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 1/4 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
- 1/2 cup (118.29 ml) butter
- 1 3/4 cups (185 g) almond flour
- 1/2 cup (91 g) Swerve Brown
- 1/4 cup (40 g) collagen protein
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1 large egg
- 1 large egg yolk
- 1/2 tsp (0.5 tsp) vanilla extract
- 3 ounces (85.05 g) 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.
Video
Notes
Nutrition
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The original (flour/sugar) Blonde Brownies have been my personal lifetime favorite treat! As a TI diabetic, to be able to make them low carb (and taste heavenly) is the best gift ever!! Thank you!
This was also my first time using Swerve Brown – love it! Don’t think I’ll go back.
Absolutely delicious. I made it with powdered swerve and the 2t molasses.
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!
Yummy!
Made these last night and holy moly! They were delicious! My husband is not a fan of almond flour, and he really loved these. Will continue to make these for a quick snack. They fit my macros well and my keto diet perfectly. They were very easy to make as well! Thanks for this recipe!
Glad to hear it!
Made these tonight and so hoping they would be like toll house pan (cookie) bars. They were indeed! So, so happy to taste them again. The were my go to quick dessert for the family and all (the men) just love them. Back in business of bringing smiles thanks to you!
So glad to hear it!
Hi I Made These In A Mini Muffin Pan. Got 24 perfect muffins. They where outstanding!!
Glad to hear it!
Another delicious recipe! Thanks Carolyn! The brown butter really gives these a rich taste! I tasted a bit right from the oven and they were amazing!
I just finished baking these, and it actually took 35 minutes for them to cook all the way at 325 degrees. They do smell delicious though, and I can’t wait until they cool off enough to cut and eat!
It should not take that long so either your oven is very off in heat or you used a glass or ceramic pan. Still… as long as they taste good!
Holy cow! These are DELICIOUS!! I’ve been craving the blondie recipe I grew up with, and these are on point! The only sweetener I used was Swerve Brown, and I used pecans and shredded coconut instead of sugar free chocolate chips. These are amazing! I can’t wait to try your other recipes. 🙂
Sounds perfect!
Absolute perfection. I substituted all brown swerve for the white granular and if making again (which I will be) I’m going to up the chocolate chips to 1/2 cup. These are Devine. Thank you for sharing!!
What a wonderful, delicious treat these were! Thank you, Carolyn! They were so easy to make! I made a double batch in a 9×13 pan because I knew my mom & daughter would be into them! They were definitely a hit!
Just made this, excellent recipe!! Thank you!
Hi there. I so enjoy your posts. I see that (because you have a business relationship with…) you get more detailed ingredient information than I can access since I gave up my LowCarbCanada business in 2004 (recipe development, importing of products to Canada). Yes, the name was taken over by the LowCarbGrocery folk not long after, no relation. 🙂 I do have a question, sorry. Where you have “Sukrin Gold is mostly erythritol, with some tagatose, glycerol, malt extract (gluten-free) and sterol glycosides to give it the colour and flavour of brown sugar” in your article, please clarify whether you meant STEVIOSIDE glycosides? To my knowledge, there is no such thing as STEROL glycosides. Don’t suppose Sukrin let you know if it was Type A or B glycosides? 🙂
Why would you rate a recipe you haven’t even tried, AND leave off a star?
I have no idea, you will need to ask them. I was simply quoting from the back of the package.
I just made these tonight and they are absolutely delicious! As a matter of fact, they might be too good… meaning I don’t want to stop eating them! Highly recommended! All of your recipes are the absolute best!
Thanks, Sue!
Made these yesterday. Only had 8×8 pan. Baked for 28 minutes. Turned out dry and crumbly. Good taste profile. May try again. Your chocolate peanut butter bars are my go to treat still. Thanks for all of your efforts!
If it turned out dry and crumbly, something went wrong. What kind of pan did you use? What brand of almond flour and sweetener?
This may have been asked, but can powdered swerve be used?
I think it should be okay.
Hey Carolyn… Have you tried this recipe with the new Swerve Brown Sugar Replacement? I haven’t yet… Would like to hear your take on it…
HAHAHAHA! Yes, I have! And that’s what the brown sugar sub was in the video…but at the time they hadn’t released it yet so I couldn’t share. 🙂 YES USE IT!
I made these babies tonight using the Swerve brown… Sooo good! I used my mother-in-law’s special brownie pan so I could have edge pieces all way round. Worked out beautifully! A definite do-over!
I’m a huge fan… Every recipe of your’s that I’ve tried has been perfect! Thanks for all your hard work! It is certainly appreciated by this Keto girl!
Delighted to hear it!
just made those… mjamms! how long can I store them and how? fridge? locked box or rather open? thanks for your help
I keep mine on the counter for several days.
Ohhhhh lawd! These were delicious! After incorporating all of the ingredients, the dough looked too wet (I may have overshot it on the butter, just a tad) so I had to add another 1/4 of almond flour and that got me a better consistency – but it’s still more moist than a traditional dough. After the bake and cool down, I found that the inside was still pretty moist (I did use a glass baking dish so I know this had an impact on the bake) but the outside was just right. Instead of trying to cook just the inside more, I decided to stick them in the fridge overnight – et voila! Next morning, they were perfect! Everything else besides the bakewear was the same in the recipe (didn’t use molasses, just more brown sugar Swerve) – this is a saver for sure! Thank you!
I just realized! I overshot the butter MORE than just a “tad,” I added 1 cup of butter instead of just the 1/2 cup..Geez! I’m sure with that correction I wouldn’t need to add the extra almond flour or even need to refrigerate them (but I still may do this step because I enjoy a cold blondie, weird, I know, ha).. note to all – READ THE INSTRUCTIONS CAREFULLY and WATCH YOUR MEASUREMENTS! haha.
I think they are going to be awesome. GOOEY and messy… but awesome.
My mouth is watering just thinking about these!