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Keto Coconut Blondies Recipe

Being on a keto diet can be a bummer if you have a sweet tooth. This sugar-free keto coconut blondies recipe will bring you joy without ruining your ketosis.

What Do These Blondies Taste Like?

If you’ve never had blondies, they’re the vanilla version of a brownie. So it’s a moist, chewy rich dessert.

This recipe kicks out blondies that are similar to sponge cakes, only much moister. They also have a lovely coconut flavor, so if you’re not big on coconut, this probably isn’t a great treat for you.

Keeping it Keto

I’m sure I don’t have to tell you that the brownies or blondies your co-workers bring in, or the ones on the store shelf, are not keto compliant.

The sugar, all-purpose flour, and milk chocolate, in addition to frosting with even more sugar, is going to throw you out of ketosis so fast it’ll make your head spin!

But, you can have your brownies and eat them too, provided you make some swaps. In this recipe, all-purpose flour is swapped for coconut flour. Sugar is traded for erythritol and stevia.

Ghee steps in for butter, and coconut cream steps in for oodles of caramel or white chocolate chips. The taste remains delicious.

Other Keto Desserts

If you’re still with me, you’re probably a coconut fan who is going to love these blondies. But why stop there? Here are even more dessert recipes to keep you happy on your keto diet.

Keto Coconut Blondies Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 9 servings 1x
• Category: Dessert, Snack
• Cuisine: American

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Ingredients

• 1/2 cup (56 g) of coconut flour
• 1 teaspoon (2 g) of baking powder
• 4 Tablespoons (48 g) of erythritol
• Dash of stevia
• Dash of salt
• 4 Tablespoons (60 ml) of ghee
• 2 teaspoons (10 ml) of vanilla extract
• 2 Tablespoons (30 ml) coconut cream (from the top of refrigerated cans of coconut milk)
• 3 eggs
• 1/4 cup (20 g) unsweetened shredded coconut

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Instructions

1. Preheat the oven to 350 F (175 C).
2. Combine the coconut flour, baking powder, erythritol, stevia, and salt in a large bowl. In a separate bowl, whisk together the melted ghee (it shouldn’t be too hot else it will scramble the eggs), vanilla extract, coconut cream, and eggs.
3. Add the egg mix to the coconut flour mix and add the shredded coconut, mixing well to combine.
4. Pour the mixture into a greased baking dish (approx. 6-in x 6-in) and place in the oven for 20 minutes, rotating the dish halfway through.
5. Remove from the oven and allow to cool completely before slicing into 9 squares.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 1 g

Nutrition

• Calories: 119
• Sugar: 1 g
• Fat: 10 g
• Carbohydrates: 3 g
• Fiber: 2 g
• Protein: 3 g