Name: Cacao butter keto blondies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20 blondies
Ingredients: 6 tbsp. cacao butter (3 oz.); 2 tbsp. butter (unsalted, room temperature); 1 tsp. baking powder (or 1/2 t. cream of tartar + 1/4 t. baking soda); 6 tbsp. erythritol (preferably powdered); 6 tbsp. cacao butter (3 oz.); 2 tbsp. coconut oil (1 oz., soft, room temperature); 1/2 tsp. cream of tartar; 1/4 cup erythritol (preferably powdered); 1 dash salt; 2 large eggs (room temperature); 1 pinch stevia extract; 1 tsp. vanilla extract; 1 tsp. vanilla bean seeds; 2 tbsp. coconut cream; 1/4 cup almond flour; 2.5 tbsp. coconut flour; 1/2 oz. dark chocolate (chopped); 2 tbsp. walnuts or any nuts or chia (optional)

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Get cacao 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 keto brownies. Instead, my keto alternative is cacao butter keto blondies.

Without the cacao, 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 cacao butter is the ingredient to blame.

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 cacao 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 cacao butter.

The perfect mix for keto blondies

Besides the ratio between dry and wet ingredients, I think it is important to find just the right doneness, just like with keto brownies and keto gooey cake.

Since every oven tends to function a bit differently, no matter what the numbers say, I recommend baking for 20 minutes the first time. Later, if you like the flavor of these keto blondies as much as we do, and want to make another batch, decide whether you want juicier or dryer outcome the next time. Shorten or lengthen the baking time accordingly.

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. Knock yourself out adding any desirable flavors and aromas!

UPDATE, August 2018:

Primal keto blondies

The original version: Many of our users like the original recipe for keto blondies a lot. I now call it the PRIMAL KETO BLONDIES recipe. This version of blondies should have a little raise and cakey structure when baked. Do note that they are quite buttery.

Yet, a few users commented about melted butter sitting at the bottom at the end of baking. I have tweaked this one just a tiny bit since the very original version in terms of flour/fat ratio and leavening agents used.

I’ve also decided to tweak the original recipe a bit more and offer an alternative so that maybe some of you can decide whether you like it better:

The alternative, “fudgy” keto blondies

The alternative version is called FUDGY KETO BLONDIES, although you might find the fudginess being different in character from the keto brownies. I’ve changed the butter/oil to flour ratio to make it more rational and heightened the baking temperature as well as shortened the baking time so that the keto blondies stay juicy in the middle and crispy on the outside. Still, these are quite oily as it is a very keto recipe.

Again, different brands of flours might yield different results, but I do believe (and hope) some of you folks will be happy with the alternative version.

What keto blondies are you trying first?

It goes for both versions that the result might be too buttery for your taste. But if you leave the blondies out on the counter overnight, the blondies will get just right in texture, not to even mention the flavor!

Besides, what I sometimes do, is to flip the batch out of the pan onto a cutting board straight out of the oven. It helps the batch to absorb back any butter sitting in the bottom.

I must comment that personally, I agree with those who say the primal version of keto blondies is better.

Below, in the “ingredients” section, you will find two alternative lists of the 4 main ingredients. Your feedback on either of the keto blondies versions will mean a lot to me. I will appreciate all the help to further develop this delicious recipe. If needed, of course. You folks will eventually decide on that.

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.

Cacao butter keto blondies

Without the optional nuts or chia seeds added, one blondie comes out to be approximately 80 Calories,

Fat: 7.3 g (of which Saturated: 4.6 g, MUFA's: 2.0 g),
Total Carbs: 1.6 g,
Fiber: 0.9 g,
Net Carbs: 0.7 g,
Protein: 2.1 g

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Dessert

Cuisine: Keto

Keyword: Keto, Low-Carb

Servings: blondies

Calories: 80kcal

Author: My Sweet Keto

Ingredients

for making THE PRIMAL KETO BLONDIES use:

6 tbsp. cacao butter 3 oz.
2 tbsp. butter unsalted, room temperature
1 tsp. baking powder or 1/2 t. cream of tartar + 1/4 t. baking soda
6 tbsp. erythritol preferably powdered

for making THE FUDGY KETO BLODIES alternative, use:

6 tbsp. cacao butter 3 oz.
2 tbsp. coconut oil 1 oz., soft, room temperature
1/2 tsp. cream of tartar
1/4 cup erythritol preferably powdered

in BOTH VERSIONS use:

1 dash salt
2 large eggs room temperature
1 pinch stevia extract
1 tsp. vanilla extract
1 tsp. vanilla bean seeds
2 tbsp. coconut cream
1/4 cup almond flour
2.5 tbsp. coconut flour
1/2 oz. dark chocolate chopped
2 tbsp. walnuts or any nuts or chia optional

Instructions

Preheat the oven to 360°F (180°C) and line an 8" square baking pan with some parchment paper. Next, measure out all of the ingredients.
Put cacao butter into a microwave-safe bowl. Let it melt in a microwave for a minute and a half. Stir the butter until there are no lumps left. If needed, microwave for another minute or so. Set aside to cool. When cooled, stir in the butter OR coconut oil.
Using a hand electric mixer, mix the eggs, erythritol, vanilla bean seeds, salt, and vanilla extract for a couple of minutes. Add the coconut cream and mix again.
Pour in the cooled butter and mix until the mixture gets denser. Depending on the temperature of the ingredients, the density might vary from almost liquid to creamy. Try to have all the ingredients at room temperature.
Sieve and combine the two flours and baking soda or cream of tartar. Add this flour mixture to the cream and combine well with a rubber spatula. Add the chopped chocolate and stir well again.
Optional: You can add 2 tablespoons of ground walnuts (or any type of 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.
Put the mixture into the prepared baking pan and spread it out evenly using a spatula.
Put in the oven and bake for 20 minutes. After this time, the toothpick will be clean when inserted into the center, but the blondies will remain somewhat juicy in the middle. Don’t over-bake.
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.

These are best served the next day, just leave them out on the counter.

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