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The Best Low Carb- Trim Healthy Mama S Chewy Blondies

The best chewy, low carb, trim healthy mama s blondies.

I haven’t had a blondie in years. Sugar-free, on plan desserts are often so hard to replicate. Here is a recipe that I am proud to share. My family liked it!! Anytime they like on plan desserts, that’s a huge win. They have so many cheats when they are out, their tastebuds haven’t had time to adapt to on plan sweets. If you love blondies (or chocolate chip cookie bars), then give this dessert a try. And if you have any leftovers, they freeze beautifully.

One key, don’t overbake!

You want them just underdone. If they are baked too long, they will become dry. This recipe uses brown butter. Don’t let that scare you. You just slowly brown it in a saucepan. Just don’t stray too far from the saucepan and everything will be fine. This recipe is also special ingredient free. It does call for unflavored gelatin. You can use whatever you can find at your local grocery store or leave it out. It just helps with the chewy texture.


The nuts in the recipe are optional.

If you do include them, I highly suggest that you toast them. Toasted nuts add a whole extra level of flavor. As far as the chocolate goes, use whatever on plan chocolate you like. I have to be careful since some of the on plan chocolates really don’t sit well with me. I often get the on plan chocolate from Aldi and chop it up. If you can use Lily’s, you have so many options!! The flavors out there are so many. The caramel ones would be incredible. If you have a craving for a blondies, I have you covered!!

The Best Chewy Blondies- LC and THM S


  • 1 Stick Butter
  • 1/4 C Brown Sugar Substitute- I used Brown Swerve
  • 3 T Granulated Sweetener, like Swerve
  • 1 Egg Yolk
  • 1 M Egg
  • 2 t Vanilla
  • 1 3/4 C Almond Flour
  • 1 T Unflavored Gelatin
  • 1 1/2 T Coconut Flour
  • 1 t Xanthan Gum
  • 3/4 t Salt
  • 1/4 t Baking Soda
  • 1 1/2 C Chocolate Chips
  • 3/4 C Chopped Nuts, Toasted, if desired


  • Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper. Brown you butter slowly in a saucepan over medium low heat.
  • Once you get a nice brown color (not burnt) remove from heat. It was hard to get a picture because there was a bit of foam on top.
  • Add the sweeteners and stir.
  • Add vanilla, egg, and egg yolk. Whisk well.
  • Mix the dry ingredients together. Don't add nuts or chocolate chips yet.
  • Stir in chocolate chips and nuts.
  • Spread mixture into the prepared pan.
  • Bake for 15-20 minutes until done. You want it a little golden, but not cooked through.
  • Allow to cool a little bit and remove from the pan. The parchment paper makes that super easy. Cut when cool enough to not break apart.

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