Craving a sweet and chewy cookie? Give these chocolate chip keto blondies a try instead! They’re so delicious, ridiculously easy to make, and only 2 net carbs per bar.
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Who doesn’t love a delicious and chewy chocolate chip cookie?
There’s a reason they’re a classic. I love making a batch of my keto chocolate chip cookies for friends and family. No one can ever tell they’re low carb!
But sometimes, cookies feel like a lot of work. When my sweet tooth hits, I just want that taste and texture without going through all the steps.
That’s when these chocolate chip keto blondies are the perfect dessert!
They taste like a traditional low carb chocolate chip cookie. But with this recipe, there’s no hassle of scooping the dough. Just mix the batter, spread it in a pan, and bake! It couldn’t be easier.
Step by step instructions
These tasty cookie bars are so simple to make. Just mix, bake, and cool!
First, we’ll prep the batter:
- In a medium bowl, beat together the butter, sweetener, allulose, and vanilla until creamy.
- Add the eggs and beat well.
- Add the baking mix (or low carb flours) and blend on low speed until just blended.
- Stir in the pecans and chocolate chips.
Then, simply bake and cool:
- Spread the batter into a greased 8×8 inch pan.
- Place the pan in the oven and bake at 350ºF for 25-30 minutes or until golden brown all over. It’s better to have undercooked blondies than overcooked, so be sure to check on them right at 25 minutes.
- Remove the pan from the oven and place it on a rack to allow cooling completely in the pan.
- Once cooled, slice and enjoy!
I recommend storing your chocolate chip blondies in the refrigerator or freezer.
How to make chewy keto blondies
I love this recipe because the texture is so similar to traditional blondies made with sugar. Most people can’t even tell the difference!
The allulose really helps to make these keto chocolate chip bars soft. You can substitute it for more low carb brown sweetener, but the bars will not turn out as chewy.
Cooling the bars fully is also very important! They can be crumbly right after baking, but they will hold together much better after cooling.
Using Carbquick can save a little time if you aren’t gluten-free. However, you can easily replace it with 1 cup of almond flour, ⅓ cup of coconut flour, and 1 teaspoon of baking powder.
The coconut and almond flour blondies turn out just as delicious!
Cook's tips
I like to use my own homemade sugar free chocolate chips in the recipe. And to get a chewy texture, I use liquid allulose as a sweetener along with some low carb brown sweetener.
I also like to add chopped pecans for a bit of extra crunch. I think it works really well with the soft cookie bars. But feel free to leave them out or replace them with another nut.
Other recipes to try
Looking for more delicious keto dessert recipes? Check out a few of these favorites:
- Gluten-Free Oreos will satisfy your craving for America’s favorite cookie with sweet vanilla icing sandwiched between two crisp chocolate cookies!
- Keto Cream Cheese Brownies combine two of our favorite desserts into one bar for only 3 net carbs each!
- Low-Carb Creme Brulee features a rich custard base topped with a layer of caramelized sweetener for a decadent treat.
- Keto Peanut Butter Chocolate Chip Cookies are both crunchy and creamy for an absolutely dreamy dessert.
- Low-Carb Chocolate Cake sneaks in shredded zucchini to keep it moist, rich, and amazingly delicious!
Chocolate chip blondies recipe
The next time you want a rich and chewy chocolate chip cookie without all the fuss, you have to try these keto blondies. It only takes about 5 minutes to prepare the batter and spread it in a pan. Then just bake until done!
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Recipe
Chocolate Chip Keto Blondies
Ingredients
- ½ cup butter softened
- ½ cup low carb brown sweetener can be cut in half for less sweetness
- ⅓ cup allulose or ½ cup brown sweetener
- 1½ teaspoons sugar-free vanilla extract
- 2 eggs
- 1⅓ cups low carb baking mix see note for using almond and coconut flour
- ½ cup pecans chopped
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350ºF
- In a medium bowl, beat the butter, sweetener, allulose, and vanilla until creamy. Add the eggs and beat well.
- Add the baking mix (or low carb flours) and blend on low speed just until blended. Stir in the pecans and chocolate chips.
- Spread in a greased 8×8 inch pan.
- Bake at 350ºF for 25-30 minutes or until golden brown all over, checking after the minimum time. Cool completely in the pan on a rack before cutting.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: July 10, 2010... Last Updated: July 1, 2020
Kerri Porter
Can you make these without coconut flour? I am allergic to coconut and every decent recipe for keto sweets always has some form of coconut in it. Extremely frustrating.
Lisa MarcAurele
You can try using all almond flour. You may need to add some xanthan gum.
Malorie Edie
How come ya do 1/2 cup low carb brown sweetener twice? Just curious
Lisa MarcAurele
You can adjust the sweetness as you'd like. If you don't have allulose (which is less sweet) you can use more brown sweetener or regular white sweetener.
Sunny S
This is such a great, easy recipe! I am SO THRILLED that this had the Carbquick baking mix! This is such a delicious, fast way to have dessert. I can serve this when we have company. I like the allulose in it, too. Thanks for updating this. This will be one of my "go to" recipes from now on. Thank you, Lisa!
PS If you can do any other with Carbquick, that would be fantastic.
Lisa MarcAurele
The Carbquik brownies are pretty good too if you haven't tried them yet.
Patricia Marincak
Is there a substitute for the polydextrose and vitafibre? I'd prefer to use something I already have.
Thank you ?
Lisa MarcAurele
You may not need the extra sweetener. They are just added to improve texture. If needed, just add a little more of the sweetener you have.
Emily Kemp
These blondies sound so easy and delicious I also love the fact that they are sugar free, YUM!
Tina
You say you cut it in 16 pieces but the recipe says serves 18???
Lisa
That's a typo, it's fixed now.
Sonya
Have you tried these with the Vitafiber syrup? Do you think the texture would still be chewy? Thanks for all the great recipes - BTW!
Lisa
I made them both ways and prefer them with the syrup.
Marilyn
What can you use instead of VitaFiber?
Lisa
You can leave it out and up the Swerve about 2-4 tablespoons. But, texture will be different (not as chewy and soft).
Corliss
What can I substitute for the carbquick?
Lisa
I use a mix of almond flour/coconut flour in a 3:1 or 4:1 ratio. You may also need to add a little baking powder and xanthan gum for best results.
Amira Nguyen
Do you think I can omit the molasses? I don't have any. Will it change the texture?
Lisa
The molasses can be omitted. It just helps with the taste and makes for softer bars.