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
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.
Geogia
If I were to use sugar instead I’d the substitute, how much would I use?
Angela Coleby
The quantity of sugar would be the same. Add a couple of tablespoons more for a sweeter dessert. Enjoy!
Rainlily
I made this recipe again a couple days later for a ladies church event and they were a big hit. 😁 I used 1/2 tsp. Vanilla + 3/4 tsp. Orange extract + 1/2 TB grated orange peel 🍊 for each of 3 batches, and cut them in 16 squares per 8” pan. I did not have shredded (desiccated) coconut on hand, so I used unsweetened coconut flakes. It gave a great texture. (I can see how the shredded would be better if you were putting them in a trifle.) I also sprinkled the top with a mix of toasted coconut flakes and more plain unsweetened coconut flakes (about 1/3 cup total) before baking. That gave it a nice toasted look and even more texture. The orange flavor was nice, not too much, so you could still taste the coconut. I used Lakanto Monk Fruit sweetener with erythritol, white granulated for the batter + 1/4 tsp of the golden variety mixed with the coconut topping.
As I was re-reading your original recipe, I see you called for 1 TB of vanilla. I misread that as 1 tsp, so mine WAS full on coconut flavor, but they tasted great. Next time I’ll try lime 🍈 or lemon 🍋 flavor.
I still had issues incorporating the eggs even using a stand mixer, first with the whisk, then the paddle. My batter always looks like soft scrambled eggs. Do you have the same issue, or does yours come out smooth? Regardless, it does not affect the taste of the final product!
I wasn’t sure if they could sit out at room temperature. I’ve been storing them in the fridge in a Tupperware container. They dry out quite a bit, but are still very tasty. In fact, I’ve been eating the rest of that first batch for breakfast! 😊
Angela Coleby
Delighted you enjoyed the recipe and that they were a hit! The batter mixture does look a bit like eggs curdled but it bakes well. It's a great recipe to play with flavors as you have done too! I always keep anything with eggs in the fridge just to be safe. Loved that you ate them for breakfast! (Just as we would!).
Rainlily
These are delicious! Even though I had a lot of trouble incorporating the ingredients with a hand mixer, (my batter looked like soft scrambled eggs!) the texture came out great in the end! Next time I think I’ll leave them in the oven for an additional 5-7 minutes to try to get them a little brown on the bottom. My hubby voted for adding toasted coconut on top. You’re right, Angela, they are open to playing around with all sorts of flavors. Hmm...maybe lemon or orange. 😊 Thanks for another great recipe!
Angela Coleby
Delighted you enjoyed them! I look forward to hearing what you do with the recipe next!
Donaly
Just tried these. They were moist and delicious. Thank you.
Angela Coleby
Glad you enjoyed them!
Ellen
This sounds delicious. Is the coconut milk the type in a can or the drinkable kind that’s a milk replacement? Thank you!
Angela Coleby
I usually use a can as that's all I can get where i live.
Natalie
Mine came out kinda dry and not the structure of blondies or brownies at all 🙁 Maybe it was because I have larger pan and the batter was thinner? Hope I'll have more luck next time. I'll try to take it out of the oven sooner.
Angela Coleby
You need to use the same pan as I do for a decent brownie size. Good luck next time!
Hanna
I've made these twice now and they are absolutely DELICIOUS. Soft, moist, great flavour and texture. This is definitely the best coconut flour-based blondie recipe I've ever tried! They will be a family staple for sure. Also very versatile as a base for other mix-ins or flavours (I added banana extract). Thanks for the awesome recipe!
Angela Coleby
Thanks! I recently made a batch with chocolate chips which were yummy! Glad you enjoyed the recipe!