These keto blondies are absolutely heavenly! They are super moist yet light and airy - and require only five minutes prep. A keto peanut butter dessert for the whole family, low carb or not!
Table of contents
My friends, this keto peanut butter blondies recipe deserves a place in the hall of fame for sugar free desserts. It is that good!
I'm a huge fan of easy baking, and these blondies tick all the boxes. Staple kitchen pantry ingredients, no special equipment needed (one bowl and a fork, that's it!) and only five minutes prep.
And the taste! Ultra buttery and oozing peanut butter flavour, studded with chocolate chips... I'm salivating all over again. Basically, keto blondies are the blonde counterpart to my fabulously fudgy keto brownies. Equally irresistible!
Is peanut butter keto?
This is a question I get asked a lot. The answer is yes - peanut butter is totally fine on the keto diet!
Peanut is a legume, which we normally avoid on keto. However, peanuts are higher in fat than other beans, and low in carbs. Nutritionally, they are actually very similar to nuts, such as almonds. They are also gluten free. Read more here about the nutritional benefits of peanut butter!
However, not all peanut butter brands are keto friendly. You'll find that many add sugar to their product. Be sure to always read the label and choose a brand that contains just one ingredient - peanuts. Alternatively, make your own peanut butter.
Now, let's get straight to the recipe!
How to make keto blondies
Melt the butter in the microwave (1 minute on high) and simply add all ingredients except the chocolate chips to a mixing bowl.
Now, stir until you have a smooth batter. Then, add the chocolate chips, holding some back to scatter over the top later.
Next, you fill the batter into your prepared dish (mine measured 8 x 6 inch) and scatter the remaining chocolate chips over the top.
How long to bake Keto peanut butter blondies
This is probably the most important thing about this recipe: Don't over-bake your low carb blondies! You WANT them to be slightly under-baked and on the fudgy side. That's how they taste best.
I baked mine for 20 minutes. After that, the top was golden and set, but the middle was still jiggly, a bit like a baked cheesecake. It looked like this:
Definitely wait until they have fully cooled before cutting! They will firm up as they cool.
Keto blondies tips
Sugar free chocolate
If you can get hold of sugar free chocolate chips such as Lily's (available in the US), that's great. I simply made my own chocolate chips using 90% Lindt chocolate. I melted the chocolate and then used a pyramid silicone baking mat (Amazon aff link).
You could even make your own sugar free chocolate chips from scratch! This post explains exactly how the silicone baking mat is used, with step by step pictures.
Low carb sweetener
I used a granulated monk fruit erythritol mix in this recipe. A golden erythritol would also be great here. You can replace the erythritol with either xylitol or allulose as well. I suspect that with allulose the blondies would be even softer.
Always taste the batter before baking and adjust the sweetener. I don't have much of a sweet tooth, so you may prefer it a little sweeter!
Even though these are keto peanut butter blondies, you can totally replace the peanut butter with any nut butter of your choice, such as almond butter. Just make sure it's nice and soft (that counts for the peanut butter as well). You don't want the last hard dregs from the bottom of the pot.
Dairy free keto blondies
To make this recipe dairy free, replace the butter with coconut oil.
Coconut flour blondies
I often get asked how to sub out almond flour in recipes. You can try to replace the almond flour with ⅓ cup / 40g coconut flour and add an additional egg. Coconut flour bakes up more brittle than almond flour and I think it will need the additional binder.
How to store sugar free blondies
Store the blondies in an airtight cake tin on the counter for up to 3 days and in the fridge for up to 1 week. Alternatively, freeze for up to 6 months.
More keto blondies and brownies
Tried this recipe? Give it a star rating below!
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Best Keto Peanut Butter Blondiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- ½ cup / 130g peanut butter smooth
- 1 cup / 100g almond flour
- ½ cup / 120g butter, melted
- 2 eggs large
- ½ cup / 90g granulated sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ⅓ cup / 40g sugar free chocolate chips or chopped 90% dark chocolate
- Preheat the oven to 180 C / 350 F and line a rectangular oven proof dish with parchment paper (Mine was 20 x 15 cm / 8 x 6 inch).
- Melt the butter and put all ingredients except for the chocolate chips in a bowl. Stir together with a fork. Then, stir through the chocolate chips, holding a few back to scatter over the top.
- Fill the batter into the oven proof dish and scatter the remaining chocolate chips over the top.
- Bake for 20 minutes or until lightly golden on top. The centre should still be soft and jiggly.
- Let cool fully before cutting.
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These were excellent. Easy to make as per the recipe with a great taste and texture. Will definitely make these again.
These are really good!
These are very good! This is my favorite site for sugar free baking. Thank you!
So happy you enjoyed the recipe!
Is it okay to substitute coconut flour for almond flour? I typically use 1/3 cup coconut for 1 cup almond flour.
Yes, that could work.
Mine unfortunately turned out like biscuits. I used Coconut flour and added an extra egg. They do seem a little drier but taste lovely. I think I over cooked them. I will try again in a smaller tray and less time. I baked for 20 mins.
Maybe reduce the coconut flour a little more and make sure you use soft peanut butter. However, if the batter seemed right, maybe a smaller tray and less time will do the trick!
I used hemp nut butter instead of peanut butter and Noshu white choc chips, so yum and so easy to make.
I made these over the weekend along with the avocado brownies (which were also a hit!) These were soooooo good! I made them with almond butter instead of peanut butter as I prefer the taste, and it worked really well!
You do have to trust that they are done, even though they seem raw in the middle. I let them cool in the pan then stuck the pan in the fridge overnight and they set to a lovely fudgey consistency. I like to reheat them in the microwave for a really indulgent treat!
And great tip abou making the chocolate chips out of melted 90% chocolate in a pyramid trivet tray- why have I never thought of this before?! So much easier than chopping it all up and waaaaay cheaper than buying Lily’s online- seriously, why are there no sugar free chocolate chip options in the UK?!
Thanks for another delicious recipe!
Good Morning Katrin. I had left a comment yesterday after making these that I felt my end product was not cooked enough (seemed a bit too doughy). I had placed them in the refrigerator after cooling and that firmed them right up yet they were still moist and delicious, so I wouldn't change a thing except as I had previously noted that I used Lilly's sugar free WHITE chocolate chips. I will definitely put this recipe in my YUM file. Thank you.
Hi Shelbel, I'm glad that you're giving these the thumbs up now!
PS - I also substituted using Lilly's sugar free White Chocolate Chips, and I used Crazy Richards Creamy Peanut Butter. As I reread and review your video and pictures, I see that I may have tried to cut them too soon and that your picture has them looking almost like raw dough as well.
However, I LIKE THEM! I have been enjoying your recipes.
I made these this afternoon. Used a 7 1.2" square pan w/parchment paper. They cooked for 20 minutes, was giggly when I took it out, and brown enough on top that I didn't want it to burn. After cooling, I cut them. They were not firm and falling apart when I went to remove a piece because the inside was mostly raw dough. I probably should have just covered the pan and let them cook longer since my pan may have made them thicker than yours and needing a bit more cooking. I put them in the refrigerator in hopes that they will harden and taste less raw. However, the recipe is still delicious.
Really enjoyed these. Used chopped mixed nuts instead of choc chips. I used an 8 x8" pan which was perfect. Cooked for 25 mins and was still very moist. Thanks for the great recipe.
I made these this afternoon, they are amazing!!! I actually cooked them for 23 minutes, still very moist and delicious!!! This is the end of my 3rd week of Keto and this is exactly what I needed to keep myself going! Thank you!!
Hi, if I wanted to make a plain blondies version without the peanut butter, would the recipe still work or would I need to adjust the quantities of the other ingredients? I want to try a ginger and white chocolate version! Thank you!
You would have to adjust the quantities as it's a large amount of peanut butter. Better to find a different recipe - try one of my muffin recipes such as or as a base
These are so so good! I used chopped 90% dark chocolate instead of chips and they turned out fab. THANK YOU KATRIN for making my keto-diet journey that much easy easy and manageable. 🙂
These are absolutely amazing!! Could I add some coco powder to make a chocolate version?
Yes, that would work. You may need to increase the sweetener by a little as well then.
These are amazing! Love them. I used brown sugar Splenda abc they were perfect!!!
I made this twice. First time I substituted coconut oil for the butter because I cannot have dairy. It was FABULOUS! Pretty much as described....crumbly at first, needed refrigeration, moist and delicious. Because of the way my oven is, I had to bake for 30 mins. The second time by accident, I made it with coconut flour. the batter was so stiff, I thought what the heck.....when I realized what I had done I thought..... ok..... bake it for only 20 mins, maybe it will be like a biscotti or something....it was...DELICIOUS! Firmer, slightly more coconut flavour, but after refrigeration you could slice it and pick it up with your hands. the next day, ever so. slightly dryer but still really really good. The next time I make it I think I will use vegan butter, just to see how it comes together - maybe sub in a little coconut flour into the almond flour. I like the firmness it lends. Thank you so much for this recipe!
Loved the recipe! I used raw cocoa nibs and xylitol for sweetener. Will use less sweetener next time. Thanks!
Thank you for the recipe, is amazing
I would like to ask you where are you getting Lilly’s chocolate chips? I live in the Uk and I can’t find them.
Thank you for your time!
You can get them on mydiet-shop.co.uk. But I often make my own sugar free chocolate chips or just melt 90% Lindt chocolate onto a pyramid trivet mat.
Taste amazing, very moreish! Really enjoying all your wonderful recipes <3
Can the blondies be made dairy free substituting butter with coconut oil?
Yes, that would work just as well.
This is my new favourite recipe! I can't tell you how good these things are!
The texture is absolutely perfect.
It's difficult to keep your hands to yourself when you smell it fresh out the oven, but you need to. It's fragile until it cools, plus you get melted chocolate all over your fingers (because yes, I was *that* impatient!), but once you've managed to leave it alone long enough to firm up, the texture is wonderful (and has just the right amount of squish!)
It's also easy-peasy prep. I always seem to take longer for that than everyone else, but 5 minutes and it was ready to go in the oven. Sweet treats, 25 minutes from start to finish? Yes please! (I've got a Netflix schedule to keep, after all).
I will definitely be making these regularly, but may have to hide them in the cupboard, because I've already snaffled two (and a bit) today. But yes, these are definitely recommended. Go make them.
Thank you so much for the review! I am SO glad you agree with me on how good these are!!
Hi Katrin I love your recipes they are always delicious I can't wait to make these but I'm wondering if I could add some xthaum gum to help hold this together if I use coconut flour and how much would I use
Hi Rebecca, I would use between 1/4 and 1/p tsp xanthan gum.