(One-Bowl!) Scrumptious Peanut Butter Blondies 🥜🎥 gluten free, dairy free & keto

Ultra moist, absolutely scrumptious and easy-peasy (yup! one bowl!), these gluten free and keto peanut butter blondies are a true delight! Think staple pantry ingredients and just 2g net carbs a pop!

Sliced keto peanut butter blondies with chocolate chunks and flakey sea salt
Gluten Free & Keto Peanut Butter Blondies

Gluten Free & Keto Peanut Butter Blondies 🥜

One-Bowl!

I’m just gonna throw this out there, but I’m fairly certain that this is the easiest baked recipe in the entire site (hooray!). One bowl and a handful of staple pantry ingredients is all you need.

Peanut butter is also incidentally one of my favorite things ever (anyone else?!). But it can get a little dry in baked goods at times, which is what is so astonishing about these peanut butter blondies.

They. Are. Moist! Whether you like them fudgy or cakey (be sure to see notes in recipe!), the melt-in-your-mouth crumb is sure to tickle your palates! Trust me on this one. 

Whisk it all together, throw in some chocolate (optional… but highly suggested!) and bake into pure awesomeness.

p.s. Remember that peanut butter loooves salt, so a light sprinkle of flakey sea salt is highly suggested too! And Maldon flakes are the undisputed (commercial) best, by a mile.

Unbaked keto peanut butter blondies with chocolate chunks
Gluten Free & Keto Peanut Butter Blondies
Freshly baked low carb peanut butter blondies
Gluten Free & Keto Peanut Butter Blondies

One (Very Simple!) Rule

While these keto peanut butter blondies are super moist, it’s still best to be sure not to overbake them! Just like our suuuper fudgy keto brownies, timing might just be the most important rule when making these guys.

So keep an eye out for them, and take them out once the center is just set and a toothpick inserted comes out moist (but not drenching).

Closeup of freshly baked gluten free & keto peanut butter blondies
Gluten Free & Keto Peanut Butter Blondies

The Peanut Butter 🥜

When it comes to peanut butter, and nut butters in general, we always prefer the homemade route. Though of course, any peanut butter will work the charm.

Just keep in mind that natural peanut butters, the homemade kind or the ones haven’t had their oil removed, will be pourable at room temperature and have the tendency to split overtime.

And if you’re keto, these are the ones you want to procure. As with most of the solid ones they’ve cheated you out of the fat, and automatically upped your protein and carb ratios. So check your labels!

The Flours

This recipe uses almond flour only (💥💃🎆!!). Yup, that’s it! 

Having said that, you could also do 1 cup almond and 1/3 cup peanut flour. I’ve tried both and might lean towards the combo, as you get an even stronger PB kick. But if you don’t have any peanut flour handy (and I’m assuming most of you don’t!), just don’t sweat it and do all almond.

But if you love them (and I’m fairly certain you will!), come back and purchase the peanut flour. Because these blondies are bound to become household staples

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

Freshly cut keto peanut butter blondies
Gluten Free & Keto Peanut Butter Blondies

The Sweetener 🍯

You’ve got a couple options here. Xylitol (non-corn though to avoid tummy troubles!) is my top choice (no aftertaste, best and chewier texture), Lakanto (barely any aftertaste, and many of you also love the Golden version), and powdered Swerve (some cooling sensation, but still great). Xylitol takes (much) longer to dry out though so your blondies will be extra delicate (think gooey) right after baking.

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form. If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

Gluten free and keto peanut butter blondie bites with chocolate chunks and chips
Gluten Free & Keto Peanut Butter Blondies
Hand taking a keto peanut butter blondie
Gluten Free & Keto Peanut Butter Blondies

The Recipe Video 📺

Music on (pretty please! 😜).

Sliced keto peanut butter blondies with chocolate chunks and flakey sea salt

(One Bowl!) Gluten Free & Keto Peanut Butter Blondies

Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, grain free, keto, low carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 blondies
Calories: 193 kcal

Ultra moist, absolutely scrumptious and easy-peasy (yup! one bowl!), these gluten free and keto peanut butter blondies are a true delight! Oh, and just 2g net carbs a pop! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

To garnish

Instructions

  1. See recipe video for guidance!

  2. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper a 9x9-inch baking pan. Set aside. 

  3. Add butter, sweetener and peanut butter to a large bowl and whisk until thoroughly combined, the mixture will be very thick. 

  4. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with most of the sweetener (xylitol) dissolving into the mixture. Erythritol doesn't dissolve much, which is why you want to use powdered form (or DIY in a blender!). Whisk in the vanilla extract. 

  5. Add the almond flour, salt and baking powder and whisk vigorously until fully blended (about a minute).  The mixture will be very thick! Fold in chocolate chips (optional, but highly suggested!), transfer batter to prepared baking dish, and top-off with chocolate chunks and flakey sea salt (again, optional but highly suggested). 

  6. Bake for 20-27 minutes (I do about 25), until the center is just set. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you're blondies will continue to cook while they cool. 

  7. Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift blondies using the edges of the parchment paper and cut into desired size (I do 16!). 

  8. Store in an airtight container for about 5 days and in the freezer for a month. 

Recipe Notes

Check out the following notes to be sure the pb blondies come out to your taste buds' desire! 

*Please see section on sweeteners for deets and possible substitutions. My top choice is xylitol (non-corn though to avoid tummy troubles!), or golden erythritol as a runner-up. 

**Peanut butter varies a lot! Luckily these blondies aren't fussy at all, but I generally just grind peanuts in my food processor until smooth. Just be sure to check your labels for no added sugars, thickeners etc as nutrition values can vary widely

**2 or 3 eggs, that is the question! Use 2 for a denser blondie and 3 for a more cake-like one. I actually prefer 3 here as the crumb ends up impossibly tender and moist, but they're awesome with 2 as well if you're into extra fudgy goodies. 

**** You can either do all almond flour, or do 1 cup almond and 1/3 cup peanut flour. I've tried both and might lean towards the combo, as you get an even stronger PB kick. But if you don't have any peanut flour handy (and I'm assuming most of you don't!), just don't sweat it and do all almond! But if you love them (and I’m fairly certain you will!), come back and purchase the peanut flour. Because these blondies are bound to become household staples

 

Nutrition Facts
(One Bowl!) Gluten Free & Keto Peanut Butter Blondies
Amount Per Serving (1 blondie)
Calories 193 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 204mg 9%
Potassium 61mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 4.2%
Calcium 2.6%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

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77 comments

  1. Nomusa says:

    I just purchased the ingredients for this…dying to have some Peanut Butter chocolatey goodness 😍 thank you in advance

  2. Melinda says:

    😄 LOVE the video!!! A) I don’t know how i’ve Just now stumbled upon your site, but I feel like I fell down a rabbit hole and I have a grocery list a mile long! We’ll done! Hahaha!! B) I’m so excited to try these today! I’m going to make two batches, one with pb and one with almond butter. I’ll report back!

  3. Jessica says:

    Hi! If I only have an 8×8 glass baking dish (purchased for making your fudge brownies 😍), how would you recommend I adjust the baking time?

    • Paola says:

      Hi Jessica! Mmmm a bit of a tricky one to say for sure, but my instinct says about 5 mins more? These are quite a bit more forgiving than the brownies though 😉

      • Jessica says:

        Great! I have made the brownies a couple times, and have yet to get that bake time right (always overdo it). Making these for a dinner with friends tonight, so I just have one shot.. wish me luck!

  4. Lynn says:

    Made these 3x now, the first as per your recipe, the second time I swapped the peanut butter for hazelnut butter, was hoping for a Nutella taste! Not sure if it dies, but they tast great so it’s my go to recipe now! Family members cannot believe they are Keto, keep up the good work and thanks. Just wondering though, are you using a ‘fan’ oven or a traditional top and bottom heat oven? I can use both but wish to use same as you! 😉👍

    • Paola says:

      Hi Lynn! Ohhhh I wonder if the hazelnut butter with some cocoa powder would transform to Nutella? I’ve been working on a Nutella recipe and it works super well! I bake in a traditional oven (nothing special really… its 20 years old and I have to prop the door open to regulate the temp 😂). I think whats important in the end with ovens is to get to know them (and a 10 bucks oven thermometer always helps!) xo!

      • Lynn says:

        Many thanks for quick reply. I only asked about the oven as the ‘fan’ setting tends to cooker more quickly and I wondered if it would dry out the cake? Anyway I used the conduction (top/bottom) heat and it works fine! Regards
        Lynn

        • Paola says:

          Oh man yeah I totally didn’t answer your question did I?! 🙈 So I did have an oven that had both capabilities in my London flat, but I kept getting dry baked goods… But I also learned to bake in a traditional oven so maybe I didn’t give it a chance and just stuck with what I knew. Though I know from general baking guidelines that fans can cause problems with cakes setting too fast etc xo!

  5. shawnna says:

    Made these exactly like stated – absolutely delicious. Thank you for such a great and easy Keto recipe!

  6. Kathleen Brown says:

    I had everything but enough chocolate chips, probably only 1/3 cup and these were still delicious. I’ll be making another batch SOON. Very very soon. thanks for recipe!

  7. Annette says:

    I love quick, delicious recipes that use common keto ingredients! These are fabulous and even my picky little ones enjoyed these brownies. This recipe will be on repeat!

  8. Gila Levitt says:

    Oh My Goodness!! these are A-M-A-Z-I-N-G! Its not going to be 2 gr carb a serving if I eat the whole tray!

    Thank you Paola–you are a low carb genius and I also would buy a hard copy cook book in a second….

    • Paola says:

      I’m fairly certain that these blondies are going on the gnom-gnom wall of fame! you guys are loving them so much yay! 😂😘

  9. Francesca says:

    Ok, Paola, I see your game…. you just want me to try every single one of your recipes…challenge accepted!
    Already made this once, super delicious, and finally got around to trying the cinnamon crunch cereal recipe…it’s in the oven now 🙂
    Can’t believe I just realised you have a cookbook out, saw the banner and literally purchased on the spot just now
    Hope you’ve had a lovely summer, and that you know how much we truly appreciate the time and effort (and generosity) it takes to pull these recipes together.
    X
    Francesca

  10. Charlotte Maher says:

    Mine has a layer of oil on them while cooking as we speak….. advice? Still going to scoff them lol

    • Paola says:

      OH no! What type of fat did you use Charlotte? Is your peanut butter all natural? The other simple explanation is that the mixture wasn’t emulsified well (i.e. just need to whisk a bit more thoroughly next time- particularly the eggs and butter part) xo!

  11. Andrea says:

    Wow these are the best!!! Tried with the extra toppings and the crumb on these were unbelievable!! Thanks so much!!
    I would love to see a cookbook in hardback!! I’d buy it in a heartbeat;).

  12. Pea Green says:

    OH. MY. GIDDY. GODFATHER. These are beyond words!! Mine turned out exactly like your photo and I was soooooooo excited. Thank you a million times for SUCH an easy recipe that turns out like manna from heaven. I feel really sorry for people with peanut allergies, they are missing something divine. Divine, I tell you!
    You are a genius, Paola.
    x x x x x

    • Paola says:

      I’m SO psyched to hear that you guys are finding these guys to be as awesome as I did 😂 xo and thank you for your kind words Pea!

  13. Jackie H. says:

    Literally the best low carb recipe I think I’ve ever made. Husband and I were both floored. I used a new sweetner I found at Meijer called sola and didn’t get any erythritol cooling after effect which made it even better! Drizzled with a salted caramel sauce ❤️

    • Paola says:

      Jackie I saw your post on Insta right now! I’m intreagued about the sweetener as I haven’t tried it yet. Xo and super awesome to hear you guys loved them!

      • Kate says:

        Sola does taste great but unfortunately does have maltitol as one of the ingredients. According to one website maltitol does have a GI of 35 and will raise bloodsugars, albeit not as much as sugar. Hopefully it is not a large percentage of the product but one Amazon reviewer stated it kicked him/her out of ketosis.

        • Paola says:

          Thanks for the heads up Kate! I’m not a fan of Maltitol at all (it triggers inflammation from my AUDs…)

      • Kari says:

        Have you heard of Gentle Sweet? It’s my favorite Sweetener. It’s made by the ladies who started Trim Helathy Mama (THM). It tastes just like sugar!!! They have a Super Sweet blend, but I prefer gentle sweet!

        I look forward to trying these this weekend!!!

        • Paola says:

          I hadn’t heard of it before Kari thank you! I just did some googling and I’m not surprised its great (it’s a xylitol and erythritol blend!)- so the xylitol will cancel out the cooling effect, thanks for the intro! xo!

  14. Angela says:

    Aaaahhhh-mazing! These have just come out of the oven and I am soooooo happy to have finally found a dessert recipe like this! People, this is a must make. Pure melt in your mouth deliciousness.

  15. Nicole Renee Wimmer says:

    I made these and….oh my, swoon.
    I used almond butter and PB2 instead of the peanut flour.
    They did take almost twice as long to bake, for me, but I’m at sea level, so perhaps that’s why?
    They are amazing warm, but they are even MORE amazing cold, the next day, from the fridge. My husband marvelled!
    I did add 1 TBS of grass-fed gelatin, which I heard makes them more chewy….and it worked like magic!

      • Paola says:

        Probably! It’s my understanding that it’s not defatted like Anthony’s, so it likely changed the ratios up a bit (its a very forgiving recipe though!) xo!

  16. Alma Erwin says:

    OMG!! I’m pretty new to your site when I saw this. I came home and just had to make them HOLY SMOKES these are sooo GOOD!! You would never know they were keto friendly. I have made many “keto” and low carb treats and they have always been to dry or crumbly (not in a good way). These are moist and rich and just perfect!! Thank you Paloma for a great recipe that I’m sure I will make many times over. I can’t wait to make more of your creations 🙂

  17. Louise Allison says:

    Blimey – these are fabulous, Paola – thank you so much!! Used half erythritol, and sukrin gold – but then added a couple of tblsps of Sukrin Fibre Gold just before baking, which has given them a nice malty edge…..
    Just posted pic on Instagram and tagged you (hopefully! New to Insta and Keto!!)
    Only basked half the mix – do you think it’ll be too sloppy to make cookies? Or would cookie portions in silicon muffin cups work?

  18. Blimey Paola, these are fabulous!! Thank you – made a whole batch, used half erythritol and half sukrin gold (both blitzed to powder) Tasted before baking and thought they could use a bit more sweet – as I knew I was going to go heavy on the salt – so put two tblsps of Sukrin Gold Fibre Syrup – which has given it a lush malty flavour! Cooked half the batch in a loaf tin – just posted pics on Instagram and tagged you (I think – am nearly as new at Insta as I am at keto!)
    Do you think the remaining half would work baked as cookies? Or too sloppy/spread too much? Possibly do them in silicon muffin cups? Whaddyathink?
    5* people – just make them!!!

  19. Pam L says:

    This is the BEST Keto dessert I’ve made so far (and I’ve made A LOT). It’s so delicious, moist, and has that “crumb” that I’ve been missing! Many of your recipes are becoming my staples! Thanks!

  20. Jasmin says:

    Wow, what a seducing recipe video! Makes me drool all over *wipingmykeyboard*! Too bad I am at the office, as I just want to pick up a bowl and make these! Yum! No doubt they will be a keeper, like all your recipes! Thanks Paola for your amazing recipes! 😘
    PS: Can you make a video of your sandwich bread please?!

    • Paola says:

      It’s above the recipe card? If you’re running an ad blocker it could potentially be that blocking it too. xo!

  21. Toni says:

    Hi. Just wondering if the nutritional info includes the chocolate. Seeing as you noted it was optional I thought I should check if I should track the chocolate separately.

    • Paola says:

      Def Kristi! Same amounts as xylitol (though not keto). The lower amount is more for keto adapted palates and the larger a more traditional sweetness xo!

  22. Lisa says:

    THESE ARE AMAZING!!! The kiddos loved it too and no one can believe its a ‘special mommy dessert’ lol lol lol! You’re the absolute best Paola!!

  23. Katherine says:

    Hello, I love your recipes! Would this recipe work without any sugar / sweetener? I love peanut butter as it is, not overly sweet.
    Thanks!

    • Paola says:

      This is a tricky one! Texture will change a bit without the sugar alcohol, you’ll just have to be sure to season properly with salt and maybe add a touch of monk fruit?

  24. Annie says:

    I’ve gotta make these!! What do you think about using Almond butter instead along with some Peanut Butter powder (like PB2 brand)? I’m thinking that would give a similar peanut butter taste but possibly with lower carbs using almond butter? I LOVE peanut butter / chocolate together!

    • Paola says:

      Oh that’s smart! I don’t see why this wouldn’t work! Just keep in mind that almond flour has fat, so they will likely bake quicker (and could be drier if overbaked!)

    • Paola says:

      I haven’t tried but I don’t see why not (I would do the same amounts as the coconut oil and add a bit of coconut cream though) xo!

  25. Yetza says:

    You kill me with the music you use for your videos!! You essentially make them into food porn!! lol I haven’t made these yet but I’ve made PB blondies before and they were awesome. I have no reason to doubt that these will be just PHE-NO-ME-NAL!! Gracias por todo lo que haces!

  26. Jenny says:

    Have you tried these with sunflower butter in place of peanut butter? I’m wondering if they would work the same…my guess is yes, but you never know!

    • Paola says:

      I have not! But I’ve done them with almond and macadamia butters in the past and they work for sure. Tbh it’s not a fuzzy recipe so you can sub for similar ingredients a bit (just try and keep the same amounts), being mindful of varying baking times 😉

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