Keto Blondies Recipe – “Peanut Butter Choc Chip Brownies” – Easy To Make!

Keto Blondies Chocolate Chip Peanut Butter Brownies Recipe
Keto Blondies Recipe -Chocolate Chip Peanut Butter Brownies Recipe

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

The peanut butter can be substituted for your preferred nut butter. I think using Macadamia Butter would make for an even more delicious Blondie and is the perfect keto nut.

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

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This keto recipe makes 16 blondies.

Ingredients for Making Keto Peanut Butter Blondies Bars

Low Carb Keto Peanut Butter Blondies Recipe Ingredients
Keto Peanut Butter Blondies Recipe

How To Make Low-Carb Keto Peanut Butter Blondies

How To Make Keto Peanut Butter Blondies
How To Make Keto Peanut Butter 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 silicon 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.
Low Carb Chocolate Chip Peanut Butter Blondies - Gluten Free, Grain Free, Keto, Sugar Free
Keto Blondies Chocolate Chip Peanut Butter Brownies Recipe

Keto Blondies Recipe - "Peanut Butter Choc Chip Brownies" - Easy To Make!

These Low Carb Peanut Butter Blondies are one very delicious treat. They’re crumbly, fudgy and hard to stop eating after you’ve had one!
4.92 from 57 votes
Print Pin Rate
Course: Desserts, Snacks
Cuisine: American, Australian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 serves
Calories: 153kcal
Author: Gerri

Ingredients

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: 153kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 44mg | Sodium: 15mg | Potassium: 9mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5% | Vitamin C: 0.2% | Calcium: 1% | Iron: 5%

Try these delicious low carb baking recipes:

To make a larger batch of Low Carb Keto Peanut Butter Blondies, simply adjust the serving amounts in our easy to use recipe card above. 

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13 thoughts on “Keto Blondies Recipe – “Peanut Butter Choc Chip Brownies” – Easy To Make!”

  1. I made this recipe substituting cashew butter for peanut butter (only because I didn’t have enough peanut butter). Also, I don’t have Natvia so I used 2 oz. Swerve, .5 ounce Splenda granulated, and some liquid Sucralose to taste. These came out wonderfully well — moist but not wet and certainly not dry like some coconut flour recipes can be. I will be making this again! Thank you.

  2. Hi Gerri, big fan of your work here. These turned out delish! Better than any baked good I’ve tried so far (other than the pretzels of course 😉

    • Hi Jill,

      I don’t think baking in a glass dish would make a huge difference, I would suggest checking the blondies after 15 minutes just to be sure. We almost always recommend using parchment, it makes cleaning up so much easier. Hope that helps.

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