If you’ve been craving something sweet without the sugar crash, these Low Carb Chocolate Chip Blondies hit the spot. They’re buttery, chewy, and loaded with melty chocolate, yet they keep the carbs in check. You only need a bowl, a whisk, and a baking pan to pull this off.
No complicated steps, no fussy ingredients. Just a reliable treat that tastes like a classic blondie, but fits your goals.
Low Carb Chocolate Chip Blondies - Chewy, Buttery, and Simple to Make
Ingredients
- Almond flour (fine blanched works best)
- Coconut flour (just a small amount for structure)
- Baking powder
- Salt
- Unsalted butter (or coconut oil for dairy-free)
- Brown sugar-style low-carb sweetener (like a brown erythritol/monk fruit blend)
- Granular low-carb sweetener (erythritol, allulose, or a blend)
- Eggs
- Vanilla extract
- Sugar-free chocolate chips (dark or semi-sweet style)
- Optional add-ins: chopped walnuts or pecans, flaky sea salt
- Optional for deeper flavor: espresso powder or a pinch of cinnamon
Instructions
- Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment for clean edges.
- Melt the butter. In a small saucepan or microwave-safe bowl, melt the butter until just liquid. Let it cool for 3–4 minutes so it doesn’t scramble the eggs.
- Whisk the dry ingredients. In a medium bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined and lump-free.
- Beat the wet ingredients. In a large bowl, whisk the melted butter with 1/2 cup brown-style sweetener and 1/4 cup granular sweetener until glossy and slightly thick. Add 2 large eggs and 2 teaspoons vanilla; whisk until smooth.
- Bring it together. Add the dry mixture to the wet mixture and stir with a spatula until a thick, scoopable batter forms. If using, fold in 1/2 teaspoon espresso powder or a pinch of cinnamon.
- Fold in the chocolate. Stir in 1/2 to 3/4 cup sugar-free chocolate chips. If you like nuts, add 1/3 cup chopped pecans or walnuts.
- Press and smooth. Transfer the batter to the lined pan. It will be thick; use a spatula or damp fingertips to press it evenly into the corners. Sprinkle a few extra chips on top.
- Bake. Bake for 18–24 minutes. The top should be set with light golden edges. A toothpick in the center should come out mostly clean with a few moist crumbs. Don’t overbake.
- Cool and set. Let the blondies cool in the pan for at least 20–30 minutes. Lift out using the parchment and cool another 10 minutes before slicing into 16 squares.
- Finish with flair. For a bakery touch, sprinkle a pinch of flaky sea salt over the warm blondies to balance sweetness.
What Makes This Special
These blondies deliver rich, cookie-like flavor with a tender, chewy center and slightly crisp edges. They’re made with almond flour instead of wheat flour, so they’re naturally low in carbs and gluten-free.
A blend of brown-style and classic granular sweeteners gives that signature caramel warmth. Best of all, they bake in under 25 minutes and cool quickly, so you can satisfy a craving fast.
Shopping List
- Almond flour (fine blanched works best)
- Coconut flour (just a small amount for structure)
- Baking powder
- Salt
- Unsalted butter (or coconut oil for dairy-free)
- Brown sugar-style low-carb sweetener (like a brown erythritol/monk fruit blend)
- Granular low-carb sweetener (erythritol, allulose, or a blend)
- Eggs
- Vanilla extract
- Sugar-free chocolate chips (dark or semi-sweet style)
- Optional add-ins: chopped walnuts or pecans, flaky sea salt
- Optional for deeper flavor: espresso powder or a pinch of cinnamon
Instructions
- Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment for clean edges.
- Melt the butter. In a small saucepan or microwave-safe bowl, melt the butter until just liquid. Let it cool for 3–4 minutes so it doesn’t scramble the eggs.
- Whisk the dry ingredients. In a medium bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined and lump-free.
- Beat the wet ingredients. In a large bowl, whisk the melted butter with 1/2 cup brown-style sweetener and 1/4 cup granular sweetener until glossy and slightly thick. Add 2 large eggs and 2 teaspoons vanilla; whisk until smooth.
- Bring it together. Add the dry mixture to the wet mixture and stir with a spatula until a thick, scoopable batter forms.
If using, fold in 1/2 teaspoon espresso powder or a pinch of cinnamon.
- Fold in the chocolate. Stir in 1/2 to 3/4 cup sugar-free chocolate chips. If you like nuts, add 1/3 cup chopped pecans or walnuts.
- Press and smooth. Transfer the batter to the lined pan. It will be thick; use a spatula or damp fingertips to press it evenly into the corners.
Sprinkle a few extra chips on top.
- Bake. Bake for 18–24 minutes. The top should be set with light golden edges. A toothpick in the center should come out mostly clean with a few moist crumbs.
Don’t overbake.
- Cool and set. Let the blondies cool in the pan for at least 20–30 minutes. Lift out using the parchment and cool another 10 minutes before slicing into 16 squares.
- Finish with flair. For a bakery touch, sprinkle a pinch of flaky sea salt over the warm blondies to balance sweetness.
Storage Instructions
Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
They also freeze well: wrap individual squares and freeze for up to 2 months. To serve, thaw at room temperature or warm in the microwave for 10–15 seconds to bring back that soft, melty texture.
Benefits of This Recipe
- Lower in carbs: Almond and coconut flours keep net carbs down compared to traditional flour.
- No refined sugar: Uses low-carb sweeteners that don’t cause the same spike as regular sugar.
- Gluten-free by default: Great for those avoiding wheat.
- Quick and simple: One bowl for wet ingredients, one bowl for dry, and no mixer needed.
- Customizable: Swap add-ins, adjust sweetness, or make it dairy-free with coconut oil.
Common Mistakes to Avoid
- Skipping the parchment: These blondies are tender and can stick. Parchment makes slicing clean and easy.
- Overbaking: The texture goes from chewy to dry fast.
Pull them when the center is set but soft.
- Using coarse almond meal: Choose fine blanched almond flour for a smooth crumb and better lift.
- Not cooling before cutting: Warm blondies can crumble. Give them time to set for neat squares.
- Over-sweetening: Many low-carb sweeteners taste sweeter than sugar. Start with the amounts listed and adjust next time.
Recipe Variations
- Peanut Butter Swirl: Warm 2–3 tablespoons natural peanut butter and swirl it over the batter before baking.
- Salted Caramel Blondies: Drizzle a few spoonfuls of sugar-free caramel sauce over the batter and sprinkle with flaky sea salt.
- Mocha Chip: Add 1 teaspoon espresso powder and use dark chocolate chips for a bolder flavor.
- Nutty Crunch: Fold in chopped roasted pecans or walnuts and a pinch of cinnamon.
- Dairy-Free: Replace butter with refined coconut oil and choose dairy-free chocolate chips.
- Allulose Option: If you prefer a softer, chewier bar, use allulose for part or all of the granular sweetener.
It browns more, so watch the bake time.
FAQ
Can I use only almond flour and skip the coconut flour?
Yes, but the texture will be softer and a bit more delicate. If you omit coconut flour, add an extra 2–3 tablespoons of almond flour to help the bars set. Keep an eye on baking time.
What sweetener works best?
A mix of brown-style and granular low-carb sweeteners gives the best flavor and texture.
Brown-style adds caramel notes, while granular keeps things crisp around the edges. If you use allulose, expect a chewier, slightly darker finish.
How do I make these egg-free?
Use two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, set for 10 minutes). The bars will be a little denser but still tasty.
Don’t overbake, as egg-free versions can dry out faster.
Why did my blondies come out crumbly?
They may have been overbaked or sliced too soon. Also check your flour: coarse almond meal doesn’t bind as well. Next time, pull them earlier and let them cool completely before cutting.
Do I need to chill the dough?
Not required.
The batter is thick and bakes well right away. If your kitchen is warm and the chips are sinking, a 10-minute chill can help firm the batter.
Can I double the recipe?
Yes. Use a 9×13-inch pan and bake for 22–28 minutes, checking for set edges and a soft center.
Don’t overcrowd the pan; thicker batter may need a few extra minutes.
What’s the best way to cut clean squares?
Cool the blondies fully, lift them from the pan with the parchment, and use a sharp knife. Wipe the knife between cuts for neat edges. For ultra-clean cuts, chill for 30 minutes before slicing.
Are these keto-friendly?
Yes, when made with low-carb sweeteners and sugar-free chocolate chips, they fit most keto plans.
Be mindful of portion size and the type of chips used, as brands vary in net carbs.
In Conclusion
These Low Carb Chocolate Chip Blondies bring the comfort of a bakery treat without the sugar overload. They’re easy to make, simple to customize, and consistently deliver that chewy, buttery bite you want from a blondie. Keep a batch on hand for weeknight desserts, quick coffee breaks, or a crowd-pleasing sweet that everyone can enjoy.
Once you try them, they’ll become a regular in your baking rotation.