Keto Chocolate Chip Blondies

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delicious keto chocolate chip blondies

Course Dessert

Cuisine American

Keyword blondies

Prep Time 25

Cook Time 28

Total Time 53

Servings servings

Calories 259kcal

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

Prepare
Preheat 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 ingredients
Combine: 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 sweeteners
In a separate large bowl, combine: melted butter, allulose, granulated sucralose, monk fruit, blackstrap molasses
Hand 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 yolk
Hand 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 vanilla
Hand whisk: Whisk 10–15 seconds.
Electric mixer: Mix on LOW for about 10 seconds.
Add the dry ingredients
Add 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 chocolate
Reserve 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 minutes
Leave the batter at room temperature for 10 minutes.
This gives the almond flour and xanthan time to hydrate.
Fill the pan
Transfer 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.
Bake
Bake 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.
Cool
Cool in the pan for 20 minutes. Then lift them out and cool on a cooling rack for an additional 20 minutes.

Notes

Allulose (sugar alcohol): 15.7 g

Net Carbs: 8.8 g

Estimated GI: ~15–25 — low; Estimated GL: ~1–2 — low

**nutrition calculations are estimates**

Nutrition