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!
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 8x8 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.
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Notes
Storage information: 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.