Keto Chocolate-Chip Blondies
Pan: 8×8 in (20×20 cm)
Serves: 16 squares • Time: 10 min prep + 18–24 min bake
Ingredients
6 tbsp unsalted butter, melted & slightly cooled
½ cup brown erythritol/monkfruit (or ¼ cup allulose + ¼ cup brown erythritol for best texture)
1 large egg + 1 yolk, room temp
1 tsp vanilla extract
2 cups (200g) super-fine almond flour
2 tbsp coconut flour
½ tsp baking powder
¼ tsp fine salt
½ cup sugar-free chocolate chips (plus a few for topping)
Optional: ½ cup chopped pecans or walnuts
Directions
Heat oven to 350°F / 175°C. Line pan with parchment, overhanging two sides.
Whisk melted butter with sweetener until glossy. Whisk in egg, yolk, and vanilla.
Stir in almond flour, coconut flour, baking powder, and salt until a thick dough forms. Fold in chips (and nuts if using).
Press evenly into pan; scatter a few extra chips on top.
Bake 18–24 min until edges are golden and center is just set (slightly soft = chewier).
Cool in pan 20–30 min, then lift out and cut.
Per square (estimate, 1/16 pan)
~130 kcal • 11g fat • 5g total carbs • 2–3g net carbs • 3g protein
(Varies with sweetener/chips; allulose doesn’t count toward net carbs.)
Tips
For extra chew: replace 1 tbsp butter with 1 tbsp almond butter.
For thicker bars (like your pic), bake in a 9×9 pan × 1.5× recipe or use an 8×8 and slightly underbake.
Add ¼ tsp xanthan gum if using only erythritol (better chew).
Store airtight 3–4 days or freeze up to 2 months.