Keto Peanut Butter Blondies

by Kendall
16 pieces
25 min

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The Keto Peanut Butter Blondies recipe you’ve come to love, now with a crinkle top and even gooier middle! These squares are so delicious and decadent, you aren’t going to believe they’re sugar-free, gluten-free and have just 2.5g of net carbs each!

Whip up a batch of this too-good-to-be-true treat in under 30 minutes using just nine ingredients you probably already have on hand. The perfect healthy treat the whole family will love. So much so, you might want to double the recipe!

How are Blondies Different from Blondies?

The main difference between a brownie and a blondie is the absence or presence of cocoa. While brownies have an intense chocolatey taste, blondies are made without cocoa and have rich notes of vanilla, butterscotch and caramel.

Brown sugar and butter are used to give blondies a chewier texture and more molasses-like taste as compared to brownies. And, thanks to brown Swerve, a traditional blondie recipe is actually quite easy to adapt to a keto diet. For this blondie recipe, I also added peanut butter for an even gooier texture and because it tastes amazing alongside brown Swerve.

How to Make Keto Peanut Butter Blondies

To make these keto peanut butter blondies, start by mixing your dry ingredients- almond flour, baking soda and salt- in a large bowl. Next, melt the butter slowly in a small saucepan on the stove. Remove the saucepan from the heat and mix in the brown Swerve, stirring until it begins to dissolve. Mixing these two ingredients together is an important step because the combination of melted butter and brown Swerve is what creates that caramel, butterscotch flavour blondies are known for. Next, add the peanut butter to the saucepan and stir until well-combined and creamy. Finally, add the vanilla extract and two eggs and whisk with a fork.

The butter mixture might still be warm from the stovetop. If this is the case, allow it to sit a few minutes before adding it to the dry ingredients. If it’s too hot, it will melt the chocolate chips before they’ve had a chance to bake.

Slowly add the cooled butter/peanut butter mixture to the dry ingredients and mix well. Gently fold in the chocolate chips and transfer the batter to a lined 8×8 cake pan, spreading it out evenly with a spatula. Depending on how gooey you like your blondies, bake at 350 degrees for 20-25 minutes. I prefer a very gooey blondie so I take my pan out of the oven at the 20 minute mark (when the top has just started to brown) and let them cool on the counter. It’s important to remember that the squares will continue to cook even once removed from the oven, so it’s best not to leave them in too long.

Once the blondies have cooled in the pan on the counter, I usually put them in the fridge for about an hour before cutting the squares. This just makes the process of cutting a bit cleaner because the blondies have had a chance to firm up.

These keto peanut butter blondies will stay fresh in an airtight container in the fridge for about a week. They can also be frozen up to several months.

How to make these keto peanut butter blondies vegan

These peanut butter blondies are keto-friendly and gluten-free, but what if you follow a dairy-free or vegan diet? Not to worry! The recipe can easily be adapted to fit your needs by substituting out the butter and eggs.

To make the recipe dairy free, use 1/4 cup of melted coconut oil instead of 1/3 cup of melted butter. To make the recipe vegan, substitute the butter for coconut oil and use two flax eggs instead of regular eggs. Don’t know how to make a flax egg? Check out How to Make a Flax Egg by Minimalist Baker for an easy step-by-step guide!

Other Keto Peanut Butter Recipes

If you make these keto peanut butter blondies, please rate them and add your comments below. And tag @thebespokebites in your photos and videos on Instagram and Facebook for a chance to be featured!

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Keto Peanut Butter Blondies
Recipe details
  • 16  pieces
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter, melted
  • 1/2 cup Swerve brown sweetener
  • 1/2 cup smooth, natural peanut butter
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup Lily’s Dark Chocolate Baking Chips

Preheat oven to 350. Line an 8×8 pan with parchment paper.
Mix the almond flour, baking soda and salt together in a medium bowl. Set aside.
Melt the butter in a saucepan over medium heat. Remove from heat, add the brown Swerve and stir until mostly dissolved. Add the peanut butter and vanilla and stir until smooth. Add the vanilla, room temperature eggs and whisk until well-combined.
Add the wet ingredients to the dry and stir until just mixed. If the batter is still warm, let it stand for a few minutes to cool. Fold in the chocolate chips and stir again.
Transfer the batter to the lined 8×8 pan and spread evenly using a spatula. Top with additional chocolate chips.
Place the pan in the oven and back for 20-25 minutes or until the top starts to brown. If you prefer an extra gooey blondie, take them out after 20 minutes- they will continue to cook as they cool.
Remove the pan from the oven and top with some flaky sea salt. Let blondies cool completely* before removing from the pan and cutting into 16 pieces.
  • *The blondies will be very gooey even once cooled, so I recommend placing them in the fridge for an hour before cutting- it will make the process a bit cleaner!
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