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Close-up shot of stacks of low-carb coconut blondies and scattered coconut flakes, atop a marble countertop.

Low-Carb Coconut Blondies

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


These Low-Carb Coconut Blondies are a nut-free treat that are made without refined sugar and are gluten-free and dairy-free! These treats make the perfect after-dinner dessert and contain minimal grams of net carbs per serving!



  1. Preheat oven to 350 degrees. Line 9.5″ x 5″ nonstick loaf pan with parchment paper, using enough that the edges of the parchment paper fold outside the edges of the pan.
  2. In a high-speed blender or food processor, pulse monk fruit sweetener until powdered.
  3. In a large mixing bowl, using an electric mixer, mix together powdered monk fruit sweetener, eggs, melted coconut oil, coconut cream, and vanilla extract until smooth. Add coconut flour, baking powder, and salt and mix again until all ingredients are well-combined. Allow mixture to sit for 5-10 minutes.
  4. Using a rubber spatula, scrape mixture into prepared baking pan and transfer baking pan to oven to bake for 15 minutes.
  5. Remove pan from oven and sprinkle coconut flakes atop dough, pressing flakes gently into dough. Return pan to oven to bake until toothpick can be inserted into center of blondies and come out cleanly, about an additional 15 minutes.
  6. Remove baked blondies from oven and allow to cool completely before pulling at edges of parchment paper to remove from pan. Optionally, sprinkle additional 1 tbsp (12g) monk fruit sweetener atop blondies (not included in nutrition calculation). Cut blondies into 12 equal slices and serve.

Recipe Notes:

Golden Monk Fruit Sweetener Substitution: Classic Monk Fruit Sweetener, erythritol, or Swerve can be substituted in for Golden Monk Fruit Sweetener at a 1:1 ratio. Powdered and liquid stevia will not work in this recipe.

Coconut Oil Substitution: Unsalted butter can be subbed in for coconut oil at a 1:1 ratio. Note that this ingredient substitution will lead to the recipe no longer being dairy-free.

Net Carbs: Each blondie slice contains 1.6 grams of net carbs.

Storage: These can be stored in an airtight container at room temperature for up to 4 days. You can also refrigerate them, although I don’t recommend this as they will dry out.

Keywords: low carb coconut blondies, keto coconut blondies, keto blondie bars

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