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.
KarenH says
I am just learning about Sukrin. would really like to try it.
Dawn says
I’m very excited for a brown sugar substitute! I’m definitely going to try these blondies and maybe even some cookies with these new products 😉
Esther R. says
I read your reveiw and it is pretty great Thanks. Your recipe looks awesome also.I love both reveiws yours and Soozes.
Antonia says
Funny, I just received my first order of sukrin products today. Only bought the regular sweetener though, and I made some candied nuts with it. They are great!
chari says
I would definitely have to try this recipe first!! Sounds and looks so good!
marsha says
I’m totally getting hooked on these sukrin products. They obviously are showing great promise in baked goods. If only i had more to bake with
jo says
I’d love to try several of the Sukrin products. Not finding in Canada yet, though…. But posting to see if any other of your Canadian readers have had some luck?
And Sukrin, if you’re reading: if you’re looking for a wide distribution in Canada, try Low Carb Grocery – several locations, ships nation wide…. I have no connections with them, it’s just where many people ’round here get their low carb fixes. Hopefully you don’t mind me posting that, Carolyn. If so, please delete.
Carolyn says
Totally okay! I am all for my peeps up north being able to purchase low carb ingredients.
Jan says
I’d like to try their syrup as a substitute for corn syrup in one of Jenni’s Splendid Ice Cream recipes. I’ve been able to low carb everything but that.
Jamie McC says
I would love to try your products!! I’d use them to bake sugar free cakes or crumbles for sure!!
Kate says
I would love to win the Sukrin products. The idea of chewy brownies and adding in some good prebiotics to my diet is fabulous!
Sandi says
I’ve been watching for a review from you, for the Sukrin products. I’ve seen reviews on other low carb blogs but I use your recipes for treats almost exclusively so I wanted to know what you think of them.
For some reason, it is hard to buy Swerve here, now. The stores don’t carry it anymore.
I’ve been using erythritol and stevia if I make a treat but I find the cooling sensation a bit of a deterrent. It’s much more pronounced in some recipes than others, to me. I am hoping the sensation won’t be as pronounced with the Sukrin Gold, maybe.
I’ll be travelling to the US soon so I think I will order some and give it a try. Your Browned Butter Blondies will be the first thing I try when I get back. Yum!!
P.S Thanks for sharing all your awesome recipes.
Carolyn says
Sandi, where are you located?
Sandi says
Just outside Kelowna B.C.
jo says
Sandy, do you know about Low Carb Grocery? They ship across Canada. But I think they also have a branch store in BC. Try searching for – all one word – the low carb grocery dot com. Every time i check they do have Swerve.
Sandi says
Yes, Jo, I do know about the Low Carb Grocery, but thanks. I think if I have to pay for shipping, I’m going to try the Sukrin this time. I’m excited about the brown sugar sub!
Carolyn says
Just what I was saying. 🙂
jo says
I’m jealous! Have a great trip!
Carolyn says
Well, you can always get Swerve through Low Carb Canada. It’s still my absolute favorite sweetener!
Sandi says
Thanks Carolyn.
Rebecca says
I have only tried the Sukrin gold and I love it! Planning on trying to make New Orleans style pralines with it!
Jo says
Browned butter is a personal fave! These look fabulous, and I’m anxious to try.
Sheila says
I would love to try the browned butter chocolate chip blondies! The Sukrin sounds promising and would love to give it a try! Fingers crossed!
Mary Tse says
I will definitely make your blondie recipe.
Lisa Thomas says
I would definitely try this, I’m so craving some chocolate chip cookies right now! I think these blondies would definitely hit the spot.
Jillian says
I would make these blondies for sure!
Amber H says
SO excited for the chance to win this!!!! These products sound so helpful for low carb “thriving” in the kitchen!! 🙂 Would love to give them a try and add them to my “tool kit”!
Kelly B says
I’ve been using Brown Sugar Twin as my brown sugar replacement for a while now. I’d love to try this new option. The bread mixes look interesting as well!
Mary says
Since my granddaughter has been diabetic since she was 18mos. I am always ready for new ideas and products to try. I will make cookies for her.