These keto blondies have it all – they are ridiculously soft and moist, studded with chocolate chips and packed with gorgeous peanut butter flavour. Even better, you simply stir them together with a fork – no other equipment needed! And last but not least, they are only 2.3g net carbs per serving.
Prep Time
5 mins
Cook Time
20 mins
Total Time
32 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
210 kcal
INGREDIENTS
1x
2x
3x
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1/2 cup / 130g peanut butter smooth
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1 cup / 100g almond flour
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1/2 cup / 120g butter, melted
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2 eggs large
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1/2 cup / 90g granulated sweetener (So Nourished)
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1 tsp baking powder
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1 tsp vanilla extract
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1/3 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.
VIDEO
2.3g net carbs per blondie. Makes 12 peanut butter blondie squares.
Nutrition calculated with Lily’s sugar free chocolate chips. If you use 90% chocolate instead, it’s 2.5g net carbs per portion.
Don’t over-bake! Keto blondies should still be jiggly in the middle when you take them out of the oven.
Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. Freeze for up to 6 months.
NUTRITION
Serving: 50g
Calories: 210kcal
Protein: 5.8g
Fat: 19.7g
Fiber: 2.5g
Sugar: 0.8g