Coconut flour blondies are fudgy, chewy and ready in just 25 minutes. This easy blondie recipe requires just 8 simple ingredients and it is sugar free, gluten free and grain free.
These coconut blondies are one of the first recipes I posted on the blog in 2016 and they are a family favourite to this day. Sweet heavens, let me be totally un-modest here - they are divine.
Gooey, soft and with just the right amount of fluffiness, they have a gentle coconut flavor, which is complemented by warm notes of vanilla.
Think of these blondies as the fair sibling to my coconut flour brownies. The same oomph, with no need for chocolate.
(I have just republished the post with more tips - the recipe itself has not changed.)
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Why This Recipe Works
It's easy and quick. This is a recipe for beginner bakers. It is 5 minutes of prep and everything is mixed in one bowl. The hardest thing is waiting while the coconut blondies bake in the oven! They smell as divine as they taste.
Because...coconut! Coconut flour is nutrient-dense, high in fibre and tastes delicious. A little goes a long way, and it is naturally gluten-free and grain-free.
Sugar free. I have used a sugar substitute to make these blondies sugar-free and low in carbs. Same great taste, but healthier!
Ingredients
Here are the ingredients you will need for these easy blondies:
Wet Ingredients
- Eggs - I always use large eggs in my recipes, this one included. Room temperature is best.
- Coconut cream - This is the firm part of a can of coconut milk. You can put the can in the fridge so the cream separates and you can scoop it out easily.
- Coconut oil - I melted it in the microwave. The oil should be liquid, but not scalding hot. You don't want to cook your eggs before they're in the oven!
- Vanilla extract - This is optional, but it adds a lovely warm flavor.
Dry Ingredients
- Coconut flour - I like to sift coconut flour so there are no lumps.
- Powdered sweetener - I used a powdered erythritol monk fruit sweetener blend. However, any 1:1 sugar substitute, such as xylitol or allulose, works well in this recipe. If carbs are not a concern, you could also use coconut sugar.
- Baking powder - Gives the blondies a lighter texture.
- Desiccated coconut - Also called shredded coconut. Check that it is unsweetened.
Instructions
Let's make coconut flour blondies. Here are the basic steps. For more details and nutrition information, scroll down to the recipe card.
STEP 1
Blend the wet ingredients - eggs, melted and cooled coconut oil, coconut cream and vanilla - in a food processor until well-combined. You can also use a large mixing bowl and an electric mixer.
STEP 2
Add the dry ingredients to the mixture - coconut flour, desiccated coconut, sweetener and baking powder.
STEP 3
Blend. A fairly firm, but spreadable batter will form.
STEP 4
Line a baking pan with parchment paper and fill in the dough. Smooth the top and sprinkle with more desiccated coconut or coconut flakes.
STEP 5
Bake the blondies in the preheated oven until lightly browned on top.
Expert Tips
#1 Slightly under-bake! Just like brownies, blondies should be gooey and soft on the inside, so don't be tempted to over-bake. Also, coconut blondies firm up as they cool.
#2 A 7 x 7-inch baking pan is ideal for this recipe. Don't worry if your pan has a different size - mine did, too. I spread the batter into a 6 x 9-inch pan, only using a space of 6 x 8 inches (15 x 20 cm). Coconut flour batter is quite firm and does not spread. I stuffed the unused part of the pan with additional baking paper.
Variations
Dairy: The recipe works with butter in place of coconut oil and heavy cream or even sour cream instead of coconut cream.
Flavor: Try adding almond extract, or 3-4 crushed cardamom pods. For a zesty version, omit the vanilla and add lemon zest and a tablespoon of lemon juice.
A reader recently turned these blondies into "greenies" by adding 2 tablespoons of matcha powder. I loved this idea. You can find her 5-star review in the comments section.
Another idea is to add 2 tablespoons of peanut butter to the batter. This makes them taste like my peanut butter keto blondies!
Add-ins: Feel free to fold sugar free chocolate chips, cocoa nibs or chopped dark chocolate (use a variety with at least 85% cocoa solids) into the batter. You could also stir in blueberries, raspberries or cranberries.
Toppings: I sometimes top the blondies with a dark chocolate drizzle. You could also decorate them with sugar-free icing (mix powdered sweetener with a little water until a pourable consistency).
Recipe FAQs
I don't recommend it. Coconut flour is more absorbent than other flours and you cannot replace it 1:1.
Yes. I enjoyed the crunch it added. However, you could omit it. Check the consistency of the batter and add a little more coconut flour if it seems too soft.
Storage
Store coconut flour blondies in an airtight container in the fridge for up to 5 days.
Blondies also freeze well! I like to pre-slice them and separate the squares with parchment paper. This way, they don't stick together and I can defrost one square at a time.
Freeze for up to 3 months. I like to gently reheat them in the microwave. They taste awesome when warm - soft, fragrant and coconutty.
More Coconut Flour Recipes
I love baking with coconut flour - check out all my coconut flour recipes here! Some of my favourites are:
- Coconut Flour Blueberry Muffins35 Minutes
- Coconut Flour Banana Muffins30 Minutes
- The BEST Coconut Flour Scones23 Minutes
- Coconut Flour Pancakes15 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Coconut Flour Blondies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ½ cup / 50 g coconut flour
- ⅓ cup / 70 g coconut oil melted and cooled
- 3 eggs large, room temperature
- ¼ cup / 50ml coconut cream from a can
- 2 teaspoon vanilla extract
- ¼ cup / 30g powdered sweetener or more, if desired
- 1 teaspoon baking powder
- ¼ cup / 20g desiccated coconut unsweetened
- more desiccated coconut or coconut flakes to decorate
Instructions
- Preheat the oven to 175 Celsius / 350 Fahrenheit. Line a 7x7 inch small baking tin with parchment paper.
- In a large bowl or in a food processor, blend the melted coconut oil, vanilla extract, eggs and coconut cream.
- Add the dry ingredients - coconut flour, desiccated coconut, baking powder and sweetener. Mix until just combined and the batter is smooth. Check the sweetness and add more sweetener if needed.
- Fill into your baking pan and sprinkle with shredded coconut.
- Bake for 20 minutes or until the edges are golden brown.
- Let the blondies cool completely before cutting.
Joyce
These bloodies were soft and delicious! Thank you for sharing this recipe!
Penny
Actually tastes like cake!
Andrea Woodbridge
Loved this recipe! I didn't have a 7x7 pan so I used an 8x8 and baked it probably 14 minutes which was just right.
Lou Robinson
“3 large eggs”—are these US egg size or UK egg size please?
Katrin Nürnberger
I use UK large eggs. However, my recipes are made by people fro all over the world (the majority are actually located in the US) and I have never had anyone with issues because of egg sizes.
Mel
I really don't like the taste of coconut! I'm good with using coconut flour and coconut oil...they don't seem to have too much of the taste to it. But what about coconut cream, sounds flavorful. Is there an alternative that is dairy free? Or can I just leave it out...I imagine it'll still form/texture without it but I don't want to waste coconut flour finding out.
Katrin Nürnberger
You can use any dairy free cream alternative that you like in this recipe. It's all about sticking to the same wet/dry ratios.
Claire Kelly
What size pan would you use if you Trippled
the recipe ?
Katrin Nürnberger
I would just use the largest pan you have, such as a large casserole dish. If there is too much batter, make muffins with it. If the pan turns out to be too large, build a "wall" underneath the parchment paper by stuffing scrunched aluminium foil in the space that's not needed.
Amanda
Amazing! But I did tweak it, just due to a serious craving... I was desperately craving a matcha dessert, so I added matcha powder (2 Tbsp) and a bit more sweetener.... and a handful of leftover chocolate chips! Regardless of my blondies becoming greenies, the texture was so *scrumptious*!! Ooooh my goodnesssss!! This recipe made my craving a dream come true! Thank you!!
Graham
These recipes are wonderful and I can't tell you how much I love them. They have given me all the things that I have been missing out on all these years since diabetes came along. You are the only keto chef I need to follow. Love from TASMANIA.
Katrin Nürnberger
THank you so much!
Hannah
I have been looking for a keto matcha cookie recipe but couldn't find one. I'm gonna have to try what you did with this 1!
Lu
Hi Katrin,
Is there a difference between shredded coconut, desiccated coconut and coconut powder (not flour)? I can’t seem to find desiccated coconut in the US, only shredded and powder. If desiccated coconut is just more finely ground shredded coconut, can I just do that myself in a food processor? The nutrient content seems to line up. Thanks!
Katrin Nürnberger
Here in the UK we call it desiccated coconut and in the US it is called shredded coconut. It is the same thing... I mention both because I have readers on both sides of the pond. Hope this helps!
Terri
Definitely a keeper! Even my non-keto family members loved these!
Cynthia Holland
Can I omit the desiccated coconut?
Katrin Nürnberger
Probably. However, do check the consistency of the batter and add a little more coconut flour if it seems too soft without.
Sarah
We are a family of food sensitively, that said what can I use in place of sweetener? Normally would use honey, keto maple syrup or fruit but these would throw off the wet to dry ratio. Thank you for your help and for all your great recipes.
Katrin Nürnberger
It's only 4 tablespoons of sweetener for these blondies, so I think honey or something wet such as applesauce would work. These are supposed to be fudgy anyway. The eggs will hold it together.