Warning: The blondies you could fall in love with

keto blondies

Get that cocoa butter ready!

Seriously. If I didn’t care about the carbs that white chocolate (even the sugar-free version) is full of, I’d make white chocolate brownies. Instead, my keto alternative is cocoa butter keto blondies. Without the cocoa, I’ve never enjoyed any version of blondies. In fact, I have made a dozen versions of this recipe just to find the perfect combination of ingredients. And I do warn you; this recipe might be something for you to fall in love with. Because every version I’ve prepared turned out beyond delicious. I tell you, the cocoa butter is the ingredient to blame.

keto blondies

Before finding the right ratio between wet and dry ingredients, the test bunny living with me (which happens to be my partner) had to try them all! Poor guy. He was so pleased with the flavors, I had to hide the batches as if I lived with a few little sweet-tooths. Admittedly, I had to hide them from myself as well. I’d bake this dish again and again if only the cocoa butter were as affordable as dairy butter. If there ever comes the time when having too much money is an issue, instead of buying a yacht, I’ll get myself a ton of cocoa butter.

The perfect mix

Besides the ratio between dry and wet ingredients, I think it is important to find just the right doneness. Since every oven tends to function a bit differently, no matter what the numbers say, I recommend baking for 30 minutes the first time. Later, if you like the flavor of these blondies as much as we do, and want to make another batch, decide whether you want fudgier or dryer outcome the next time. Shorten or lengthen the baking time accordingly. Moreover, an additional tablespoon of coconut cream should make the whole batch more fudgy if you prefer so.

keto blondies

In the picture above you can see different types of blondies. The dense ones use more coconut cream and a bit more almond flour than the recipe below. Some of them are made with chia seeds, some with walnuts. In my opinion, dark chocolate chunks are a must! So the recipe below includes the chocolate but not any other optional ingredient which you can still add if you wish. Macros below only include the chocolate I used, though.

Enough now. Just looking at all these pics makes me drool and calculate if I’ve got all the ingredients to bake a batch immediately.




Print Recipe
Cocoa butter keto blondies BigOven - Save recipe or add to grocery list Yum
Without the optional nuts or chia seeds added, one blondie comes out to be approximately 83 Calories,

Fat: 7.8 g (of which Saturated: 4.9 g, MUFA's: 2.2 g),
Total Carbs: 1.4 g,
Fiber: 0.8 g,
Net Carbs: 0.6 g,
Protein: 1.7 g

Cocoa butter keto blondies
Votes: 6
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
blondies
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
blondies
Ingredients
Cocoa butter keto blondies
Votes: 6
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 320°F (160°C) and line an approx. 8 x 9-inch baking pan with some parchment paper. Next, measure out all the above ingredients.
    Preheat the oven to 320°F (160°C) and line an approx. 8 x 9-inch baking pan with some parchment paper. Next, measure out all the above ingredients.
  2. Cut cocoa butter and butter into a microwave-safe bowl. Let the two melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until blended and there are no lumps left. If needed, microwave for another minute or so. Set aside to cool.
    Cut cocoa butter and butter into a microwave-safe bowl. Let the two melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until blended and there are no lumps left. If needed, microwave for another minute or so. Set aside to cool.
  3. Using a hand electric mixer, mix the eggs, erythritol, and vanilla extract. Add the coconut cream and mix again.
    Using a hand electric mixer, mix the eggs, erythritol, and vanilla extract. Add the coconut cream and mix again.
  4. Pour in the cooled butter and mix until the mixture gets denser and creamy.
    Pour in the cooled butter and mix until the mixture gets denser and creamy.
  5. Sieve and mix the two flours, baking soda, and salt. Add this flour mixture to the cream and combine well with a rubber spatula. Add the chopped chocolate and stir well again.
    Sieve and mix the two flours, baking soda, and salt. Add this flour mixture to the cream and combine well with a rubber spatula. Add the chopped chocolate and stir well again.
  6. Optional: You can add 2 tablespoons of ground walnuts (or any nuts) or chia seeds (suggestion: add a tsp. of lemon zest as well). Either add them to the chopped chocolate or use solo. Combine using a spatula.
    Optional: You can add 2 tablespoons of ground walnuts (or any nuts) or chia seeds (suggestion: add a tsp. of lemon zest as well). Either add them to the chopped chocolate or use solo. Combine using a spatula.
  7. Put the mixture into the prepared baking pan and spread it out evenly, using a spatula.
    Put the mixture into the prepared baking pan and spread it out evenly, using a spatula.
  8. Put in the oven and bake for 30 minutes. When a toothpick is inserted in the center, it isn't necessary that it comes out completely clean. You want the blondies to remain somewhat fudgy in the middle. Don’t over-bake.
  9. When done baking, take the whole batch out of the pan, together with the parchment paper, and let it cool down. When cooled, cut into 20 more or less equal size blondies.
    When done baking, take the whole batch out of the pan, together with the parchment paper, and let it cool down. When cooled, cut into 20 more or less equal size blondies.

keto blondies

Like it_ Share it!

If you found this post helpful or even fascinating, I’d love it if you passed it on. Thank you! Have you prepared one of my recipes? Or created your own version of a keto/LCHF treat? Tag @mysweetketo on Instagram or post it to my Facebook page. I wanna see!

6 Comment

  1. Hi! Don’t have cocoa butter, but do have coconut butter. Any idea if that would be an okay replacement? Thanks!

    1. My Sweet Keto says: Reply

      Hi, Nova.
      I guess it could be a replacement, but I figure the coconut butter will act a little bit differently, moister probably. Try using a less overall amount of butter in the recipe. On the other hand, I do not guarantee the as tasty results (but you never know) since the whole point of these blondies, at least to me, is the cocoa butter. Let us know how it goes if you give it a try!

  2. hi..i am thinking to make this recipe as i have untouched cacao butter waiting to explore..
    I arrive to read this baking soda ingredient, and just want to make sure that it really is baking soda instead of baking powder and why?
    I’ve been told that baking soda in baking need something acid to be working.
    By the way, i have fallen in love with your orange ricotta cheesecake..make a combine with your fudgy brownies as a base..its simply heaven…i keep experimenting now with other ingredient with those 2 recipes as basic…looooooveee it…

    1. My Sweet Keto says: Reply

      Hello, YenYen!

      Thanks for your constructive comment/question. I am happy you have found to enjoy a couple of recipes on this site! I love to see people experiment and be creative in the kitchen.

      I tend to experiment myself to come up with the recipes on the site. In this process, I keep learning about ingredients and their combinations. My current knowledge (as I am not a chemist or a professional baker, obviously) has led me to choose baking soda instead of baking powder in this recipe. That is because cocoa is supposedly quite acidic, and the baking soda as the base helps the dough kind of rise during baking which results in soft (less dense) blondies. I’ve tried baking powder in this recipe but had better results with baking soda. I cannot remember, though, if I tried combining baking soda with baking powder, which might work just fine, as well (I shall try!). FYI, one always has to be careful with baking soda as you can easily add too much and end up with kind of a metallic/soapy aftertaste. So, here’s my reason. Who knows, in one year time, I might give you a better answer as I strive to gain more knowledge and experience in the chemistry behind baking. 😉

      By the way, while you’re in love with the recipe you mentioned, if you ever wish to guest post the recipe you’ve been experimenting with (orange ricotta cheesecake with the brownie base sounds awesome!), give me a shout (click on the “contact” in the top menu). 🙂

  3. OMG!! I just made these. DELICIOUS!! Thank you so much. I can see why you put the warning on them!

    1. My Sweet Keto says: Reply

      Hi, Michelle!

      Comments like yours lighten up my days, make me happy, smiley, and inspired to create new delicious recipes.

      Thank you very much for your feedback! Wish you all the best and keep following. 🙂

Leave a Reply