Keto Blondies Recipe (2g Carbs)

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These Keto Blondies are one very delicious treat, moist, fudgy, and hard to stop at just one, with only 2g Net Carbs.

The peanut butter can be substituted for your preferred nut butter. I think using Macadamia Butter would make for an even more delicious Blondie!

Prefer Brownies over Blondies? Cook this Cheesecake Swirl Brownies recipe. They’re easy to make, nut-free, and to die for!

Keto Blondies Ingredients

• 4.5 ounces of Unsalted Butter, softened
• 4.5 ounces of Natural Peanut Butter, smooth
• 3 ounces (½ cup) of Swerve
• 2 Eggs
• 1 teaspoon of Vanilla Essence
• 1 ounce (¼ cup) of Coconut Flour
• 1 teaspoon of Baking Powder
• 3.5 ounces of Sugar-Free Chocolate Chips

How to Make Keto Blondies

1. Preheat oven 180C/355F.
2. Place the softened butter and peanut butter in a mixing bowl. Using a hand mixer, beat on medium speed until smooth.
3. Add the Natvia and beat on medium speed until the mixture is pale and fluffy. Scrape down the sides of the bowl with a silicone spatula occasionally.
4. Add the eggs and vanilla and beat until combined.
5. Add the coconut flour and baking powder and beat on low speed for 5 minutes until the ingredients are well mixed.
6. Clean off any mixture from the beaters.
7. Add the chocolate chips and stir through with a spoon.
8. Pour the mixture into a lined square cake tin.
9. Place in the oven for 20 minutes. The Blondie is baked when an inserted skewer comes out clean. The Blondie will be very fluffy and will drop slightly when cooled.
10. Allow to cool slightly before cutting into 16 pieces and enjoying.

Keto Blondies (2g Carbs)

These Keto Blondies are one very delicious treat. They’re crumbly, fudgy and hard to stop eating after you’ve had one!

4.99 from 75 votes

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Course: Desserts, Snacks

Cuisine: American, Australian

Cook Time: 20 minutes mins

0 minutes mins

Total Time: 20 minutes mins

Servings: 16 serves

Calories: 140kcal

Author: Gerri

Unit Conversion

US Customary – Metric

Ingredients

• ▢ 4.5 ounces Unsalted Butter softened
• ▢ 4.5 ounces natural peanut butter smooth
• ▢ 3 ounces Swerve
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla essence
• ▢ 1 ounce coconut flour
• ▢ 1 teaspoon Baking Powder
• ▢ 3.5 ounces Sugar Free Chocolate Chips

US Customary – Metric

Instructions

• Preheat oven 180C/355F.
• Place the softened butter and peanut butter in a mixing bowl. Using a hand mixer, beat on medium speed until smooth.
• Add the Natvia and beat on medium speed until the mixture is pale and fluffy. Scrape down the sides of the bowl with a silicon spatula occasionally.
• Add the eggs and vanilla and beat until combined.
• Add the coconut flour and baking powder and beat on low speed for 5 minutes until the ingredients are well mixed.
• Clean off any mixture from the beaters.
• Add the chocolate chips and stir through with a spoon.
• Pour the mixture into a lined square cake tin.
• Place in the oven for 20 minutes, the Blondie is baked when an inserted skewer comes out clean. The Blondie will be very fluffy and will drop slightly when cooled.
• Allow to cool slightly before cutting into 16 pieces and enjoying.

Notes

Nutrition

Serving: 1blondie | Calories: 140kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 49mg | Potassium: 85mg | Fiber: 3g | Sugar: 1g | Vitamin A: 229IU | Calcium: 19mg | Iron: 1mg

How To Store Blondies

Store blondies in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.

This keto recipe makes 16 blondies. One serving is one blondie and has 2g net carbs.

Love to bake? Try these delicious keto recipes;

• Low Carb Chocolate Peanut Butter Cupcakes
• Low Carb Lemon and Poppy Seed Cupcakes
• Low Carb & Dairy Free Vanilla Coconut Friands
• Low Carb Chocolate Chip Muffins

To make a larger batch of this Keto Chocolate Chip Peanut Butter Blondies recipe, adjust the serving amounts above.

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