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
- Easy Low Carb 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.
Eleanor
I was super happy with how these turned out!! I made them for my mom for mothers day, and they came out light and fluffy.I also added Lily's chocolate chips. Usually when i make gluten and sugar free treats, the texture is always off, or they dont cook through all the way, or something. However, these came out perfectly! The blondies were just the right treat to make my mom's day. Thank you for the wonderful recipe!
Anissa
I just made these, and doubled the recipe. I added my homemade grain free granola on top of half. It’s awesome granola for those looking for “no sugar” no grains type of granola for their Greek yogurt. I make that homemade too! Anyway- they’re cooking as we speak. Can’t wait for this- bars and blondies are a weakness!
Karen
So delicious! I love coconut and these were easy to make and soo yummy! Just had to restrain myself not to eat them all at once...
Katrin
Yes, I think that would work. Let me know how they turn out!
Jean
Instead of the coconut cream could you use heavy cream for this recipe. Thanks.
Tami
Hello Katrin,
I love these blondies! I double the recipe; (use a glass pie plate) add chopped pecans and chocolate chips
to topping and they are fabulous. Today was the third batch in 2 weeks! Thank you so much for all of your hard
work and all the details you provide in your directions.
Tami P.
Katrin
Great!! Adding pecans and chocolate chips sounds lush 🙂 And thank YOU for coming to my site and trying my recipes. I really appreciate it.
David E Bigam
WOW!!
I've been on this Keto diet now for a month and was seriously missing my baked goods in a really bad way.
I I have found heaven with these. I could sit and eat all of it!
They are truly amazing. Fabulous flavors. So easy to prepare.
Thank you so much!!!!
Anne
Can I use coconut milk instead of almond milk
Katrin
Sure, that would work as well
Emma Lawrence
Hi came across this looking for recipes using coconut sugar and flour. This recipe however uses a sweerner. Do you know if could you use coconut sugar?
TIA.x
Katrin
Of course, you can just replace the sweetener with coconut sugar.
Annie S.
I'm debating between this dessert and your "Sugar Free Chocolate Feast Muffins" for a birthday dessert tomorrow. I wish I'd looked earlier but if you have a chance to give input as to if you have a favorite, that would be wonderful. I have Lily's chocolate chips (a splurge purchase!) and do love chocolate but I think I'd really like these blondies with the Lily's chips. Hard decision between the two recipes as both sound great. Would love to know if you have a preference. Or, go ahead and point me to a different keto-friendly dessert if neither of these is a favorite. Thanks!
Katrin
Oh that's a difficult one as they are both great! It really depends how chocolatey you are feeling... I think the chocolate feast muffins have a bit more of a wow factor because of the frosting... maybe you need to sneakily ask the birthday girl/boy ?!
Annie S.
Thank you so much for the great and quick feedback! I will work on the chocolate feast muffins tomorrow- it's actually for my birthday and I am definitely feeling chocolate-y:)
Annie S.
I ended up making the Chocolate Feast Muffins ("cupcakes," for me:)) and they were quite good. I did add about 1t psyllium husk powder and a bit of espresso powder because I like that with chocolate. Will have to make these blondies sometime soon, though. Thanks again!
Katrin
Oh, I missed this yesterday - happy birthday!!