Everyone loves these keto blondies! Made extra flavorful with the rich taste of brown butter and sugar free chocolate chips, these low carb blondies are sure to be a hit in your house too.
I love cookies, I love bars, I love brownies, and I love blondies. I don’t discriminate! You just need to see my vast archives of delicious bars and cookies to know that. Take a gander at my Keto Magic Cookie Bars. And while your at it, go check out my tangy Key Lime Bars too.
But these keto brown butter blondies have a special place in my heart.
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, it doesn’t take very long and if you aren’t paying attention, you run the risk of burning the butter. Four or five minutes later, you have this amber-coloured liquid with funny little browned milk solids in the bottom.
It may not look like much but the taste is out of this world and goes with just about everything you could think of. Fish, chicken, steak, vegetables…and, of course, desserts.
Oh my heavens does it take keto dessert to the next level. Well, it takes everything to the next level, really. I don’t know how I lived life without browned butter. Certainly it could not have been a happy or satisfying life.
What is Brown Butter?
It really is just butter than has been browned and toasted in a pan. And it only takes a few minutes to make.
Many people are surprised to find out that butter is not pure fat. It contains water and milk solids as well. When it’s cooked over medium heat for 4 or 5 minutes, the milk solids begin to caramelize. You will know it’s happening when the butter becomes a golden amber and you can see little brown flecks in the bottom.
But you do have to watch very carefully, as it doesn’t take much for the brown butter to burn. Trust me, black butter isn’t very tasty!
And brown butter goes deliciously with both sweet and savory recipes. One of my family’s favorite dinners is the keto Brown Butter Chicken with Sage and Prosciutto. And the ever popular Brown Butter Mushroom Soup!
Add brown butter into any sweet recipe and you get a deep, nutty, almost caramel-like flavour. Cookies, blondies, cake, they can all get a boost from browned butter. These low carb blondies were more tender and rich than I think they’d be with regular butter.
Tips for Keto Brown Butter Blondies
These almond flour blondies are really quite simple to prepare and I guarantee you everyone will love them. Here are my tips for getting the best flavor out of your brown butter blondies.
Make the brown butter first. It really needs to cool for a bit before you add it to the bars. If it goes in hot, your chocolate chips will melt and become streaky.
Watch that brown butter carefully! Depending on how much you’re making, it can take only about 4 minutes. Just place your butter in a pan over medium heat and stand there. Let it foam and do it’s thing. If you can’t see the color of it because of the foam, take a spoon and push aside some of the foam.
Use your sense of smell. You can see when the brown butter is done but you can also smell it. It becomes nutty and fragrant.
Use a brown sugar substitute. This will also enhance the flavor of your keto blondies. I love the new Brown Swerve, as it’s the most like actual brown sugar. It’s moist and it packs into the cup, and it has a distinct caramel flavor.
Use an 8×8 inch pan if you have one. They will be thicker and more chewy. 9×9 does work if that’s all you have.
Add some sugar free chocolate chips. Always a delicious addition to these low carb blondies!
Ready to hit the kitchen and whip up some brown butter? Trust me, you won’t regret it!
More Amazing Keto Bar Recipes
Keto No Bake Peanut Butter Bars
Brown Butter Chocolate Chip Blondies
Ingredients
- 1/2 cup butter
- 2 cups almond flour
- 1/4 cup Swerve Sweetener
- 1/4 cup Swerve Brown or more Swerve and 2 tsp molasse
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
Instructions
- Place butter in a medium skillet over medium heat. Cook until the butter is melted and and becomes a deep amber, 4 to 5 minutes. Remove and let cool.
- Preheat oven to 325F and grease a 8x8 inch square pan - 9x9 can work too but your blondies will bake faster.
- In a large bowl, whisk together almond flour, sweeteners, baking powder, and salt. Stir in egg, browned butter and vanilla extract until well combined. Stir in chocolate chips.
- Press dough evenly into prepared ban and bake 15 to 20 minutes, until just set and golden brown. Let cool and cut into squares.
Andrea says
Thank you for this recipe it was outstanding. I took inspiration from your ultimate chocolate brownie and added a tablespoon of gelatin for chewiness. Amazing
Lucy says
A put just a pinch of xanthum gum to make them chewy. These were yummy and I love any recipe that uses brown sugar swerve. Can’t wait to have with my coffee in the morning. I haven’t gotten a bad recipe from you.
Lee says
I wanted to ask you what type/brand of butter are you using ? And use for most all your amazing dishes also any specific type of molasses or can this be left out ?
Thank you
Carolyn says
Just regular butter, usually the organic brand from Whole foods or New Seasons. If you leave out the molasses, it will lack the correct flavor. Although you can try using Swerve Brown instead for more brown sugar flavor.
Rae Ann Woodrow says
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. This past Christmas, in the baking aisle of my local Walmart, I found that Lilly’s, the chocolatiers whom I adore, made a chocolate salted caramel version of their baking chips. Better still, they were only $5 for a 7 oz bag. Of course I bought them, then hurried home to use them in place of the standard chocolate chips in this recipe. Bam! Flavor explosion in the mouth! They are just as amazing as the original version, but the browned butter really accentuated the caramel flavor. Since I have half a bag of chips left, of course, I’ll have to make these again. Next time I make them, I’ll swap out the 1/2 tsp vanilla extract for 1/2 tsp of caramel extract for an even deeper flavor. Note: The chocolate salted caramel baking chips were sold exclusively at Walmart. I tried to order them online, but was unable to find them. Lilly’s also made pumpkin spice and peppermint white chocolate baking chips for the holiday season.
Carolyn says
Ooooh I bet that was tasty!
Diane says
These are fabulous and I’ve been baking them for years! I use a half cup of a combination of semi sweet chips and butterscotch chips because I like more chips! I also add a 1/2 t of graham flavoring (I use this in a lot of baked goods) and 1/4 t of unflavored gelatin so they hold together better at room temp. Thank you for many wonderful recipes!
Jessica says
These are amazing!!!! I have been really struggling to find a keto dessert that actually tastes good and curbs my sweets craving. This has done it. Bravo!!!!
Carolyn says
Glad to hear it!
Christine Lawton says
The nutrition facts say 3.5 grams of fiber, but the description just above the nutrition facts chart says 2.5 grams. Just wondering which it is?
Can’t wait to try this recipe this weekend!!
Carolyn says
Sometimes when I update a post, the nutritional info changes. The correct grams of fibre are 3.5. I am going to delete those old notes now…
Christine Lawton says
That’s great news – only 2 net carbs per blondie! Thanks so much for your quick response. Can’t wait to try this one!
Lynn B. says
If I could give 10 stars I would. These are amazing. I’m not even waiting for them to cool completely. Your recipes never disappoint. Thank you for all your hard work. I’ve recently had to do keto dairy-free. Have you made your lemon cheesecake bars with vegan cream cheese? That’s my next thing to make. Take care.
Chelsea Santos says
Incredibly delicious! I’ve been making a new dessert every week, and have yet to make one that disappoints. Keep up the good work, you’re an absolute rockstar.