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
- ½ cup butter
- 2 cups almond flour
- ¼ cup Swerve Sweetener
- ¼ cup Swerve Brown or more Swerve and 2 teaspoon molasse
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ 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.
Joy says
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.
Natasha says
Absolutely delicious. I made it with powdered swerve and the 2t molasses.
Kate says
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!
Sandra says
Yummy!
Micha says
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!
Carolyn says
Glad to hear it!
Dawnj says
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!
Carolyn says
So glad to hear it!
Joy says
Hi I Made These In A Mini Muffin Pan. Got 24 perfect muffins. They where outstanding!!
Carolyn says
Glad to hear it!
Liz says
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!
JenZ says
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!
Carolyn says
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!
Pam Kirsch says
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. 🙂
Carolyn says
Sounds perfect!
Kimberly Clarkson says
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!!
Janis says
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!
Maryse says
Just made this, excellent recipe!! Thank you!
Jude says
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? 🙂
Carolyn says
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.
Sue says
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!
Carolyn says
Thanks, Sue!
Cohoma says
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!
Carolyn says
If it turned out dry and crumbly, something went wrong. What kind of pan did you use? What brand of almond flour and sweetener?
Holly says
This may have been asked, but can powdered swerve be used?
Carolyn says
I think it should be okay.
Melissa says
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…
Carolyn says
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!
Melissa says
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!
Carolyn says
Delighted to hear it!
el says
just made those… mjamms! how long can I store them and how? fridge? locked box or rather open? thanks for your help
Carolyn says
I keep mine on the counter for several days.
Aileen says
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!
Aileen says
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.
Carolyn says
I think they are going to be awesome. GOOEY and messy… but awesome.
Jennifer Blake says
My mouth is watering just thinking about these!