Easy Keto Dairy Free Blondie Recipe (gluten-free)

When you think of a blondie, the richness of the butter always comes up because it is known for it.

With this Easy Keto Dairy Free Blondie Recipe, that also happens to be gluten free, you will be amazed how the flavors are still there without butter.

I have transformed my original Easy Gluten-Free Blondies by substituting the nut butter with coconut butter, or coconut manna, as well as 4oz raw cocoa butter.

Cocoa butter is a great addition to this Easy Keto Dairy Free Blondie Recipe that brings a buttery flavor.

Remember there is a difference between a Blondie and a Brownie, so we will not be using cocoa powder, but cocoa butter instead.

Cocoa butter is from the fat of the cocoa bean instead of the fiber.

You will get a caramel flavor with light chocolate notes using cocoa butter. It also gives you a great cookie like chewy texture that is hard to beat that the whole family will love!

When you use sugar free chocolate chips, they turn out like chocolate chip cookies in bar form! There is no need for any all purpose gluten-free flour blend in this complete recipe. 

Keep reading to the bottom where I go over questions and substitutions if you are wanting a vegan blondie recipe.

What you will need to make these dairy-free blondies

• Raw Cocoa Butter
• Coconut manna/ or coconut butter
• Confectioners erythritol, or powdered sugar from white sugar(if not needing sugar free)
• Keto dark brown sugar
• Vanilla extract; or one vanilla pod scraped
• Large eggs; room temperature
• Almond flour; fine ground
• Sea Salt
• Baking powder
• Sugar free white chocolate chips

Let’s make the best gluten-free blondies recipe without dairy

One of the first things you will need to do is to line an 8×8 square pan with parchment paper. This allows it to be lifted later for easy cutting keeping the bar form intact!

Preheat your oven to 350F and get out a medium saucepan.

Put your eggs into a small bowl that contains the hottest tap water.

This will bring them to room temperature fast in case you forgot to set them out beforehand. Everything will mix up together in one large bowl, so no need to break out the hand mixer for this easy recipe!

Cut up the cocoa butter into small pieces so it will melt easier and then add to the saucepan. Add in the coconut manna as well and turn it to a medium heat.

Whisk them together as they melt. Once they are melted, whisk in the vanilla extract, confectioners erythritol, keto brown sugar until smooth.

Now remove it from the heat and let it cool for 2 minutes.

Add in the eggs one at a time for best results, mixing well after the addition of each one.

Now add the dry ingredients of almond flour, sea salt, baking powder to the wet ingredients and mix well with a wooden spoon.

When you measure the almond flour, spoon the flour into the measuring cup versus scooping the cup into the flour.

It is important to follow this step, so you do not get too much almond flour in the recipe. I save the leavening agent of the baking powder till the end, so it does not activate. The blondie batter will be very thick.

Stir in the sugar free white chocolate chips, vegan white chocolate chips, or other dairy free sugar free chips. 

Now spread the blonde brownies in an even layer with a rubber spatula into the prepared baking dish and bake 25-30 minutes.

If you wish to have a bakery style look to the keto blondies, sprinkle a little bit of the chips on the top of the blondies. You will want to check on them at the 25-minute mark. 

The baking time is a guide and you should always check the almond flour blondies at the lowest time set, especially once they are golden brown.

A toothpick poked into the center of the batter should show a few crumbs so you end up with gooey blondies, you don’t want to overcook them.

Now the hard part, letting them cool completely! You must let them cool for at least one hour in order for the batter to hold together. 

This is one tip I have learned over time with gluten free baking is you need to let it rest once cooked. After the initial cooling time they hold together well.

After they have cooled, gently lift the blondies out of the baking pan and put it on a cutting surface.

I cut mine into 12 pieces and then store in an airtight container on the counter for 5 days, or in the fridge for 1 week. If you store them in the fridge, allow enough time for them to come to room temperature as they will harden up once cold. You can freeze them also.

It is a good idea to wrap each one individually with plastic wrap then store in a freezer bag up to one month.

Tips, Substitutions and FAQs

• You can leave out the chocolate chips altogether and try adding in some chopped almonds or pecans to go well with the brown sugar flavor.
• Experiment with making these into vegan gluten-free blondies with a flax egg. I have not tried to make these into vegan blondies, but it’s worth a try. Egg-Free blondies may be a bit crumblier though, so keep that in mind. 
• Easily make your own chocolate chunks that are gluten free, sugar free and dairy free when you chop up your favorite dark chocolate bar. Any favorite chocolate would work here.
• Don’t forget that this recipe for Easy Keto Dairy Free small batch blondies is a great base for other versions! How about some peanut butter chips, or butterscotch chips instead of the white chocolate chips.
• There is no need for any xanthan gum in this recipe as it holds together well with the cocoa butter addition.
• Check out this Keto Blondies Recipe if you want to use some melted butter, vegetable oil, olive oil, dairy free butter, vegan butter or melted coconut oil instead of the cocoa butter base of the Keto Brick.
• Using vanilla beans is optional, but highly recommended. It gives a depth of vanilla flavor that goes so well with the chocolate chip cookie dough flavor of these Easy Keto Dairy Free Blondies.
• Turn these into one of your favorite vegan desserts when you substitute the eggs with 1/2 cup pumpkin puree. It will make the best pumpkin blondies that would be perfect for fall. Don’t forget to add in a pinch of pumpkin pie spice to set the flavor tone.

Can I make this recipe larger in a 9×13 pan? You can double the recipe and spread out into a 9×13 pan to make chocolate chip cookie bars. Watch when the baking time is near done so you pull them out before getting too brown.

Can I substitute the sweetener with maple syrup or honey? I would not recommend using maple syrup or honey as the sweetener because it will cause the batter not to come together. It must be in the same form when you substitute a sweetener in a recipe. So, if it is granulated, choose granulated, liquid for liquid. You can use coconut sugar in place of the keto brown sugar with great results. Just substitute it in when it calls for the brown sugar.

Can I substitute the almond flour with a gluten free all-purpose flour or other flour? Yes. You could use gluten free all-purpose flour or oat flour instead of almond flour without the need to substitute anything else. Both flours mimic all-purpose flour in how they work in this recipe.

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Check out these other Dairy Free recipes that are also gluten free!

Gluten Free Coconut Crunch Donuts (Hostess Copycat)

Sugar Free Keto Vanilla Cake Recipe (Gluten Free)

Easy Keto Dairy-Free Whipped Cream Recipe

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