Keto Chocolate Chip Blondies

My daughter asked what a blondie was and I simply described it to be a brownie without cocoa!

It does have a semi-cake like texture, and semi-fudgey texture and holds up well in sack lunches!! It would be perfect for a bake sale too!

So these are gluten free and keto and will truly shock you at how yummy they are! You ABSOLUTELY need parchment paper to bake them in, otherwise it will be a mess!!

Eggs need to be room temperature!! If you forget to set them out, just immerse the eggs in super hot tap water for 10 minutes. Don’t worry, it won’t cook them!

That’s all for tips, so lets make some blondies!

Keto Chocolate Chip Blondies

1 stick butter(1/2 cup)

1/2 cup almond butter

1/3 cup powdered swerve

1/3 cup monkfruit

1/4 tsp stevia glycerite

1/4 tsp maple extract

2 tsp vanilla

2 eggs, room temperature

1 1/2 cup almond flour

1/4 tsp salt

3/4 tsp baking powder

2/3 cup sugar free chocolate chips(like Lilys)

Preheat oven to 350°F. Line an 8×8 pan with parchment paper.

Melt butter and almond butter in medium saucepan.

Mix sweeteners and extracts in a small bowl.

Mix into saucepan.

Beat in eggs one at a time. Whisk well.

Now add flour, salt and baking powder.

Stir in chocolate chips.

Bake for 20 to 25 minutes until toothpick tested mostly clean with a few crumbs.

Cool before lifting out of pan and cutting into 16 squares.

1 square= 7g carbs / 3 g fiber

4 net carbs each.

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7 thoughts on “Keto Chocolate Chip Blondies

  1. These sound good but I’m wondering:Are these measurements for sweeteners correct? 1/3 cup powdered swerve,
    1/3 cup monkfruit
    1/4 tsp stevia glycerite
    What kind of monk fruit do you use? Is it the kind cut with erythritol?

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    1. Yes. 1/3 cup powdered swerve. I use the Lakanto monkfruit, yes it has erithrytol. The stevia glycerite is one by the brand Sweet Drops. It contains a smidge of glycerin which lends to a “brown sugar” feel adding moisture.

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      1. Thank you! The Monk fruit I usually use is very concentrated, almost the same as Stevia. I’ve also use the kind with erythritol in it so I wanted to make sure. It could’ve been a big mistake!

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