Ketonia Coconut Macaroon Blondies

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

Disclosure: This post contains Amazon affiliate links. As an Amazon Associate, Ketonia earns a small commission from qualifying purchases at no extra cost to you. This helps us keep the recipes free!

🛒 Shop the Specialty Ingredients on Amazon

These keto-specific ingredients can be hard to find locally — click any link to order directly from Amazon with free Prime shipping. As an Amazon Associate, Ketonia earns from qualifying purchases at no extra cost to you.

Chocolate Chips
Lily’s Dark Chocolate Chips, Stevia Sweetened (9 oz, 3-pack)

Buy on Amazon →

Almond Flour
Wholesome Yum Fine Blanched Almond Flour (3 lb)

Buy on Amazon →

Baking Powder
Bob’s Red Mill Baking Powder, Gluten Free (14 oz)

Buy on Amazon →

Parchment Paper
Reynolds Kitchens Parchment Paper Roll (60 sq ft)

Buy on Amazon →

Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)

Buy on Amazon →

Swerve
Swerve Granular Sugar Replacement (12 oz, 2-pack)

Buy on Amazon →

Ketonia Coconut Macaroon Blondies

Brown butter almond flour blondies with shredded Ketonia macaroons folded in two ways – finely shredded into the batter and broken into chunks for texture – finished with sugar-free chocolate chips. Chewy, coconutty, and exactly what a blondie should be.

Print Recipe

Prep Time 20

Cook Time 25

Servings: 12 blondies

Ingredients Equipment Method Notes

Ingredients

113 g butter 1/2 cup – will be browned
192 g almond flour 2 cups
100 g Swerve Brown 1/2 cup
56 g Ketonia Coconut Macaroons, shredded fine in food processor 1/2 cup shredded – 4 macaroons at 14g each
70 g Ketonia Coconut Macaroons, broken into pieces 5 macaroons at 14g each – see Ketonia Coconut Macaroons recipe
1 tsp baking powder
0.5 tsp salt
2 large eggs
1 tsp vanilla extract
85 g sugar-free chocolate chips 1/2 cup, Lily’s

Equipment

1 Parchment paper

Method

Spray an 8×8 pan with cooking spray and line with parchment. Brown the butter: melt in a small saucepan over medium heat, swirling until it turns a deep amber and smells nutty, 4 to 5 minutes. Remove from heat and cool.
Preheat oven to 325°F. In a large bowl, whisk together almond flour, Swerve Brown, baking powder, shredded macaroon, and salt.
Stir in eggs, cooled brown butter, and vanilla extract until well combined. Fold in broken macaroon pieces and chocolate chips.
Press dough evenly into prepared pan. Bake 20 to 30 minutes until just set and golden brown – do not overbake, they firm up as they cool. Cool completely before cutting into squares.

Notes

The Ketonia Coconut Macaroons are from the Ketonia Coconut Macaroons recipe (Recipe #1). Total 9 macaroons across the recipe: 4 finely shredded (56g) and 5 broken into chunks (70g). The brown butter is not optional – it gives these their signature toasty depth. Nutrition is estimated per blondie.