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.
Tiamat
Thank you for this recipe, it came out really great. I used sour cream since I had no coconut cream, and I finished it off with a layer of chocolate ganache sprinkled with coconut.
The whole family loved it, and you couldn't tell it's made with coconut flour and not with wheat.
Samia
Hey, just found this recipe as I have some coconut cream in the freezer that desperately needs using and this looks the most appealing however my partner is a major chocoholic so I wondered if I could simply add some cocoa powder (& SF choc chips!) to this batter without it affecting the consistency? And if so, how much cocoa should I add?
Many thanks in advance 🙂
Katrin Nürnberger
I think that should be no problem! I would probably add 3 tablespoons and see if that's chocolatey enough.
Betty
I loved these blondies. I will use this as my go to recipie for desserts.
Barbara
I was short of eggs so only used 2, and upped the coconut cream a bit to compensate. Baked in my loaf pan, and increased the baking time because they were thicker than in a 7x7 pan. Turned out dandy and I took them for my early morning climbing class, where they were appreciated. Oh, and the add-in was dried blueberries.
Surprisingly adaptable!
Sara
Hey these look you yummy! I’m wondering if they’re more gooey or cakey? And could I use granulated sweetener instead of powdered?
Katrin Nürnberger
Hi Sara, these blondies are pretty gooey. And you can definitely use granulated as well.
Jim McIntyre
These are fantastically yummy. I made the recipe as above several times, but then I modified it slightly. I added 2 cups of fresh blueberries to the buttered pan and added one tablespoon Xanthan gum and 1/3 cup sweetener and the zest and juice of one lime and a teaspoon of cinnamon and stirred it up. I spooned the coconut dough over the blueberries and baked as per the recipe. I served it with sweetened whipped cream. It's a big hit at our house.
Helen
I made these and they are seriously delicious! The whole family loves them! Thankyou for the recipe!
Claire McDonnell
Just made these - delicious !
Mom2one
Unfortunately, sugar alcohols hurt my belly. 🙁 Could stevia work?
Katrin Nürnberger
Yes, of course!
Monika
Made it two hours ago and shared with my non-keto boyfrien: what a success! I modified recipe and instead of coconut cream put double cream and added double amount of sweetener(to my boyfriend's taste). Next time I will keep min 5min longer oin the oven. I feel like batter could raise more fluffy, I kept it in 22min. Thank you!