Sugar-Free White Chocolate Blondies
Indulge guilt-free with these Sugar-Free White Chocolate Blondies—deliciously soft, buttery treats perfect for satisfying your sweet tooth while keeping your health goals in check. Made with nutrient-rich almond and coconut flours, these blondies are naturally gluten-free and feature a sugar-free sweetener like erythritol or monk fruit for sweetness without a sugar overload. The recipe achieves a tender texture with a balanced sweetness, complemented by the creamy richness of sugar-free white chocolate chips. Ideal for keto or low-carb diets, the blondies can easily be tailored for vegan or dairy-free preferences with simple ingredient swaps, such as flax eggs and coconut oil. Quick and easy to prepare in just under 40 minutes, these blondies are a perfect dessert or snack option. Whether enjoyed fresh or stored for later, they’ll make a delightful addition to your sugar-free baking repertoire!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Sugar-free sweetener (e.g., erythritol, monk fruit, or stevia blend)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Butter (unsalted, melted, or can use coconut oil for dairy-free option)
- 2 large Eggs (room temperature, or flax eggs for vegan option)
- 2 teaspoons Vanilla extract
- 0.67 cup Sugar-free white chocolate chips
- 2 tablespoons Unsweetened almond milk (or other milk alternative)
Instructions
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the edges.
In a medium mixing bowl, whisk together almond flour, coconut flour, sugar-free sweetener, baking powder, and salt until well combined.
In a separate large mixing bowl, whisk together the melted butter (or coconut oil), eggs (or flax eggs), vanilla extract, and almond milk until smooth.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the blondies tender.
Fold the sugar-free white chocolate chips into the batter, ensuring they’re evenly distributed.
Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack. This helps them firm up for easier slicing.
Once cooled, lift the blondies out of the pan using the parchment paper overhang, and carefully cut into 12 squares.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.4 g | 336% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 9.6 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 775 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 507 mg | 11% | |
*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.
