These easy keto blondies are heavenly! They are super moist and fudgy - and require only five minutes of prep.
This keto 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!)
- ready in 25 minutes
- 2.3g net carbs per square
And the taste! Ultra buttery and oozing peanut butter flavour, studded with chocolate chips... I'm salivating all over again.
In a nutshell, keto blondies are the blonde counterpart to my fabulously fudgy keto brownies. They are equally irresistible!
Ingredients
Here are the ingredients I used:
- Peanut Butter - I used smooth peanut butter. It must be nice and soft. You don't want the last hard dregs from the bottom of the pot. Ideally, choose a brand that contains just 1 ingredient - peanuts.
- Almond Flour - I use ground almonds in most of my recipes, this one included. Super-fine almond flour works equally well.
- Butter - melted and cooled. My butter was unsalted, but salted butter would give an interesting flavor lift.
- Eggs - Large, room temperature eggs is the way to go.
- 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, which would make the blondies even softer.
- Baking Powder
- Vanilla Extract
- Sugar Free Chocolate Chips - A popular brand is Lily's. I simply made my own using 90% Lindt chocolate. I melted the chocolate and then poured it into a pyramid silicone baking mat. Or, make sugar free chocolate chips from scratch!
See the recipe card for full information on ingredients and quantities.
Instructions
Let's make easy keto blondies! Here are the basic steps.
You begin by lining a baking pan (mine measured 8 x 6 inches) with parchment paper. Also, preheat the oven.
STEP 1
Melt the butter (1 minute on high in the microwave). Then, add all ingredients except the chocolate chips to a large mixing bowl.
STEP 2
Stir with a fork until you have a smooth batter. Then, fold in the chocolate chips, holding some back to scatter over the top.
STEP 3
Fill the blondie batter into a prepared dish and scatter the remaining chocolate chips over the top.
STEP 4
Bake the blondies in the preheated oven 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:
Expert Tips
#1 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!
#2 Don't over-bake low carb blondies! You WANT them to be slightly under-baked and on the fudgy side. That's how they taste best.
#3 Let them cool fully before cutting! They are very soft when hot and firm up as they cool.
Variations
Use different nut butter: Even though these are keto peanut butter blondies, you can replace the peanut butter with any nut butter of your choice, such as almond butter.
Dairy-free blondies: Replace the butter with coconut oil.
Nut free blondies: My go-to nut-free replacement for almond flour is a 50-50 blend of sunflower seed flour and sesame seed flour.
Coconut flour blondies - I have not tested this yet, but here is my suggestion: Replace the almond flour with â…“ 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. Or, try my recipe for coconut blondies.
Storage
Store keto blondies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Alternatively, freeze them for up to 6 months. I always slice them before freezing, so I can defrost one square at a time.
More Keto Brownies
After trying this blondies recipe, take a look at my keto peanut butter brownies. And here are more brownie recipes you may enjoy:
- Keto Coconut Flour Brownies40 Minutes
- Healthy Pumpkin Brownies30 Minutes
- Keto Avocado Brownies Recipe55 Minutes
- Keto Cheesecake Brownies40 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Best Keto Peanut Butter Blondies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 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
- â…“ cup / 40g sugar free chocolate chips or chopped 90% dark chocolate
Instructions
- 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.
Renee
These are really good!
Susan
These are very good! This is my favorite site for sugar free baking. Thank you!
Sheri
Is it okay to substitute coconut flour for almond flour? I typically use 1/3 cup coconut for 1 cup almond flour.
Katrin Nürnberger
Yes, that could work.
Jacqueline
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.
Katrin Nürnberger
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!
Tracey Riggs
I used hemp nut butter instead of peanut butter and Noshu white choc chips, so yum and so easy to make.
Michelle
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!
Shelbel
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.
Katrin Nürnberger
Hi Shelbel, I'm glad that you're giving these the thumbs up now!
Shelbel
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.
Shelbel
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.
Jane
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.
Jen Lowdermilk
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!!