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 🥜
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.
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).
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.
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.
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!).
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
- 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!)
- flakey sea salt optional (but highly suggested!)
- 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.