Craving those holiday treats but trying to lay low on the carbs? These Blonde Low Carb Brownies are certain to become your new baked best friends this holiday season!
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 that I will make for holiday gatherings. They are delicious, simple to make, and best of all – keto friendly and low carb! (for the best taste and flavor, these need to be eaten when warm!)
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.
Sharing Blonde Keto 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!
Any time that I bake something that I LOVE, I can’t wait to share it with others. (and this Blonde Keto Brownie Recipe is no exception!)
Other Keto Friendly/Low Carb 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 Keto Brownies:
- Keto Pumpkin Pie
- Keto Chocolate Chip Cheesecake Muffins
- German Chocolate Bars
- Keto Pumpkin Pie Bars
- Mini Keto Cheesecake Muffins
How to Make Blonde Low Carb Brownies
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
Brooke says
November 9, 2018 at 12:38 amWhen do you add the butter?
Kasey says
November 14, 2018 at 5:10 pmI have updated the recipe with that information.
Sabrina says
November 9, 2018 at 5:16 pmSo excited to try these! Your recipes are amazing! Do you think brown Swerve would measure the same as the golden monkfruit?
Kathy R says
November 9, 2018 at 6:43 pmHoly wow those look good & I have all the ingredients! I will have to test these before the holidays, you know just to make sure they are good. I may have to make them several times to ‘test’ them! Thanks for sharing so many good recipes!
Tracy says
November 10, 2018 at 5:09 pmI just made these and they are amazing. A dollop of home made whipped topping and It tastes like heaven in a bowl. Thank you so much!!
Kasey says
February 23, 2019 at 1:23 pmAwesome! Glad you liked it!!
MrsDK says
November 12, 2018 at 4:14 pmMy husband resists most Keto desserts but had seconds of these right away — thanks!
We ate these with a fork with whipped cream on top.
Kasey says
November 14, 2018 at 4:57 pmYum! That sounds delish! So glad he loved them.
Linda says
November 17, 2018 at 7:43 pmLoved these brownies! Making more tonight!
Kasey says
February 23, 2019 at 1:43 pmAwesome! Glad you enjoyed them!
Deanna says
November 26, 2018 at 12:04 amJust found your site. I’m crazy excited to follow you. Bless you for all you do for us Keto crazies
Kasey says
November 27, 2018 at 4:39 pmWelcome! I hope you find it helpful. Thanks!
Christie Nordan says
November 26, 2018 at 7:11 pmI didn’t put in the coconut. It took a little extra to cook but wow they are good!
Kasey says
November 27, 2018 at 4:37 pmSo glad you enjoyed them.
Christina Cary says
November 27, 2018 at 10:27 pmThese are so incredibly good! Thank you for sharing this recipe.
Kasey says
February 23, 2019 at 2:12 pmGlad you liked it!!
Mary says
December 1, 2018 at 2:15 pmI love your Recipes. I have noticed that you don’t always put your ingredients listed in the order in which they are used. It would be easier at least for me if you could possibly try that in the future. I have sometimes missed an ingredient or generally feel like I am bouncing around the list. P
Kasey says
December 19, 2018 at 1:25 amSorry. I do the best I can. It takes me upwards of 6 to 8 hours to complete a recipe from test, to final blog post. I will keep that in mind, but I have an ADHD creative mind and order does not come naturally to me.
Wanda says
January 10, 2019 at 3:24 pmI agree with Mary. I seem to keep looking back and forth from instructions hunting the next ingredient. HOWEVER, I appreciate the time it takes you, so I’ll re-write them myself. Thank you for the wonderful information!
Kasey says
February 23, 2019 at 4:33 pmThanks, Wanda!
Vin says
December 2, 2018 at 12:53 pmHi, just quick question… can you substitute monk fruit for lakanto sweetener with golden ?
Would it be same 3/4 cup?
Kasey says
December 19, 2018 at 1:24 amMonkfruit golden is a brown sugar substitute so I do not think it would work.
TheaMaria says
February 14, 2019 at 9:23 pmOutstanding! I made them today for a Valentine’s treat (in a heart-shaped pan) and they are so delicious. I substituted Swerve Brown (96g) and pecans. Thanks for the winning recipe!
Kasey says
February 16, 2019 at 11:03 pmPerfect! So glad you loved it!
Amber says
February 15, 2019 at 7:55 pmThese look amazing! I noticed many of your recipes call for melted and cooled butter. What is the reasoning behind this? Is it the same as using softened butter?
Thanks for all the great recipes you share! I’m new to your blog, but I’ve already tried and LOVED so many of your recipes.
Kasey says
February 16, 2019 at 11:00 pmIf you add hot butter to a recipe with raw eggs it can cause the eggs to begin to scramble.
Betsy says
February 17, 2019 at 1:41 pmThese are a keeper. My house smells delicious. My favorite keto dessert so far. Thank you. I appreciate that you bake with coconut flour. It helps keep the carbs down lower than almond flour.
Kasey says
February 18, 2019 at 9:55 pmAwesome! So glad you loved it. My oldest daughter is allergic to almonds so I have only used coconut flour.
Vicki Sparkman says
February 18, 2019 at 1:06 pmDo you really need the xanthan gum?
Kasey says
February 18, 2019 at 9:52 pmI’ve only tested the recipe as is so I’m not sure how they would hold up without.
Amy says
March 16, 2019 at 8:53 pmCan I use swerve granular or powered in place of monk fruit?
Kasey says
March 21, 2019 at 7:22 pmYes. Just make sure it is the same type i.e. powdered, golden, etc.
Barbara Budworth says
March 17, 2019 at 8:36 pmHi Kasey,
We are just starting our Keto journey. My husband has a huge sweet tooth, so I’m very excited to try this. Is there something I can use instead of the Xanthan Gum for now until I purchase some?
Kasey says
March 17, 2019 at 11:26 pmYou could leave it out. It won’t affect the taste they just might be a little crumbly.