Keto blondies with brown butter, tahini and pecans. You are intrigued aren’t you? Well you should be as these are delicious, super easy to make and only 3g total carbs per square. Now you are are in aren’t you? Quick, get in the kitchen and then report back that you love these as much as we do.
I was watching Martha Bakes and saw Martha Stewart making some brown butter blondies and I just knew I had to ketofy them. What could be better in a keto dessert than brown butter! These keto blondies turned out perfectly the first time and I was completely surprised at how delicious they were.
After the initial trail run we made another batch the next weekend as we had some non-keto friends over for lunch. We served the keto blondies with some homemade vanilla ice-cream and keto caramel sauce and our friends raved about them too.
Low carb baking
In trying to keep the carbs really low for this dessert I wanted to avoid using almond flour, as the carbs can really add up quickly when you use almond flour in keto baking. So I decided on coconut flour, but I didn’t want the result to be too dry. This is where the tahini came into play. My original thought was almond butter, but again the carbs add up really quickly. Tahini is a great option in this case as it is much lower in carbs.
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We love to use Sukrin sweeteners in our keto baking and these keto blondies. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
You know how much we love butter here, but do you know what we love even more? Brown butter! It adds a delicious nutty flavour and it even smells like caramel when you are making it, need I say more. Once you have tried brown butter it may seem hard to go back to regular old butter.
You can use brown butter anyway you would use normal butter, on your low carb pancakes, in baking cookies, cakes or our keto blondies, on top of your vegetables or steaks, to make a sauce or to cook your eggs in. Just trust us on this on, it is delicious.
Tahini is a creamy, nutty paste made from sesame seeds, so basically a sesame seed butter. It is great to use in baking in place of nut butters as it is much lower in carbohydrates. I am keen to try making some tahini cookies as I think they would be delicious.
Tahini is also a useful option for making sauces and salad dressings, particularly if you are dairy free, as it can add a lovely creamy texture. It does add a distinctly sesame flavour to these keto blondies and a slight bitterness.
Check out our other delicious keto dessert recipes.
- Keto Blondies – Brown Butter, Tahini & Pecan
- Keto Chocolate Bark
- Keto Blueberry Sauce
- Keto Nutella Fat Bombs
- Keto Popsicles – Coffee
- Keto White Chocolate Cheesecake
- Chocolate Fat Bomb Smoothie
- Keto Cheesecake Bites
- Keto Chocolate Salami
- Keto Chocolate Truffles
Keto Blondies - Brown Butter, Tahini & Pecan
Looking for an quick and easy keto friendly dessert that everyone will love? These keto blondies will please even the fussiest of your non keto friends.
Pre heat the oven to 160 C/320 F. Line a square baking tin (20cm or 9in) with non stick baking paper
Melt the butter in a medium saucepan. Simmer over medium to low heat until the butter has browned, this may take up to 10 mins
Pour the butter into a mixing bowl and add the tahini. Stir to combine then allow this mixture to cool to room temperature
Whisk the eggs together in a small bowl and add this to the cooled butter mixture, stir to combine
Add the sukrin gold, vanilla extract, salt, baking powder and coconut flour and stir until it is all combined with no lumps
Stir in the pecans
Pour into the lined baking tin. Bake for 30 minutes or until the top is golden brown and a skewer comes out clean
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
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