Keto Friendly · No Added Sugar · Gluten Free
259 Calories · 8.8 g Net Carbs · 7.8 g Protein Per Serving
I am SO proud of this recipe. These keto chocolate chip blondies are so rich, buttery, and chewy, they could completely fool someone into thinking they were eating the full-sugar version. But they’re keto-friendly, gluten-free, and even have a little boost of protein! With golden edges, a soft and gooey center, and plenty of chocolate in every bite, they’re proof that cutting back on sugar doesn’t mean giving up an indulgent dessert. Stay within your keto goals and still eat the blondie—what more could you ask for?
An Important Note About Measurements
You’ll notice that all of my recipes list ingredients in grams first, followed by cup, tablespoon, and teaspoon measurements. Grams are my primary unit of measurement because they’re more precise—and when it comes to high-fiber baking, precision matters.
Unless otherwise noted, all recipes are developed for 4 or 6 servings. If you use the serving-size adjustment in the recipe card, only the gram measurements will automatically adjust. The cup, tablespoon, and teaspoon measurements will remain based on the original recipe serving size.
For the most consistent results—and because my primary measurements are listed in grams—I highly recommend weighing your ingredients with a digital kitchen scale. Measuring by weight is significantly more accurate than using measuring cups, which can vary depending on how ingredients are packed or scooped. Baking is a science, and even a small difference in measurement can noticeably affect the final result.
I personally use the Mainstays 6 lb High Precision Digital Kitchen Scale from Walmart because it’s affordable, reliable, and accurate. You can find it here.
Please note: I do not earn a commission if you purchase this scale through the link above.
Certain ingredients are linked for easier purchasing. These links are provided for your convenience; I do not earn a commission from any purchases.
Keto Chocolate Chip Blondies
Equipment
- 1 Food scale strongly preferred but optional
- 1 6 inch square pan
- 1 electric hand whisk optional in this recipe
- 1 hand whisk
Ingredients
Dry Ingredients
- 125 g almond flour, superfine blanched (1 cup, scooped out of bag)
- 1 g baking powder (scant ¼ tsp)
- 1 g xanthan gum (about ⅓ tsp)
- 1.5 g salt (¼ tsp)
Wet Ingredients
- 60 g unsalted butter, room temperature (4 tbsp plus 1 tsp)
- 100 g allulose (about ½ cup, scooped out of bag)
- 7-8 g granulated sucralose (granulated Splenda) (3 tbsp)
- 1.2-1.5 g pure monk fruit extract (just monk fruit, no mixes) (½ tsp)
- 6 g blackstrap molasses (1 tsp)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 8 g vanilla extract (2 tsp)
- 60 g no added sugar dark chocolate chips (about ⅓ cup)
Instructions
- PreparePreheat the oven to 315°F (157°C).Line a 6 × 6-inch metal square pan with parchment paper, leaving an overhang so you can lift the blondies out later.
- Mix the dry ingredientsCombine: almond flour, baking powder, xanthan gum, and salt.Hand whisk: Whisk thoroughly for 30–45 seconds.Electric hand mixer: Mix on LOW for 20 seconds.Pay particular attention to distributing the xanthan gum evenly.Set aside.
- Mix the butter and sweetenersIn a separate large bowl, combine: melted butter, allulose, granulated sucralose, monk fruit, blackstrap molassesHand whisk (preferred): Whisk vigorously for 60 seconds.Electric hand mixer: Beat on MEDIUM for 30–45 seconds.You're not trying to make this fluffy. It may remain somewhat grainy because of the sweeteners.
- Add the egg and yolkHand whisk: Whisk vigorously for 45 seconds.Electric hand mixer: Beat on MEDIUM for 30 seconds.The mixture should become smoother, thicker and glossier. Stop once you reach that point. Excessive whipping incorporates air, and we want dense blondies rather than cake.
- Add vanillaHand whisk: Whisk 10–15 seconds.Electric mixer: Mix on LOW for about 10 seconds.
- Add the dry ingredientsAdd the dry mixture to the wet mixture.Switch to a silicone spatula. Fold for approximately 30–45 seconds, until you no longer see dry almond flour.Don't use the electric mixer for this step. Don't overmix.
- Add the chocolateReserve 15 g of the chocolate chips for the top.Add the remaining 45 g to the batter. Fold with the spatula about 5–8 times, just enough to distribute the chocolate.
- Rest for 10 minutesLeave the batter at room temperature for 10 minutes.This gives the almond flour and xanthan time to hydrate.
- Fill the panTransfer the batter into the prepared pan.Use your spatula to spread it evenly into all four corners and smooth the surface.Scatter the reserved 15 g chocolate chips over the top and press them in very lightly.
- BakeBake on the center rack at 315°F for approximately 27–33 minutes.Bake uncovered for 20 minutes, then lightly tented with foil for the remaining time. I baked for a total of 28 minutes.You're looking for: Set edges, a set surface, some golden-brown color, a center that is soft but no longer liquid, a toothpick inserted near the center with moist crumbs.
- CoolCool in the pan for 20 minutes. Then lift them out and cool on a cooling rack for an additional 20 minutes.