Coconut Flour Blondies

Name: Coconut Flour Blondies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 cup / 50 g coconut flour; 1/3 cup / 70 g coconut oil (melted and cooled); 3 eggs (large, room temperature); 1/4 cup / 50ml coconut cream (from a can); 2 tsp vanilla extract; 1/4 cup / 30g powdered sweetener (or more, if desired); 1 tsp baking powder; 1/4 cup / 20g desiccated coconut (unsweetened); more desiccated coconut or coconut flakes (to decorate)

Published: Dec 20, 2023 by Katrin Nürnberger · This post may contain affiliate links · 87 Comments

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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
Ingredients
Instructions
Variations
Recipe FAQs
Storage
More Coconut Flour Recipes
Recipe

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.

a food processor bowl with eggs, coconut oil and coconut cream

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.

a food processor bowl with mixed wet ingriedients and dry ingredients (coconut flour, desiccated coconut and sweetener)

STEP 2

Add the dry ingredients to the mixture - coconut flour, desiccated coconut, sweetener and baking powder.

mixed dough for keto blondies in a food processor

STEP 3

Blend. A fairly firm, but spreadable batter will form.

baking dish lined with parchment paper and filled with keto blondie dough topped with desiccated coconut

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.

slices of Keto blondies on a tabel with a hand taking one of the blondies

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

Can I use another flour?

I don't recommend it. Coconut flour is more absorbent than other flours and you cannot replace it 1:1.

Can I omit the shredded coconut?

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.