My husband loves the low carb chocolate chip blondies I make him but now I’ve discovered this recipe for keto blondies I will definitely be making these next time.
Keto blondies are the low carb version of the “blonde brownies”. They are usually made without cocoa powder but this recipe includes some which gives them a slightly darker color.
In most cases blondies are made using brown sugar to give them a special flavor but this keto blondies recipe is sugar-free. Instead of brown sugar, it calls for the zero carb Swerve Brown sugar substitute which makes the blondies keto-friendly.
The recipe also includes the spices ginger, cinnamon and clove which together with the brown sugar substitute gives them a delicious gingerbread taste.
Swerve Brown Sugar Substitute
Swerve brown contains erythritol and oligosaccharides. Erythritol naturally occurs in many fruits and vegetables although the erythritol for this product is made in a process that ferments glucose.
Oligosaccharides are prebiotic fibers that come from select fruits and starchy root vegetables. They can help support the beneficial bacteria in your gut.
Swerve brown can be substituted 1:1 for regular sugar in recipes. It bakes just like regular brown sugar but it does not spike your blood sugar or trigger insulin.
Sukrin Gold
If you can’t get Swerve you could use Sukrin Gold instead. This one is made of erythritol, stevia, malt extract, and tagatose.
Tagatose occurs naturally in milk and also in some fruits. It is fermented by bacteria in the gut so also has a prebiotic-type effect. It has a low glycemic effect.
So, if you find yourself craving blondies but don’t want to ruin your low carb diet, this recipe from Carolyn of All Day I Dream About Food is an excellent one to try.
Recipe notes
It’s best to use a metal baking pan for this recipe as it conducts heat better. The brownies can get cooked too much around the edges with the middle not fully baked if you use a glass or ceramic pan.
Gelatin gives the brownies a more chewy texture but you can leave it out if you don’t have any.
You can add regular chocolate chips if you don’t have any white ones or if you prefer them. I know I would.
If you want more chocolatey brownies then try this Keto Chocolate Brownie Recipe with Coconut or this unusual recipe for Low Carb Fudgy Avocado Brownies.
Keto Blondies with Ginger & Chocolate Chips
Ingredients
Makes 16 blondies
- 2 cups almond flour
- 1 tbsp. cocoa powder
- 2/3 cup Swerve Brown sugar sweetener
- 1 tbsp. ground ginger
- ½ tsp. baking soda
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ½ cup melted grass-fed butter
- ¼ tsp. Himalayan salt
- 1 large organic or pastured egg
- ½ tsp. natural vanilla extract
- 1/3 cup white chocolate chips, sugar-free
- 1 tbsp. grass-fed gelatin (optional)
Directions
- Preheat oven to 325 ℉ (162°C)
- Grease and line with parchment paper a 8” × 8” metal baking pan.
- Combine the almond flour, cocoa powder, Swerve sweetener, gelatin, cinnamon, ginger, cloves, salt, and baking soda in a large bowl.
- Add the melted butter, vanilla, and egg and mix together well until it forms a sort of dough mixture.
- Stir the white chocolate chips, but reserve a few for the toppings.
- Press the batter evenly into the baking pan and top with the remaining white chocolate chips pressing them into the mixture a little.
- Bake for 15 to 20 min until the top is puffy but still soft. Remove the keto blondies from the oven and leave to cool completely.
- Cut into 16 squares and serve. Enjoy!
Here’s Carolyn’s video demo of how to prepare the Keto blondies.
