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    Home » Recipes » Keto Blondies Recipe (Low-Carb, Dairy-Free) 🍫

    Keto Blondies Recipe (Low-Carb, Dairy-Free) 🍫

    Published: Mar 24, 2020 · Updated: Jun 26, 2023 by Cast Iron Keto · 16 Comments

    Jump to Recipe Print Recipe

    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.

    Keto Blonides stacked with a scattering of chocolate chips surrounding them with a cast iron skillet in the corner and a butter knife laying in front

    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.

    • Prep Time: 5 minutes
    • Cooking Time: 35 minutes
    • Total Time: 40 Minutes
    • Difficulty Level: Easy
    • Recipe Makes 8 Servings

    🍫 Ingredients for this keto blondies recipe

    Use these ingredients to make this dessert:

    • 2 large eggs
    • 6 tablespoons extra virgin olive oil (our go-to is Braggs)
    • 1 tablespoon vanilla extract (pure)
    • ¼ teaspoon salt
    • 1 cup granulated erythritol (we use Swerve)
    • 1 ½ cups almond flour (we use Bob's Red Mill)
    • 3 tablespoons coconut flour (we use Bob's Red Mill)
    • ¼ teaspoon baking soda
    • ½ cup sugar-free chocolate chips (we use Lily's Semi-Sweet). For dairy-free, use Lily's Dark Chocolate Chips.

    Ingredient substitutions

    • Olive oil: Swap the extra virgin olive oil with avocado oil for a mild flavor. Avocado oil has a high smoke point, perfect for baking. Alternatively, you can use unsalted butter for a buttery taste. Avoid using coconut oil, as it may change the essence of the recipe.
    • Erythritol: Monk fruit sweetener is an excellent alternative if you do not like erythritol. It's a natural, zero-calorie sweetener.
    • Almond flour: Allergic to almonds? No problem. Sunflower seed flour can be used as a 1:1 substitute for almond flour.
    • Sugar-free chocolate chip: Looking for a more natural, less processed alternative? Cacao nibs are just what you need. While they offer a slightly more bitter taste, their robust flavor, and crunch add an exciting twist.

    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:

    • Chopped nuts: Pecans, walnuts, or macadamias are all great additions. Just give them a rough chop and stir them into the batter before baking.
    • Unsweetened shredded coconut: If you're a fan of the tropical flair, sprinkle some unsweetened coconut into the batter. Not only will it add a unique texture, but it also boosts the fiber content.
    • Sugar-free white chocolate chips: Want to add a twist to your blondies? Mix in some sugar-free white chocolate chips. They'll offer a creamy, sweet contrast to the other ingredients without kicking you out of ketosis.
    • Ground cinnamon or nutmeg: Add a pinch to your low-carb blondies for extra warmth and spice. These spices can bring out your ingredients' natural sweetness without reducing the carb count.
    • Peanut butter: Add keto peanut butter as a topping to your dessert.

    Cooking tools required

    To make this Keto Blondies recipe, you will need the following cooking tools:

    • Medium bowl
    • Whisk or electric mixer
    • Measuring cups and spoons
    • 8" cast iron skillet
    • Oven mitts
    • Knife for slicing
    • Parchment paper

    Tools substitute options

    • Whisk or electric mixer: A large spoon or sturdy fork can do the job. Just ensure that all ingredients are well mixed.
    • Cast iron skillet: Use a baking pan or baking dish of similar size. Adjust the baking time slightly, as baking pans may cook differently than cast iron.
    Alex's hand holding a Keto Blondie at an angle with other blondies in the background

    How to make Keto Blondies: step-by-step guide

    Cooking methods

    • Baking

    Preparation steps

    1. Gather all the necessary ingredients in the required quantity.
    2.  Measure them precisely.
    3. Set up your cooking area.

    Cooking instructions

    1. Preheat the oven to 350° F.
    2. 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.
    3. 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.
    4. Then, place the skillet in the preheated oven. Bake for 30-35 minutes until golden brown on top and set in the middle.
    5. Remove from oven and let it cool completely before slicing and serving.
    Keto Blonides stacked with a scattering of chocolate chips surrounding them with a cast iron skillet in the corner and a butter knife laying in front

    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.

    • Sugar-Free vanilla ice cream: This is a classic pairing—the cold, creamy ice cream complements the warm, chewy blondies wonderfully.
    • Fresh berries: Berries like strawberries, raspberries, or blueberries are a great keto option. Their natural sweetness and tartness balance the rich, sweet blondies.
    • Whipped cream: A dollop of sugar-free whipped cream adds a light, creamy element that contrasts nicely with the blondies.
    • Sugar-free caramel sauce: Drizzle Sugar-Free Caramel Sauce or add melted chocolate from our Hot Fudge Sauce over these almond flour blondies for extra flavor.
    • Keto-friendly coffee or tea: A hot beverage cleanses the palate between bites, enhancing the amazing flavors of the blondies. Opt for coffee or tea without added sugars or milk to keep it keto-friendly.

    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:

    • Add flaxseeds or chia seeds: Add a tablespoon of ground flaxseeds or chia seeds into the batter for a subtle crunch to the blondies.
    • Reduce erythritol: Reduce the erythritol by a quarter or half and see if the blondies are still sweet enough for your taste.
    • Swap chocolate chips for cacao nibs: Cacao nibs are less processed than sugar-free chocolate chips.
    • Make it dairy-free: For those with dairy sensitivities or following a dairy-free lifestyle, ensure your chocolate chips are dairy-free or opt for the cacao nibs alternative.

    Time-saving tips

    • Pre-measured ingredients: You can find pre-measured packets of almond flour and coconut flour at many grocery stores. This will save you the time and hassle of measuring the flours yourself.
    • Pre-made Vanilla extract: Homemade vanilla extract is delightful, but a quality store-bought version will work just as well if you're short on time.
    • Double the batch: Prepare a big batch of brownies. It won't take much longer, and you'll have twice as many delicious keto blondies ready to go.

    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

    Gently scoop it into your measuring cup and level it off using a spoon or knife. Don't pack it tightly or shake down the cup, as this could lead to using too much flour and a drier, denser blondie.

    Your blondies should be golden on top and set in the middle. A toothpick pressed into the middle should come with a few moist crumbs. If it's clean, the blondies are likely overbaked. They need a bit more time if it has wet batter on it.

    First, allow the blondies to cool completely to keep their shape. Then, cut them into squares or rectangles using a sharp knife, depending on your preference. Wipe your knife clean between cuts for neat, clean edges.

    Swerve is a brand of erythritol that measures the same as sugar, making it easy to use in recipes. Other brands of granulated erythritol might measure differently, so always check the package to be sure.

    If you're using a cast-iron skillet, ensure it is well-greased with oil or almond butter to prevent sticking. If you're using a baking pan, line it with parchment paper, leaving some overhang to ease the lifting process once they're baked.

    📖 Recipe

    Alex's hand holding a Keto Blondie at an angle with other blondies in the background

    Keto Blondies

    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!
    4.72 from 14 votes
    Print Rate Pin Recipe
    Course: Dessert
    Cuisine: American
    Keyword: blondies, brownies, Dessert, low carb blondies
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
    Calories: 283kcal

    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
    US Customary - Metric

    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.

    Nutrition

    Nutrition Facts
    Keto Blondies
    Amount Per Serving
    Calories 283 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 4g25%
    Cholesterol 41mg14%
    Sodium 128mg6%
    Potassium 150mg4%
    Carbohydrates 15g5%
    Fiber 9g38%
    Sugar 2g2%
    Protein 8g16%
    Vitamin A 59IU1%
    Calcium 51mg5%
    Iron 1mg6%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « 14-Day Shelf-Stable Keto Meal Plan 📃
    Keto Chocolate Macaroons 🍫 »

    Reader Interactions

    Comments

    1. Almeda says

      March 24, 2020 at 5:24 pm

      5 stars
      I love Blondie's and this appears to be a very very simple recipe, thank you.

      Reply
    2. Judie says

      March 26, 2020 at 2:55 pm

      5 stars
      Finally a dessert that is sweet enough! However, mine were crumbly, any suggestions as to why?

      Reply
      • Cast Iron Keto says

        March 26, 2020 at 4:11 pm

        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!

        Reply
    3. Michele says

      March 27, 2020 at 1:09 am

      4 stars
      Made these tonight. Delicious! Thanks again for another great recipe!

      Reply
    4. Jamin says

      April 02, 2020 at 5:54 pm

      Can I substitute the olive oil for grass fed butter? I’m craving some buttery desert 🤤

      Reply
      • Cast Iron Keto says

        April 03, 2020 at 4:46 pm

        Yes, you can!

        Reply
    5. Khristina says

      April 02, 2020 at 6:19 pm

      5 stars
      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!

      Reply
    6. Grace says

      April 11, 2020 at 3:11 pm

      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?

      Reply
      • Cast Iron Keto says

        April 14, 2020 at 4:29 pm

        It should roughly be the same cooking time with a Pyrex baking dish!

        Reply
    7. Chris Brady says

      May 22, 2020 at 4:25 am

      Mine are runny after 35 and slightly burnt at the top. What'd I do wrong!? I wanted these to be awesome!

      Reply
      • Cast Iron Keto says

        May 25, 2020 at 12:12 pm

        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!

        Reply
    8. heather says

      July 01, 2020 at 5:02 pm

      these came out far too dry. i wont make them again.

      Reply
    9. Jeremy S Blythe says

      July 02, 2020 at 2:11 am

      5 stars
      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!

      Reply
    10. LESLIE D says

      July 21, 2020 at 2:17 am

      5 stars
      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!

      Reply
    11. Jamie says

      July 24, 2020 at 5:46 pm

      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!!

      Reply
    12. Mary Alexander Brum says

      June 22, 2021 at 10:03 pm

      5 stars
      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.

      Reply

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