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 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 15 minutes on the relatively high temperature 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:
Many of our users like this recipe for keto blondies a lot. Yet, a few commented about too much oil sitting at the bottom at the end of baking. That is why I’ve decided to tweak the recipe a little so that not many of you run into same “mysterious” baking problems. 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) you folks will be happier with the revised version.
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.