Warning: The keto blondies you could fall in love with

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.

Keto Blondies Recipe by My Sweet Keto: 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. Almost like a spongy keto white chocolate! I do warn you; this recipe might be something for you to fall in love with. Plus, less than 1g net carbs!

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.

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Keto Blondies Recipe by My Sweet Keto: 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. Almost like a spongy keto white chocolate! I do warn you; this recipe might be something for you to fall in love with. Plus, less than 1g net carbs!

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.

Print Recipe
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
Cacao butter keto blondies
Votes: 113
Rating: 4.08
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 20 minutes
Servings
blondies
Ingredients
for making THE PRIMAL KETO BLONDIES use:
for making THE FUDGY KETO BLODIES alternative, use:
in BOTH VERSIONS use:
Prep Time 15 minutes
Cook Time 20 minutes
Servings
blondies
Ingredients
for making THE PRIMAL KETO BLONDIES use:
for making THE FUDGY KETO BLODIES alternative, use:
in BOTH VERSIONS use:
Cacao butter keto blondies
Votes: 113
Rating: 4.08
You:
Rate this recipe!
Instructions
  1. 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.
    keto blondies
  2. 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.
    keto blondies
  3. 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.
    keto blondies
  4. 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.
    keto blondies
  5. Sieve and combine the two flours and baing 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.
    keto blondies
  6. 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.
  7. Put the mixture into the prepared baking pan and spread it out evenly using a spatula.
    Keto blondies
  8. 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.
  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.

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

Keto Blondies Recipe by My Sweet Keto: 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. Almost like a spongy keto white chocolate! I do warn you; this recipe might be something for you to fall in love with. Plus, less than 1g net carbs!

 

Keto Blondies Recipe by My Sweet Keto: 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. Almost like a spongy keto white chocolate! I do warn you; this recipe might be something for you to fall in love with. Plus, less than 1g net carbs!

This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting My Sweet Keto.

Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

99 Comments

  1. I agree with Craig. The original recipe was much better. I actually had more of a problem with the blondies being “oily” with the updated recipe. I am going to go back to the original recipe!

    Thanks for what you do.

    • My Sweet Keto

      Whoa! OK, good to know, thank you, Keri!

      I’ll get the original one back up ASAP and leave the updated version for consideration.

  2. I’m sure I will try it again but your original recipe was amazing and this updated one seemed like it was missing something. I didn’t get the rise the first one had. Do you by chance have the original one you could post somewhere too? Thanks!

    • My Sweet Keto

      Hi, Craig!
      I appreciate this feedback of yours! It’s good to know we have different preferences as I was looking for a fudgier, less cakey version here and I guess not everybody prefers that, understandably … I will add the original version, but I’ll let you know straight away where the main difference was: The old one used 1/4 t baking soda instead of cream of tartar, and 1/4 cup butter (4 T) instead of 2 T coconut oil. It also used 1/2 cup erythritol instead of 1/4, which can be a bit oversweet.

      Oh, and another thing: Once your butter is melted, cool it down completely before adding it to the mixture. It should still stay creamy, though.

      • Thank you! I thought I was going crazy the second time around I totally remembered using butter and baking soda. Just made the 3rd batch which is the original recipe and it looks like I remember. There are in the oven now and they have more of the cakie feel you were describing.

  3. Can we us something other than erythritol?

    • My Sweet Keto

      Absolutely. Use any sweetener you desire (like xylitol for example) that resembles the sweetness and the texture of sugar. I wouldn’t suggest using only stevia extract, though.

  4. Christy Meyer

    I did something wrong…when I mixed all the stuff before the flour it never would get the peaks or thickened….what did I not do?

    • My Sweet Keto

      This part shouldn’t be too worrisome. The thickness at this point kind of depends on the temperature of eggs, butter, coconut cream, etc. I’ve noticed I’ve had a few occasions when the mixture was almost completely runny before adding flour, but the end result was as good as ever.

      How did the blondies turn out in the end?

  5. I don’t have vanilla bean seeds, are these okay to leave out or is there a substitute?

    • My Sweet Keto

      Hi Janice,
      Yes, it is totally fine o leave out the vanilla bean seeds. They do add to more authentic vanilla flavor but you can just use an additional 1/2 t of vanilla extract.

  6. Made these today. Taste is AMAZING… but i too ended up with oil at the bottom and a slightly separated product…. wet and “eggy” on the bottom with a crumb topping of sorts. They didnt bind well. Wonder where i went wrong…

    • My Sweet Keto

      Hi, Ashley. Thank you for the feedback! I think it’s time I have reviewed the recipe and come up with a more universal version which shouldn’t depend on the type and brand of flours so that more of you can be happy with the result. I know the texture is at least as important as the taste …

  7. Just made these and think they are good. Very “buttery” for sure. Was wondering if you have ever made one with Almond extract for an almond blondie? wouldn’t need to chopped chocolate and would sub Almond extract for vanilla. I used a 90% Dark Chocolate and they are almost too chocolaty ( atleast to me). Its a wonderful little sweet bite though, when your wanting to eat something sweet or feel a little indulgent! Do you keep them out or store in the frig?

    • My Sweet Keto

      Hi, Lisa,
      I will try using almond extract as suggested, thanks! Yeah, for the first day I keep these out but if they last longer, they are moved into the fridge. True, they are very buttery, kind of like fat bomb blondies.

    • Follow-up to my initial comment. I found these to be FABULOUS the following day (had just left them on counter in a container) – not as “greasy” and the flavors had melded together beautifully. Absolutely wonderful, a very decadent, yummy treat! You would have no idea this was a Keto thing at all!! — now I really want to use this recipe as a basis for an Almond bar (I LOVE Almond flavor in baked goods!). If you have success please share! I will do the same!!

      • My Sweet Keto

        Hi, Lisa!
        Thank you for such a positive feedback! I do experience the same: Love the blondies the most when they have been sitting out overnight.

        I have actually tried a batch with almond flavor recently but realized that my almond aroma was crappy and didn’t like the result. So first I need to get a hold of some high-quality almond flavor.

  8. I was so excited to make these but when I baked them, they were swimming in oil! I was so sad. What should I do? Is it just a matter of adding more almond flour?

    • My Sweet Keto

      Too bad! 🙁 I guess the flours you used weren’t absorbent enough. It gets really tricky when we use different brands … I’m so sorry. If you ever give it another try, I would suggest using more coconut flour. Also, make sure the batter is not runny, and when they are baked, wait for them to cool down. The cacao butter usually hardens at room temperature.

  9. Linda Brown

    For the denser version, how much more coconut cream and almond flour? Can’t wait to try them!!!

    • My Sweet Keto

      Hi. Try doubling the amount. But I would be careful with the coconut flour as it tends to absorb too much liquid very quickly. Add little by little until you like the consistency.

  10. Well these are delicious. I did not have cocoa butter but I did have COCONUT butter! Tastes amazing. I also subbed Greek yogurt for the coconut cream since I didn’t have that either! Yummy!!!

  11. These look amazing. Any idea how i can make thrm without coconut flour?

  12. I’m not sure why you use the Cacao butter if fat is good on the Keto diet. Why not use butter? I’ll admit I have never used Cacao butter, so maybe it isn’t used as a “butter” at all. I’m not familiar with it.

    • My Sweet Keto

      Cacao butter is the whole point of the blondies recipe. Its flavor and texture remind of chocolate as it is the main ingredient of dark chocolate. But we are making blondies not brownies here. Hence … the cacao butter.

  13. Hi, I made these today and loved the texture but they were much too sweet for our liking. Are all erythritols the same, I used one that I bought at bulk barn but I just noticed that you used Swerve granular, could this make a difference? I am afraid that lowering the quantity of erythritol will change the texture. In any case, I will try this recipe again, it’s well worth trying to perfect to our taste!

    • My Sweet Keto

      Hi, Louise. Thank you for your comment. I used pure erythritol which is 75% as sweet as sugar. If you use something that contains other ingredients (maybe stevia extract or monk fruit), it might be as sweet as sugar.

      On the other hand, lots of us perceive the same level of sweetness differently sometimes. Hope you try again. 🙂

  14. Dark chocolate… are you talking about baker’s chocolate, or something else?

  15. I am interested in trying these but I don’t know where or if I can find coconut cream. Is there something else I can substitute for that? Thanks!

    • My Sweet Keto

      Hi, Dawn,

      If you buy a can of full-fat coconut milk (at least 20% fat) and store it in the fridge overnight, the cream and the liquid should separate and make it easy for you to just spoon out the cream.
      Also, the cream is not a huge part of the ingredients, so the blondies should turn out just fine with practically any alternative (cream cheese or whipped cream).

  16. OMG! These are amazing. Made a batch yesterday and it turned out perfectly! This recipe will definitely be made again and again! Thank you for sharing!

  17. Is the 6T of cocoa butter, before or after melting? It is difficult to measure it before melting. Do you have an estimate of the weight of the cocoa butter? Thanks, I’m getting ready to make these, but I’m not sure about the cocoa butter amount.

    • My Sweet Keto

      Hey, Lynda. The best thing to do is to use a scale. 6T of the butter is approximately 3 oz. Hope this helps.

  18. Hi these sound amazing but I am new to Keto and have a son with anaphylaxis to peanuts and tree nuts – all recipes tend to ask for almond flour which we cannot have Can coconut be substituted? If so what are the ratios for that? Thank you!!

    • My Sweet Keto

      Hi, Barb,

      Coconut flour will act quite differently and you might not be happy with the result. You could still try using it instead of almond flour but maybe use a Tbsp less. Let us know how it goes if you decide to go for it!

  19. Did you ever weigh out the ingredienses? I cannot find a decend converter to Europe measurements and the whole thing just Camre out really funky…. (Or maybe next time you make the recepi you could maybe use a set of scales? 🙂 )

    • Americans don’t usually have kitchen scales unless they are professional chefs. All our regular cookbooks are written with measurements in volume. If it helps any, my bag of cacao butter says 14 g. = 1 tablespoon.

  20. These sound amazing. I see you use defatted almond flour. I don’t have that but I do have defatted peanut flour which I assume I could sub 1:1 (obviously with a more peanutty taste) but could I sub regular heavy whipping cream for the coconut cream? I don’t know that I would enjoy the taste of coconut with peanut-taste.

    • My Sweet Keto

      Hi, Sarah. This sound like something worth experimenting with. Honestly, I haven’t used peanut flour before so I wouldn’ know if it does actually taste like peanuts. I don’t find almond flour tasting much as almonds, at least not mixed with so many other ingredients. The amount of heavy whipping cream might need to be a bit adjusted (and I would beat it forehand) but I would give it a go.

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