Pre-heat your oven to 350°F. Using 1 tablespoon ghee butter an 8x8 inch pan then set aside.
In a large bowl, cream together the butter, sweeteners, almond butter, eggs and vanilla and mix until fully incorporated.
Add the almond flour and salt, and then fold in with a spatula until a thick batter is formed.
Transfer the blondie batter to the prepared tin and smooth out the top.
Bake the blondies for 25-35 minutes, checking to see if the edges are browning at 20 minutes. If the edges are browning faster than the center of the blondies, cover with foil and return to the oven until cooked.
After 25-35 minutes, remove the blondies from the oven.
Once cool, remove the blondies from the tin and cut into 9 squares.
Cover and store the blondies in an airtight container at room temperature for 3-4 days.