If you love keto cookies then you will love this keto chocolate chip coconut skillet keto blondies recipe. These low carb blondies taste like a chocolate chip cookie, but embrace the texture of an ooey-gooey brownie.
What Exactly Is A Blondie?
So, blondies are kind of like a brownie except they are missing cocoa powder. Other’s might say it’s a cookie in a bar form. Some blondies have a butterscotch flavor mostly due to the brown sugar, but since this recipe does not use brown sugar, we decided to flavor ours with vanilla and a little bit of almond extract. Feel free to play around with the extract flavors and let us know what you think by tagging us on Instagram as you devour this crazy decadent dessert! Just as a warning, you should make sure you have friends to share this with – the calories can add up!
Other Classic Low Carb Dessert Recipes You May Enjoy!
If this is your first time visiting our blog, you need to check out our Chewy Chocolate Chip Cookies and our Keto Fudgy Brownies. They’re super tasty and are great keto desserts to replace higher carb versions. If you’re more of a pie person, then our low carb coconut cream pie is just what you need.
Keto Blondies – Keto Congo Bars Recipe
These keto congo bars are made with coconut flour and almond butter as the low carb base. Whereas, traditional congo bars are made with flour and brown sugar. These rich and delicious skillet blondies are what dreams are made of so if you have the ingredients on hand and a craving for something sweet, drop everything and make this now!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Blondies”
Skillet Keto Blondie
Ingredients:
- 1/3 cup Low Carb Sugar Substitute
- 1/4 cup coconut flour
- 2 large eggs
- 3/4 cup almond butter
- 2 oz cacao butter, melted
- 20 drops liquid stevia
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/3 cup shredded coconut
- 2 oz bakers chocolate, chopped
- 1/4 tsp Pink Himalayan Salt
Instructions:
- Preheat oven to 350 degrees F. Grease an 8-inch cast iron skillet with oil of choice; set aside.
- In a small bowl whisk together erythritol, coconut flour, and salt. Set aside.
- In a second larger bowl, whisk together eggs, almond butter, melted cacao butter, stevia, and extracts.
- Stir in the dry dry ingredients and mix until combined. Fold in coconut and chocolate chunks.
- Transfer the batter to the prepared skillet and spread in an even layer.
- Bake for 20 minutes, until lightly golden brown. Allow to cool for 10-15 minutes prior to serving. Best stored in the fridge in a zip top bag.
Notes
Serving Size: 1/8 skillet
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I did use coconut oil instead of cocoa butter and a 12 inch skillet. Reduced baking time to 13 min. Came out great! Husband thinks it could be sweeter.
I made these for a dinner party tonight. They were a hit! Even the sugar eaters loved them! Love how easy they are to make. This is definitely a recipe I will use many times. Thank you!
I tried these last night. My results were pretty much like Matt’s video up to the time they came out of the oven. Rather than browning, my blondie came out with a soupy, oily layer on top, dark brown with melted chocolate. I left it to cool at room temperature overnight, hoping for the best. Fortunately, the liquid layer on top absorbed into the blondie and the result turned out of the skillet easily. It cut nicely into 8 wedges. I crossed my fingers and tried one. Not bad! Same texture as a heavy brownie, sweet but not overpowering and the baker’s chocolate wasn’t bitter at all.
Thoughts: 1)My jar of Kirkland almond butter was pourable rather than spreadable. That might have contributed to the liquid layer on top coming out of the oven. 2) I live in Denver where the altitude affects baking, though usually that means using less baking powder/baking soda. 3)I used some pastured eggs I had on hand. Their yolks were larger than those in factory farm or even cage-free eggs and that might have affected my result.
can you make this in a different something different than a cast iron skillet
Absolutely. You can use a regular skillet if you want but the cooking time might be longer or shorter.
Is this granulated erythritol or powdered, please? Thank you.
You can use either, it shouldn’t make much of a difference.
Thanks
Profesyonel Muhasebecilik
If I can’t do erythritol or xylitol, is there any hope for me to make this with just stevia?! Sounds SO good!!!
You could definitely try it. Monk fruit could also be used.
Hi-I was wondering if I would be able to use flax eggs in place of the regular eggs for this recipe to make it vegan?
You could try but I don’t think the dough would thicken as much. We haven’t tried this yet.
I am allergic to coconut. Is there anything else I can use? Many of your recipes use coconut.
Not really. You could try almond flour but you would have to use 3-4x more. For the shredded coconut, you would just have to leave that out or you could substitute with nuts.
I’ve never heard of cacoa butter, other than body lotion!! LOL. I am excited to go find some so I can make this. I also work in a large grocery store and have never seen it come thru my till so I think I have a new mission. Wish me luck!! Mission: Accepted.
5 grams of carbs for 1 cookie is simply too much.
I’m trying to stay under 20g for the day.
Also why use stevia? Why not add more erythritol?
Just feel like too many ingredients is tiny quantities:
Erythritol & stevia—why?
Almond butter & cocao butter–why?
And almond extract?
Sweetener is sweetener, butter is butter. I don’t think we need 3 different ones.
No wonder keto becomes so expensive.
It is the combination of all of these different ingredients that allow for the deliciousness and great texture of this blondie. 🙂
Roger, cocao butter is from the cocoa plant, and it’s totally different from regular butter. It’s way more expensive too, unfortunately. This is more of a special dessert that you may want to have for special occasions! Yes, I know that keto can get expensive…but it’s so much healhier!
Do you think using a stainless steel skillet will cause issues?
Maybe, it might stick.
Did you try with stainless? I don’t have a cast iron skillet either and wanted to try my stainless one
I did not have enough cocoa butter so mine came out very dry. The flavor was amazing though. I’m going to eat my dry one with a little butter and then buy more cocoa butter and attempt this one again. I also used chopped pecans instead of the chocolate because I did not want chocolate yesterday. Maybe I’ll use it in the next one.
I wonder if you guys ever use flax eggs??? I can’t loose any weight – love eating this way
HI, Do you use flax eggs!! Seems like a good idea.
I don’t think using flax eggs would create the same effect and the mixture wouldn’t thicken as well.
Matt said 6 inch…recipe says 8 in. I used an 8 inch.
Any substitute for the almond butter? I can’t have tree nuts
Not really. If you do okay with coconuts, you can use coconut butter. (Coconut butter not coconut oil)
What size skillet did you use for THIS amount of ingredients?!
Thanks in advance,
Coop
Oh,OOps, I just looked through the recipe and hadn’t started the video…
You can delete these comments as I have now no it’s a 6 in skillet.
Silly me,
Cooper
I wonder if you used Toffee flavored liquid Stevia, if it would give it more of that Blondie taste you talked about in the description, and perhaps leave out the Almond Extract? Just a thought. As is, I would rename this as Keto Almond Joy Skillet Blondie.
You could use that instead, but it would add more sweetness, so you may want to leave some of the sweetener out.
This is something I’ve requested a Keto recipe for and I’m super excited to try it. I actually have brown swerve at home, is there a way to use this to get the more traditional taste?
I am not really sure.
Is there a substitute for the cacao butter? That is the only ingredient I don’t have.
No there is not.