These keto white chocolate blondies with caramel sauce are over-the-top delicious! This post is sponsored by ChocZero.
Holy moly, these keto blondies are good. If you’re a white chocolate lover, or a caramel lover, or a hybrid white chocolate and caramel lover, this is the keto dessert recipe for you.
The advent of keto friendly white chocolate has changed the keto baking game. I feel like I owe a debt of deep gratitude to ChocZero for taking on this project. They’ve made my job infinitely more fun.
Because let me tell ya, trying to make your own sugar-free white chocolate is an exercise in frustration. I tried numerous times in the past and it was chalky and awful. So I resorted to using cocoa butter to “fake” a white chocolate flavor.
But these chips make it ever so much easier and I’ve made so many great classic recipes, including White Chocolate Panna Cotta and Keto Cranberry Bliss Bars. And I don’t plan on stopping any time soon!
Get 10% off all ChocZero products with code FOODDREAMER!
White Chocolate Blondie Inspiration
White chocolate and blondies are clearly a match made in heaven, and there are so many yummy possibilities there.
I had a lot of ideas for this one but then I spotted this recipe from Jane’s Patisserie and I knew I had to make my own version. All that gooey caramel dripping down a tender blondie just cried out to be keto-fied!
Of course, her recipe took store-bought caramel. But I truly do believe I have the best keto caramel sauce recipe and it’s easy to make. So I whipped up a batch and got baking.
Tips for Keto Caramel Blondies
These are so easy to make and the basic recipe is similar to my Keto Brown Butter Blondies, but I modified it. Here are a few tips for getting this recipe right:
- Make the caramel sauce in advance and let it cool. If you add it hot to the blondies, it will melt the chips into nothing.
- The extra egg yolk makes them extra gooey! If you don’t want to have a leftover egg white hanging around, you can just use the one whole egg but I recommend the yolk.
- Caramel extract will amp up the caramel flavor but vanilla is fine too.
- I’ve discovered that using baking soda rather than baking powder in cookies and bars gives them a fabulous consistency. They puff up during baking and then sink upon cooling, and they end up more chewy. But if you don’t have baking soda, try 1 teaspoon baking powder.
- These will take longer to bake than other blondies, because of the added egg yolk and the caramel swirl. Don’t be surprised if they take at least 30 minutes.
- You may not end up using all the caramel sauce… that’s okay, it’s fabulous on keto vanilla ice cream!
More Delicious Keto White Chocolate Recipes
- Keto White Chocolate Macadamia Nut Cookies
- Keto Chocolate Peppermint Pound Cake
- Keto Tiger Butter Fudge
- Keto White Chocolate Caramel Cups
- Mini White Chocolate Lemon Cheesecakes
- Keto White Chocolate Berry Cheesecake Blondies
White Chocolate Caramel Blondies
- 1 batch Sugar-Free Caramel Sauce
- ½ cup butter, softened
- ⅓ cup Swerve Brown
- ¼ cup Swerve Granular
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ teaspoon caramel extract (or vanilla extract)
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup sugar-free white chocolate chips
- Make the caramel sauce according to the directions and set aside to let cool. Preheat the oven to 325F and grease an 8×8 inch metal baking pan.
- In a large bowl, beat the butter with the sweeteners for 2 to 3 minutes, until lighter and fluffy. Beat in the egg, egg yolk, and vanilla extract, until well combined.
- Add the almond flour, baking soda, and salt, and beat until well combined. Stir in the white chocolate chips.
- Spread the batter in the pan. Dollop about half the caramel sauce over the batter and swirl in with a knife.
- Bake 25 to 30 minutes, until the edges are golden brown and the center is mostly firm but still a little gooey (it can seem a bit wet but some of that is the caramel sauce).
- Remove and let cool completely in the pan. Cut into bars and drizzle with more caramel sauce, if desired (you may need to re-warm the caramel gently in a pan).
Can you tell me what sweeteners you use for this recipe?
I am a bit confused. They are listed in the recipe already.
These turned out good. I loved the flavor. Took the full 30 minutes plus a few minutes more. The texture was a little dry/ crumbly and not chewy. Not as dense as a traditional brownie. Wonder if I needed more caramel sauce or less flour. Used
206 grams of Kirkland brand. I switch between Bobs and Costco. Both have performed well in everything I have made thus far. Not sure, the batter was real thick ( not pourable) and I had to push it around the pan to level. I used a little less than 1/2 cup of sauce as the recipe made a little less than a full cup. Lilly’s white chips were good. Anyway, I liked them as did hubby. Added some of left over sauce and whipped cream and they were just fine. Thank for a nice post Christmas treat.
Sheri Rose says
Can you PLEASE adapt this recipe to be keto friendly. It looks so freaking good. https://theviewfromgreatisland.com/strawberry-lemon-blondies-recipe/?fbclid=IwAR2E668r4ODw5NpOxSbAovlpDjINT_VVWCfBhApr1Tao-OA2_rKSuWefXhY
Sarah N. says
How could i add protien powder to this recipe?
Why do you want to? For added protein? I definitely don’t recommend adding it unless you want to make them into cake, rather than bars. Protein powder makes them cake-y.
Judy Lalani says
Where is the Keto Brown Butter Blondie recipe? The link above takes me to Jane’s Patisserie site. I can’t find a search option, either (using android phone)
BTW thank you for all your work! I’m also a Baker who was diagnosed with type2 (but not so much an experimenter)
Sorry about that. It’s here: https://alldayidreamaboutfood.com/low-carb-browned-butter-chocolate-chip-blondies/
By the way, there is a search box at the top of my blog that you can use when things are linked incorrectly.
jackie mullen says
Will these freeze ok? I live alone and um can I say dangerous to just have a pan full of brownies easily accessible…? Freezer means out of sight; out of sight kinda means out of mind! Still loving all your recipes…
Yep they should be fine.
These ares so tasty! Love the homemade caramel sauce drizzled on top!
Matt Taylor says
These are so awesome! gotta love blondies, keto or otherwise. 🙂
These are so yummy and scrumptious! I can’t wait to make these again! They were a big hit here at the house!
Heather K. says
These are delicious! I used choczero caramel on them since I don’t have Bocha sweet to make yours. I have been on a mission to add oat fiber to things to add more fiber to our Keto diet. I substituted 1/2 cup almond flour with 1/2 cup oat fiber and I used 2 whole eggs instead of 1. They came out great! Your recipes are awesome!
Have you tried the Lily’s White Chocolate chips in this or any other recipes? I have a bag and want to make these and the White Chocolate Macadamia cookies. I’m in Canada and I have’t seen the ChocZero ones sold anywhere yet (online or in store). Wondering if they will melt away? Almost my entire family is Keto and my mom has a couple of your books and my dad and husband are OBSESSED with all of your dessert recipes, lol! For good reason of course, everything we have made from your website or cook books is amazing! Thank you for all that you do for the Keto community! ????
I just got some Lily’s recently and they will definitely work in this recipe.
Wonderful, thank you!
Just made these and wow! So delicious!! I have 5 of your cook books including your newest. Have pinned tons of your recipes on Pinterest. Thank you!!
Thanks so much!
These are amazing. I probably should have cooked mine a little longer. I did 30 minutes, but they are pretty soft in the middle. The caramel sauce is to die for.
Christine M says
These were soooooo good! The only change I made was using sugar-free chocolate chips because I ran out of ChocZero white chocolate chips. Thanks for posting another winner, Carolyn!
I’m SO excited to try these!! My favorite type of dessert. Just ordered the chips from your link. Thank you for your awesomeness!! You never fail to amaze me.
Good morning! I am going to try these out, but I am wondering if you think the Bake Believe brand will work? I know they have the tendency to melt away, but I have three bags to use up before I let myself purchase the ChocZero brand.
I’m good at ‘stocking up’ on things that are hard to come by, and then get stuck with them! 😉
Thanks for all the great recipes! Lyn
I get it! They will melt away but the flavor will still be there. I’d save a handful for the top AFTER they come out of the oven.
Okay, cool. Thanks!