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These are very moist, soft and delicious blondies with melty chocolate chips throughout.  You can freeze these blondies, if desired, as this recipe makes a lot. If you would like a smaller batch, you could halve this recipe and use an 8-inch square baking dish.

This recipe was tested with the almond flour and oat fiber option as well as the Gluten-Free Bake Mix 2 option.  If your eggs are not large, use 4 eggs. 

The molasses is added to mimic brown sugar in the recipe.  However, you may also leave it out, if desired.

This is a particularly easy recipe if you have the bake mix on hand  or if you have almond flour and oat fiber on hand.  I am trying to provide a keto option these days that does not require a bake mix.  This is more for people who do not bake often, and do not want a leftover bake mix to store.  However, I should mention that I use my bake mix for more than just baking.  It is particularly useful when added to Parmesan cheese (the kind in a cannister) along with seasonings such as salt and pepper and Italian seasoning for breading meats, fish, chicken and vegetables.  My bake mixes never go waste in this house!  You can keep it in an airtight container for weeks.  I do that and we live in a very humid climate on our mountain in the jungles of Panama, where I do not use air conditioning in the kitchen - just an open window to feel the breezes and listen to the birds chirp.

I used a generous amount of chocolate chips; however, you could halve the amount and add some chopped nuts such as pecans or walnuts.  Keep some for the top of the blondies - looks more attractive that way, and also means you don't need a frosting for this particular recipe.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

Other Blondie Recipes you may enjoy:

Almond Blondies

White Chocolate Blondies

Snickerdoodle Blondies

Chunky Monkey Blondies

Carrot Cake Blondies


1 cup unsalted butter, softened (250 mL)

Liquid sweetener to equal 11/2 cups sugar (375 mL)

3 large eggs

1 tsp organic molasses (5 mL)

11/tsp vanilla extract (7 mL)

11/tsp unflavored gelatin (7 mL)

21/2  cups Gluten-Free Bake Mix 2 (click for recipe), OR (625 mL)
  Keto Bake Mix (need 2 3/4 
cups), OR almond flour PLUS 3 tbsp

  oat fiber (45 mL)

11/2  tsp baking powder (7 mL)

1/tsp salt (1 mL)

1 cup sugar-free chocolate chips, of choice (250 mL)

  (keep some aside for the top)


Preheat the oven to 350°F (180°C). 


In food processor, process butter, liquid sweetener, eggs, molasses, vanilla extract and gelatin.  In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative with oat fiber, baking powder and salt.  Add to wet ingredients; process. Stir in chocolate chips reserving some for the top of the blondies. 


Turn out into a 9 x 13-inch (23 x 33 cm) baking dish.  Smooth top with back of the spoon.   Sprinkle with remaining chocolate chips and press into batter lightly.  Bake 23 to 25 minutes, or until golden brown.  If you want them a little more fudgy, take out when only golden brown around the edges.

Yield:  36 servings

1 serving

98.5 calories

2.0 g protein

8.6 g fat

0 g fiber

1.9 g net carbs

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