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.
Kim says
do you need to use the collegen in this recipie?
Carolyn says
Please read the blog post as I already discuss this!
Erin says
I don’t review recipes very often, but had to for this one! So, so good! Also the closest to a “real” blondie texture I’ve ever come with a keto/low carb version. They’re soft and a little gooey, even a day after baking. The only thing I did differently was use allulose (1/2 c + about 3 tbsp), a teaspoon of molasses (‘cause I didn’t have an “brown” sweetener), and added some chopped pecans on top. Baked for 20 minutes and they are perfect. I can’t wait to try this with other mix-ins! I’m thinking white chocolate and macadamia next. Thank you so much!!
Carolyn says
Sounds fantastic!
Priscilla says
Thank you for wonderful recipes. But erythritol has had some serious health concerns late. Please try some other sweetners.
Carolyn says
Hi Priscilla, I am very well read on this subject and the study in question had a lot of flaws and received a LOT of pushback from many experts. So I suggest you read up on that a little.
For those who still have concerns, I have added “sweetener options” in the blog post. Please try reading the Expert Tips section of each of my posts.
Deanea Vivola says
I just made these and they turned out great. I used a 1 Oz. Souper Cubes silicone tray to bake the perfect snack sizes treat (this recipe made 21 cubes). Freezing them is great for portion control. My carb loving husband also loved them. He said they could be a little sweeter, but he didn’t hesitate to eat several before I had a chance to get them in the freezer! Thank you for another yummy recipe Carolyn.
Anna says
In order to make 16 bars in an 8 inch pan, how big would one bar be? I’ll tell you: 1/2 inch!! I notice this on many recipes. It’s impossible to make the nutrition work. They ARE good, no issue there.
Carolyn says
I am sorry, Anna, but your math is incorrect. 4 bars across and 4 down. That means each bars is 2 INCHES… not half an inch! Try it… measure it. You will see. :).
GB says
That’s just not factual. You’re not accounting for area. Another way to look at it 8×8 pan is 64 square inches, 16 bars would have 4 square inches per bar, or 2 inch sides as Caroline said.
If your nutrition isn’t working out, you’re including carbs from sweetner, which isn’t part of the normal calculation because they don’t impact blood sugar.
GB says
Caroline, that was a reply to Anna, not you, you are of course factual.
Carolyn says
And the nutrition works just fine. 😉
Cathy says
I love blondies no mayter how you make them. I have made these and we loved them, but my cheat was toffee chips which were not sugar free🙄. Need to learn how to make those sugar free. As much as I love chocolate, blondies tops brownies sometimes.
Tracey M says
not too tasty….just like all the other Keto bars and cookies out there..just meh. I have tried so many desserts, still waiting, but I feel almond flour just will never cut it and will be waiting a long time! This is honesty if you are looking for it, it costs so much to bake with these ingredients to get meh!
Carolyn says
I am going to be bold here and say… it’s possibly the almond flour you are using or the sweetener. As you can see, most people love my desserts. 🙂
Cheryl Dubien says
I made these for a potluck lunch and even the non keto people loved them! I added chopped walnuts because I like nuts with chocolate chips. I didn’t have the collagen so used extra almond flour, as per the recipe instructions.
DM says
Another fantastic recipe!! The brown butter is the trick. They came out soft and cut perfectly. I will definitely make this again…maybe with some nuts or coconut.
Linda says
Can I use whey protein instead of collagen peptides?
Carolyn says
No, not in this recipe. If it’s an option, I will tell you. I already give an option if you don’t want to use collagen.
CJ says
Chocolate chips definitely make these blondies better.
Carola says
Could you duplicate Land O’Lakes recipe for chocolate peanut butter shortbread? https://www.landolakes.com/recipe/6761/chocolate-peanut-butter-shortbread/
Sherri says
I just made these. They haven’t cooled yet so I am unsure how they turned out but they smell and look amazing. I tasted the batter is it is so good. Can’t wait to eat them.
Olivia Wyles says
I love anything that uses brown butter! It just gives it that extra goodness. 🙂 Keto on! <3
Nikki says
These look amazing! Thanks for the recipe:)
Barb Reller says
Can I swap whey protein for the collagen proteins?
Carolyn says
No, it’s not a good sub…. but I already provide info on how to change them if you don’t want to use the collagen. Please make sure you read the full blog post.
Shannon says
These are absolutely amazing! So delicious and moist… just love them. Thank you for all your wonderful recipes. I can only imagine how much time and effort you put into each one. You are very much appreciated ❤️
Jen says
I am going ahead and leaving a review even though I haven’t tasted yet. They just came out of the oven and the smell is out of this world! I have a question, though, don’t we get to subtract the fiber from the total carbs? That would be less than five carbs per bar, anyway, what a wonderful recipe!
Robin says
I have some brown butter and I’m eager to make these!
You are the Best!
Kari Ani says
Can you use an egg replacement?
Carolyn says
I am sorry, I use eggs so I don’t really know.
Hélène says
I have to use plant eggs that I find at the grocery stores and at Target. Just Eggs are so much better than using the dry powder and adding the water. I make cakes, pies, cookies, bar cookies, and cheesecakes. There is also another liquid plant egg called Simply Eggless. I use 3 tablespoons per large egg and 2 tablespoons per egg yolk. However, I cannot make meringue-type recipes. I have made both keto and regular recipes. The plant eggs don’t seem to work for easy keto pasta recipes.