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4-Ingredient Almond Flour Blondies {Vegan, Grain-Free, Keto Option}

Vegan 4-ingredient almond flour blondies! They are naturally grain-free, gluten-free, oil-free, & Paleo,  plus I have a keto option!

If you like (or love) my 3-ingredient Almond Flour Cookies, I am confident these easy blondies will likewise fill you with joy. They are soft and chewy, as blondies should be, sweet, but not too sweet, a breeze to make, and variable in oh so many ways with different flavors, mix-ins, and toppings.

Oh, and you can easily justify them as health food, too. That’s a blondie worth making (and eating!).

Health Food Blondies, Made with Almond Flour & Coconut Flour

Further, these delicious delights are:

  • Made with just 4 ingredients (not counting water & salt)
  • Vegan (dairy -free & egg-free)
  • Grain-free
  • Gluten-free
  • Oil-free
  • Paleo-friendly
  • Keto-friendly (with one simple substitution)

To make them, you need nothing more than almond flour, coconut flour, baking powder, and a bit of coconut sugar (or the granulated sweetener of your choice; use a keto-friendly brown sugar substitute for keto blondies), along with a pinch of salt and a splash of water.That’s it.

Well, unless you want to add melted chocolate on top. I like blondies plain or with chocolate. Then again, it’s hard to beat a chocolate-drizzled blondie. It’s your call, friends.

Use Blanched Almond Flour, not Almond Meal

Like many of my other almond flour desserts, these blondies need to be made with blanched almond flour, not almond meal.

Almond meal is ground with the skins still on. While still delicious, it does not work well in this recipe (the blondies will be heavy, somewhat greasy, and may sink in the center). Stick with blanched almond flour (note: it can also be labeled superfine or extra-fine almond flour).

Coconut flour is one of the other four ingredients in the recipe. It has a springy texture that helps to create a classic, chewy blondie texture with a pleasing amount of density. It also adds a hint of extra sweetness.

How to Make Almond Flour Blondies (without Eggs or Dairy)

Making the dough is a snap: stir together the flours, coconut sugar, baking powder and salt, then stir in the water.

When you add the water, it will seem as though there cannot possibly be enough liquid to make a dough. Have faith and keep stirring; in seconds, the ingredients coalesce into a sticky, stiff dough.

Press the dough into an 8-inch (20 cm) square baking pan that has been lined with parchment paper.

Smooth the dough with your fingertips as best you can; it does not need to be perfect, but, since the dough does not rise a tremendous amount, the surface needs to be fairly even before heading to the oven.

Bake for 17 to 21 minutes at 350F until golden brown. Be sure to watch carefully during the last few minutes. The dough will darken rapidly once it begins to turn golden.

Keep in mind, too, that there will be carryover baking (i.e., the blondies will continue to bake in the hot pan, even once removed from the oven), so remove the blondies from the oven before the edges are dark.

Allow the blondies to cool completely before using the parchment paper to remove from the pan. Nudge a metal spatula or butter knife around the edges to loosen. Then, with one quick motion, lift and transfer to a cutting board.

I cut the blondies into 16 squares. These are not jumbo, inch-thick blondies, but a single square is a perfect-size treat!

Yum, yum and yum!

As I mentioned earlier, chocolate. Drizzled on top. Never a bad idea.

If you want to limit yourself to a tiny amount of dark chocolate, consider adding a smidge of coconut oil to the melted chocolate. The chocolate will become much runnier than melted chocolate alone, allowing for lots of drizzle with little more than a tablespoon of chocolate chips (e.g., about 1/4 teaspoon oil to 1 tablespoon mini chocolate chips). Pretty nifty!


Happy baking, everyone!

More Amazing Almond Flour Cookies

3-Ingredient Almond Flour Cookies

3-Ingredient Banana Almond Flour Cookies

4-Ingredient Chocolate Almond Flour Cookies

3-Ingredient Almond Flour Shortbread Cookies

Pumpkin Almond Flour Cookies

Sweet Potato Almond Flour Cookies

3-Ingredient Fresh Apple Almond Flour Cookies

Yield: 16 blondies

4-Ingredient Almond Flour Blondies {Vegan, Grain-Free, Paleo, Keto Option}

4-Ingredient Almond Flour Blondies {Vegan, Grain-Free, Paleo, Keto Option}

Delectable, yet healthy, blondies with only 4 ingredients! Made with almond flour & coconut flour, they are naturally grain-free, gluten-free, oil-free, Paleo & vegan, plus I have a keto option!

Prep Time 3 minutes
Cook Time 16 minutes
Total Time 19 minutes

Ingredients

  • 2 cups (224 g) blanched almond flour (not almond meal)
  • 1/3 cup (48 g) coconut sugar
  • 2 tablespoons (14 g) coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60 mL) water

Instructions

  1. Preheat the oven to 350F (175C). Line an 8-inch (20 cm) square with parchment paper.
  2. In a medium bowl, whisk the almond flour, coconut flour coconut sugar, baking powder and salt (breaking up all lumps in the flours). Add the water and stir until blended.
  3. Press the dough evenly into the prepared pan, smoothing the top.
  4. Bake in the preheated oven for 17 to 21 minutes until golden brown and set at the centers.
  5. Remove from the oven and cool completely before using the parchment paper lining to remove from the pan. Cut into 16 squares.

Notes

Storage: Store the blondies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.

Variations:
Keto Blondies: Replace the coconut sugar with an equal amount of keto brown sugar substitute (e.g., one made by Swerve, Truvia, or Sukrin Gold). If adding a chocolate drizzle, use keto-friendly chocolate chips or other sugar-free chocolate. Here are the KETO MACROS using the keto sweetener option, per blondie: Calories: 84 / Carbohydrates: 3.5 g / Sugars: 0.6 g (remaining macros are the same)

Flavor Ideas/Enhancements: Add 1 teaspoon vanilla extract or citrus zest (e.g., lime, lemon, orange), or 1/4 to 1/2 teaspoon almond extract. Also consider adding ground spices (1/2 to 1 teaspoon) such as cinnamon, cardamom, allspice, ginger, or pumpkin pie spice.

Chocolate Chip Blondies: Add 2 to 4 teaspoons miniature semisweet chocolate chips to dough.

Nutrition Information

Serving Size

1 blondie

Amount Per Serving Calories 99Total Fat 7.1gSaturated Fat 0.5gCholesterol 0mgSodium 68.7mgCarbohydrates 7.7gFiber 1.8gSugar 4.7gProtein 3.1g

Did you make this recipe?

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Annabel

Monday 20th of September 2021

Thank you for the recipe - it was delicious! I added a teaspoon of cinnamon and reduced the sugar and made a cream cheese frosting for the top! I was worried it’s too thin and I’d end up eating a few in one go but was surprised at how filling just one square was!

Camilla

Monday 20th of September 2021

Awesome sauce, Annabel! Oh my word, I love the sound of your variation, I need to try that ASAP!

Avril

Sunday 15th of August 2021

Hi,can I use stevia instead of coconut sugar?

Camilla

Monday 20th of September 2021

Hmm, I do not think the usual stevia (packets) would work here, but a measure for measure granular sugar free baking option (e.g. an erithrytol blend, like swerve) could work 😊

Lia

Tuesday 6th of July 2021

🥰come out great every time. I’ve used almond meal and hazelnut flour, too, these always turn out perfect

Artesia

Wednesday 24th of February 2021

Surprisingly not terrible - not even bad. If you gave them to someone who hadn't tried them before and just told them they were coconut blondies, they'd be a huge hit. I was really amazed by how much like actual brownies they turned out and had to stop myself from eating them all at once. I used regular sugar and drizzled them with caramel and they were absolutely delicious!

To be fair - the dough was a little hard to work, but it was absolutely worth the effort. I have to say, I'm on the gastritis diet - no chocolate, low fat - and these are a lifesaver! Thank you so much for this recipe :)

Olde salty

Monday 10th of August 2020

I was skeptical because of the 1/4 of water. IT looked to be far too less. And the batter was like pie crust. When I put it in the pan it looked like I was making pie crust.... I like a thicker blondie but I’m not going to put less stars because that’s my personal preference. It cooked fast, and was good, reminded me of the dainties that used to be at my piano recitals growing up in the late 90s as a child. Waiting to drizzle the chocolate. So far it’s still hot and crumbles if I try to take it out. Hopefully it will get easier when it cools. Good but I think I will double the recipe next time! Easy and simple recipe with low sugar! Success! Just made this and the chickpea chocolate chip cookies back to back. Looking for a Savory recipe now. Thanks for another great recipe!

Camilla

Wednesday 12th of August 2020

Whoohoo! I understand re: the thicker blondie; try it in a 9x5 loaf pan without having to alter the ingredient proportions. It wil need a few more minutes of baking becuase of the increased thickness :)

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