Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, divided for browning
  • 1 cup (packed) Low-Carb Granulated Sweetener (Erythritol/Monk Fruit Blend, powdered preferred)
  • 1 Tbsp Vanilla Extract
  • 2 Large Eggs, room temperature
  • 1 Egg Yolk
  • 1 ½ cups Superfine Almond Flour (168 g)
  • 2 Tbsp Coconut Flour (15 g)
  • ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • ½ cup Keto Chocolate Chips (Optional, 85 g)
  • Pinch Flaky Sea Salt (Optional, for finishing)

Instructions:

  1. Brown the Butter: Melt the butter (226g) in a light-coloured saucepan over medium heat. Continue cooking, stirring occasionally, until the foam subsides, brown solids form at the bottom, and the mixture smells nutty (3–5 minutes). Pour immediately into a large mixing bowl, scraping all the brown bits (the nussbaum) into the bowl. Discard the saucepan.
  2. Add Sweetener: Stir the granulated keto sweetener into the hot brown butter until mostly dissolved. This helps prevent a gritty texture later.
  3. Cool Down: Allow the butter and sweetener mixture to cool significantly (about 10 minutes) until it is warm to the touch, but no longer hot. This is a crucial step to prevent scrambling the eggs.
  4. Add Wet Ingredients: Whisk the vanilla extract, room-temperature eggs, and extra egg yolk into the butter mixture until fully emulsified and slightly lighter in colour.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  6. Form the Dough: Add the dry mixture to the wet mixture. Mix on low speed, or by hand with a spatula, until just combined. Do not overmix, or the blondies will be tough.
  7. Fold in Mix-Ins: Gently fold in the optional keto chocolate chips.
  8. Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This hydrates the flours and prevents the blondies from spreading too thin, ensuring a fudgy texture. Preheat oven to 350°F (175°C) towards the end of the chilling time.
  9. Prepare Pan: Line the 8x8 inch pan with parchment paper, leaving an overhang 'sling' for easy removal.
  10. Bake: Press the chilled dough evenly into the prepared pan. Bake for 25–30 minutes. The edges should be set and pulling slightly away from the sides, and the centre should still look slightly soft or underdone.
  11. Cool Completely: Remove from oven. If using, sprinkle flaky sea salt over the top immediately. Place the pan on a wire rack and allow the blondies to cool completely to room temperature (1 hour minimum) before slicing. This allows the internal structure to set.
  12. Slice and Serve: Use the parchment sling to lift the blondies out, then slice into 16 squares.