If you like keto brownies and keto magic cookie bars, you have to try these almond flour keto blondies! They have the texture of a brownie, but with a rich, buttery brown sugar flavor — and you can make them in just half an hour. It’s one of my favorite low carb desserts!
Ingredients & Substitutions
This section explains how to choose the best ingredients for this keto blondies almond flour recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Besti Brown Monk Fruit Allulose Blend – Unlike other brown sugar substitutes (most of which contain erythritol), this sweetener has the same flavor and moisture as brown sugar, caramelizes like brown sugar, and won’t crystallize. Other brands may yield dry results.Butter – I prefer unsalted butter over salted butter because it allows me to control the salt, but if needed, you can omit the salt and use salted butter instead.Eggs – Use whole, large eggs. I haven’t tried substituting flax eggs, but they might work.Vanilla Extract – I like this brand for the best flavor.Wholesome Yum Almond Flour – This high-quality flour is blanched and has the finest grind out there, so your low carb blondies won’t end up gritty or grainy. Do not substitute coconut flour, which will be too dry. Sunflower seed flour might work as a nut-free substitute if needed, but the texture will be more coarse.Baking Powder – Make sure to use baking powder, not baking soda.Sea Salt – Balances the sweetness.Walnuts – These add a welcome crunch to all the chewiness, but are optional. Other keto nuts, like pecans or hazelnuts, and even a handful of sugar-free chocolate chips give keto blondies a new twist.
How To Make Keto Blondies With Almond Flour
This section shows how to make this healthy keto blondie recipe, including step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Store: Low carb keto blondies are best up to 4 days after cutting them, kept in a covered container in a single layer. Avoid placing them in the refrigerator, as this will dry them out.Freeze: Sugar-free blondies freeze beautifully! Wrap them in plastic wrap (or foil) and keep in a zip lock bag in the freezer for up to 3 months. Thaw on the counter before serving.
More Low Carb Almond Flour Desserts
Almond flour is great for baking all kinds of delicious keto desserts! Here are some of my favorite almond flour recipes: These tips will help you achieve perfect keto blondies with a light, fluffy texture that have clean, straight lines:
Start with room temperature ingredients. Butter won’t cream properly if it’s not softened, and cold eggs can solidify fluffy butter, so you want both at room temperature. Keep the mixer at low to medium speed. Turning it up too high will introduce too many air bubbles, which will compromise the fudgy texture we want. Don’t overbake. A toothpick inserted in the center should come out with a little bit of batter on it — not completely dry or wet. This means they will stay fudgy once cooled. Cool completely. Warm blondies are tempting, but they will fall apart and won’t have the proper texture if you slice them too soon. Cooling allows them to fully set. (You can always warm them up after slicing if you like.) Slice straight down. Slice blondies in a straight down motion instead of dragging or see-sawing the knife. Wipe off the knife between cuts since the gooey insides tend to stick to the knife.
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