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
- â…“ 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.Â
- 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.
Ann R
These turned out amazing! It was hard to stop popping another one into my mouth every few minutes, but my tummy’s habit of exacting revenge for perceived transgressions gave me the strength to put the brakes on.(pout!) I used maple sugar because I’m not keto, and the amount was perfect for my taste buds. I put a pinch of salt, a tiny bit of lemon zest, and just for fun I chopped up a few glacé cherries into the mixture. I highly recommend this recipe, it’s delicious!
Trina Flynn
These look yummy! Would it be ok to use butter in place of the coconut oil.
Katrin Nürnberger
Yes, that would work just as well.
Mk
Can we sub the egg with flax egg?
Katrin Nürnberger
I have never tried it but it should work! Maybe also add xanthan gum for a stronger crumb structure
Marguerite
This might just be the best keto recipe I've ever made. So quick, easy and incredibly delicious. I serve one in a small dish and pour cream around it. The only thing I'll change is add a pinch of salt the next time I make these. Thanks for this. I enjoy your site.
Farina
Great low-carb recipe. This was a forgiving dough/batter - I probably stirred it more than needed. I didn't use a food processor so it was like macaroons. The dessicated coconut added great texture to the cake. I would prefer 1/2 cup sweetener though next time 'cause this was not as sweet as I would have wanted. Love the ability to tweak thougb. Thanks!
Je an
Hi! I’m always loving your recipes. Tried this and it tastes good! Though what I made was a macaroons type so that I won’t be tempted to finish them all. Thanks for this! Will try adding some pecans, almonds and walnuts soon!
Myranda
Hello,
I plan on making these today, but am wondering if I could skip the desiccated coconut? I like the flavor of coconut, but not the actual texture of coconut. Also, the store I went to only had shredded coconut I got the Bob's red mill one just in case.
Katrin
You could try, but you may end up having to use a little more coconut flour to get a good dough consistency. Keep in mind that coconut flour is extremely absorbent so you won’t need as much in weight as desiccated coconut. I would love to hear how you get on!
Ilze Hattingh
Love these blondies! I added 1/8 tsp salt and it brings out all flavors beautifully, also successfully doubled the recipe (as I knew from the start my husband would enjoy these too) and added an additional egg, which did the trick of keeping the mixture together. Will be one of my staples! Next time I'll try adding cocoa nibs 🙂
Katrin
Adding a pinch of salt is a good idea, I like it! Cocoa nibs would work well in this recipe too 🙂
Jenn
This is my s cond time making these. Highly recommended. High altitude tweaks6000-8000ft: I added a tsp of molasses and a tablespoon of the coconut water from the can of coconut cream. I reduced the baking powder by 1/4 tsp. I also used half brown butter half coconut oil and half vanilla half almond extract. Spectacular.
Katrin
Thanks so much for sharing your tweaks!!!
Steph
Can i use almond milk instead of cream?
Katrin
You could give it a try, although it may change the taste as almond milk it very watery, while coconut cream is rich. Maybe reduce the amount by 1 tbsp to avoid a soggy result. It would be a bit of an experiment 🙂
Cara Riley
Try coconut yoghurt (or even almond yoghurt) instead of the cream 😉