Keto Peanut Butter Blondies
If you’re on the lookout for a rich, fudgy, and utterly satisfying keto dessert, look no further than these Keto Peanut Butter Blondies. Packed with the creamy goodness of peanut butter and the subtle sweetness of sugar-free chocolate, these blondies are a dream come true for anyone following a low-carb lifestyle. They’re dense yet tender, with a perfect balance of nutty flavor and just the right amount of sweetness — all without any grains or refined sugars. Whether you’re new to keto baking or a seasoned pro, this recipe is straightforward, delicious, and guaranteed to become a favorite treat.
Why You’ll Love This Recipe
- Deliciously fudgy: These blondies have a moist, chewy texture that’s far from dry or crumbly.
- Simple ingredients: No complicated or hard-to-find components, just pantry staples you likely already have.
- Keto-friendly: Low in carbs and sugar, perfect for staying in ketosis without sacrificing flavor.
- Quick to make: From start to finish, you’ll have these blondies ready in under 30 minutes.
- Customizable: Swap chocolate chips for nuts or add a pinch of cinnamon for a twist.
- Great for all occasions: Whether it’s a snack, dessert, or something to bring to a gathering, these blondies deliver.
What We’re Using
- 1 cup (130g) peanut butter, smooth: Choose a natural, unsweetened peanut butter for the best flavor and texture. Smooth peanut butter blends seamlessly into the batter.
- 1 cup (100g) almond flour: This low-carb flour provides structure and moisture, making these blondies tender.
- 1/2 cup (120g) butter, melted: Adds richness and helps keep the blondies moist. You can substitute with ghee or coconut oil if preferred.
- 2 large eggs: Eggs bind the ingredients and add protein, contributing to the dense texture.
- 1/2 cup (90g) granulated sweetener: Use a keto-friendly sweetener like erythritol or monk fruit to keep the carb count low.
- 1 teaspoon baking powder: Just enough to give a slight lift without making the blondies cakey.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
- 1/4 cup (40g) sugar-free chocolate chips or chopped 90% dark chocolate: Adds a touch of indulgence without the sugar spike.
Equipment Breakdown
- Mixing bowls: For combining wet and dry ingredients separately before mixing.
- Measuring cups and spoons: Accurate measurements are key to keto baking success.
- Electric mixer or whisk: To blend the eggs, peanut butter, and sweetener smoothly.
- Spatula: For folding in almond flour and chocolate chips gently.
- 8×8-inch baking pan: Perfect size for these blondies, lined with parchment paper for easy removal.
- Cooling rack: To cool the blondies evenly and prevent sogginess.
The Method for Keto Peanut Butter Blondies
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides to lift the blondies out easily once baked.
Step 2: Mix Wet Ingredients
In a large bowl, combine the smooth peanut butter, melted butter, and granulated sweetener. Use an electric mixer or whisk to blend until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the almond flour and baking powder to distribute the leavening evenly.
Step 4: Blend Wet and Dry
Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle but thorough to avoid overmixing, which can toughen the blondies. The batter will be thick and slightly sticky.
Step 5: Add Chocolate Chips
Fold in the sugar-free chocolate chips or chopped dark chocolate until evenly distributed throughout the batter.
Step 6: Bake
Spread the batter evenly in your prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake to keep them fudgy.
Step 7: Cool and Serve
Allow the blondies to cool completely in the pan on a cooling rack before slicing. This helps them set up and makes cutting easier. Once cool, lift them out using the parchment paper and slice into squares.
Warm & Cool Weather Spins
- Summer twist: Serve chilled with a dollop of whipped coconut cream and fresh berries for a refreshing treat.
- Winter cozy: Warm the blondies slightly and drizzle with melted sugar-free caramel sauce for a decadent dessert.
- Add spices: Mix in a teaspoon of cinnamon or pumpkin pie spice for a seasonal flavor boost.
- Nutty upgrade: Toss in chopped pecans or walnuts for a crunchy texture contrast.
Mistakes That Ruin Keto Peanut Butter Blondies
- Overbaking: Baking too long dries out the blondies, making them crumbly instead of fudgy.
- Using the wrong peanut butter: Chunky or heavily sweetened peanut butter can alter texture and sweetness balance.
- Skipping the parchment paper: Without it, blondies can stick to the pan and break apart when removing.
- Not letting them cool: Cutting into warm blondies can cause them to fall apart or seem too gooey.
Make Ahead Like a Pro
These Keto Peanut Butter Blondies keep beautifully for up to 5 days stored in an airtight container at room temperature. For longer storage, refrigerate them for up to two weeks or freeze for up to 3 months. To freeze, cut the blondies into individual squares, wrap each piece in plastic wrap, and place them in a freezer-safe bag. Thaw at room temperature or warm gently before serving for a fresh-baked taste.
Common Qs About Keto Peanut Butter Blondies
Can I use peanut butter powder instead of creamy peanut butter?
Peanut butter powder lacks the fat and moisture found in creamy peanut butter, which are essential for the texture of these blondies. Using powder would require adjustments to the recipe, such as adding more butter or oil, so it’s best to stick with smooth peanut butter for optimal results.
Are these blondies dairy-free?
Traditional butter contains dairy, so this recipe is not dairy-free as written. However, you can substitute the butter with melted coconut oil or a dairy-free margarine to make them dairy-free while retaining the rich texture.
What sweeteners work best for keto baking?
Granulated erythritol, monk fruit sweetener, or a blend of both work wonderfully in keto baking. They have little to no impact on blood sugar and don’t leave a bitter aftertaste when used in the right amounts.
Can I make these blondies nut-free?
Since almond flour and peanut butter are both nuts, this recipe isn’t suitable for a nut-free diet. For a nut-free keto alternative, try substituting almond flour with sunflower seed flour and peanut butter with a seed butter like sunflower seed butter, but note the flavor and texture will differ.
Don’t Miss These
- Keto Chocolate Chip Cookies – Another low-carb classic that’s chewy and sweet.
- Keto Banana Bread – Moist, flavorful, and perfect for breakfast or snacks.
- 3-Ingredient Keto Peanut Butter Cookies – Simple, quick, and peanut buttery.
- Keto Cheesecake Fat Bombs – Creamy and indulgent keto treats for a quick energy boost.
The Takeaway
These Keto Peanut Butter Blondies strike the perfect balance between indulgence and health-conscious baking. With wholesome ingredients and a straightforward method, they’re an easy way to satisfy your sweet tooth while sticking to a low-carb lifestyle. Whether you enjoy them warm, cold, or with a creative topping, these blondies deliver that rich peanut butter flavor with a fudge-like texture that everyone will love. Keep your pantry stocked with these ingredients, and you’ll always have a quick keto dessert ready to go.
Give this recipe a try and watch how quickly it becomes a staple in your keto baking repertoire!
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Keto Peanut Butter Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang on the sides to lift the blondies out easily once baked.
- In a large bowl, combine the smooth peanut butter, melted butter, and granulated sweetener. Use an electric mixer or whisk to blend until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour and baking powder to distribute the leavening evenly.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle but thorough to avoid overmixing, which can toughen the blondies. The batter will be thick and slightly sticky.
- Fold in the sugar-free chocolate chips or chopped dark chocolate until evenly distributed throughout the batter.
- Spread the batter evenly in your prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs. Do not overbake to keep them fudgy.
- Allow the blondies to cool completely in the pan on a cooling rack before slicing. This helps them set up and makes cutting easier. Once cool, lift them out using the parchment paper and slice into squares.
Notes
- Store blondies in an airtight container at room temperature for up to 5 days or refrigerate for up to two weeks.
- Freeze individual squares wrapped in plastic for up to 3 months; thaw before serving.
- For a dairy-free version, substitute melted butter with coconut oil or dairy-free margarine.
- Customize by adding cinnamon, pumpkin pie spice, or nuts for different flavors and textures.
- Avoid overbaking to keep the blondies moist and fudgy.
