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Keto Coconut Chocolate Chip Blondies - Chewy, Sweet, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely blanched almond flour gives a soft, cake-like texture.
  • Coconut flour: A small amount adds structure and helps the blondies hold together.
  • Unsweetened shredded coconut: For flavor and a bit of chew. Toast if you want extra nuttiness.
  • Keto-friendly sweetener: Allulose or erythritol/monk fruit blend. Choose a granulated version for classic texture.
  • Baking powder: Helps the blondies rise slightly without becoming cakey.
  • Salt: Balances sweetness and brings out the chocolate and coconut.
  • Unsalted butter: Melted and slightly cooled. Ghee or coconut oil works if dairy-free.
  • Eggs: Bind the batter and add moisture.
  • Vanilla extract: Adds warmth and classic blondie flavor.
  • Keto chocolate chips: Use dark or semi-sweet style, sweetened with stevia or allulose.
  • Optional: A pinch of xanthan gum for extra chew, and flaky sea salt for topping.

Method
 

  1. Prep the pan: Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting.
  2. Mix dry ingredients: In a medium bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granulated keto sweetener, 1 teaspoon baking powder, and 1/4 teaspoon salt. If using xanthan gum, add 1/4 teaspoon now.
  3. Combine wet ingredients: In a separate bowl, whisk 1/2 cup melted butter, 2 large eggs, and 2 teaspoons vanilla until smooth.
  4. Bring it together: Pour the wet mixture into the dry mixture and stir until a thick batter forms. Fold in 1/2 cup unsweetened shredded coconut and 1/2 to 2/3 cup keto chocolate chips.
  5. Pan and smooth: Spread the batter evenly in the prepared pan. If desired, sprinkle a few extra chocolate chips and a pinch of shredded coconut on top.
  6. Bake: Bake for 18–22 minutes, or until the edges are golden and the center looks just set. A toothpick should come out with a few moist crumbs.
  7. Cool completely: Let the blondies cool in the pan for at least 30 minutes. Lift out with the parchment and cool another 10 minutes before slicing. This step helps them firm up.
  8. Finish: Sprinkle with flaky sea salt if you like. Slice into 12 squares and serve.