These easy Keto Blondies are made in a cast-iron skillet with olive oil, chocolate chips, almond flour, coconut flour, and erythritol for a sugar-free & low-carb dessert that you’re going to love!
Hi guys! Lauren here 👋 A few years ago my friend Becky over at A Calculated Whisk made these ridiculously good Olive Oil Blondies for a road trip that we were taking and man, you know they were good if I’m still thinking about them YEARS later. Thanks, Becky! Anyways, I thought it was time to make a Keto Blondie and I decided to use olive oil as she did. The flavor is absolutely outstanding and makes these Keto Blondies dairy-free!
We also have a Keto White Chocolate Blondie recipe but this one is a bit more classic.
What’s in Keto Blondies?
- eggs
- extra virgin olive oil (our go-to is Braggs)
- pure vanilla extract
- granulated erythritol (we use Swerve)
- salt
- almond flour (we use Bob’s Red Mill)
- coconut flour (we use Bob’s Red Mill)
- baking soda
- sugar-free chocolate chips (we use Lily’s Semi-Sweet) *for dairy-free use Lily’s Dark Chocolate Chips
How to make Keto Blondies
- Preheat oven to 350° F.
- In a medium bowl mix together all of the ingredients until combined. Transfer to an 8” cast iron skillet and transfer to the oven.
- Bake for 30-35 minutes until golden on top and set in the middle. Remove from oven and cool completely before slicing and serving.
How to store Keto Blondies
We stored ours in the refrigerator for about 4 days. Use can also keep them at room temperature for up to 3 days.
Can you freeze these blondies?
You can! To freeze, we placed them on a baking sheet and frozen them for 1 hour then transferred them to a freezer-safe bag (we love silicone bags!). To reheat you can pop one in the oven or toaster oven to reheat.
What is the nutritional information?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Keto Blondies
Ingredients
- 2 large eggs
- 6 tablespoons extra virgin olive oil
- 1 tablespoon pure vanilla extract
- 1 cup granulated erythritol we use Swerve
- ¼ teaspoon salt
- 1 ½ cups lightly packed almond flour
- 3 tablespoons coconut flour
- ¼ teaspoon baking soda
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350° F.
- In a medium bowl mix together all of the ingredients until combined. Transfer to an 8” cast iron skillet and transfer to the oven.
- Bake for 30-35 minutes until golden on top and set in the middle. Remove from oven and cool completely before slicing and serving.
I love Blondie’s and this appears to be a very very simple recipe, thank you.
Finally a dessert that is sweet enough! However, mine were crumbly, any suggestions as to why?
Hi Judie! Glad these were sweet enough for you, we hate when desserts aren’t sweet…kind of the whole point, right? If yours came out a bit too crumbly, next time you make them take them out of the oven a few minutes earlier. Let them cool completely and they should be nice a gooey instead of crumbly. Hope this helps!
Made these tonight. Delicious! Thanks again for another great recipe!
Can I substitute the olive oil for grass fed butter? I’m craving some buttery desert 🤤
Yes, you can!
This was awesome and I will make again. I will use less salt next time and perhaps try coconut oil instead of olive oil. Thanks for the yummy recipe!
I would like to try this recipe but don’t have an 8” cast iron skillet. Can the baking temp/time be adjusted for using an 8” square Pyrex baking dish?
It should roughly be the same cooking time with a Pyrex baking dish!
Mine are runny after 35 and slightly burnt at the top. What’d I do wrong!? I wanted these to be awesome!
Hey Chris, sorry to hear that! Do you have a conventional or convection oven? Some ovens are terrible at running hot or cold, it could be a calibration issue as well. A cheap oven thermometer can help you gauge if that’s the case. Otherwise, next time (regardless of the recipe) if this happens, cover the top with foil to prevent the top from burning and allow the center to cook a little longer. I hope this helps!
these came out far too dry. i wont make them again.
These were delicious! I substituted the regular swerve for brown sugar swerve and they were great!!! I think next time I want to add chopped pecans as well!
Amazing! I’ve been craving something not yammer! chocolate. I used about 1/2 c white erythritol and 1/2 c brown sugar swerve in place of 1 c. Swerve. Perfect. Not too sweet. But sweet yummers!
Definitely going over my carb load today!! I used monk fruit sweetener instead and did a 1/2 oil and 1/2 butter since I don’t have all the ingredients on hand. They are currently in the oven so hopefully they turn out good!!
Thank you so much for this recipe! I have made this many times exactly as is and it is my basic cake recipe. Today I made it instead with canned pear slices on top, I omitted the chocolate chunks but might do it next time with them included. I added ground cinnamon and ground ginger to the dry ingredients. I also sprinkled granular monk fruit/erythritol over the pears. The previous time I made this cake I sprinkled crushed walnuts over the pears before I sprinkled the sweetener to create more crunch. Next time I will make this same cake but with pears at the bottom with cocoa added into the mixture over the top to create a chocolate pear upside down cake. I really love the olive oil option in the cake mixture and will make this simple cake recipe forever. The blondies version is still my favorite.