Sugar-Free White Chocolate Caramel Blondies with Almond Flour
These indulgent blondies combine the richness of caramel with sweet white chocolate chips in a tender almond flour base. Made with sugar substitutes, they deliver all the gooey, buttery satisfaction of traditional blondies without the sugar spike. The swirled caramel sauce creates beautiful marbled patterns and pockets of intense flavor throughout each square. Perfect for those following low-carb lifestyles or anyone wanting to enjoy a decadent treat with less guilt. The almond flour provides a subtle nutty backdrop that complements both the caramel and white chocolate beautifully.
Ingredients
- 1 batch Sugar-Free Caramel Sauce
- ½ cup butter, softened
- ⅓ cup Swerve Browncoconut sugar1:1keto
changes carb content
- ¼ cup Swerve Granular
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ tsp caramel extractvanilla extract1:1
mentioned in recipe
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup sugar-free white chocolate chips
Instructions
- 1
Make the caramel sauce according to directions and set aside to cool
- 2
Preheat oven to 325F and grease an 8x8 inch metal baking pan
- 3
Beat butter with sweeteners for 2 to 3 minutes until lighter and fluffy
- 4
Beat in egg, egg yolk, and extract until well combined
- 5
Add almond flour, baking soda, and salt and beat until well combined
- 6
Stir in white chocolate chips
- 7
Spread batter in prepared pan
- 8
Dollop about half the caramel sauce over batter and swirl with a knife
- 9
Bake 25 to 30 minutes until edges are golden brown and center is mostly firm but still slightly gooey
- 10
Remove and let cool completely in pan
- 11
Cut into bars and drizzle with remaining caramel sauce if desired
Tips
Let caramel sauce cool before swirling to prevent it from melting into the batter completely and losing the marbled effect.
Don't overbake - the center should still be slightly gooey when removed as it will continue cooking from residual heat.
Re-warm leftover caramel sauce gently in a pan if it becomes too thick for drizzling over finished bars.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered. Add final caramel drizzle just before serving.
Serve at room temperature for best texture. Can be warmed slightly if desired.
Common Mistakes
Don't overbake or blondies will become dry instead of gooey
Cool caramel sauce before swirling to avoid it completely mixing into batter
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular sugar instead of Swerve?
Yes, but it will no longer be sugar-free. Use the same amounts of brown sugar and granulated sugar as substitutes.
How long do these keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. Texture stays best at room temperature.
Can I freeze these blondies?
Yes, wrap individual squares and freeze for up to 3 months. Thaw at room temperature before serving.