White Chocolate Blondies with Cardamon and Pistachio
May 18, 2026
I only recently discovered that you can now buy a keto white chocolate. This opens a delicious cakey world of possibilities - to me at least - that had previously been closed since giving up sugar. (I once making keto white chocolate from scratch but it didn’t end at all well ).
Brownies and blondies are such a winning sweet treat due to their gorgeous squidge factor – (providing you take care not to overcook them). This recipe turns the blondie volume even higher with an intriguing addition of cardamon. It's easy to assume cardamon has quite a loud “look at me” flavour that might dominate – but in this cakey case, combined with the vanilla and white chocolate, it’s subtle. It just intensifies the vanilla and white choc flavours in an irresistible way.
The ingredients below make a 23cm square cake:
120g melted butter 5 eggs 4 tbsp sweetener* 110g keto white chocolate chips** 1 tsp vanilla paste 20 drops of caramel essence 200g almond flour 100g of chopped/bashed pistachios 1 tsp baking powder 3 tsp ground cardamon Pinch of salt
*Natural sweetener options could include xylitol, erythritol, allulose. I used erythritol for this recipe. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Pre-heat oven to 170C/Gas Mark 3. Line a 23cm cake tin with baking paper. Melt the butter and 50g of the keto white chocolate chips in a pan on a gentle heat. In a large bowl or food processor, put the eggs, sweetener, caramel essence and whisk until blended. Add the melted chocolate and butter to the egg mix and whisk/whizz some more until its fully mixed. In a separate bowl put in the almond flour, baking powder, ground cardamon and salt and mix thoroughly with a spoon. Add the flour mix to the wet mix and stir together. Add 50g of the keto white chocolate chips and stir them in so they are evenly distributed. Pour the mix into the lined baking tray and spread the batter evenly across the tin. Sprinkle the remaining 10g keto white chocolate chips on the top of the cake. Followed by the chopped/bashed pistachios. (I find it easiest to put the nuts in a plastic bag and bash them with a rolling pin). Bake for around 15-20 minutes, until the cake is turning golden. Ideally it should be still soft-ish in the middle. Leave to cool in the baking tin. Store in the fridge. Posted in:
