Keto Blondies With Butterscotch Caramel (Low Carb, Gluten-Free, & Sugar-Free)

These keto blondies with butterscotch caramel are not only super low carb (1.5 grams net carbs per serving) and full of healthy fats, but they’re also gluten-free & sugar-free???? ! Seriously, these delectable little treats are one of my absolute favorites with the best texture and hold thanks to my secret ingredient. They’re buttery and rich, and thanks to the browned butter, they’re slightly nutty and OH SO DELICOUS.

What are blondies anyway? Blondies are basically different colored brownies with a few variations in their ingredients list. Firstly, blondies use brown ‘sugar’ instead of white sugar. Secondly, they typically have a slightly higher fat content. Lastly, they’re made without cocoa powder, to give off a blonde color and different flavor profile! YUM.

As soon as I finally perfected the ketofied brownie in my BEST Keto Brownies Recipe, I knew I had to make a Blondie version!! After trying and testing TONS of brownie recipes ( and other people’s blondie recipes too) I FINALLY thought of the secret ingredient for a great texture – EGG YOLKS! All the other recipes had ended up being too crumbly and falling apart after being cooled – until I realized that egg yolks were just the binding ingredient that I needed. My AHA egg yolk moment worked like a charm…. and a star was born. Actually – 3 stars were born, because I employ this same special ingredient in my blondies, brownies AND BEST Keto Chocolate Chip Cookie recipe!

To create this blondie recipe, I took my brownie recipe and altered it with a few simple ingredients. I included cacoa butter in place of melted chocolate, ditched the cocoa powder and baking soda, and substituted brown ‘sugar’ for regular white erythritol. My First Try, was PERFECT ( that never happens!) and my husband and I ate the whole pan in less than 24 hours.

If you want to know what my dreams are made of…. it has ALWAYS included me eating warm blondies, cookies, or brownies with a jumbo bowl ice cream; this has always been MY KRYPTONITE. AHHH, nothing beats a friday night (yes, this is we ‘party’ at my house ????) with a soft, slightly gooey one of these treats on top of a bowl of cold and creamy vanilla ice scoop (queue heavenly music and dreamy misty).

I highly recommend getting yourself some KETO-FRIENDLY ice cream to go with these (because????)! You can get Rebel Creamery, keto-friendly ice cream online and shipped to your house (SUPER LOW NET CARBS AND SO GOOD), or pick up some Halo Top Ice Cream at your local grocery store!

The butterscotch topping is obviously not “required”- they’re still REALLY GOOD without it; however, I can promise that you drizzling it on top of these were seriously take them NEXT LEVEL. It only takes a few minutes to make the butterscotch caramel and is SUPER easy. Plus, you’ll have leftovers of the sauce ( BONUS!!!). Oh, the things you can DO with leftover butterscotch caramel sauce….. My FAVORITE thing to do with it, is to add it to my keto “oatmeal” instead of adding brown ‘sugar’ (drool).

To ensure you get the best results here, I have to point out a few things when making these keto blondies!

1. Make sure that you follow the notes (and the notes* at the end) exactly if you want to get these to come out just like in the pictures 🙂
2. Know that the products/brands that you use can actually change your end result in recipes and the total net carbs count????. Almond flour is the biggest culprit of variations in net carbs! My recommendations are to use either – Anthony’s Almond Flour, Kirkland Signature Almond Flour (found at costco), or Well-bee’s Almond Flour. I’ve linked the exact brands of all ingredients I used when making and calculating the net carbs below in the recipe .
3. You HAVE to let these bad boys COOL before cutting into them. They WILL BE GOOEY, runny, and jiggly until they have cooled to room temperature because of the cacoa butter and erythritol. As hard as it is to wait once they’re out of the oven— you MUST resist for at least an hour, unless you want to eat a bowl of sugary batter goo (which I admit I totallllly have done before with a spoon and it was actually pretty good ????). If you’re obsessed with your treats being warm and on top of ice cream like I am, then once cool just warm them for 5-10 seconds (no longer or they turn back into goo) in the microwave before enjoying.
4. ENJOY!!

Keto Blondies With Butterscotch Caramel

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• Author: Charisse Thiel
• Total Time: 34 minutes

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Description

These Keto blondies with butterscotch caramel and chocolate chunks are sure to satisfy a sweet tooth.  The secret to the outstanding flavor is browned butter, brown erythritol, egg yolks, and cacoa butter!   They’re low-carb, gluten free, and sugar-free so you can indulge with NO REGRETS 🙂

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Ingredients

Scale 1x2x3x

FOR THE BLONDIES:

30 Grams of Cacoa Butter food-grade  (equivalent of about half the size of a chocolate bar)

6 Tbsps Butter 

1/4 Cup  + 2 Tbsps of Erythritol (brown)* see note 1 for subs

1/2 Cup Erythritol (powdered) + 1 Tbsp More

6 Egg Yolks (at room temp)* see note 2

1 Tsp Vanilla Extract

2/3 Cup  Almond Flour (blanched and fine ground)

1/2 Tsp Baking Powder 

1/4 Tsp Salt 

1/2  Of A Lily’s Chocolate Bar (chopped into chunks), divided

FOR THE BUTTERSCOTCH (OPTIONAL):

4 Tbsps Butter

1/2 Tbsp Molasses

1/2 Cup of Allulose Or Xylitol (see note 3)

1/2 Cup of Heavy Cream

1/4 Tsp of Salt

1 Tsp Vanilla Extract

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Instructions

To Make The Blondies:

1. Preheat Oven to 350° F.  Line an 8×8 or similar size baking pan or casserole dish with parchment paper (crease in a square shape around bottom edges, then fold in the sides to make box like shape to cover whole pan) or spray pan with oil (avacado oil spray works great here) or grease with ghee. 
2. In a small saucepan on medium heat, melt and brown the butter.  To brown butter, melt it then let the pan sit on heat for around 3-4 minutes (watch carefully so it doesn’t BURN).   The butter will first melt, then sizzle and foam.  You can gently swirl it ever so often so that you can see the bottom well.  Once you see very tiny golden colored flecks in the bottom, then take it off the heat & add in your cacoa butter to melt into it and your vanilla extract.  Set aside and let cool slightly.  
3. Combine room temp egg yolks , powdered erythritol, and brown erythritol In a Stand Mixer with a paddle, a hand mixer, or  just with a whisk bowl.    Cream/beat together until smooth and silky. 
4. Add melted and slightly cooled butter/cacoa butter mixture to your mixer or bowl  and beat on low until smooth. Add Baking Powder and Salt and mix again for 15-30 seconds. 
5. Add the  Almond Flour and beat on very low speed or stir in manually with a spatula. Add about half the chocolate chunks and gently mix.   This will be very thick, and should look kind of like a very thick cookie dough! 
6. Transfer to your parchment lined baking pan (use a spoon, spatula or your fingers!).   Press the batter (‘dough’) down into the pan until fully covered.   Add the other half of the Chocolate Chunks on top and gently press down. 
7. Bake at 350° F for 24-27 minutes, or until edges are set and the center still looks jiggly.  It’s VERY important to NOT OVERBAKE this recipe – you only want the edges to look a little firm- not the middle. Because erythritol and cacoa butter remain GOOEY UNTIL IT’S COOLED, you will think these are VERY underdone.  Resist temptation to continue cooking, because the middle will dry out and harden as these continue to cool- I promise!!! Baking them longer, doesn’t really do anything- they just have to get to room temp to harden.
8. Let the Blondies cool for at least 1-2 hours before cutting into.  You will know when they’re ready to be cut into when the middle is no longer jiggly and firm to the touch.   These are very good next day  if you let them cool overnight:)  
9. When your Keto Blondies are almost cooled and ready to eat- make the butterscotch. 

To Make The Butterscotch Caramel: 

1.  Melt the butter in a sauce pan over medium heat.   
2. Once butter is completely melted, add the allulose (or xylitol), molasses, and salt and whisk. Whisk continuously, turning heat down slightly and cook for 1 minute.    
3. Add heavy cream, while whisking vigorously and continuously.  The mixture will bubble up like crazy, so you want to keep whisking!    Whisk and cook for 2-3 minutes, until it is the texture of a very gooey caramel consistency.    It will thicken and solidify further as it cools, so it should look a little less gooey than your desired sauce consistency.    Remove from heat & mix in vanilla extract and let cool for 10 minutes. 
4. Drizzle butterscotch caramel over your Keto Blondies just before eating! 
5. Store leftover butterscotch in the refrigerator.    

When serving these blondie bars next day or after long periods of being cooled, then , you might want to gently warm  (10 seconds or less)each square  in the microwave before eating to get rid of the ‘cooling’ effect that  erythritol sugar can have. 🙂 They are AMAZING warmed for 10 seconds with a bowl of sugar-free keto ice cream!!!!! 

Notes

Net Carbs =  1.55 Grams Per Serving (1/9th of the recipe) for just blondies*

* sugar alcohols are not included in nutritional info, because the sweeteners used are 0 NET CARBS with no affect on blood sugar levels or effective calories.

*1.) If you don’t have Erythritol (brown) on hand, you can make your own brown ‘sugar’ by mixing 1 TBSP of molasses per 1 Cup Of Erythritol (granular) regular white ‘sugar’.  Like MAGIC- it makes brown sugar! 🙂

*2.) If your eggs are NOT at room temperature, then a shortcut to warm them up to around room temp is to submerge your eggs in a bowl of warm (not hot) water for 2-3 minutes before using!

*3.) Yes, Allulose or Xylitol are HIGHLY HIGHLY recommended here.     Allulose and Xylitol (careful if you have pets though with xylitol) are the ONLY two sweeteners that work in sugar-free caramels, because they don’t crystallize when cooled.   You can certainly make this with erithryitol  if you don’t have these, but the sauce will only be good when warm, and you will still see a little crystallization- but the taste will be similar!  I prefer allulose, because I have dogs who try to eat everything I do , and xylitol can be toxic if eaten by dogs or cats. 

• Prep Time: 10
• Cook Time: 24
• Category: Keto, Sugar-Free Desserts
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1/9 th of Blondies Recipe
• Calories: 238.4
• Sugar: 0
• Fat: 21
• Carbohydrates: see recipe notes for info
• Protein: 4

Keywords: keto, blondies, butterscotch