If you’ve been craving something sweet that feels indulgent but doesn’t derail your keto goals, these flourless white chocolate blondies might be exactly what you need. They’re soft, rich, and perfectly gooey in the center—everything you want in a brownie, without the sugar or flour. Using almond flour and monk fruit sweetener, these bars deliver the comfort of a bakery-style dessert while keeping carbs impressively low. Whether you’re new to keto baking or already a seasoned pro, this recipe is simple enough to master and guaranteed to impress.
Why You’ll Love These Keto White Chocolate Blondies
These blondies hit the sweet spot between a brownie and a cookie bar. Unlike dark chocolate brownies that lean on cocoa powder for depth, this version showcases the creamy, buttery sweetness of white chocolate. The recipe is also:
- Flourless and gluten-free – made with just a spoonful of almond flour for texture.
- Low carb and sugar-free – monk fruit sweetener keeps things naturally sweet.
- Quick and easy – just one bowl, minimal prep, and ready in about 30 minutes.
- Customizable – dress them up with toppings, mix-ins, or a drizzle of melted white chocolate.
Key Ingredients and Substitutions
The beauty of this recipe lies in its short ingredient list. Here’s what makes it work and how you can tweak it if needed:
- White chocolate chips – Lily’s or another sugar-free brand works best. If you can’t find sugar-free, use a high-quality white chocolate and reduce the sweetener slightly.
- Almond flour – adds just enough structure without overpowering the texture. Coconut flour won’t work here, as it absorbs too much moisture.
- Monk fruit sweetener – a granulated version is ideal, but erythritol or allulose can also be used. Adjust amounts to your preferred sweetness.
- Olive oil – keeps the blondies moist while adding richness. You can also swap in melted butter or coconut oil.
- Eggs – the binding element that gives these blondies their chewy structure.
Step-by-Step Method
- Preheat the oven – Set to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Melt the chocolate – In a microwave-safe bowl, melt the white chocolate chips in 30-second bursts, stirring until smooth.
- Mix in wet ingredients – Whisk in olive oil and eggs until fully combined.
- Add dry ingredients – Stir in almond flour, sweetener, and baking soda. Mix until you have a thick, glossy batter.
- Bake – Pour the batter into the lined pan and bake for 20–25 minutes, until the edges are golden but the center is still slightly soft.
- Cool before cutting – Allow the blondies to cool completely for clean slices.
Optional: drizzle or spread melted white chocolate on top once cooled for extra indulgence.
Tips for the Best Texture
- Don’t overbake – The blondies will firm up as they cool. Pull them from the oven while the center still looks slightly underdone.
- Room temperature eggs mix more smoothly and create a better crumb.
- Let them cool fully before slicing. Cutting too early can cause them to crumble.
- Use parchment paper to lift the whole batch out easily for even cutting.
Flavor Variations to Try
These blondies are a blank canvas for creativity. Here are a few fun twists:
- Berry swirl – Gently swirl in sugar-free raspberry jam before baking.
- Nutty crunch – Add a handful of chopped pecans, macadamias, or almonds.
- Coconut delight – Sprinkle unsweetened shredded coconut over the top before baking.
- Dark contrast – Fold in a few sugar-free dark chocolate chunks for a two-tone effect.
Storage and Make-Ahead Tips
These blondies store well, making them perfect for weekly meal prep or a quick grab-and-go snack:
- Room temperature – Keep in an airtight container for up to 3 days.
- Refrigerator – Store for up to 7 days for extra freshness.
- Freezer – Wrap slices individually and freeze for up to 2 months. Thaw overnight or pop in the microwave for a few seconds to enjoy warm.
How They Compare to Regular Brownies
Traditional blondies often rely on white sugar, butter, and flour—delicious, but heavy on carbs. This version keeps the familiar chewy texture and rich sweetness while cutting out the flour and swapping sugar for a keto-friendly sweetener. The result is a dessert that feels indulgent but aligns with low-carb goals.
What to Serve With Keto White Chocolate Blondies
These bars are delicious on their own, but you can turn them into a more elaborate dessert with just a few extras:
- A scoop of keto vanilla ice cream for a brownie sundae.
- Fresh berries and whipped cream for balance.
- A drizzle of sugar-free caramel or chocolate sauce for extra decadence.
Final Thoughts
Keto desserts don’t have to be complicated, and these flourless white chocolate blondies are proof. With just a handful of ingredients and under 30 minutes in the oven, you can have a dessert that’s soft, chewy, and sweet without being cloying. Whether you’re hosting friends, prepping snacks for the week, or just treating yourself, this recipe is one you’ll want to make again and again.
Keto White Chocolate Blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth.
- Stir in the olive oil and eggs until fully combined.
- Fold in almond flour, baking soda, and monk fruit sweetener until a smooth, thick batter forms.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20–25 minutes until the edges are set and the center is slightly soft.
- Allow the blondies to cool completely for at least 15 minutes before slicing.
- Optional: Drizzle melted white chocolate over the top once cooled.
Notes
- Do not overbake to maintain gooey texture.
- Room temperature eggs mix better and improve the batter texture.
- Use parchment paper for easy removal and cleaner cuts.
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