Keto Miso Caramel Blondies

Today I want to share my recipe for keto miso caramel blondies. They are soft, rich, and full of sweet and salty flavor.

Traditional bakery blondies are usually packed with sugar, which does not work if you follow a low carb lifestyle. This version gives you that same comforting taste while keeping your carbs low and your energy steady.

The secret is adding a spoonful of white miso paste to the warm caramel. It adds a wonderful savory depth that balances the sweetener beautifully.

You get a tender almond flour base swirled with golden caramel and finished with a pinch of flaky salt.

It is completely keto friendly and very simple to make, so you can enjoy a bakery style treat right at home.

Why You’ll Love This Recipe

Gourmet Umami Taste – White miso adds a rich, savory depth that takes standard sweet caramel to a whole new level.

Chewy Bakery Texture – Almond flour and an extra egg yolk create dense, chewy blondie squares that never dry out.

Real Gooey Caramel – Using allulose creates a luscious keto caramel that stays soft, glossy, and completely smooth without crystallizing.

Rich Brown Sugar Notes – Golden monk fruit sweetener provides that authentic warm molasses taste while keeping your carbs completely low.

Recipe Ingredients

For the Miso Caramel

• 1/4 cup Unsalted Butter
• 1/3 cup Allulose
• 1/3 cup Heavy Cream
• 1 tbsp White Miso Paste

For the Blondies

• 1/2 cup Unsalted Butter, Melted
• 3/4 cup Golden Monk Fruit Sweetener
• 1 large Egg
• 1 large Egg Yolk
• 2 tsp Vanilla Extract
• 2 cups Super-Fine Almond Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 tsp Flaky Sea Salt

How To Make

Step 1

Melt the butter in a small saucepan over medium heat, add the allulose and cook, stirring often, for 3 to 4 minutes until it turns light golden. Slowly whisk in the heavy cream and simmer for 3 minutes until slightly thickened.

Remove from the heat, whisk in the miso paste until smooth and let the caramel cool for 15 minutes to thicken.

Step 2

Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.

Step 3

Whisk the melted butter and golden sweetener until glossy, then whisk in the egg, egg yolk and vanilla. Fold in the almond flour, baking powder and salt until a thick batter forms.

Step 4

Spread the batter into the pan. Spoon half of the miso caramel over the top in dollops and swirl it through the batter with the tip of a spatula.

Step 5

Bake for 24 to 28 minutes, until golden around the edges and just set in the middle. If the caramel spots start browning too quickly, loosely cover the pan with foil for the last 5 minutes.

Step 6

Let the blondies cool completely, then warm the remaining caramel briefly and drizzle it over the top. Finish with flaky sea salt and cut into squares for a sweet, salty and deeply savory caramel bite.

Tips

Watch the Caramel Closely

Allulose browns much faster than regular sugar once it heats up in the saucepan. Keep your stove on medium heat so the mixture does not turn bitter.

From my experience, you should stay right by the stove and stir constantly. As soon as it turns light golden, whisk in the heavy cream right away.

Whisk the Miso Off the Heat

I recommend pulling the pan off the hot burner before adding the white miso paste. Keeping it over active heat can make the paste curdle and separate.

Whisk it quickly until the paste blends smoothly into the warm sauce. This keeps your caramel silky and stops any salty clumps from forming.

Use Golden Sweetener for Blondies

You will get the best results if you use golden monk fruit sweetener rather than a plain white sweetener.

The golden version brings a rich, brown sugar depth that gives blondies their signature taste. It also helps lock in moisture so the crumb stays nice and soft.

More Recipes

• Keto Brown Butter Blondies
• Keto Brown Butter Miso Caramel Ice Cream
• Keto Salted Caramel Stuffed Blondies
• Keto Tahini Swirl Blondies
• Low Carb Maple Pecan Blondies

Frequently Asked Questions

Can I replace allulose with erythritol for the caramel?

Allulose is the best choice here because it melts smoothly and caramelizes just like real sugar.

Erythritol tends to crystallize as it cools, which will turn your smooth sauce gritty and crunchy.