If you love cookies and are committed to a keto diet, this Keto Blondies recipe is perfect! It's a low-carb, sugar-free twist on traditional blondies. With simple ingredients and easy baking, it's sure to become your new guilt-free chocolatey treat.
A big shoutout to our friend Becky from A Calculated Whisk for inspiring these amazing Olive Oil Blondies. It all started on a memorable road trip when she surprised us with her sensational creation. We immediately fell in love! We added our keto twist by incorporating buttery goodness, sugar substitutes, olive oil, and a generous sprinkle of chocolate chips. These blondies are chewy, buttery, sweet, and the perfect keto dessert.
So, let's dive into the world of Keto Blondies and discover a new favorite dessert for your sweet tooth!
Preparation and cooking overview
Preparing these Low-Carb Blondies is a piece of cake...or should we say, a piece of blondie? Start by mixing ingredients and then bake them. In just 40 minutes, you'll have a batch of golden, irresistibly chewy blondies ready to impress everyone.
Chef's note
This easy dessert is meant to be an adventure. So if you're a fan of a nutty crunch, add a handful of chopped pecans or walnuts to the mix. You can also add unsweetened shredded coconut. Just don't shy away from experimenting and having fun.
🍫 Ingredients for this keto blondies recipe
Use these ingredients to make this dessert:
Ingredient substitutions
Additional ingredients
Things can never go wrong with optional toppings and extra ingredients in a blondie recipe, so here are some of the best things you can add:
Cooking tools required
To make this Keto Blondies recipe, you will need the following cooking tools:
Tools substitute options
How to make Keto Blondies: step-by-step guide
Cooking methods
Preparation steps
- Gather all the necessary ingredients in the required quantity.
- Measure them precisely.
- Set up your cooking area.
Cooking instructions
- Preheat the oven to 350° F.
- In a medium mixing bowl, crack two large eggs, whisk them and gradually add all the dry ingredients. Mix all the dry and wet ingredients until there are no more lumps.
- Line the 8" cast iron skillet with parchment paper and transfer the smooth batter. Smooth the top, spreading it out evenly to ensure a uniform bake.
- Then, place the skillet in the preheated oven. Bake for 30-35 minutes until golden brown on top and set in the middle.
- Remove from oven and let it cool completely before slicing and serving.
Chef's pro tip
When baking these blondie brownies, be mindful of overbaking. It's tempting to think that extra time in the oven won't hurt, but be cautious! Overbaking can transform your moist and chewy treats into dry and crumbly disappointments.
To achieve the authentic blondie texture, follow this trick: Check your blondies a bit earlier than the suggested baking time, around 25-30 minutes. Insert a toothpick into the center, and if it comes out with a few moist crumbs clinging to it, your blondies are ready. Remember that they will continue to cook as they cool, so this is the perfect moment to remove them from the oven.
What to serve with Keto Blondies?
These almond flour desserts can be enjoyed any time you want. Let it be after lunch or dinner; they'll be your favorite. When it comes to pairing, you can enjoy many delicious things with this sweet dessert.
How to make it healthier?
Whoever said you couldn't have brownies while on a ketogenic diet was wrong! You can enjoy our Keto Blondies without worrying about added carbs. You can make it even healthier by doing some tweaks in the original recipe like:
Time-saving tips
Storage and reheating instructions
If you got leftovers, allow them to cool completely before placing them in an airtight container. They can be stored at room temperature for up to 3 days or in the fridge for a week. For more extended storage, you can freeze them.
- Freezer: Individually wrap each blondie in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
When you're ready to enjoy them again, you'll want to first defrost the frozen ones in the refrigerator overnight. Once thawed, you can eat them as is or warm them up a bit.
Reheating practices
- Oven: Place them in a preheated oven (300° F) for about 5 minutes. Frequently check them to prevent overheating.
- Microwave: This method is not the best-recommended option, but if you have no other choice, put the leftovers in a microwave-safe plate and heat through short intervals of 10 to 15 seconds at medium power until heated to desired temperature.
Recipe wrap-up and conclusion
These delicious Keto Blondies are a ticket to flavor town on your low-carb diet. They're packed with all the charm of traditional brownies but with a healthy, low-carb twist that you can't resist. With sugar-free chocolate chips sprinkled throughout, every bite promises a delightful crunch and a burst of chocolatey goodness. It's not just a recipe; it's a baking adventure.
So, no more wasting time! Let's stir, whisk, and bake our way to gooey blondies! Don't forget to share a picture with us! Tag us on Instagram and Facebook!
Frequently asked questions
📖 Recipe
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 the oven to 350° F.
- In a medium mixing bowl, crack two large eggs, whisk them and gradually add all the dry ingredients. Mix all the dry and wet ingredients until there are no more lumps.
- Line the 8" cast iron skillet with parchment paper and transfer the smooth batter. Smooth the top, spreading it out evenly to ensure a uniform bake.
- Then, place the skillet in the preheated oven. Bake for 30-35 minutes until golden brown on top and set in the middle.
- Remove from oven and let it cool completely before slicing and serving.
Almeda says
I love Blondie's and this appears to be a very very simple recipe, thank you.
Judie says
Finally a dessert that is sweet enough! However, mine were crumbly, any suggestions as to why?
Cast Iron Keto says
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!
Michele says
Made these tonight. Delicious! Thanks again for another great recipe!
Jamin says
Can I substitute the olive oil for grass fed butter? I’m craving some buttery desert 🤤
Cast Iron Keto says
Yes, you can!
Khristina says
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!
Grace says
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?
Cast Iron Keto says
It should roughly be the same cooking time with a Pyrex baking dish!
Chris Brady says
Mine are runny after 35 and slightly burnt at the top. What'd I do wrong!? I wanted these to be awesome!
Cast Iron Keto says
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!
heather says
these came out far too dry. i wont make them again.
Jeremy S Blythe says
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!
LESLIE D says
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!
Jamie says
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!!
Mary Alexander Brum says
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.