Today I will share a recipe that will make you forget you’re on a keto diet – these incredible chocolate chip blondies!
They’re rich, chewy, and taste just like the regular ones you remember from childhood, but without all the sugar and carbs that would kick you out of ketosis.
These blondies are the perfect solution when you’re craving something sweet but want to stay on track with your keto lifestyle.
Made with almond flour and sweetened with keto friendly sweetener, they have that classic brown sugar taste and texture that makes blondies so irresistible.
The addition of collagen protein powder not only helps with the texture but also adds some nutritional benefits.
I’ve tested this recipe multiple times to get it just right, making sure the texture is perfect – not too cakey and not too dense. Try them out!
👍 Why You’ll Love This Recipe
Perfect Texture: These blondies have that ideal chewy texture that’s usually hard to achieve in keto baking.
The combination of almond flour and collagen protein creates a texture that’s just like regular blondies – soft in the middle with slightly crispy edges. You won’t believe they’re keto!
Brown Butter Magic: The browned butter takes these blondies to the next level. When you cook the butter until it turns golden brown, it develops this amazing nutty, caramel like flavor that makes these blondies taste like they’re from a fancy bakery.
Protein Boost: Unlike regular blondies that are just empty calories, these also have collagen protein powder added in.
This not only helps with the texture but also gives you some extra protein in your dessert – something that’s really important when you’re following a keto diet.
No Weird Ingredients: Every ingredient in this recipe is easy to find at your local grocery store or online. Just simple, straightforward ingredients that work well together.
✨ Recipe Ingredients
- 1 3/4 cups Almond Flour (I recommend this one – amazon)
- 1/4 cup Collagen Protein Powder (this one is excellent – amazon)
- 1 Egg (large)
- 1 Egg Yolk (large)
- 1/2 cup Butter (unslated)
- 1/2 cup Swerve Brown Sweetener
- 1 teaspoon Baking Powder
- 1/2 teaspoon Pure Vanilla Extract
- 3 oz Keto Friendly Chocolate Chips
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F and greasing a square pan (I used an 8×8 one).
Step 2
Place a skillet over medium heat. Add the butter, allow it to melt, and stir until it browns – about 5 minutes. Then, remove from heat and let cool.
Step 3
In a large bowl, combine almond flour, collagen protein, sweetener, salt, and baking powder. Mix them together.
Step 4
Add the egg yolk, whole egg, vanilla, and browned butter. Mix well until thoroughly combined.
Step 5
Stir in the keto friendly chocolate chips.
Step 6
Transfer the dough to the prepared pan. Press it in evenly, and top with additional chocolate chips. Bake for 17-20 minutes until golden brown. After removing from the oven, let cool for 10 minutes before slicing and serving.
💡Tips
1. Don’t Skip the Butter Browning
The browned butter is key to making these blondies taste amazing. When browning the butter, use a light colored pan so you can see the color changing.
Keep stirring and watch carefully – the butter will first melt, then foam, and finally turn golden brown with little brown specks at the bottom.
It should smell nutty and rich. If it turns very dark brown or black, it’s burned and you’ll need to start over.
The whole process takes about 5 minutes, but don’t walk away from it. Once you remove it from heat, pour it into a bowl right away to stop the cooking process.
2. Room Temperature Eggs
Take your eggs out of the fridge about 30 minutes before starting. Room temperature eggs blend much better with the other ingredients and help create a smoother batter.
If you forgot to take them out early, place them in a bowl of warm (not hot) water for 5-10 minutes.
Cold eggs can make your melted butter solidify when they mix, creating lumpy batter.
3. Cooling
Let the blondies cool in the pan for exactly 10 minutes – not more, not less. They’re too fragile to remove right away, but leaving them in the hot pan too long can make them overbaked from residual heat.
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FAQ
1. Can I use coconut flour instead of almond flour?
No, coconut flour won’t work as a direct replacement in this recipe. Coconut flour absorbs much more liquid than almond flour – about 3-4 times more!
If you tried to use coconut flour instead, your blondies would turn out very dry and crumbly. Not what we are looking for.
2. Can I use a different sweetener?
Yes, you can use other keto friendly brown sugar substitutes like Lakanto Golden, Sukrin Gold, or any other brown sugar substitute that measures like sugar.
Regular erythritol will work too, but you’ll miss out on that brown sugar flavor that makes these taste like traditional blondies.
3. What can I use instead of collagen protein powder?
The collagen protein powder is actually crucial for the right texture in these blondies. It’s not just added for nutrition – it plays an important role in the structure and chewiness of the blondies.
Keto Chocolate Chip Blondies
Print RecipeIngredients
- 1 3/4 cups Almond Flour (I recommend this one - amazon)
- 1/4 cup Collagen Protein Powder (this one is excellent - amazon)
- 1 Egg large
- 1 Egg Yolk large
- 1/2 cup Butter unslated
- 1/2 cup Swerve Brown Sweetener
- 1 teaspoon Baking Powder
- 1/2 teaspoon Pure Vanilla Extract
- 3 oz Keto Friendly Chocolate Chips
- 1/4 teaspoon Salt
Instructions
- Start by preheating the oven to 325°F and greasing a square pan (I used an 8×8 one).
- Place a skillet over medium heat. Add the butter, allow it to melt, and stir until it browns – about 5 minutes. Then, remove from heat and let cool.
- In a large bowl, combine almond flour, collagen protein, sweetener, salt, and baking powder. Mix them together.
- Add the egg yolk, whole egg, vanilla, and browned butter. Mix well until thoroughly combined.
- Stir in the keto friendly chocolate chips.
- Transfer the dough to the prepared pan. Press it in evenly, and top with additional chocolate chips. Bake for 17-20 minutes until golden brown. After removing from the oven, let cool for 10 minutes before slicing and serving.