Ingredients
Method
- Place 1/2 cup of butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove from heat and let cool.
- Preheat the oven to 325ºF and grease a metal 8x8 inch square pan.
- In a large bowl, whisk together 1 3/4 cups almond flour, 1/2 cup Swerve Brown, 1/4 cup collagen protein, 1 tsp baking powder, and 1/4 tsp salt.
- Stir in 1 large egg, 1 large egg yolk, the browned butter, and 1/2 tsp vanilla extract until well combined. Fold in 3 ounces of chocolate chips, saving a few for the top.
- Press the dough evenly into the prepared 8x8 inch pan and top with the remaining chocolate chips. Bake for 15 to 20 minutes, until just set and golden brown. Let cool completely before cutting into squares.
Notes
- For the perfect brown butter, keep stirring constantly to prevent burning and watch for the small, amber bits to form at the bottom, then remove from heat immediately. Don't let it get too dark.
- If your blondies seem too wet after baking, they might be undercooked; try adding 2-3 more minutes to achieve that perfectly set, golden-brown edge and a slightly soft center.
- Store leftover keto blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months; thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your blondies seem too wet after baking, they might be undercooked; try adding 2-3 more minutes to achieve that perfectly set, golden-brown edge and a slightly soft center.
- Store leftover keto blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months; thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.