google.com, pub-8827853767864601, DIRECT, f08c47fec0942fa0 Keto Strawberry White Chocolate Blondie
top of page
Search

Keto Strawberry White Chocolate Blondie

  • Writer: Keto Upgrade
    Keto Upgrade
  • 16 hours ago
  • 6 min read

These summery strawberry blondies are such a fun little twist on the usual strawberry desserts. They’re rich, moist, and extra fudgy, packed with strawberry flavor, and finished with white chocolate ganache and a sprinkle of freeze-dried strawberries. This recipe does use a few specialty ingredients you may not already have on hand, so I linked the ones I used below, including some smaller-size options. And if you’re in the lower 48 states and would rather treat yourself than bake, you can also order them online for delivery directly to your door!



This recipe is based on my Fudgy Brownie Recipe, with a few changes to turn it into a blondie. I swapped the chocolate whey protein isolate for unflavored whey protein isolate, and since I removed the cocoa powder, I added a little more of the other dry ingredients to make up the difference. Once I had the base right, I could start playing with flavors to create different blondie versions. The trickiest part with this one was getting that pretty pink color and enough real strawberry flavor while still keeping each brownie under 3g net carbs.


To really bring out the strawberry flavor without adding too much moisture or too many carbs, I used both freeze-dried strawberry powder and reduced strawberry puree. The powder by itself just wasn’t enough, but adding too much liquid can throw off the texture and baking time, so this combination gave me the best balance.


I also cut back on the sweetener a bit in this blondie recipe. Without cocoa powder, and with strawberries adding sweetness in a few different ways, it just didn’t need as much. I used a powdered monkfruit/erythritol blend for a smoother texture and added allulose to help keep the blondies soft and moist. Since the reduced strawberry puree already adds moisture, I lowered the allulose a little, and because there’s no cocoa powder here, I reduced the powdered sweetener too. If you skip the allulose and use another sweetener instead, the blondies may not be quite as soft and fudgy. If you do make that swap, I’d start with about 2/3 cup more monkfruit/erythritol blend, since allulose is less sweet.


If you don’t have unflavored whey protein powder, you can use a flavored whey protein instead, just keep in mind that the blondies will pick up that flavor. If you go that route, you may want to reduce the xanthan gum and sweetener a bit, since many flavored powders already include both. I’ve also tested pea protein in place of whey, and it really didn’t work well as a straight 1:1 swap. If you decide to experiment with another protein, I’d recommend increasing the coconut flour so the center doesn’t stay too wet, which is what I’ve noticed with both beef and pea protein. Also, the whey protein isolate I use has 0 carbs, so using a different protein may change the nutrition totals.


If you want to add mix-ins, I recommend sprinkling them over the top of the batter instead of folding them in. When they’re mixed into the batter, they usually sink to the bottom. Sprinkling them on top helps some stay visible on the surface while others settle in just a bit.


The key to either of my brownie recipes is not over baking them. If you can, definitely watch the instructional video so you can see exactly what they should look like when they come out of the oven. It’s always better to take them out a little early than a little too late, so I really recommend erring on the side of caution here- https://youtu.be/o3SgSkH49cw



All the Sweeteners I Buy on Amazon: https://amzn.to/40fnPcx

My Essential Keto "Flours" I use in recipes: https://amzn.to/4iVK5iR

Additional Baking Ingredients: https://amzn.to/4iY3JuI

Kitchen Equipment: https://amzn.to/3C6MNBv

Kitchen Utensils: https://amzn.to/4gGsYQL

Small Ware Kitchen Products: https://amzn.to/4a6WBIf

Silicon Pans and Molds: https://amzn.to/4j12PO6


Wilton 9x13 Pan: https://amzn.to/4ecH3nV

Accuweight Scale: https://amzn.to/4jMvhSY

Etekcity Food Scale: https://amzn.to/3HEudTS

Etekcity Infrared Thermometer: https://amzn.to/4f0Ujwg

Mini Offset Spatula: https://amzn.to/3e4i09O

Pyrex measuring cups: https://amzn.to/2QIcd0J

Kitchen Aide 5 qt. Mixer: https://amzn.to/3CxAd8K

Restaurant 10 in Spatulas: https://amzn.to/3Tq1ALd

Measuring spoons: https://amzn.to/3N07v7b

Parchment Sheets: https://amzn.to/3U5kGbg


Durelife Granular Monkfruit/Erythritol: https://amzn.to/3X9Mmgx (cheapest I use)

So nourished powdered monkfruit/erythritol blend: https://amzn.to/45hRbag (cheapest I use)

Lakanto Granular monkfruit/erythritol: https://amzn.to/3u7ebGd

Lakanto powdered monkfruit/erythritol: https://amzn.to/3eHaz7u

Anthony's powdered monkfruit/erythritol: https://amzn.to/3oqS241

Isopure Unflavored whey protein isolate: https://amzn.to/2Saz1q9

Coconut Flour: https://amzn.to/3shHjuu (I prefer Great Value Brand)

Anthony's Xanthan Gum: https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum: https://amzn.to/4bdKnQE

Deal Supplement Allulose: https://amzn.to/47XOQnt (cheapest I’ve found)

Durelife Allulose: https://amzn.to/4of141j

Pure Organic Stevia Powder: https://amzn.to/3plOQaK

Strawberry Extract: https://amzn.to/4wJH24f

True Lemon Packets: https://amzn.to/4v8QQ6o

Small Freeze Dried Strawberry Pieces: https://amzn.to/4uopE3p

Large Container of Strawberry Pieces: https://amzn.to/4nH4wTu

Ruby Red Beet Powder: https://amzn.to/4nPGTII

Anthony's 12oz. Strawberry Powder: https://amzn.to/4fCCjLz

Gya Tea Company 1.1 lb. Strawberry Powder: https://amzn.to/3PmxknL

Choc Zero White Chocolate Chips: https://amzn.to/49YWG1N


(These are affiliate links, which means if you shop through them, it helps support my family and my channel at no extra cost to you. Thank you so much for being here and for supporting what I do. It truly means more than you know.)


Keto Strawberry White Chocolate Blondie Ingredients


224 g (16 Tbsp.) salted butter, softened

120 g allulose (about 1/2 cup plus 2 Tbsp.)

96 g powdered monk fruit/erythritol sweetener (about 3/4 cup)

1/2 tsp. stevia powder

1/2 Tbsp. strawberry extract

3 oz. pureed strawberries, cooked down to 2 oz. (1/4 cup). I make a 12 oz. batch and reduce it to 8 oz. so I have 4 portions and can freeze the extra for later.

4 eggs, room temperature

93 g unflavored whey protein isolate (1 cup plus 2 1/2 Tbsp.; Isopure and Perfect Keto work well)

37 g coconut flour (about 1/4 cup plus 1 Tbsp.)

1/2 tsp. xanthan gum

24 g freeze-dried strawberry powder (about one 1 oz. package if you grind your own, or use the spoon measurement listed on the package)

4 g beet powder (about 1–2 tsp.; I used Ruby Red Powder from Chefmaster: https://amzn.to/3RWaDHC)


White Chocolate Ganache Topping Ingredients


2 oz. heavy cream (1/4 cup)

3 oz. Choc Zero white chocolate chips (about 1/2 cup plus 2 Tbs.)

1/4 tsp. strawberry extract

Sprinkle of Beet Powder


Sprinkle of crushed freeze dried strawberries to decorate


Instructions:

  1. Set the butter and eggs out ahead of time so they can come to room temperature. Puree the strawberries, then cook the puree down until it becomes thick and paste-like. Let it cool to room temperature while you get everything else ready.

  2. Preheat your oven to 325 degrees. Spray a 9x13 pan, line it with parchment paper, then give the parchment a quick spray as well.

  3. Using a hand mixer or a stand mixer with the whisk attachment, whip the softened butter and sifted sweetener together for 5 minutes, stopping a few times to scrape down the bowl.

  4. While that mixture is whipping, weigh or measure your dry ingredients, then sift and whisk them together.

  5. Once the butter and sweetener are light and fluffy, mix in the strawberry extract and reduced strawberry puree. Then add the room-temperature eggs one at a time, scraping down the bowl after each addition.

  6. Add the dry ingredients and mix just until combined. Scrape down the bowl, then mix again until everything is fully incorporated.

  7. Take the bowl off the mixer, scrape it down well, and give the batter a final stir to make sure all of the dry ingredients are evenly mixed in.

  8. Spread the batter evenly into your prepared 9x13 pan. Bake for 20 to 22 minutes, rotating the pan halfway through. The center should still look moist, but it shouldn’t jiggle.

  9. Allow the blondies cool completely before you making the ganache topping.

  10. Once the blondies are cool, place the white chocolate chips in a bowl with the strawberry extract and beet powder, if you’re using it. Heat the cream slowly in the microwave or in a small saucepan until it’s just scalded, with a little steam and tiny bubbles around the edges.

  11. Pour the hot cream over the chocolate chips, making sure they’re fully covered. Let it sit for 1 minute, then whisk until the ganache is smooth and glossy.

  12. Pour the ganache over the blondies and spread it out evenly. Sprinkle the top with freeze-dried strawberries, then refrigerate until everything is fully set. Cut into 12 pieces. I think these are especially delicious served at room temperature or just slightly warm.


Macros per serving (1/12 of the recipe)

270 Calories

22g Fat

16g Total Carbs

5g Fiber

8g Sugar Alcohol

3g Net Carbs

11g Protein


If you’re in the lower 48 states, you’re always welcome to visit my website to order my high-protein, low-carb white bread, keto brownies, or keto breakfast baked goods, or just browse through the shop link. Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


Buy Me a Coffee: http://buymeacoffee.com/ketoupgrade  

              

Code for 20% off- KETOUPGRADECHEF


Keto Upgrade participates in the Perfect Keto Associates Program, which means I may earn a small commission from qualifying purchases made through my Perfect Keto links. Thank you so much for supporting my work in that way.


I also created a Patreon to help support the future of this channel and the ideas I hope to grow over time, including maybe even creating my own keto dessert line someday. I love sharing the creative side of what I do, so supporters can expect inspiration, personal updates, and behind-the-scenes looks at my recipe testing, including the wins and the flops. If you’d like to support me and this channel, I’d be so grateful to have you there


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail: ketoupgrade.info@gmail.com

 
 
 
bottom of page