Blonde Low Carb Brownies – Chocolate Deliciousness

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Craving treats but trying to lay low on the carbs? These moist and delicious Blonde Low Carb Brownies with sugar-free chocolate chips are sure to become one of your favorite keto desserts. These are literally the perfect keto brownies! blonde low carb brownies stacked on top of each other


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 “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 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 to 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, low carb, gluten-free, and sugar-free.

If you are looking for fudgy brownies to meet all your chocolate cravings, if blonde brownies don’t have enough chocolate flavor for you, make sure to check out my Chocolate Keto Brownie Recipe. 

Ingredients for best keto 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 I don’t have to look all over town for them.

  • eggs – work as a binder to hold these brownies together
  • heavy whipping cream – adds fat and moisture to the batter
  • butter – adds fat and moisture (you can also use coconut oil that is melted)
  • Coconut Flour – keto-friendly flour
  • Lakanto Monkfruit Golden – keto-friendly brown sugar substitute
  • Lily’s Chocolate Chips– sugar-free keto-friendly chocolate chips
  • Unsweetened Shredded Coconut – pure coconut without any sugar added
  • Xanthan Gum – often used as a thickener for sauces and soups and as a stabilizer to prevent ingredients from separating
  • vanilla extract – adds flavor
  • salt and baking powder – helps to fluff the brownies when baking
  • walnuts – adds fat and a crunchy texture

Can I sub other sweeteners?

Yes, Swerve Brown would work at the same measurement as would Besti Brown Monkfruit Sweetener with Allulose. I prefer not to use Stevia in baking as I find it to have a bitter aftertaste.

How many carbs are in low-carb brownies?

Based on cutting the brownies into 12 squares using this keto brownie recipe, they have 3 net carbs.

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 remember that coconut flour and almond flour do not substitute 1:1. Almond flour requires 4x as much coconut flour.


Follow these easy steps to make these tasty keto-friendly brownies. You’re not going to find a recipe for easy keto brownies that is better than this! 

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!



Step 1: Preheat the oven. Then, in a mixing bowl, add the eggs, Monkfruit Golden, and cooled butter to a bowl and beat well until combined. Blonde Low Carb Brownie batter being mixed together in a bowl

Step 2: 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.

Tip: Make sure to beat the batter for a minute or two to combine all the ingredients.

Chocolate chips, walnutes, coconut and batter being mixed together in a bowl

Step 4: Stir in unsweetened coconutLily’s chips, and walnuts. Then, pour the batter into a baking pan and bake in the oven.

Variations to this recipe: 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.

Baked Blonde Low Carb Brownies on a wooden cutting board These Blonde Low Carb Brownies are best served and enjoyed warm. They are even better with a dollop of fresh whipped cream. 

How can I make sure the blonde low-carb brownies are soft?

It is tempting to overcook low-carb brownies. This can make the inside dry and the outside crumbly. If you like your brownies soft, be sure to remove them from the oven when they are still slightly undercooked.

Can I add different nuts to this recipe?

Yes. A lot of people like different kinds of nuts in brownies? Adding some chopped pecans can give them a little bit of a crunch and additional flavor. I used walnuts in the recipe as they remind me of my favorite blonde brownie recipe I used to make before we started eating low carb. If you prefer, you can always leave out the nuts entirely.

When I make this recipe for my oldest daughter, I make it without adding any nuts to the brownie batter.

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! Remember that these brownies are best served and enjoyed warm, so I always heat them right before sharing them with family and friends!

How long can I store the low-carb brownies?

These easy keto brownies store in the fridge for about four days. They will keep at room temperature for about three days. However, you can freeze them. Place the cooled brownies on a baking sheet and place them in the freezer for about an hour. Then, transfer them to a freezer-safe bag. When ready to eat them, pop them in the toaster oven and enjoy the delicious flavor.

How do I keep the batter from becoming lumpy?

Make sure to beat the batter for a minute or two. It will take that long for the ingredients to combine well and become smooth.

A bite taken out of a Blonde Low Carb Brownie, sitting on a wooden cutting board

Don’t miss any of my Keto Recipes.

If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook, where I post all my new recipes, you can join here and follow me on Pinterest. Make sure also to check out and bookmark my Keto/low carb recipe index. Below are a few more of my favorite recipes!

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 to feed my family! Here are a few of my other favorite desserts besides Blonde Low Carb Brownies:


keto brownies cut in squares stacked on top of each other
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4.82 from 32 votes

Blonde Low Carb Brownies

Blond Low Carb Brownies are delicious, simple to make, and best of all - keto friendly and low carb!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: Low Carb Brownies
Servings: 12
Calories: 127kcal
Author: Kasey Trenum



  • 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. 



The sugar alcohols from Lily's Chocolate Chips and the Monkfruit Golden are not included in the nutritional information since most subtract to get net carbs. 


Calories: 127kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 104mg | Potassium: 76mg | Fiber: 2g | Vitamin A: 190IU | Calcium: 22mg | Iron: 0.4mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

collage of two pics of low carb brownies    


  1. 5 stars
    Wow, this recipe deserves a slow clap. It was so delicious, it took everything in my power to not eat the whole pan 😀

  2. 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.

    1. 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.

  3. 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.

    1. 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.

  4. 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. 🙁

    1. It is a thickening agent. If you click Xanthan gum in the recipe card, it is linked to Amazon where you can purchase it.

  5. It was my first time making these and they are absolutely delicious. I omitted the coconut and used the coconut flour and it gave it just the right amount of coconut flavor. Better than the ones that I made before low carb. Thanks

    1. That’s awesome when you make a dish low carb and it’s better than one with carbs. I really like these blonde brownies.

  6. Can you use something besides monkfruit, none of my family cares for it because it is so sweet and they say it has an aftertaste ?

  7. 5 stars
    So easy and taste amazing! I use 1/2cup of Swerve Brown sugar instead of the Monkfruit and it turns out perfect every time.

    1. Awesome! So glad you loved them. Thanks for taking the time to leave a comment and rate the recipe.

  8. 5 stars
    OMG! This is my first try at a Keto sweet treat. They are DELICIOUS! I had to make 2 changes. I used Swerve as I didn’t have MonkFruit Golden and I had Hershey sugar free chocolate chips. These came out moist and so flavorful. Thank you!

  9. Is the batter meant to be consistency of cookie dough? (Not a huge baker, so forgive me if this is a stupid question.)

    1. The batter is thicker. Coconut flour is very absorbent. The longer it sits the thicker it will get too.

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