Super easy to make with just seven simple, nutritious ingredients, these Low Carb Blondies have a light, buttery soft texture and will be your new favorite treat!
You know how I always talk about my weird picky eating? Growing up I never liked brownies.
Still to this day a brownie would be one of the last treats I would choose on the dessert table.
Let’s not forget I don’t like donuts either…
I told you I was weird.
I think it’s mainly because I am a vanilla loving girl at heart. I love vanilla desserts and if you go ahead and throw in some chocolate chips (for texture of course) I am so down for that.
Now don’t get me wrong, I do love my chocolate treats and desserts too, it’s just that vanilla will always come first.
That brings me to these delicious blondies which are dense like a brownie, only not chocolate. They have a rich vanilla flavor rather than a deep chocolate flavor.
Right when I discovered blondies I knew they would be my new favorite dessert.
I made the sugar free butterscotch chips in these blondies optional because they taste just as yummy without them, but your classic blondies typically contain butterscotch. You can easily buy them here if you would like to add them, but I can tell you they taste great both ways.
These blondies only require seven simple, healthy ingredients that you most likely have in your pantry already, especially if you’ve made any of my other recipes. If not these ingredients are easily found in most grocery stores.
As well as only needing a few ingredients, these babies are so easy to prepare. You literally mix together and put the batter into a prepared baking pan, hence the name of these, One Bowl Blondies.
That’s the way I like my dessert, simple to make, clean ingredients and crazy delicious.
I always bake these to where the edges are golden brown and the center seems still slightly gooey. They will continue to bake for a couple of minutes when you take them out of the oven.
I find that when you cook them for too long then they end up getting hard. No one wants a rock solid brownie, trust me.
I sometimes like to cut them into smaller pieces, like maybe 12 or even 16 small blondies to help with portion control. Also, these freeze really well if you want to prevent overeating and save for a later time.
I like to freeze them individually so I can just take one out if I want one. Easy peasy, just the way I like it.
Just looking at these makes me want:
1) A big cup of tea to go with them (maybe even dunk one of these blondies in)
2) To get my taste and smell back. Man I would LOVE to taste one of these bad boys.
Someday soon, I just know it. But please continue to send all of your positive vibes my way, I will take what I can get.
Until then I will have to live variously through you.
So please always come back and let me know how much you loved them and how delicious they taste, it makes me so happy.
Let me ask you, are you a corner or edge lover or do you like the middle of the pan blondie?
Personally, I do not discriminate, I would love to eat them both, but I do love the crispy edges of the corner and edge pieces. It’s a big debate in my house, don’t get me wrong my family loves all the pieces, but the crispy corners and edge pieces are in high demand over here.
I always say that if I make them then I get to have first pick.
Almond Flour Blondies
- 2 cups almond flour
- 1/4 cup coconut flour
- 3/4 cup granular Monk fruit
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup sugar free chocolate chips
- 1/4 cup sugar free butterscotch chips, optional
- Preheat oven to 350F. Prepare an 8’’ x 8’’ inches baking tray with parchment paper.
- Beat eggs in a large bowl. Add monk fruit, baking powder, melted butter and vanilla extract. Whisk to combine.
- Add almond and coconut flour and stir until combined.
- Fold in sugar free chocolate chips and butterscothc cips (if using) and stir again.
- Place the batter in the prepared baking tray and spread evenly.
- Bake it for 22-25 minutes or until a toothpick comes out clean.
- Allow to cool completely before cutting into 9 pieces.
- Store leftovers in an airtight container in the fridge for up to seven days.
- Add some pecans or walnuts for a crunchy bite.
- Freeze them in a Ziploc bag for up to five months.
|Amount per serving|
|% Daily Value*|
|Total Fat 17.1g||19%|
|Saturated Fat 7.6g||38%|
|Total Carbohydrate 9.7g||2%|
|Dietary Fiber 5.3g||12%|
|Total Sugars 0.7g|
|Vitamin D 7mcg||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
*Nutrition information not 100% guaranteed
** 4.4 net grams carb per bar
I wanted to share some more low carb, sugar free treats that I thought you would like:
Low Carb Homemade Snickers Bars from Lauren Kelly Nutrition
Keto Five Minute Peanut Butter Mousse from All Day I Dream About Food
Low Carb Chocolate Brownie Cookies from Lauren Kelly Nutrition
Low Carb Chocolate Lasagna from Low Carb Maven
Low Carb Two Minute Sugar Free Cheesecake from Sugar Free Mom
No Bake Coconut Fudge Bars from Lauren Kelly Nutrition
There are so many options of delicious desserts when you are eating a low carb, sugar free diet. These yummy recipes are all proof of that.
There is no reason at all that you should feel deprived. The most important part is you just need to be prepared and have some yummy treats on hand when temptation occurs.
If you make these One Bowl Low Carb Blondies or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these as much as we did! Thank you for stopping by and please come back soon!