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!
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 flaky sea salt is highly suggested too! And Maldon flakes are the undisputed (commercial) best, by a mile.
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 my 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 wet).
The Peanut Butter
While I generally favor homemade nut butters, these keto peanut butter cookies are an exception as you really want that creamy smooth texture.
My suggestion is that you go for an unsweetened and salted variety (I really like the 365 brand from Whole Foods).
Whatever peanut butter you decide, just be sure it’s runny at room temperature (i.e. that its natural). You see, the ‘always solid’ varieties have generally had some of the natural fat drained or have added emulsifiers.
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 (click through for specific brands I use). 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.
The Sweetener
You’ve got options here. I’ve tested them with Lakanto Golden (pictured), xylitol (non-corn though to avoid tummy troubles!) and allulose (just be sure to add 30% more as it’s less sweet!).
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!
And note that your blondies might develop a thin crust as they cool with erythritol (unlike with allulose or xylitol, which stay soft!). Note: a few of you have reported back that with erythritol you like to blast them in the microwave a tad to get them soft again.
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! 
(One Bowl!) Gluten Free & Keto Peanut Butter Blondies
Ingredients
- 114 g unsalted grass-fed butter melted & slightly cooled (or 7 TBS coconut oil + 1 TBS coconut cream)
- 140-200 g allulose xylitol or erythritol (I use 1 cup for allulose and 2/3 cup for xylitol and erythritol!)
- 130 g unsweetened, salted peanut butter
- 2-3 eggs at room temperature**
- 2 teaspoons vanilla extract
- 130 g almond flour ***
- 1/2-3/4 teaspoon kosher salt depending on how seasoned your pb is
- 3/4 teaspoon baking powder
- 2/3 cup dark chocolate chips or chunks (or both!)
To garnish
- flakey sea salt optional (but highly suggested!)
Instructions
- See recipe video for guidance!
- 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.
- Add butter, sweetener and peanut butter to a large bowl and whisk until thoroughly combined, the mixture will be very thick.
- 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.
- 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).
- 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.
- 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!).
- Store in an airtight container for about 5 days and in the freezer for a month.
Hi! Is it possible to omit the PB and just do a plain blondie? I’ve been looking for a keto blondie recipe and you’re super fudgy brownies is the bomb!
Yes!! But don’t just omit, sub with almond butter 😉 xo!
Amazing. I adhered to your recipe used 2 large eggs and in my oven cooked for 23 minutes.
Grazie for your recipes
Prego Mary! 🙂
Absolutely delicious!! I will be making more very soon!!
I’m allergic to peanuts will almond or cashew butter work?
We bake these twice a month so there is ALWAYS
a batch. I can’t believe what a keto staple your blondies have become in this family. We all thank you soooooooo much. They are yummy and super easy to whip up!
Hi, This recipe looks awesome . I have a severe allergy to Almonds, what other flour could I use?
I’ve made this twice now and it’s the only keto recipe that tastes like a normal cake. It’s delicious! I made it with 2 eggs and it was so moist! Thank you for such a delicious recipe, going to search for more on your page now 😁
Recipe won’t print in US cups, reverts to metric
I’ve said it on other recipes and I’ll say it again…Paola, you are a genius! This are yuuuuum!!!!
Wow this is so good. I make a lot of keto desserts and I can’t believe it took me this long to make these blondies!! They are So good. I followed the recipe as is. I find that it has enough pb taste with only almond flour. Thank you for a cakey and very satisfying dessert!! It’s perfect. I only have to stop myself from eating it all at once.
Have to say I’m a baker…highly critical of most sweets out there including my own! However, recently went keto and so disappointed by the recipes I found and results- yuk! However, after trying many recipes…this one is the best! It actually tastes like a real blondie! Moist and fuggy …and no weird grainy texture or sweetener aftertaste! This will go on regular rotation! Thank you!!!
I baked these with powdered almond butter instead of peanut flour combined with the almond flour. I also added walnuts. Baked for 27 min and could have done longer! Don’t be afraid to bake them until they’re quite golden, like in the photos. Yummy and quick!
Did you still use peanut butter or almond butter? Would love to try with a peanut butter substitute since we have a peanut allergy.
I used almond butter the second time I made this and it turned out wonderful. I just replaced the peanut butter with the same amount of almond butter. With almond butter, it just taste like a regular chocolate chip blondie. You can’t really taste the almond butter. I actually preferred the almond butter to the peanut butter version, but both are very good!
These are amazing! Thank you so much for sharing. Some of my tweaks: melted the butter and peanut butter together, used a mix of peanut flour, almond flour and lupin bean flour, then after I put half of the peanut butter batter in the pan, I added a tablespoon or so of cocoa powder to the remaining batter and swirled it into the peanut butter batter. Turned out amazing!!
How do you make this recipe substituting applesauce for the sweetener?
I just don’t like using processed sweetener.
Sorry for the repost… my email was incorrect on the first comment.
How would you make the recipe with substituting apple sauce for the sweetener. Maybe more egg? More flour?
(I just hate to use any processed sweetener like this.)
Paolo, I made this with no eggs. (Allergic) Wow! So Good! Thank You! To replace eggs I added with the dry ingredients, 1 tablespoon of ground golden flax seed, 1 teaspoon of psyllium husk and 1/2 cup of light coconut milk. At the last minute I added 1/2 cup of chopped walnuts which required 1 tablespoon of light coconut milk be added. Perfect! I will make this again. Another thing, I have been adding sea moss gel to some of my desserts and morning coffee or chai as it is tasteless and will try making this next time with some added sea moss at the the time I do the egg substitute. I buy my sea moss online and make the gel at home. It is packed with whole food vitamins and minerals and I feel the more food I can add it to the better for my health. It is also a good (plant) collagen alternative!
So I followed the recipe to a T I put the timer on for 25min and checked on them. They look like they are boiling in the oven. Do they firm up once they are out of oven ?
omg! your recipes! thanks for sharing!!!
Absolutely divine! Your recipes never disappoint! Thank you so much for this one and for all of them 🤍
These are delicious! I made them last week and have more in the oven now for a party I am headed to.
A single recipe took nearly 40 minutes to be done in my oven, which was checking every 5 minutes from 25. They are delicious. This time, I used the lesser amount of sweetener (monk fruit) since Lily’s chocolate chips are pretty sweet. I did not use xylitol since it is toxic to dogs and mine are scavengers. I am making a double batch, so bake time should be interesting.
Can I use inulin as a sweetener as I usually use xylitol (non corn derived) but its started upsetting my tummy and I can’t stand stevia or erythritol or a blend on the 2.
Why did this video remind me of an old school Mafia movie, the way you poured the ingredients into the bowl, like a real bada$$ :)) (LOL) Cannot wait to try this recipe! Thank you
For some reason I’m not seeing a link to any of your videos in your recipes. This isn’t the first time I’m not seeing the video link in your website. I don’t have any ad blockers preventing me from seeing the videos, so I don’t know. Please help and let me know if it’s on my end.
Paola van der Hulst – Your recipes never disappoint and your palate is impeccable. Thank you for your attention to texture and taste, and your detailed explanations for ingredient recommendations. All of your recipes are wonderful but you are truly in a class all by yourself when it comes to sweet treats. No one else’s dessert recipes even come close so I don’t bother to look anywhere else any more. Thanks again and keep the delicious recipes coming. I enjoy sharing them with family and friends. Peanut Butter Blondies with chocolate chips and flaky sea salt, and a nice cold glass of toasted coconut almond milk are the best part of any day.
So I found this recipe when searching for keto recipes with peanut flour but you have almond flour listed in the ingredients and only mention that or half of each. Is there some reason you don’t also suggest using all peanut flour? I’d like to make them but my husband can’t handle almond flour. And we’ll need to use stevia since we cannot handle those other sweeteners. I’ve gotten pretty good at subbing stevia though so it should work fine, I just don’t need to use as much.
Just because of texture! Comes out better if you add some almond flour xo!
Hi these look AMAZING! I’m looking for a more traditional blondie however with no PB or chocolate chips, can i still use this recipe as my base and add the white chocolate and macadamia nuts-trying to slide some keto in on hubby to see if he likes them. BTW those fudgy PB brownies were the BOMB!!
If I could give these 10 STARS I would. They are AWESOME. I have people begging me for some . I’m hiding them in my bedroom just in case.. LOLThank you Paolo
Lmao Keisha!!! Definitely safety deposit box worthy lol! 😉 xo!!!!
Absolutely I had to hide them from my husband he ate 4 pieces while I was working 😂😂