Keto Brown Butter Blondies – Chewy, Nutty, and Low-Carb

These Keto Brown Butter Blondies bring that rich, nutty flavor you love with a chewy center and crisp edges—all without the sugar crash. They’re easy, satisfying, and made with simple pantry staples. If you’re craving a classic blondie vibe but want to keep things low-carb, this is your new go-to.

The brown butter adds depth, the almond flour keeps it tender, and a touch of chocolate or walnuts makes it feel special. You won’t miss the sugar or flour here—just pure, cozy dessert energy.

What Makes This Recipe So Good

• Brown butter magic: Browning the butter adds a toasty, caramel-like flavor that makes these blondies taste bakery-level.
• Low-carb and gluten-free: Made with almond flour, a keto sweetener, and no grains.
• Great texture: Chewy in the middle, lightly crisp on the edges—exactly what you want in a blondie.
• One-bowl friendly: Minimal mess and simple steps.
• Customizable: Add nuts, chocolate chips, or a sprinkle of flaky salt to make them your own.

What You’ll Need

• Unsalted butter – Browning it brings out a deep, nutty flavor.
• Granulated erythritol or allulose blend – A keto sweetener for that classic blondie sweetness. Allulose gives a softer chew; erythritol is sweeter with more crunch.
• Almond flour – Fine blanched almond flour works best for a tender crumb.
• Coconut flour – Just a little to help bind and add structure.
• Eggs – Room temperature for even mixing.
• Vanilla extract – Essential for that blondie flavor.
• Baking powder – A bit of lift without making them cakey.
• Salt – Balances sweetness and enhances flavor.
• Sugar-free chocolate chips (optional) – Dark or semi-sweet style, keto-friendly.
• Chopped walnuts or pecans (optional) – Adds crunch and richness.
• Flaky sea salt (optional) – For finishing.

Instructions

1. Prep the pan and oven: Preheat your oven to 350°F (175°C).

   Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.

2. Brown the butter: Add butter to a light-colored saucepan over medium heat. Melt, then cook, stirring often, until it foams and the milk solids turn golden brown and smell nutty, about 4–6 minutes. Remove from heat immediately so it doesn’t burn.
3. Cool slightly: Let the brown butter cool for 5–7 minutes.

   It should still be liquid but not hot enough to scramble the eggs.

4. Mix wet ingredients: In a large bowl, whisk the brown butter with the sweetener until combined. Add the eggs and vanilla. Whisk until smooth and slightly thickened.
5. Combine dry ingredients: In a separate bowl, stir together almond flour, coconut flour, baking powder, and salt.

   Break up any lumps.

6. Bring the batter together: Add dry ingredients to the wet and stir with a spatula just until no dry spots remain. The batter will be thick.
7. Fold in extras: Gently fold in sugar-free chocolate chips and/or chopped nuts if using.
8. Spread and smooth: Transfer batter to the lined pan and smooth the top with a spatula. Sprinkle with a pinch of flaky salt if you like.
9. Bake: Bake for 18–24 minutes, until the edges are set and lightly golden and the center looks just barely underdone.

   A toothpick should come out with a few moist crumbs, not wet batter.

10. Cool completely: This is key. Let the blondies cool in the pan for at least 30–45 minutes, then lift out using the parchment and cool another 15 minutes before slicing. They firm up as they cool.
11. Slice and serve: Cut into 12 squares for standard portions.

    Enjoy as is or warm slightly for an extra gooey bite.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 3 days. Keep away from heat and direct sunlight.
• Refrigerator: Keeps up to 1 week. The texture becomes a bit denser and fudgier.
• Freezer: Freeze slices on a tray, then transfer to a freezer bag for up to 2 months.

  Thaw at room temperature or warm in the microwave for 10–15 seconds.

• Prevent dryness: Add a small piece of parchment between layers and seal well to avoid drying out or freezer burn.

Health Benefits

• Lower carb count: Made without wheat flour or sugar, these fit into a keto or low-carb lifestyle more easily than traditional blondies.
• Healthy fats: Almond flour and butter provide satiating fats that help keep you full.
• No refined sugar: Using a keto sweetener supports stable blood sugar for many people.
• Gluten-free: Naturally free of gluten when using certified gluten-free ingredients.

Pitfalls to Watch Out For

• Over-browning the butter: Butter can go from golden to burnt fast. Pull it off the heat as soon as it turns amber and smells nutty.
• Mixing while too hot: If the butter is hot, it can curdle the eggs. Let it cool slightly first.
• Overbaking: These should look a touch underdone in the center when you pull them.

  They set as they cool.

• Wrong flour texture: Coarse almond meal makes them crumbly. Use fine blanched almond flour.
• Sweetener swap issues: Erythritol can recrystallize and feel gritty if you use too much or underbake. Allulose keeps things softer but may brown faster—watch the oven.

Variations You Can Try

• Salted caramel vibe: Stir in a tablespoon of sugar-free caramel sauce and finish with flaky sea salt.
• Maple-pecan: Add 1/2 teaspoon maple extract (sugar-free) and 1/2 cup chopped pecans.
• Espresso chip: Mix in 1 teaspoon instant espresso powder and sugar-free dark chocolate chips.
• Cinnamon roll: Add 1 teaspoon ground cinnamon to the dry mix and swirl in a tablespoon of softened cream cheese sweetened with a little keto sweetener.
• Peanut butter swirl: Dollop 2–3 tablespoons of natural, no-sugar peanut butter on top and swirl with a knife before baking.

FAQ

Can I use coconut flour only?

Coconut flour is extremely absorbent and can’t replace almond flour one-for-one.

If you use only coconut flour, the blondies will be dry and crumbly. Stick to the blend listed or find a recipe formulated solely for coconut flour.

What sweetener works best?

Allulose gives a chewier, less gritty texture and browns nicely. Erythritol or erythritol blends are sweeter and crisper but can crystallize slightly after cooling.

You can also use a monk fruit–allulose blend for balance.

How do I know when they’re done?

The edges should be set and golden, and the center should look slightly soft but not wet. A toothpick should come out with a few moist crumbs. If it comes out clean, they’re likely overbaked.

Can I make this dairy-free?

Yes.

Use a dairy-free butter alternative that browns well, like a plant-based butter with a higher fat content. You won’t get the exact same nutty flavor, but it will still be delicious.

Do these taste like traditional blondies?

They’re very close in flavor, thanks to the brown butter and vanilla. The texture is chewy and rich, with a slightly different crumb from almond flour, but most people won’t notice a big difference.

Can I double the recipe?

Absolutely.

Bake in a 9×13-inch pan and add a few extra minutes to the bake time. Start checking around 22 minutes and watch the edges.

How many carbs are in each blondie?

Exact numbers depend on your ingredients and add-ins. As a rough guide, a 12-slice batch usually lands around 2–4g net carbs per piece when using almond flour, a keto sweetener, and sugar-free chocolate chips.

Wrapping Up

Keto Brown Butter Blondies are the kind of treat that checks every box: simple to make, big on flavor, and friendly to a low-carb lifestyle.

The brown butter adds that nostalgic, toasty richness, while almond flour keeps the texture soft and satisfying. Keep a batch in the freezer for quick desserts, pack them for a snack, or share them at a gathering—no one will guess they’re keto. Once you’ve tried the base version, play with the variations and make them your own.

Enjoy every chewy, golden bite.