These Low Carb Blondies are super easy to make with just seven simple, nutritious ingredients. These one bowl blondies have a light, buttery soft texture and will be your new favorite sugar-free treat!
I am a vanilla loving girl at heart and will always choose vanilla over chocolate. 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.
The sugar free butterscotch chips in these blondies are 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.
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.
Recipe Ingredients for These Low Carb Blondies
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.
- Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Coconut Flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Sugar free chocolate chips - I use Lily's Chocolate Chips that are sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.
- Sugar free Butterscotch chips - I put these at optional because I am aware they aren't as easy to find as the plain chocolate chips. I do think they add a fun little molasses flavor to these blondies.
How To Make These Low Carb Blondies
Preheat oven to 350 degrees F and prepare a baking pan with parchment paper.
Beat eggs, add sweetener, baking powder, melted butter and vanilla extract. Whisk to combine.
Fold in chocolate chips and butterscotch chips and stir to create a dough.
Place the dough in prepared pan and bake!
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.
Recipe FAQ's and Expert Tips
Yes, you can make these vegan. If you want to keep these low carb I would use ½ cup plain Greek yogurt (make sure there is no sugar added) instead of the eggs. If you don't mind the carbs you can substitute one mashed banana or ½ cup unsweetened applesauce.
These blondies freeze really well! I wrap them individually in plastic wrap and place in a plastic bag and freeze. I like to freeze them separately so I can just pull out a blondie whenever I need a quick treat.
The center of the blondie pan should be slightly wobbly. If it wiggles too much or when placing a toothpick in it comes out wet, put it back in the oven until firm, checking every couple of minutes. The edges should be golden brown and the center shouldn't wiggle.
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Almond Flour Blondies
- 2 cups almond flour
- ¼ cup coconut flour
- ¾ cup granular Monk fruit
- 1 teaspoon baking powder
- 2 eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup sugar free chocolate chips
- ¼ 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.