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.
gerry speirs says
Love me some chocolate and blondies!
Jennifer Farley says
I love blondies so much! These are amazing!
Holly says
Do you use powdered or granulated swerve? Ive used the granulated several times and my treata come out gritty. Is there a tip for using the granulated so it doesnt do this?
Taleisha A says
Absolutely LOVED these! From the taste to the texture, EVERYTHING was perfect! I subbed the sukrin with 1/4 cup of truvia & 1 tsp of agave. The texture is so chewy, I’m going to try making brownies using this recipe. I’m really suprised how well my blondies turned out. Thank you so much!
Taleisha A says
*2tsp agave*
Michelle Tonge says
Carolyn,
I have always enjoyed your low carb baked goods. I do have a quick question. In place of the Sukrin, you have, “more Swerve with 2 tsp molasses.” How much Swerve? Is it 1/4 cup, same as the Sukrin?
Thanks! ?
Carolyn says
Yes, the same amount.
allison Gismondi says
Oh Holy Crap I just made these and they are so freaking out of this world!! I am in awe of the recipes you make Carolyn and these are right up there with incredible!! Tender, moist and oh that brown butter flavor is to die for!! Thank God I doubled these because my son and hubby just ate a huge piece and are already looking or more 😉
TIa Kathi says
Congo bars were one of my favorites when I was young. These are just as good, if not better! I love the butterscotch flavor the browned butter gives! This recipe is a keeper and sharer!
Very quick and easy to make. I added some chopped pecans, yummy!
Thank you so much!
Shereen De Jesus says
This was amazing! Didn’t have sukrin so used the additional swerve and molasses. Also, I used coarse sea salt and the resulting taste was similar to salted caramel. Another hit from Carolyn! Thank you again! Going to try the snickerdoodle skillet cookie now 🙂
Theresa says
So, I made a mistake, but it turned out to be a happy one. I used the Sukrin Fibre SYRUP Gold instead of the brown sugar Sukrin. I wondered why the batter was so sticky and why it took so long to bake (twice the time and I had to cover it with some foil so it didn’t over-brown). I thought it was because it was an 8×8 pan, but no, it was the syrup.
But it turned out amazing! Really delicious. Now I can’t wait to try it properly.
Tamera Alexander says
Just made these yesterday. Oh my goodness! Delicious! Thanks for the recipe and for all you do for low carbers.
Carolyn says
So glad you liked them!
Stephanie Deal says
Oh yes!! I made these last night and my family loved them. . I thought they were perfect – my hubby thought they could have been a little sweeter (but what does he know). 🙂 I used the Sukrin product and it all came together perfectly. I did cut the bars into smaller bars, but then of course, I ate 2 of them. LOL. Thanks for another great recipe!!
Michelle says
Hi Carolyn,
I would like to half the recipe and form the dough into cookies, would that work? or do you think I’m better off putting into a smaller baking pan? I’m single and don’t want to end up eating the whole batch.
Thank you for your help,
Michelle
Carolyn says
Sure, I think that would work.
Michelle says
I made them as cookies and they came out fine,the dough
made 12.
Carolyn Whalen says
Carolyn, Have you tried baking these or anything else with their Sukrin’s reduced fat almond flour? I know we don’t have to “count calories” on THM, however, sometimes the almond flour is a bit high in that area. i would love to hear your thoughts about it!
Carolyn says
I have some of it but I have yet to try baking with it. I know my regular almond flour so well. I think you won’t be able to replace cup for cup because it will be drier and you will need more moisture to offset that.
Bonnie says
Thank you so much for this recipe. I have waiting for you to make some these. My husband loves Blondie Brownies and we both love your desserts! He will be glad to finally have a pan of his favorites.
Rachel H says
Blondies! OMG, must have Blondies!
Looking forward to trying the Sukrin products!
Brenda Hayes says
These Blondie’s look so great. May try them tomorrow.
Emily says
Um…the bondies! then I would try to master some chewy chocolate chip cookies, if I still needed to after that…
Sarah says
I would first make the blondies! But these products look amazing and would be so excited to try them out!
Maryann says
I would love to make old fashioned spiced wafers with these sweeteners!!
Diana Donofrio says
Hi Carolyn,
I just made these and the dough was very ‘greasy’ so I thought i did something wrong because i substituted the surkin gold with splenda so i added an extra 1/3 cup almond flour. They tasted good but a little crumbly so it would be helpful to let people know it will be a very greasy looking dough. Also, may I suggest you link Lily’s products to vitacost.com and not Amazon? I use amazon frequently but Lily’s products are much cheaper at vitacost. I get both the Lily’s chips and chocolate bars much cheaper and with free shipping over $49.
Carolyn says
My dough was not overly greasy so I suspect the Splenda is at play here.