Almond Flour: Low-carb alternative that creates tender crumb and provides nutty undertone.
Coconut Flour: Absorbs moisture and adds light, delicate structure to keto baked goods.
Baking Powder: Helps blondies rise and creates soft, fluffy interior.
Salt: Balances sweetness and amplifies other flavor notes.
For Mix-Ins and Flavor Boosters:
Sugar-Free Chocolate Chips: Adds indulgent chocolate pockets without extra carbohydrates.
Chopped Nuts: Introduces delightful crunch and additional healthy fats for keto diet.
Tools to Make Keto Blondies
Large mixing bowl: Essential for combining wet ingredients smoothly and thoroughly.
Whisk: Perfect tool for blending ingredients evenly without lumps.
Measuring cups and spoons: Crucial for accurate ingredient measurements.
8×8 inch baking pan: Ideal for creating perfectly shaped blondies.
Parchment paper: Helps prevent sticking and makes easy removal of baked treats.
Spatula: Great for scraping and spreading batter evenly in the pan.
Cooling rack: Allows blondies to cool without getting soggy on the bottom.
How to Bake Keto Blondies at Home
Blend Wet Ingredients Grab a spacious mixing bowl and whisk together melted butter, sweetener, egg, and vanilla until they form a smooth, creamy mixture that looks glossy and well-integrated.
Mix Dry Components In a separate bowl, combine almond flour, salt, and baking powder, stirring until these powdery ingredients are perfectly blended and lump-free.
Combine Mixtures Gently fold the dry ingredients into the wet mixture, stirring carefully to create a consistent batter that's rich and velvety in texture.
Prepare Baking Pan Line a square baking dish with parchment paper, ensuring edges are covered for easy removal later.
Pour and Spread Transfer the blondie batter into the prepared pan, using a spatula to spread it evenly and create a smooth surface.
Bake to Perfection Slide the pan into a preheated oven and bake until the edges turn golden and a toothpick inserted in the center comes out clean.
Cool and Cut Allow the blondies to cool completely in the pan, then lift out the parchment and slice into delectable squares ready to enjoy.
Keto Blondies Flavor Upgrades
Perfect Texture Trick: Smooth out your blondie batter carefully to ensure even baking and a consistent, creamy center that melts in your mouth.
Low-Carb Flour Swap: Replace almond flour with coconut flour at a 1:3 ratio for a different nutty flavor profile while maintaining keto-friendly macros.
Dairy-Free Adaptation: Substitute melted butter with coconut oil or avocado oil for those avoiding dairy, keeping the recipe completely plant-based and keto-compliant.
Add-In Options: Sprinkle sugar-free chocolate chips, chopped pecans, or unsweetened coconut flakes into the batter for extra crunch and flavor complexity without adding significant carbs.
Storage Wisdom: Store blondies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week, ensuring they remain fresh and maintain their delightful texture.
Serving Keto Blondies in Style
Cozy Coffee Companion: Serve these blondies alongside a warm mug of bulletproof coffee for a perfect keto-friendly afternoon treat that complements the rich, buttery flavors.
Dessert Platter Perfection: Create an elegant low-carb dessert spread by arranging these blondies with other keto-friendly sweets like chocolate truffles or nut-based cookies for a stunning presentation.
Nutty Topping Twist: Sprinkle some chopped almonds or pecans on top before baking to add a delightful crunch and extra nutty dimension that elevates the blondies' texture and flavor profile.
Ice Cream Indulgence: Pair a warm blondie with a small scoop of sugar-free vanilla or almond milk ice cream for a decadent dessert that satisfies your sweet tooth while staying true to keto principles.
Save Keto Blondies For Later!
Smart Portioning: Cut blondies into uniform squares before storing, making grab-and-go snacks easier throughout the week.
Refrigeration Magic: Store in an airtight container in the refrigerator for up to 5 days, maintaining their delicious texture and preventing moisture buildup.
Freezing Technique: Wrap individual blondies in plastic wrap, then place in a freezer-safe bag. They'll stay fresh for 2-3 months, perfect for future keto-friendly treats.
Room Temperature Tip: Let frozen blondies thaw at room temperature for 15-20 minutes before enjoying, ensuring optimal taste and soft texture.
Keto blondies bring a guilt-free dessert experience to low-carb enthusiasts seeking sweet satisfaction. Rich almond flour and sugar-free chocolate chips create a delightful treat without compromising dietary goals.
Ingredients
Scale
1 ½ cups (150g) almond flour
⅓ cup (70g) granulated erythritol
⅓ cup (60g) sugar-free chocolate chips
½ cup (115g/4 oz) unsalted butter, melted
1 large egg
1 tsp vanilla extract
¼ tsp baking powder
¼ tsp salt
Instructions
Mixture Preparation: Vigorously whisk melted butter, erythritol, egg, and vanilla extract in a large mixing bowl until perfectly smooth and well-incorporated.
Dry Ingredient Integration: Gently fold sifted almond flour, coconut flour, baking powder, and salt into the wet mixture, creating a uniform batter without overmixing to maintain a delicate texture.
Final Batter Enhancement: Delicately fold in chopped pecans and sugar-free chocolate chips, ensuring even distribution throughout the dough with minimal stirring to preserve the blondies’ tender consistency.
Baking Process: Spread the batter evenly into a parchment-lined baking pan, then bake in a preheated oven at 350°F for 20-25 minutes, watching for golden-brown edges and a slightly soft center that sets when cooled.
Cooling and Serving: Allow blondies to cool completely in the pan, which helps them firm up and develop a perfect texture. Once cooled, lift out using parchment paper, slice into precise squares, and serve at room temperature for optimal taste and enjoyment.
Notes
Prevent Over-Mixing: Gently fold dry ingredients into wet ingredients to maintain a light, tender blondie texture without developing tough gluten strands.
Control Moisture Level: Use a light hand when incorporating mix-ins to prevent weighing down the batter, ensuring a soft and delicate crumb.
Precise Baking Time: Watch closely during the final minutes of baking; golden brown edges indicate doneness while keeping the center slightly moist for a rich, fudgy consistency.
Cooling Technique: Allow blondies to cool completely in the pan to help them set properly and develop a stable, clean-cutting texture that won’t crumble when sliced.
Recipe development with a focus on single-dish meals.
Fusion of traditional and modern Australian cuisines.
Food styling and photography for digital platforms.
Education
Box Hill Institute, Melbourne
Degree: Advanced Diploma of Hospitality Management
Focus: Specialized in practical food and beverage service, responsible alcohol and hygiene compliance, legal risk management, and hands‑on experience in a simulated restaurant environment.
William Angliss Institute, Melbourne
Program: Certificate IV in Patisserie
Focus: Specialized in pastry and bakery techniques, cookery and specialty food preparation, recipe planning and costing, commercial kitchen operations, sustainable and inclusive work practices, food safety and hygiene compliance, and workplace health and safety.
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.
Jenna Hartley
Founder & Recipe Creator
Expertise
Education
Box Hill Institute, Melbourne
William Angliss Institute, Melbourne
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.