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.
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 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.
The coconut and almond flour blondies turn out just as delicious!
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!
Chocolate Chip Keto Blondies
- 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.
Array ( [serving_size] => 1 [calories] => 168 [carbohydrates] => 11 [protein] => 5 [fat] => 15 [saturated_fat] => 6 [cholesterol] => 36 [sodium] => 189 [potassium] => 51 [fiber] => 9 [sugar] => 1 [vitamin_a] => 361 [calcium] => 71 [iron] => 1 [serving_unit] => square [vitamin_c] => 1 )
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First Published: July 10, 2010… Last Updated: July 1, 2020