Craving those treats but trying to lay low on the carbs? These Blonde Low Carb Brownies are certain to become your new baked best friend keto dessert!
Blonde Low Carb Brownies
It may be hard to say “no” to sweets once the three seasons of back to back holidays arrive. It seems like everyone you go; there is some kind of “dessert” just sitting there, calling your name.
It IS possible to have sweets here and there while following a keto lifestyle. The key is finding a keto sweet treat that is comparable to the sugar-filled desserts we used to enjoy. Even though I am not a great planner by nature, I know that it’s necessary to think ahead, especially when I will be around a lot of sweets that are not keto-friendly. If I know that I’m going to be hosting or attending a party, I make sure that I bake something that fits into our keto lifestyle so that we can enjoy the fun of socializing and eating a sweet treat with friends and family.
These Blonde Low Carb Brownies are a brand new keto dessert that I can already tell will become my “go-to” dessert. They are delicious, simple to make, and best of all, keto-friendly and low carb!
If you are just getting started following a ketogenic diet, make sure to check out the best keto resources for newbies.
Specialty Ingredients used to Make Blonde Low Carb Brownies
There are ingredients used to make these Blonde Low Carb Brownies that you may not have in your pantry. I buy many of my keto specialty ingredients on Amazon so that I don’t have to look all over town for them.
- Coconut Flour – keto-friendly flour
- Monkfruit Golden – keto-friendly brown sugar substitute
- Lily’s Chocolate Chips
- Unsweetened Shredded Coconut
- Xanthan Gum – often used as a thickener for sauces and soups and as a stabilizer to prevent ingredients from separating
Coconut Flour vs. Almond Flour
As I’ve mentioned previously, I use Coconut Flour in my recipes because my daughter is allergic to almonds. If you’d like to use almond flour instead, please keep in mind that coconut flour and almond flour do not substitute 1:1. Almond flour requires 4x as much coconut flour.
You won’t believe how simple these Blonde Keto Brownies are to make. It’s as simple as adding all the ingredients, and letting the mixer do the hard part!
Make sure to beat the batter for a minute or two to so that all the ingredients are combined perfectly.
Stir in all the mix-ins to make it extra tasty. The Lily’s Chocolate Chips, unsweetened coconut, and walnuts are entirely customizable. If walnuts aren’t your cup of tea, you can substitute pecans or another tree nut instead. On that same note, if you don’t like coconut, it can be omitted. You can easily make these Blonde Low Carb Brownies suit your taste with a couple of simple adjustments.
Baking times vary from oven to oven. I have found that the best time to take them out of the oven is right when they start to turn brown. You can use a knife or toothpick to test doneness.
Sharing Blonde Sugar-Free Brownies
Once you bake these yummy brownies, you can bet that everyone is going to want to try a bite and see just how “different” brownies taste low carb. And why not? Let them taste that it’s possible to have a delicious dessert, without all the extra unneeded carbs! Keep in mind that these brownies are best served and enjoyed warm, so I always heat them right before sharing them with family and friends!
Other Keto Dessert Recipes:
Make sure to check out all of my Keto Recipes in my Keto Recipe Index. As a super busy mom, I’m always trying to find healthy and easy food items that I can feed my family! Here are a few of my other favorite desserts besides Blonde Low Carb Brownies:
- Keto Fudge Brownies
- Keto Chocolate Chip Cheesecake Muffins
- German Chocolate Bars
- Keto Pumpkin Pie Bars
- Mini Keto Cheesecake Muffins
How to Make Blonde Low Carb Brownies Recipe:
Blonde Low Carb Brownies
Ingredients
- 2 eggs
- 5 tablespoons butter (melted & cooled)
- 1 tablespoon heavy whipping cream
- 3/4 cup MonkFruit Golden
- 1 teaspoon vanilla
- 1/4 cup + 1 tablespoon coconut flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon Xanthan gum
- 1/2 cup unsweetened coconut
- 1/2 cup Lily’s Chocolate Chips
- 1/2 cup walnuts
Instructions
- Preheat oven to 350 degrees.
- Add eggs, Monkfruit Golden, and cooled butter to a bowl and beat well until combined.
- Next, add the heavy whipping cream, vanilla, coconut flour, salt, baking powder, and Xanthan Gum and beat on high until the batter is mixed together.
- Stir in unsweetened coconut, Lily’s chips, and walnuts.
- Pour batter into greased 8 X 8 baking pan.
- Bake for 18 min at 350 degrees.
- These Blonde Low Carb Brownies are best served and enjoyed warm. They are even better with a dollop of fresh whipped cream.
Notes
Nutrition
Ann Clark says
Excellent recipe, I substituted almond flour for coconut floor, sugar free white chocolate for chocolate and macadamia nuts for walnuts.
Mary Trenum says
That sounds absolutely wonderful, Ann. I’m glad you enjoyed them.
Monica says
Just made these! They are so good! My kids even loved them!
.Kasey says
I’m really glad you and your kids loved them!
Meghan says
Yum! I was looking for a quick and easy treat last night, so I came to your site! I love all your recipes, and I had all the ingredients on hand. My husband and I enjoyed them right out of the oven, and they were to die for. Thanks for all the yummy recipes! P.S. What’s the best way to store these?
.Kasey says
Glad you and hubby enjoyed them! You can store them in an airtight container either on the counter or in the fridge.
KC says
Would these work without the shredded coconut? I am not a huge coconut fan.
.Kasey says
You can just leave out the coconut.
Kate says
These brownies are delicious! Definitely on my baking rotation.
.Kasey says
That’s awesome! Glad you love them.
Jessica says
Wow, this recipe deserves a slow clap. It was so delicious, it took everything in my power to not eat the whole pan 😀
.Kasey says
Awesome!! It’s one of my favorites. Glad you like it, too.
Kristi says
Amazing and so delicious for those on Keto with a sweet tooth I will definitely make these again!!
.Kasey says
That’s fantastic!
Belinda Gardner says
Been reading about substitution of almond flour for coconut flour. Just curious if less eggs should be used. I read this:
Decrease the amount of liquid in the recipe by using one less egg for every 1/4 cup of coconut flour that the recipe initially called for. Just wondering what you thought.
Kasey says
I have personally never cooked with almond flour as my oldest daughter is severely allergic. The conversion may vary from recipe to recipe. It might take some experimenting.
Kathy Moore says
I baked these for 24 minutes and took them out even though they still seemed soft. Now that they’re cooled, they’re literally still batter in the middle. I guess I’ll put them back in and hope they end up being edible. I did put them in an 8×6 glass dish, but I also didn’t use coconut and didn’t want them to be too thin. I can’t believe that would make this much of a difference.
Kasey says
An 8X6 would make a big difference because in baking time. Omitting the coconut isn’t a big deal since it is just an add-in.
Candace says
Question I only have a 8×8 pan would I just cook it longer? My kids are dying to try these and we’ve already prepared it and just found out about not having a 9×9 pan. 🙁
.Kasey says
Of course.
Bethanh says
Soooo good! Finally a brownie style bar that is not totally dry!! Definitely a favorite!!
.Kasey says
I’m glad this is a favorite. I really like this one!
Bea says
What is Xanthan gum
And where do i buy it?
.Kasey says
It is a thickening agent. If you click Xanthan gum in the recipe card, it is linked to Amazon where you can purchase it.