Keto White Chocolate Blondies
Indulge guilt-free with these rich and buttery Keto White Chocolate Blondies, a low-carb twist on the classic treat! Made with almond flour and a touch of coconut flour, these blondies achieve a perfectly tender and chewy texture without sacrificing flavor. The blend of keto-friendly sweetener, melted butter, and vanilla creates a luscious base, while sugar-free white chocolate chips add creamy pockets of sweetness in every bite. Optional chopped pecans or walnuts provide a delightful crunch for extra texture. Ready in just 30 minutes, these blondies are ideal for satisfying your sweet tooth while sticking to your keto lifestyle. Perfect for dessert or an afternoon snack, this keto recipe is your ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cups Granulated erythritol or keto-approved sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.75 cups Sugar-free white chocolate chips
- 0.25 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang to easily lift out the blondies later.
In a medium mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and salt. Whisk together until uniform and free of lumps.
In a separate large mixing bowl, whisk together the melted butter, vanilla extract, and eggs until well combined.
Gradually fold the dry ingredients into the wet ingredients, stirring until a thick batter forms. Be careful not to overmix.
Gently fold in the sugar-free white chocolate chips and, if desired, chopped pecans or walnuts for added texture.
Transfer the batter into the prepared baking pan, spreading it out evenly using a spatula.
Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Remove from the oven and let the blondies cool completely in the pan before lifting them out using the parchment paper overhang.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 8.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 668 mg | 51% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
