These keto raspberry white chocolate blondies are one of my favorite treats to make when I want something sweet but still want to stay on track.
They’re soft, buttery, and loaded with pockets of white chocolate and fresh raspberries. Every bite has that perfect balance of sweet and slightly tart.
The best part is that they’re completely low carb and keto friendly. No regular sugar, no wheat flour, just simple ingredients that work beautifully together.
They come together in one bowl, take under 30 minutes to bake, and taste like something you’d find at a bakery. Nobody will believe these are sugar free.
If you’ve been looking for a keto dessert that actually feels like a real treat, this is the one. Let me show you how to make them.
Why You’ll Love This Recipe
Perfect for Sharing With Non-Keto People – These taste so good that anyone would enjoy them without ever guessing they are low carb.
Fresh Raspberries Add Real Fruit Flavor – The tart raspberries cut through the sweet white chocolate and give every bite a fresh pop of flavor.
They Taste Like a Bakery Treat – The buttery almond flour base with vanilla creates a rich blondie texture that tastes nothing like a “diet” dessert.
Recipe Ingredients
- 2 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/2 cup Granular Erythritol
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Butter, melted
- 2 large Eggs
- 2 tsp Vanilla Extract
- 3 oz Sugar-Free White Chocolate Chips
- 3/4 cup Fresh Raspberries
- 1 tbsp Powdered Erythritol, for dusting
How To Make
Step 1
Preheat oven to 350F. Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
Step 2
In a large bowl, whisk together the almond flour, coconut flour, granular erythritol, baking powder, and salt. In a separate bowl, whisk the melted butter, eggs, and vanilla extract until smooth.
Step 3
Pour the wet ingredients into the dry and stir until a thick batter forms. Gently fold in about two-thirds of the white chocolate chips, reserving the rest for the top.
Step 4
Spread the batter evenly into the prepared dish. Scatter the fresh raspberries across the top, pressing some of them gently into the batter. Sprinkle the remaining white chocolate chips over the surface.
Step 5
Bake for 25 to 28 minutes until the edges are golden and set but the center still looks slightly underdone. The blondies will firm up as they cool. Do not overbake or they will become dry.
Step 6
Let the blondies cool completely in the dish, then lift them out using the parchment overhang. Dust lightly with powdered erythritol and cut into 12 squares. These are best served at room temperature.
Tips
Let the Batter Rest for a Minute
After you mix everything together, let the batter sit for about 2-3 minutes before spreading it into the pan. Coconut flour keeps absorbing liquid after you mix it in, so the batter will thicken up a bit during that time.
If you spread it into the pan right away, you might think the batter is too wet and overbake it trying to compensate. Just give it a short rest and it’ll be the perfect consistency to spread.
Pat the Raspberries Dry
Before you place the raspberries on top, gently pat them dry with a paper towel. Fresh raspberries hold a lot of moisture, and that extra water can make the top of the blondies soggy and prevent them from setting properly.
You don’t need to press hard or crush them. Just a light dab to remove the surface moisture is enough. This small step makes a real difference in how clean the top looks after baking.
Don’t Push the Raspberries Too Deep
When you press the raspberries into the batter, only push them about halfway in. If you bury them completely, they release all their juice into the center of the blondies and create wet pockets that won’t set.
You want them sitting mostly on top with just enough pushed in so they stay in place. That way you get bursts of raspberry flavor without messing up the texture of the blondie itself.
More Recipes
- Low Carb Maple Pecan Blondies
- Keto Browned Butter Cookie Bars
- Keto Raspberry Cheesecake Bars
- Low Carb White Chocolate Macadamia Cookies
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
You can, but there are a couple of things to keep in mind. Frozen raspberries release a lot more moisture as they bake, which can make the blondies soggy in spots. They also tend to bleed more color into the batter, so you won’t get that pretty contrast.
If frozen is all you have, don’t thaw them first. Drop them in straight from the freezer and press them gently into the batter just like you would with fresh ones. This helps them hold their shape better during baking.
Keto Raspberry White Chocolate Blondies
Ingredients
Equipment
Method
- Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
- In a large bowl, whisk together the almond flour, coconut flour, granular erythritol, baking powder, and salt. In a separate bowl, whisk the melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir until a thick batter forms. Gently fold in about two-thirds of the white chocolate chips, reserving the rest for the top.
- Spread the batter evenly into the prepared dish. Scatter the fresh raspberries across the top, pressing some of them gently into the batter. Sprinkle the remaining white chocolate chips over the surface.
- Bake for 25 to 28 minutes until the edges are golden and set but the center still looks slightly underdone. The blondies will firm up as they cool. Do not overbake or they will become dry.
- Let the blondies cool completely in the dish, then lift them out using the parchment overhang. Dust lightly with powdered erythritol and cut into 12 squares. These are best served at room temperature.