Almost like a spongy keto white chocolate! I do warn you; keto blondies might be something for you to fall in love with. Plus, less than 1g net carbs!
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 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 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
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 BLONDIES 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.
Video
Nutrition
Thanks for your website I really enjoy it.
I have a question and it’s if I can use coconut flour instead of almond flour.
Thanks again.
I find it in the Asian section of the supermarket.
Hi these sound wonderful! Will it still work to use just the egg whites instead of the whole eggs?
Hi, Paula. I sincerely don’t know. You’d lose some fat liquid there but it might still work. I guess it’s a trial and error thing if you wish to give it a chance!
Can these be frozen
Yes, they can.
These look amazing. Definitely going to try and make them this weekend. But I have a question regarding the primal Keto Blondies recipe. The recipe shows 2 Tbsp. Butter and 1/2 tsp. Cream of tartar + 1/4 tsp. Baking soda. However some comments say 4 Tbsp. Of butter and 1/4 tsp. Of baking soda (instead of the cream of tartar). Can you please confirm which ingredients/measurements would work better?
Hi, Jessica. If you looked at the older comments, they mentioned 4 Tbsp. butter because the first version of the recipe contained less cacao butter and more dairy butter. Some people had complaints about too much “oil” sitting at the bottom at the end of baking, that is why I changed the recipe a bit and offered two options.
The primal blondies use either baking powder or the 1/2 tsp. Cream of tartar + 1/4 tsp. Baking soda combination. Baking soda causes them to slightly rise and be more spongy. While the fudgy blondies end up denser and don’t really rise because there’s no baking soda.
I have noticed that people still prefer the original (primal) version and will probably just keep this version up.
Let us know how it goes!
I can’t find coconut cream anywhere is there any substitute I can use
Hi, Trish!
Buy a can of full-fat coconut milk (at least 20% fat) and leave it in the fridge overnight. The cream and liquid will separate with cream floating on top. Scrape it out with a spoon.
All the best and Happy New Year!
Greetings and salutations !
I’m going to attempt your delicious-looking creation. I’m already drooling. Questions, though— 1) I usually use whole earth sweetener, which is a mix of erythritol and monk fruit and has a sugar-like grain. Will this work ? 2) In lieu of vanilla bean powder, did you say previously to sub 1/2 tsp vanilla extract ?
Thank you so much for investing your time in helping others to eat well and healthily. I don’t do gluten, dairy, sugar, or soy, and have been doing keto for about 8 weeks, so you can imagine how pleased I am to have found your website.
Hi, Erin! Thank you for the comment. I hope you find a lot of joy in your new way of eating.
To answer your questions: 1) Yes, the sweetener will work. I’ve been using erythritol-monk fruit mix a lot lately. Because it is as sweet as sugar, there is no need to add the pinch of stevia. 2) Yes, you can use either vanilla extract or bean powder. The amount of the extract really kind of depends on how much you like it and how strong it is. I would use 1 tsp extract instead of one bean (approximately 1/2 t) powder.
All the best!
I found these and I’m living my best Keto life atm. I added a tbsp of Neufchâtel and it made it a tad creamier but my batter was all liquid and turned out phenomenal! I will be making a blondie, & blondie with cocoa powder to make a swirl blondie. I’m so exited! Thank you for sharing such a great recipe!
-Allie
Hi, Allie!
Thank you for the feedback – I’m glad that you’ve enjoyed the recipe!
This sounds so yummy to me. I make a decadent “buttery cranberry pie” at Christmas, which is really more like a cake in a pie plate. Playing with your recipe might be the perfect keto alternative that I need.
On another note…I signed up for your mailing list using the purple “Subscribe” button because I want to keep up with your creation. But the super bar advertisement with the black wiggly “Click Here” button is about the most obnoxious thing I’ve ever encountered on a website. It makes me not want to revisit or stay on your site in the future.
Hi, Ashley! I appreciate your feedback and am now looking at modifying the wiggly advertisement. Totally agree that, in the current format, it obnoxiously ruins the user experience. I should maybe get a beta tester for the site. 🙂
I hope you stick with us and give the recipe a try. The buttery cranberry pie sounds delicious and we will be happy to hear about your keto alternative!
These turned out yummy, but you need to store them in the fridge. Mine turned moldy after 48 hours. I had doubled the recipe and lost most of it 🙁
Ooops, seriously? I’ve had these out for up to 4 days but stored in an airtight container. They were fine. I don’t like the texture when they are stored in the fridge.
I’m sorry they turned out moldy for tou in only 2 days! I should add a note to the recipe …