Keto Butter Pecan Blondies
These Butter Pecan Keto Blondies are loaded with rich butter, vanilla, and pecans! This is the perfect low-carb dessert at about 2.5 net carbs per slice!
If you are new to keto, you might feel like there is no easy way to satisfy your sweet tooth, but that is not true! Low-carb baking can be a little intimidating, and there is a learning curve because the flour is very different from regular flour.
Keto baking generally consists of almond flour or coconut flour, which have their own unique characteristics. Then, of course, there is the matter of a sugar substitute. There are many alternatives to sugar, including stevia, erythritol, monk fruit sweetener, and Xylitol, to name a few.
These gluten-free, keto blondies can be added to your list of “easy baked goods” that you and your whole family will enjoy. I promise, this recipe doesn’t taste sugar-free or low-carb whatsoever!
Ingredients in Keto Blondies
In addition to being keto, these almond flour blondies are also naturally gluten-free. Win! Here’s what you’ll need to make them:
- Unsalted butter
- Brown sugar swerve
- Eggs
- Vanilla extract
- Almond flour
- Baking powder
- Salt
- Chopped pecans
How to Make Keto Blondies
These blondies are made with an almond flour base that is loaded with butter, brown sugar swerve (a keto-friendly sweetener), vanilla, and loads of pecans.
- For this recipe, the butter and sweetener are creamed together before adding the rest of the ingredients. This helps to add some air into the batter, ensuring the bars are buttery and decadent and not tough.
- Once the butter and sweetener are added together, add eggs, vanilla, almond flour, baking powder, and salt. Once the batter is smooth, fold in chopped pecans. The mixture will be thick and a little sticky.
- Line a 9×13-inch baking dish with parchment paper or foil and lightly spray with cooking oil. By lining the pan, you are making it much easier to remove the bars from the pan so you can get nice, clean cuts.
- Press the the dough into the bottom of the pan. Bake for 25-30 minutes or until lightly browned and a toothpick comes out clean.
Store
These blondies can be kept in an airtight container at room temperature for up to five days. They can also be frozen for up to three months.
Tips
- Be sure to beat the butter and swerve until light and fluffy. This will take a few minutes, but it’s important because it will ensure the blondies don’t wind up being super dense.
- I’ve found almond flour to be the best flour alternative for this recipe. Coconut flour or another grain-free flour won’t deliver the same results.
- I highly recommend sprinkling these gluten free blondies with a little sea salt as soon as they come out of the oven. Salty-sweet is my favorite flavor combo!
Get the Recipe: Butter Pecan Keto Blondies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/2 cups brown sugar swerve
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
Equipment
Instructions
- Preheat oven to 350°F.
- Line a 9×13-inch baking pan with parchment paper or aluminum foil, lightly spray with cooking spray and set aside.
- Using an electric mixer, beat the butter and brown sugar sweetener until fully combined and the butter is light and fluffy.
- Mix in the remianing ingredients (except the pecans!) until just combined be careful nt to over mix.
- Fold in chopped pecans.
- Evenly press the dough into the pan and bake 25-30 minutes until a toothpick placed in the center comes out clean.
- Cool completely before slicing and sprinkle with sea salt if desired.
Made the blondies. I used coconut palm sugar in place of the brown sugar substitute. I had to bake them 10 minutes longer as they weren’t set. They are very good. Thanks for the recipe.
I made these today and they were super sweet, but that could be because I haven’t had anything sweet in 5 months. I’m assuming you pack your brown sugar Swerve? The package says it measures like real brown sugar. Otherwise they were very good. First time baking with almond flour too.
I made these and even added white chocolate chips. While they were good, they honestly tasted like pancakes to me. Not sure why that is