Vegan Almond Flour Blondies (4 Ingredients, Keto Option)

Vegan almond flour blondies are just what you need to satisfy a sweet tooth! Made with 4 ingredients, they are naturally grain-free, gluten-free, oil-free, & Paleo, plus I have a keto option!

If you like (or love) my3-ingredient Almond Flour Cookies, I am confident these straightforward blondies will likewise fill you with joy. They are soft and chewy, as blondies should be, sweet, but not too sweet, a breeze to make, and variable in oh so many ways with different flavors, mix-ins, and toppings.

Oh, and you can easily justify them as health food, too. That’s a blondie worth making (and eating!).

Recipe Benefits

• Made with just 4 ingredients (not counting water & salt)
• Vegan (dairy -free & egg-free)
• Grain-free
• Gluten-free
• Oil-free
• Paleo-friendly
• Keto-friendly (with one plain substitution)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• almond flour
• coconut flour
• baking powder
• coconut sugar (or the granulated sweetener of your choice; use a keto-friendly brown sugar substitute forketo blondies)

You will also need a small amount of water to mix up the dough, as well as (optional/adjustable) salt.

That’s it! Unless you want to add melted chocolate on top. I like blondies plain or with chocolate. Then again, it’s hard to beat a chocolate-drizzled blondie. It’s your call, friends.

Tip: Use Blanched Almond Flour, not Almond Meal

Like many of my other almond flour desserts, these blondies need to be made withblanched almond flour, not almond meal.

Almond meal is ground with the skins still on. While still satisfying, it does not work well in this recipe (the blondies will be heavy, somewhat greasy, and may sink in the center). Stick with blanched almond flour (note: it can also be labeled superfine or extra-fine almond flour).

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Stir together the flours, coconut sugar, baking powder and salt, then stir in the water.
• When you add the water, it will seem as though there cannot possibly be enough liquid to make a dough. Have faith and keep stirring; in seconds, the ingredients coalesce into a sticky, stiff dough.

• Press the dough into an 8-inch (20 cm) square baking pan that has been lined with parchment paper.
• Smooth the dough with your fingertips as reliable you can; it does not need to be reliable, but, since the dough does not rise a tremendous amount, the surface needs to be fairly even before heading to the oven.

• Bake for 17 to 21 minutes at 350F (180C) until golden brown.Be sure to watch carefully during the last few minutes.The dough will darken rapidly once it begins to turn golden.
• Keep in mind, too, that there will be carryover baking (i.e., the blondies will continue to bake in the hot pan, even once removed from the oven), so remove the blondies from the oven before the edges are dark.

• Allow the blondies to cool completely before using the parchment paper to remove from the pan. Nudge a metal spatula or butter knife around the edges to loosen. Then, with one quick motion, lift and transfer to a cutting board.
• I cut the blondies into 16 squares. These are not jumbo, inch-thick blondies, but a single square is a reliable-size treat!

Yum, yum and yum!

Chocolate Variations

As I mentioned earlier,chocolate. Drizzled on top. Never a bad idea.

If you want to limit yourself to a tiny amount of dark chocolate, consider adding a smidge of coconut oil to the melted chocolate. The chocolate will becomemuchrunnier than melted chocolate alone, allowing for lots of drizzle with little more than a tablespoon of chocolate chips (e.g., about 1/4 teaspoon oil to 1 tablespoon mini chocolate chips). Pretty nifty!

Happy baking, everyone!

FAQ

• How should I store the vegan almond flour blondies?Store the blondies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.
• How do I make the blondies key friendly?Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., one made by Swerve, Truvia, or Sukrin Gold). If adding a chocolate drizzle, use keto-friendly chocolate chips or other sugar-free chocolate. Here are theKETO MACROSusing the keto sweetener option, per blondie:Calories: 84 / Carbohydrates: 3.5 g / Sugars: 0.6 g(remaining macros are the same)
• How can I vary the flavor of the almond flour blondies?Add 1 teaspoon vanilla extract or citrus zest (e.g., lime, lemon, orange), or 1/4 to 1/2 teaspoon almond extract. Also consider adding ground spices (1/2 to 1 teaspoon) such as cinnamon, cardamom, allspice, ginger, or pumpkin pie spice.
• Can I add other ingredients to the blondies?Yes! For chocolate chip blondies, add 3 to 4 tablespoons of miniature semisweet chocolate chips to dough. You can also stir in up to 1/2 cup chopped dried fruit, such as dried apricots, dried cherries or raisins.

More Memorable Almond Flour Cookies

• 3-Ingredient Almond Flour Cookies
• 3-Ingredient Banana Almond Flour Cookies
• 4-Ingredient Chocolate Almond Flour Cookies
• 3-Ingredient Almond Flour Shortbread Cookies
• Pumpkin Almond Flour Cookies
• Sweet Potato Almond Flour Cookies
• 3-Ingredient Fresh Apple Almond Flour Cookies