Keto Brown Butter Blondies (Beginner-Friendly)
These gooey blondies boast the nutty depth of browned butter and the satisfying sweetness of sugar-free chocolate chips, all while staying keto-friendly! Perfect for beginner bakers, this recipe is simple to follow and delivers restaurant-quality results.
Prep Time: 10 minutes Cook Time: 12-15 minutes Additional Time: None Total Time: 22-25 minutes Servings: 12 blondies
Ingredients:
- ½ cup (1 stick) unsalted butter
- 1 ¾ cups almond flour
- ¼ cup unsweetened collagen peptides (optional, for extra chew)
- 1 teaspoon baking powder
- 1 large egg
- 1 large egg yolk
- ½ cup powdered Swerve sweetener (or other keto-friendly powdered sweetener)
- ¼ teaspoon vanilla extract
- Pinch of salt
- ½ cup sugar-free chocolate chips (Lily’s brand recommended)
Instructions:
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. This ensures easy removal and cleanup.
- Brown the butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and releases a nutty aroma. Watch closely to avoid burning! Remove from heat and let cool slightly.
- In a large bowl, whisk together the almond flour, collagen peptides (if using), baking powder, and salt. This combines the dry ingredients evenly.
- In a separate bowl, whisk together the egg, egg yolk, Swerve sweetener, and vanilla extract. This incorporates air for a lighter texture.
- Pour the cooled browned butter into the wet ingredients and whisk until combined. The mixture may appear slightly curdled, that’s okay.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or your blondies will be tough.
- Fold in the sugar-free chocolate chips using a spatula.
- Pour the batter into your prepared baking pan and spread evenly.
- Bake for 12-15 minutes, or until the edges are golden brown and the center is just set. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Let the blondies cool completely in the pan before cutting into squares and serving.
Tips:
- For a richer flavor, use a mixture of almond flour and coconut flour (¾ cup almond flour, ½ cup coconut flour).
- Want a touch of decadence? Drizzle melted sugar-free chocolate over the cooled blondies for a delicious garnish.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Enjoy your decadent and easy keto brown butter blondies!