This coconut blondies recipe is deliciously moist and light. Baked with coconut flour, flavored with vanilla and desiccated coconut, this is a tasty cake.
Although a traditional blondie recipe uses brown sugar, I have used a sugar substitute. A blondie is simply a brownie but with no cocoa powder. You could add chocolate chips or chopped nuts to this recipe but I just wanted to keep it simple.
I wanted to make a trifle recipe but I didn’t want to use a chocolate sponge as so many of my recipes seem to be full of chocolate, particularly my brownies. I wanted the sponge for my trifle dessert to be brownie-like in texture, but had to be vanilla. I didn’t want a strong texture sponge but something a little bit softer. So, I adapted one of my coconut flour brownie recipes and a coconut blondie was baked.
This coconut blondies recipe was met with such a rapturous review from the Chief Taster that I made another batch once he had finished his last brownie. Normally I bake, then move onto the next recipe. It can be a while before I revisit a recipe so he got lucky that week. I also wanted to double check that the first batch of coconut blondies was not a one off. The second batch were just as moist and tasty.
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Carbs in Coconut
Unsweetened desiccated coconut is relatively low in carbohydrates compared to other coconut products. While the exact carbohydrate content can vary slightly, unsweetened desiccated coconut typically contains around 5-7 grams of net carbs per ounce (28 grams). However, it's always a good idea to check the nutrition label of the specific brand you are using to ensure accurate carbohydrate information.
Ingredients
If you are a fan of coconut you may have these ingredients in your pantry.
- Coconut flour - This is a high fiber low carb flour.
- Desiccated coconut - also known as dried coconut, ensure that unsweetened desiccated coconut or coconut flakes is used.
- Low Carb Sweetener - Any low carb sweetener can be used but we have tried both allulose and monk fruit.
How to Make Coconut Flour Blondies
This is an easy recipe to make and can always be tweaked to your own taste.
Whisked and soft butter.
Eggs and coconut milk added to bowl.
Coconut flour and coconut added to blondie mixture.
Coconut blondie mixture ready to bake.
Recipe Tips
When mixing this coconut blondie batter, you might want to add a dash more coconut milk if the mixture looks a bit too sticky. Coconut flour various between brands and some like a little bit more moisture than others.
Storage
Once cooled, store these coconut blondies in an sealed container in the fridge. They should last up to 5 days.
More Keto Coconut Recipes
We are big fans of coconut and use it in a few recipes.
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Coconut Blondies
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Ingredients
- ½ cup Butter, unsalted softened
- ½ cup Monk fruit or other sugar substitute
- 4 large Eggs
- ½ Cup Coconut Flour
- ¼ Cup Coconut Milk
- ½ Cup Desiccated Coconut unsweetened
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees
- Grease and line a 8 inch baking pan with parchment paper.
- In a bowl, cream the butter and monk fruit together until smooth.
- Add the eggs, mixing into the batter, one a time.
- Then add the vanilla extract and coconut milk and beat until smooth.
- Next, add the coconut flour, desiccated coconut, baking powder and salt. Stir until smooth.
- If the mixture is a bit too thick, add more coconut milk (coconut flour can vary between brands).
- Spoon into the baking tin and bake for 25-30 minutes until firm and golden.
- Allow to cool in the tin for at least 30 minutes.
- Cut into squares and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
