These decadent Keto Butter Rum Blondies are perfectly chewy and loaded with walnuts. Lightly sweet, richly buttery, and with a subtle hint of rum, these are the best Keto blondies I’ve ever had!
I had other keto recipes in the queue to post here first, but I made these keto butter rum blondies last week and I just couldn’t wait to share them!
I love a good blondie, but keto blondies I’ve had in the past never measured up to the real thing for me. I honestly didn’t even know if it was possible to get that buttery, chewy goodness right using keto friendly ingredients – so for the longest time I didn’t even bother to try.
I finally went for it though, and I’m thrilled to say that these keto butter rum blondies are everything you’ve been missing in a keto blondie recipe – and then some!
Delicious with a cup of coffee in the morning, or as a sweet ending to dinner, these low carb blondies are so good that I had to cut them in half, and then freeze them, to keep from eating them all in just a day or two. ?
Keto Butter Rum Blondies Recipe Notes
These keto butter rum blondies don’t actually contain any rum, though you could use the real thing if you wanted to. I chose to use a rum flavoring/extract because it achieved the flavor I wanted without adding a lot of extra liquid to the batter. Any brand will do, I used McCormick brand that I found in the baking aisle.
For my sweetener, I used Lakanto Golden, which helped give these keto blondies that warm, rich flavor that you can’t get with a white sweetener. Swerve brown, or any other brown sugar alternative should work similarly – though I can’t guarantee the exact results I had if you don’t use the Lakanto (not sponsored or affiliated with Lakanto in any way, this is just what I used.)
Finally, these keto blondies make use of psyllium husk powder, which gives them an authentic, chewy texture. You can omit it if you like, but you’ll end up with a harder, crumblier result, more like a cookie than a blondie. Not necessarily a bad thing, but nowhere near as good as trying the recipe as written!
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Keto Butter Rum Blondies – Low Carb
- Total Time: 28 minutes
- Yield: 9 servings
Description
These decadent Keto Butter Rum Blondies are perfectly chewy and loaded with walnuts. Lightly sweet, richly buttery, and with a subtle hint of rum, these are the best low carb blondies I’ve ever had!
Ingredients
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine all of the ingredients, EXCEPT FOR THE NUTS, in a large bowl.
- Mix with a wooden spoon until just combined – don’t over mix or they will be tough.
- Stir in the walnuts.
- Line a 9 x 9 square pan with parchment paper (this really helps get them out easily.)
- Spoon the batter into the pan and spread evenly to the edges.
- Bake for 20 minutes.
- Remove and cool for 30 minutes before slicing.
- Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
Approximate net carbs per blondie = 3g.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Keto desserts
- Method: baking
Nutrition
- Serving Size: 3 x 3 square
- Calories: 260
- Fat: 23g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
Keywords: Best keto blondies, low carb blondies, keto bars
If you love the idea of keto desserts but can’t even with using your oven during the heat of summer, pin this blondie recipe for later and try some of these delicious no bake keto desserts instead!
Christina says
Could I substitute something like xanthan gum for the psyllium husk? Psyllium husk bothers my gut but these look yummy!
Mellissa Sevigny says
yes!
Tamara Adamson says
These turned out SO GOOD!! I used macadamia nuts because I had them on hand. Made them for Christmas gathering – but am going to keep a few for myself. YUM!
★★★★★
Hannah says
Used banana extract because it’s what I had on hand and added 1/3c chocolate chips — yum!! Perfectly moist and delicious.
★★★★★
A says
This was super crumbly, I even added an extra egg to try and make it less so. Half the blondies crumbled in the pan while cutting and were unusable.
★
Mellissa Sevigny says
There must have been a problem with your ingredients (almond flour too coarse maybe) or measurements – these should not be at all crumbly.
Anna says
Melissa, do you think you could please put metric equivalents for the ingredients in your recipes? I’m sure you realise that you have international readers. It really would make things so much easier. Many thanks.
Diane Emerick says
These were awesome! Added Lily’s chocolate chips and keep them in my freezer for a sweet treat. Thank you!
★★★★★
Jiy says
I didn’t have any luck with this recipe. They were crumbly. Couldn’t pick up without it falling apart. I don’t know what I did wrong but I will try again maybe.
nikole says
despite being too greasy for my liking, it was very tasty! the net carb count is way off. even without using nuts , the plain almond flour alone in this recipe has 64grams of net carbs divided by 9( the serving suggestion) comes to 7.1 gm of net carbs per serving not counting the optional walnuts added carbs. thanks for sharing the recipe though it was delicious however I will have to toss the rest because of the net carb count not matching what you claimed.
★★★★
Mellissa Sevigny says
Your math is way off.
Caroline says
Made these beauties tonight!! So delicious! I omitted the psyllium husk powder, added Lily’s sf choco chips, and only baked the blondies for 15 minutes. Gooey, chewy, and perfect!
★★★★★
Dree says
So delicious!!! I used Maple extract as I didn’t have Rum. Mine taste like butter tarts! Another winner!
Mellissa Sevigny says
Yay! So glad you liked them!
CLAUDINE CZERNY says
Another winner from Melissa! Soooo decadent!
★★★★★
travel4me says
Thank you for another winner of your recipes. I substituted the rum extract for 2 tsp of light rum so it created just a hint of flavor. I’ll make the next batch (on yes I see many batches in my future) with extract.
Mary Yates says
These Butter Rum Blondies are the best!
We follow low carb not keto and make these Blondies every week!
Mellissa Sevigny says
Thanks Mary! This is still one of my favorite keto desserts of all time!
Victoria Ballin says
can I omit the psyllium husk powder?
DeeGee says
Terrific! Easy to make, Non LC hubby loved them. I used macadamia nuts instead of walnuts and really liked them. Thanks Melissa!
★★★★★
Sonia says
Hands down…BEST keto baked good I have made!! I had made a 90 min trek to a specialty store a couple of weeks ago to finally get some psyllium husk powder. So worth the drive!! I followed your recipe to the letter and came out perfect!! Thank you so much for your recipes! I always enjoy watching Wes Shoemaker trying out your recipes as well!
★★★★★
Jerms says
Okay, so I strayed from the recipe a little and subbed psyllium husk with ground flax seed and used coconut brown sugar instead of the recommended. I also added some fruit ( about 1/2 cup blueberries and strawberries). And yeah maybe it came out perfect on the outside and a bit gooey on the inside. And yeah, maybe it was so rich I had to add some whipped cream on top to cut it a little. And yeah, maybe it had some resemblance to a fig newton bar in flavor. But it was pretty good. Only four stars because of the changes I made. Probably would’ve been better if I stuck to the original but I like to wing it. It’s fun.
★★★★
Sandra J Scarborough says
These saved my life last night. So dang good. I didn’t have any rum extract so used coconut extract. Also subbed yogurt for the butter. Deeelish!
T McQuinn says
These are delightful…had to freeze them ,they were being eaten too quickly. I haven’t had many Keto baked good successes…this is a true winner. Had to substitute coarse almond flour for the psyllium husk and it worked well. Thank you for the recipe ! :)
Veronica says
First time I didn’t have rum and I used pecans but I made them for a second time and added the rum extract and I did walnuts. Good the first time but better the 2nd time around!!
★★★★★
Jess Martinez says
I have, no joke, made 7 batches in 10 days. The only thing I did different in the recipe was sub arrowroot starch for the psyllium husk for the same amount and only because nothing close to me store-wise carried it. I have purveyed these bars to multiple audiences with resounding success. I made “normal” brownies along with these for those that had no restrictions and while I was told they were delicious – people PREFERENTIALLY took the blondies and they don’t even do keto!! I may have created some monsters at work………
★★★★★
Mellissa Sevigny says
Best news ever Jess, thanks for letting me these are so popular!!!
Stacia Jahnke says
What kind of Physillum Husk Powder did you use? The kind I have turns baked goods purple. And although purple is my FAV color, I don’t want all my goodies to be that color :D
MOLLY GARSIDE says
The first low carb dessert recipe that I can rave about. So delicious. Thank you so much for this recipe and I will be following you and experimenting with your recipes.
★★★★★
Mellissa Sevigny says
Yay! Thanks Molly!
Hélène says
I am going to use coconut oil for the butter, going with the rum tropical theme! I’ve had rum extract in the house for yrs for our tropical steel cut oats w/pineapple bake. It’s so tasty in recipes.
Sharon says
I didn’t realize when I made these that you were the one who created them or I would have known how good they’d be. I have your oookbook Keto for Life and I love the recipes I’ve tried. This cookie is no exception….outstanding! I didn’t have rum extract so I subbed 1/2 tsp maple flavoring. Mmmmmm
★★★★★
Maria Isais says
I love this recipe because it’s easy and they are delicious. The first time I kept them 20 minutes in the oven but they overbaked a little…still good though. Second time I added chocolate chips and reduced time in oven to 15 minutes..PERFECT
★★★★★
Anne says
I may have overcooked these just a bit. It doesn’t matter though because they were still amazing! Thank you for an easy, delicious recipe!
★★★★★
Midge says
Anything I can substitute for the rum flavoring?? Will they be good if I omitted it??
Mellissa Sevigny says
Caramel flavoring would also work, or you can double the vanilla!
Deb Hmielowski says
Hi.
Can anyone give me suggestions about artificial sweeteners.
Most of them give me a stomach ache. And they are really sweet.
Help and suggestions please.
Quinci says
Delicious! Made these last night and had one with my morning coffee. I used roasted pecans (and added a few more than the recipe called for to make them extra yummy) and they turned out perfect. Will definitely be making these again.
★★★★★
Lydia Vanderplas-Guijt says
Saw your post today and just had to make these. The bake doesn’t just look good it is good! Yum yum yum. Going to be hard just to have the one piece. The flavor is so nice and rich. Next time I might add some chocolate chips to make it even more decadent. Thanks for this great recipe Melissa!
★★★★★
Mellissa Sevigny says
Love that you went for it so quickly Lydia! So happy that you loved them as much as we did and chocolate chips are always a good idea in my book!!!
Linda Kistner says
I made these this afternoon and they are wonderful! I will have all kinds of fun changing up the flavors. Thank you so much for this recipe!