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.
Made these exactly like stated – absolutely delicious. Thank you for such a great and easy Keto recipe!
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!
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!
Made this recipe 2 times this week!!! On repeat forever 🙂 Thank you for an amazing recipe.
It’s amazing right?! 😉
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….
I’m fairly certain that these blondies are going on the gnom-gnom wall of fame! you guys are loving them so much yay! 😂😘
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.
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
Mine has a layer of oil on them while cooking as we speak….. advice? Still going to scoff them lol
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!
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;).
I second the request for a hardback cookbook. My computer does not do well with downloads.
Working on it 😉
Yay!!!!!!
I’m anxious to try this but new to having avoid eggs, do you think this will work with chia or flax eggs? Maybe egg-replacer.. any advice greatly appreciated. I don’t want to try it if it isn’t possible
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
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!
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 ❤️
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!
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.
Thanks for the heads up Kate! I’m not a fan of Maltitol at all (it triggers inflammation from my AUDs…)
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!!!
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!
Best low carb dessert by far – so good that I could eat the whole pan by myself!
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.
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!
Awesome to hear Nicole! Baking time could also be because of the PB2 (has more fat) xo!
I just made these using PB2 as well and mine too 30-35min to bake. Maybe it is that!
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!
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 🙂
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?
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!!!
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!
Right?! I’m crazy about these too!
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?!
Lol it’s my pleasure Jasmin!! Bread is DEF on it’s way (it’s the most requested one for sure!) xo!
These are amazing! dont taste keto AT ALL!!
You said to watch the recipe video. Am I missing it here?
It’s above the recipe card? If you’re running an ad blocker it could potentially be that blocking it too. xo!
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.
It does Toni xo! (just be sure to check your own labels!)
Will this work if I use coconut sugar instead of the xylitol?
Thanks!
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!
So can the PB2 be used in place of peanut flour?
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!!
Oh wow Lisa that’s super awesome to hear!!
Kiddo approved desserts are the best compliment 😂
Hi Paola! For some reason I cannot find the video. Please help!
It’s right above the recipe card? Let me know LaWanda! 😘
Hello, I love your recipes! Would this recipe work without any sugar / sweetener? I love peanut butter as it is, not overly sweet.
Thanks!
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?
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!
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!)
Is PB2 the same as PB flour?
What is PB2?
Name brand of a powdered peanut butter.
Oh duh!! I don’t see why not!
It is a powdered peanut butter popular here in the US. PB2 is the brand. It’s supposed to be mixed with water to result in a lower-fat, lower-calorie peanut butter substitute. Or it can be used in baking recipes to add peanut flavor. No, I am pretty sure it is NOT the same as peanut flour. It is lower carbs than peanut butter though. (Nutrition facts: https://i3.pureformulas.net/images/product/altImg/large/pb2-regular-15-servings-by-bell-plantation-extra4.jpg)
Hi Bev. PB2 is a brand of powdered peanut butter, which is essentially Peanut Flour with added salt and sugar. PB2 also has a slightly lower protein content than most peanut flours. I hope this helps.
Can you substitute ghee for grass fed butter?
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!
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!
Mission accomplished 😜 Y es un verdadero gusto Yetza! Espero te encanten!! 😘
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!
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 😉