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.
I’m going to make this morning but thought I would mention, for some reason, I’m not able to see the video. Will give it a go regardless. Thanks for the recipe!
I lied to myself recently and declared that I wasn’t making any desserts for awhile. As I write this comment, I am about to devour my second Blondie. The first one didn’t count because it was a corner. Don’t judge me 🤨
I am powerless to the Gnom-Gnom effect, a phenomena that makes you realize you have all the recipe ingredients, and then leads you directly to the kitchen to prepare whatever deliciousness Paola presents before you come out of a your Gnom-Gnom trance.
I have friends who are doing keto, and when I meet up with them for table top games, I try to be as good about catering to their diet as much as possible! Your site is a huge help when finding creative dinners and desserts!
For this recipe, I used:
– Adam’s Natural Creamy Peanut Butter (it’s a slightly thinner peanut butter than most natural peanut butters I’ve come across, but I prefer this one)
– Lakanto Monkfruit w/ erythritol as sweetener (2/3 cup)
– 3 eggs (2 room temperature, 1 cold egg (to try and make the batter thicker))
– Lily’s chocolate chips, though I did use 3/4 cups cause I like my chocolate!
– An 11x7x2 glass baking dish
– I baked it for 24 minutes (I checked at minutes 20 and 24; I maybe could have gone with 23 minutes as there is a brown ring around the top edge, but everything, even the bottom, looks fine otherwise)
Just so I don’t lose this comment, I’ll reply probably tomorrow with how everyone liked it.
Hope they love it Lexi! And happy to hear the recipes have been enjoyable 😉 xo!
Everyone liked them a lot. I still couldn’t taste as much peanut butter as I wanted (so I probably will try the peanut butter flour next time!).
I forgot to mention I definitely added another 1/4 – 1/3 cup peanut butter or so (I didn’t measure it) because when I tasted the batter, all I could taste was the Monk fruit sugar.
They were definitely a bit dry on the edges (which was totally my bad for not checking at minute 22).
One of my friends couldn’t eat any because he’s allergic to nuts, so next time (when I bake for this group of friends), I’m going to try using sunflower seed flour (thanks for answering that question in another comment!).
Delicious! These couldn’t have been easier nor more delicious. Ended up with the Lily chips in the batter and 100%cacao unsweetened chips on top for some added richness and to cut the sweetness since I prefer salty and my husband prefers a little sweetness. Perfect combo! And Paola, you said it! These will indeed be a household staple, for before or after long bike rides, and especially for a dear family member who is going through chemo and lacks an appetite. Can’t wait for her to have one, or the whole batch! Thank you for feeding us all with your creative goodness!
Not sure if I did something wrong, but these were an oily, crumbly mess! 🤦🏼♀️
I need a bit more help to help diagnose! Did you substitute anything? When did it become oily?
I was looking for the vide link??
These are so delicious, i took them out at 26 min, but probably needed 30. The 4 center squares were not completely cooked. This is the best tasting keto brownie recipe i have made.
These are incredible! Whipped them up tonight and froze most for lunch treats to take to work. I used the combo almond/peanut flour and the Maldon flake salt on top and OMG they are tasty. Thank you for consistently good recipes and for including nutrition information.
Can this be made with coconut flour instead of almond flour? I’m allergic to tree nuts
Have you tried sunflower seed flour? It’s a direct sub to almond in almost everything
Macadamia nut flour works too FYI. You can get it on amazon
I’ve eaten almost the whole tray I made last weekend! After I “hid” them from myself in the fridge, they were even better!! These are going on my Christmas cookie gifting list for sure.
After making these the first time, I bought some peanut flour and now a batch is cooling on the counter. The PB flour has these blondies filling my great room with the most delicious aroma! Since I just baked 3 dz cookies for my husband (with raisins, which are too carby for me but he loves them), I put the chocolate chips in and I’m not sharing with him. The chocolate chips will keep him at bay! I might share with my diabetic neighbors. I don’t need to eat all of these myself (but I will eat half). These are my all-time favorite treat!
I made these a couple days ago and have been hating you ever since – they are so good I can’t stay away from them😁 I finally put them in the back of the fridge where I can’t hear them calling me. Next time I’ll leave out the Lilly:s chips because my husband really doesn’t like dark chocolate but he really likes peanut butter!
Thank you for a terrific recipe!!
YUM!!!!!!! I don’t see the comment I just left…maybe it just hasn’t posted yet, but these are SO AMAZING!!!! No one would ever guess they are keto-friendly!!!! I just left a comment saying I baked mine for 35 minutes and then realized my pan was 8 x 8 and not 9 x 9! So that’s why it took longer.
Oh my goodness! These are amazing!!!! THANK YOU for sharing this!!!! No one would EVER guess they are keto!!!!! I made them exactly as instructed (used 3 eggs) except I reduced the chocolate chips to 1/3 of a cup because the sugar-free ones are so expensive and mine took about 35 minutes to bake. These will be made over and over in my house!!!!!
Hi really new to keto. Made these and they are amazing but my partner is worried that the recipie is wrong as on the nutritional info on the Xylitol it says 100g of Xylitol contains 100g of carbs! Am I missing something here? Thanks in advance
Sugar alcohols aren’t regular carbs 😉
These were soooo good. By far the best keto brownie/cake I’ve made in a very long time. I did share the recipe on my blog with a link to this so that I could remember the conversions from grams to cups to make it easier for me later. Thank you!!!
I made these last night. I used 2 eggs, an 8×8″ pan, and I didn’t add chocolate chips. I used a convection oven at 350 and baked them for 21 minutes. They came out a bit too dry and slightly burnt, however, still edible! They are more cookie now. Next time I will bake them at 16 minutes, I reckon’. I chilled the bar and made a chocolate topping: I melted unsweetened a 4 oz. chocolate with 1 Tbsp. coconut oil. Then I added powdered erythritol to taste, plus two scoops of vanilla whey protein to thicken it. I poured it on top and the chocolate hardened. They are neat bars, but next time I will make them more cake-like by adding another egg and making a frosting with butter, cocoa, and maybe cream cheese. Great recipe to play with!
Hi Paola,
I can’t wait to try these. Just wondering, did you use a different type of chocolate chip in the picture? It looked more like cut up chips than the ones shaped in Lily’s. If so, what brand did you use?
Hi Paola.
Firstly, I love all of your recipes! I am such a fan of your cooking and baking skills.
Now, I know this is a dumb question, but I have to ask anyway:
Although I personally love peanut butter and could literally eat it all day long, my family members have allergies to nuts. Is there a way to make this recipe and just omit the nut butter altogether, or would I have to add something else in to the bowl in order to keep the consistency and ratios correct?
-Kelly
These are AWESOME! I am scrounging my pantry for the last of our pecans so I can make a pecan butter version with chopped pecans in place of the chocolate. This recipe is amazing and it seems like any nut butter could be used. The variations are endless!
I went to a potluck last night and they broke out a potluck last night and the host broke out a p-nut butter cookie roll and made them. Everyone (6 friends) ate them. Me? I passed and came home and found this recipe. Thank you so much. I’ll be making these today.
I saw this recipe today and made the blondies a couple of hours ago. BEST Keto dessert recipe I’ve ever tried!!! I added too much sweetener so I’ll cut back next time and believe me, there will be a next time. Thanks for a great recipe.
How long will these keep once cut into squares? Do they need to be refrigerated for longer storage?
I love eggs, but I am allergic to eggs! Do you think I could uses a sub for the eggs? Thanks
How would you adjust this for a 9×18 cake pan? Double the recipe?
YES! I baked this last night and it turned out SO GOOD! I’ve been searching for keto-friendly cookie recipes that are also dairy-free. This is not only the best keto dessert recipe I’ve made, but it’s also one of the best dessert recipes I’ve made period!
I used:
– Lakanto Monkfruit w/ erythritol as sweetener (2/3 cup)
– 3 eggs
– An 8×11 glass baking dish (it’s all I have)
– I baked it for 27 minutes in total (checked it a couple of times before then)
It came out thick, moist, and the perfect balance of dense/cake-like. It also held together well enough to cut up and put in mason jars to give as gifts.
Thank you SO much for this recipe!!
Thank you Amy. I’m going to try Paola’s way first and then your to make a bigger amount.
I just purchased the ingredients for this…dying to have some Peanut Butter chocolatey goodness 😍 thank you in advance
Enjoy!
😄 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!
😂!! Hope you love them Melinda!
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?
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 😉
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!
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! 😉👍
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!
Great idea Paola, will try that out for next time! 😋😉
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
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!
Hey Paola! Are the nutrition values including the chocolates chunks?
I included Lily’s chips in the nutrition!