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.
SS says
Just wondering if you have ever made sugar free hard candies like jolly ranchers?
Carolyn says
I have tried… not quite successfully!
Carla says
Will this work in a glass Pyrex 8 x 8 ?
Ruth says
Absolutely love these!
Shirley says
I didn’t have any almond flour, so I used 11\2 cups of THM baking blend and 1/2 cup coconut flour. My brownies were very crumbly. What could I have added to hold them together?
Carolyn says
Oh Shirley… Oh I hate to be the bearer of bad news but you CANNOT use coconut flour in that way. No wonder they were crumbly!!! It works so differently. Please read this for a greater understanding of coconut flour. https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/
Shawn says
These brownies were super yummy! Can they be left out at room temperature or do they need refrigeration?
Carolyn says
They are fine at room temp for 4 days or so.
Nancy says
Can I use ghee instead of butter in this recipe???
Carolyn says
I think it should work.
Kim says
These are delicious! Best keto blondies for sure and I’ve tried several different recipes over the last few months. Soooo good!!!
Tanesha says
can I use powdered stevia in place of swerve and then molasses?
Genny Painter says
Made these tonight – delicious
Thanks for all the great recipes
Megan says
So the total carb count would be 9 for one bar?
Carolyn says
No. It would be 5.6g per bar, as listed in the nutritional label.
Lisa Cowan says
I was looking for a lower carb apple blondie recipe when I found this one. It sounds so delish and all the comments agree so I plan to make it as written. Do you think for my second batch I could sub maybe 1/2 cup finely diced apple in place of the choc chips? I know it would up the carb count but I still want to try it this fall. Would you suggest changing the amounts of any of the other ingredients? I trust your experience!!
Carolyn says
I can’t see why not! I might add a bit of apple extract too, i you have it. And then… top it with my keto caramel sauce!
Judi says
Hi, Carolyn! These blondies look SO delicious. Thanks for all your beautiful recipes. I recently found out I have diabetes and I signed up to take treats to church and would like to take something low-carb, but am somewhat new to low-carb baking. Is there a recipe that is so easy it’s hard to fail? I’m thinking of taking these and maybe the gingerbread blondies also.
Carolyn says
Bar cookies like this are idea for new keto bakers! The only way you can mess them up is to over-bake them so make sure you watch them.
Andrea says
Thank you for this recipe it was outstanding. I took inspiration from your ultimate chocolate brownie and added a tablespoon of gelatin for chewiness. Amazing
Lucy says
A put just a pinch of xanthum gum to make them chewy. These were yummy and I love any recipe that uses brown sugar swerve. Can’t wait to have with my coffee in the morning. I haven’t gotten a bad recipe from you.
Lee says
I wanted to ask you what type/brand of butter are you using ? And use for most all your amazing dishes also any specific type of molasses or can this be left out ?
Thank you
Carolyn says
Just regular butter, usually the organic brand from Whole foods or New Seasons. If you leave out the molasses, it will lack the correct flavor. Although you can try using Swerve Brown instead for more brown sugar flavor.
Rae Ann Woodrow says
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. This past Christmas, in the baking aisle of my local Walmart, I found that Lilly’s, the chocolatiers whom I adore, made a chocolate salted caramel version of their baking chips. Better still, they were only $5 for a 7 oz bag. Of course I bought them, then hurried home to use them in place of the standard chocolate chips in this recipe. Bam! Flavor explosion in the mouth! They are just as amazing as the original version, but the browned butter really accentuated the caramel flavor. Since I have half a bag of chips left, of course, I’ll have to make these again. Next time I make them, I’ll swap out the 1/2 tsp vanilla extract for 1/2 tsp of caramel extract for an even deeper flavor. Note: The chocolate salted caramel baking chips were sold exclusively at Walmart. I tried to order them online, but was unable to find them. Lilly’s also made pumpkin spice and peppermint white chocolate baking chips for the holiday season.
Carolyn says
Ooooh I bet that was tasty!
Diane says
These are fabulous and I’ve been baking them for years! I use a half cup of a combination of semi sweet chips and butterscotch chips because I like more chips! I also add a 1/2 t of graham flavoring (I use this in a lot of baked goods) and 1/4 t of unflavored gelatin so they hold together better at room temp. Thank you for many wonderful recipes!
Jessica says
These are amazing!!!! I have been really struggling to find a keto dessert that actually tastes good and curbs my sweets craving. This has done it. Bravo!!!!
Carolyn says
Glad to hear it!
Christine Lawton says
The nutrition facts say 3.5 grams of fiber, but the description just above the nutrition facts chart says 2.5 grams. Just wondering which it is?
Can’t wait to try this recipe this weekend!!
Carolyn says
Sometimes when I update a post, the nutritional info changes. The correct grams of fibre are 3.5. I am going to delete those old notes now…
Christine Lawton says
That’s great news – only 2 net carbs per blondie! Thanks so much for your quick response. Can’t wait to try this one!
Lynn B. says
If I could give 10 stars I would. These are amazing. I’m not even waiting for them to cool completely. Your recipes never disappoint. Thank you for all your hard work. I’ve recently had to do keto dairy-free. Have you made your lemon cheesecake bars with vegan cream cheese? That’s my next thing to make. Take care.
Chelsea Santos says
Incredibly delicious! I’ve been making a new dessert every week, and have yet to make one that disappoints. Keep up the good work, you’re an absolute rockstar.