- The original recipe (from reddit/keto recipes, one my favorite sources of keto recipes) called for 70 g chocolate chips and 50 g chopped hazel nuts. I wasn’t feeling nutty, so I just made the whole 120 g of “additions” all chocolate chips. I have always loved chip-filled blondies, and you definitely get several chips in every bite with 120 g chocolate chips in a 9×9 pan!
- That being said…the chocolate chips tended to float down to the bottom of the pan. In an ideal world, they would all be evenly distributed. But honestly, it doesn’t make any difference for the taste.
- The original recipe sharer noted that they weren’t quite sweet enough for her, hence my increase in swerve to 120 g from 100 g, 2 Tbsp syrup from 1 Tbsp, and increase chocolate chips. This was definitely as sweet as many non-keto blondies I’ve had. However, my husband still wished it were sweeter. If I make it again, I’d consider using semi-sweet chocolate chips instead of dark chocolate, which might tickle his sweet tooth better.
- You’ll notice that it looks like there are many darker brown speckles in the blondie – this is just from the almond flour I use (Bob’s red mill, available at my grocery store).
Everyone in our household (toddler included) loves it! The texture holds together well, chips are gooey, tastes like caramel. Not quite as “velvety” as non-keto blondies, but still highly satisfying for a blondie-craving and a good substitute – maybe finer almond flour (I used Bob’s red mill super fine almond flour) or adding coconut flour would make it more velvety.
Chocolate Chip Keto Blondies
- 130 g Almond Flour
- 120 g Erythritol Swerve
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 100 g Butter Unsalted
- 2 Eggs Large
- 1 tbsp Vanilla Flavor
- 2 tbsp Maple Syrup Sugar Free
- 120 g Chocolate Chips Lilly's Brand
- Adjust oven temperature to 350° F (176°C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
- To a large mixing bowl, add almond flour, powdered sugar, salt and baking soda and stir to combine
- Add butter, eggs, vanilla and maple syrup and stir to combine
- Then add the chocolate chips and stir until a thick, non-clump batter is achieved
- Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula.
- Bake on the center rack (at 350°F / 176° C) for ~20 minutes.
- The edges should appear slightly dry and a toothpick inserted into the center should come out clean . Remove from oven and let cool in the pan for 30 minutes
- Lift out of pan and slice. Enjoy warm or room temperature
- Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These blondies are delicious on their own but elevated with a scoop of dairy-free ice cream.
- Nutritional Information