
Carolyn says
And I ask about the coconut flour only because I’ve had people make that mistake before.
Kara says
Yum! We have some of the Sukrin brown sugar but haven’t used it yet. This will definitely be our first trial. The syrups and mixes look interesting too — would love the chance to try them out.
Stede says
Can one use coconut sugar as a brown sugar?
Carolyn says
Sure but it has a lot of carbs.