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I don’t think it’s possible to ever get sick of chocolate brownies, but just for a little variation, I strongly urge you to try these keto blondies. With the same gooey consistency as a brownie, these are sure to please any brownie fan.
I’ve used two types of chocolate here, but you could easily sub for whatever you can get your hands on. And if you love salted chocolate as much as me, make sure you finish these with a sprinkle of sea salt flakes.
Chocolate Most Suitable for Keto
Any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin such as Lily's (milk or dark).
Hands-on Overall
Nutritional values (per serving)
Net carbs4.1 grams
Protein6.9 grams
Fat22.6 grams
Calories252 kcal
Calories from carbs 7%, protein 11%, fat 82%
Total carbs8.1 gramsFiber4 gramsSugars2 gramsSaturated fat7.1 gramsSodium112 mg(5% RDA)Magnesium68 mg(17% RDA)Potassium190 mg(9% EMR)
Ingredients (makes 12 servings)
Instructions
- Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- Add the eggs, low-carb sweetener, nut butter and butter to a large bowl and mix until smooth.
- Then add the almond and coconut flours, baking soda and salt. Mix until it all comes together and forms a dough — it will be quite thick at this point. Stir through the choc chips and press into a wide loaf pan.
- Scatter with the chocolate pieces and press them lightly into the dough.
- Bake for 18 to 25 minutes until edges are slightly golden and the centre is just set. Err on the side of caution here — these are best slightly under-baked so that they are at their gooey best!
- Once done, remove from the oven, sprinkle with a little salt (optional) and cool in the pan for 5 minutes, before transferring to a rack to finish cooling. Store in an airtight container for up to a week, or freeze for up to three months.
Ingredients
Instructions
- Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- Add the eggs, low-carb sweetener, nut butter and butter to a large bowl and mix until smooth.
- Then add the almond and coconut flours, baking soda and salt. Mix until it all comes together and forms a dough — it will be quite thick at this point. Stir through the choc chips and press into a wide loaf pan.
- Scatter with the chocolate pieces and press them lightly into the dough.
- Bake for 18 to 25 minutes until edges are slightly golden and the centre is just set. Err on the side of caution here — these are best slightly under-baked so that they are at their gooey best!
- Once done, remove from the oven, sprinkle with a little salt (optional) and cool in the pan for 5 minutes, before transferring to a rack to finish cooling. Store in an airtight container for up to a week, or freeze for up to three months.
Nutrition (per serving)
Calories252kcal
Net Carbs4.1g
Carbohydrates8.1g
Protein6.9g
Fat22.6g
Saturated Fat7.1g
Fiber4g
Sugar2g
Sodium112mg
Magnesium68mg
Potassium190mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 4.1 g | 6.9 g | 22.6 g | 252 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Almond & cashew butter |
| 1.1 g | 1.7 g | 6.3 g | 67 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.7 g | 51 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 15 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Lily's sugar-free dark chocolate chips |
| 0.5 g | 0.3 g | 1.1 g | 15 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 0.7 g | 0.4 g | 1.5 g | 18 kcal |
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