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Keto Blondies

Chewy keto blondies with a crackly top and real butterscotch flavor, from browned butter, a brown erythritol blend and one extra egg yolk. Pressed into an 8-inch pan, baked low at 325 F and pulled while the center is still soft. 16 bars at 2.1g net carbs each.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 171 kcal

Equipment

  • 8-inch square metal baking pan
  • Light-colored skillet so you can see the butter brown
  • Mixing bowls
  • Parchment paper

Ingredients
  

  • 1/2 cup unsalted butter 113 g
  • 2 cups blanched almond flour 224 g, super-fine
  • 1/2 cup brown erythritol blend golden or brown style
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1 large egg room temperature
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 3 oz sugar-free chocolate chips 85 g, about 1/2 cup

Instructions
 

  • Brown: Melt the unsalted butter in a light-colored skillet over medium heat, stirring, until deep amber with brown flecks and a nutty smell, 4-5 minutes. Pour into a large bowl, brown bits included.
  • Cool: Let the butter cool 10 minutes. Heat the oven to 325°F and grease or line an 8-inch square metal pan.
  • Mix: Whisk the blanched almond flour, brown erythritol blend, baking powder and fine salt in a separate bowl. Whisk the large egg, large egg yolk and vanilla extract into the cooled butter, then stir in the dry mixture to a thick dough. Fold in most of the sugar-free chocolate chips.
  • Press: Press the dough evenly into the pan and scatter the remaining chocolate chips on top.
  • Bake: Bake 15-20 minutes, until the edges are golden and the center still looks slightly underdone.
  • Cool and cut: Cool completely in the pan, at least 1 hour, then cut into 16 bars.

Notes

Weigh the almond flour (224 g). Too much flour is the main cause of cakey blondies.
Use a brown erythritol blend. Allulose browns too fast and darkens the top before the middle sets.
Pull them early. The center should look slightly underdone; it sets as the bars cool.
Storage: airtight at room temperature up to 4 days, refrigerated up to a week, frozen up to 3 months.
Keyword almond flour blondies, brown butter blondies, Gluten-Free, keto blondies, low carb blondies, sugar free blondies