These tender keto blondies are packed with creamy peanut butter and marshmallows. A delicious low carb treat for anyone who ever loved Fluffernutters as a kid! This post is sponsored by ChocZero.
I always get such a kick out of American names for desserts and treats. Fluffernutters, Snickerdoodles, Pandowdy, and the like always make me giggle. None of these are things I grew up with in Canada, but I am more than happy to adopt them.
And to create delicious keto versions! Let it be known that I have never in my life had a Fluffernutter. To be honest, I am somewhat repulsed at the thought of it as a sandwich. But as a cookie or a dessert bar? I am all in!
And with the amazing new marshmallows from ChocZero, you can easily turn the famed sandwich into a low carb dessert. So fun and delicious.
Fluffernutters go keto?
How can you resist tender peanut butter bars with gooey marshmallows? That’s right, you can’t. Resistance is futile.
I spotted a high carb version of these bars and they called to me. Make me, Carolyn. Make me into a delicious treat that folks on low carb and keto diets can enjoy! How could I ignore that plea?
I knew almost instantly how I wanted to tackle this makeover. I used a modified version of my Keto Peanut Butter Brownies as the base, but I made them even gooier and more peanut buttery.
At first I thought I would melt the marshmallows down to create a kind of marshmallow fluff. But that became a gloppy mess, so I ended up just chopping them up and adding them directly to the bars.
And it worked perfectly! They stayed gooey and soft, even as the bars cooled.
Ingredients you need
- Peanut butter: I discovered a new delicious natural peanut butter from Wild Friends that I used in this recipe. It’s deliciously drippy and perfect for keto desserts. You can also use almond butter or sunflower seed butter.
- Almond flour: You do need some almond flour to give these bars the right structure and consistency.
- Sweetener: I really like Swerve Brown in these blondies, for a richer flavor. See the Expert Tips for more sweetener options.
- Collagen protein: Adding collagen powder gives these bars more gooeyness and helps reduce the carb count. I’ve used the same trick in other recipes like Keto Cookie Dough. If you choose to skip it, you will need another ¼ cup almond flour.
- Eggs: You will need one whole egg and one egg yolk.
- Marshmallows: I used the ChocZero marshmallows and chopped them for this recipe. You can also just use their mini marshmallows, or you can make my homemade sugar-free marshmallows and chop them instead.
- Pantry staples: Butter, baking powder, salt, vanilla extract.
Step by Step Directions
- In a large bowl microwave safe bowl, melt the peanut butter and butter together, stirring until smooth. Alternatively, you can do this in a pan over low heat.
- In a large bowl, whisk together the almond flour, sweetener, collagen powder, baking powder, and salt. Stir in the melted peanut butter mixture, the egg, egg yolk, and vanilla extract until well combined.
- Press two thirds of the dough into the bottom of a parchment lined 9×9 inch baking pan. Sprinkle with the marshmallows and gently press into the dough.
- Take the remaining dough and crumble it over the marshmallows. Bake 20 to 25 minutes, until the top is lightly browned and the marshmallows are melty.
- Remove and let cool completely, then lift out of the pan by the edges of the parchment. Cut into squares.
Expert Tips
I fully recognize that not everyone can order ChocZero products. In which case, I recommend making a batch of my keto marshmallows and chopping them in small pieces. You will need about 2 cups for this recipe.
Don’t skip lining the pan with parchment! These bars are tender and soft, and this makes it much easier to get them out of the pan and cut them into nice squares.
Nut-Free Option: Use sunflower seed butter in place of the peanut butter, and some sunflower seed flour in place of the almond flour.
Sweetener Options: You can use any sweetener you like best. But please keep in mind that allulose will make the bars brown faster so keep your eye on them.
More ChocZero recipes!
I love making sugar-free recipes with the many ingredients from ChocZero. And when you use my affiliate link to purchase, you always get 10% off all of their products.
Click here to take advantage of this offer.
Then check out these other delicious keto recipes:
Keto Fluffernutter Bars
Ingredients
- ¾ cup creamy peanut butter
- ¼ cup butter
- 1 ½ cups almond flour
- ½ cup Swerve Brown
- ¼ cup collagen protein powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 60 grams ChocZero marshmallows, chopped (they also now have mini marshmallows!)
Instructions
- Preheat the oven to 325ºF and line an 8×8 inch metal baking pan with parchment paper.
- In a large bowl microwave safe bowl, melt the peanut butter and butter together, stirring until smooth. Alternatively, you can do this in a pan over low heat.
- In a large bowl, whisk together the almond flour, sweetener, collagen powder, baking powder, and salt. Stir in the melted peanut butter mixture, the egg, egg yolk, and vanilla extract until well combined.
- Press two thirds of the dough into the bottom of the prepared pan. Sprinkle with the marshmallows and gently press into the dough.
- Take the remaining dough and crumble it over the marshmallows. Bake 20 to 25 minutes, until the top is lightly browned and the marshmallows are melty.
- Remove and let cool completely, then lift out of the pan by the edges of the parchment. Cut into squares.
Tanja says
Hi Carolyn
I’m just about to start making these and as always I thoroughly read everything before starting. I noticed that in your “Step by step directions” you write to use a 9×9 inch baking pan, while in the recipe itself you write to use a 8×8 inch metal baking pan.
I’ll use my 8×8 inch as that’s what is in the recipe itself, so this is just a little heads up about the discrepancy 🙂
Thank you for your wonderful site!
Carolyn says
Huh! Sorry about that. Follow the recipe in the recipe card.
EAP says
I have been making this recipe for some time now . . . and have been wondering how I could incorporate Keto Chow in the recipe. Today I added Chocolate Peanut Butter Keto Chow, and used all whole eggs instead of separating the one. I always double this recipe – so it was 1/2 cup Keto Chow and 4 whole eggs. All other ingredients are the same as the original recipe. Absolutely delicious – a little moister in texture . . . which was quite nice. Texture and flavours are spot on. Really delicious! I hope you don’t mind me altering your amazing recipe Carolyn!
Debra says
I had to comment on these bars as they’re easily the best thing I’ve ever made. Great peanut butter taste and the marshmallows just go so very well, along with the chewy brownie like texture. I used Lakanto granulated with 1./2 tsp molasses – adds more carbs but in the scheme of things, doesn’t add much and it sure makes nice brown sweetener when you don’t have any. I live in the sticks so don’t have access to Choc Zero or any of their products, sadly, so I made some marshmallows (from this site) and they were great. My second time making them; they’re easy and great to use in various things. Made them and cut them up a couple days ago and they were dry so I used them in my bars, but they really melted quite a bit. I took them out of the oven early cause I didn’t want them to disappear. The edges were starting to turn brown so I think they were ok. Added more by just sticking them here and there in the top after it cooled just a bit. Really tasty!
Marieke Karsdorp-Schep says
Ive made them yesterday, they are soo yummie. It’s a pitty that the keto marshmallows are so expensive here in the Netherlands.
Carolyn says
Yes, I am sure it’s very expensive there. Glad you enjoyed the bars!
marky says
i have a boatload of choczero products, but no collagen powder.would Isaopure protein powdwe work, do i have to use it at all?
Carolyn says
You can try to skip it… add a bit more almond flour.
Kim Benge says
Can I use egg white powder instead of the collagen protein?
Carolyn says
No, it doesn’t bake the same way at all. Please see my suggestions about skipping it in the “Ingredients You Need” section.
Sonya says
Could I use keto chow protein powder in place of the collagen protein powder?
Carolyn says
I have no idea, I’ve never used it. Sorry!
Kathleen Pancoast says
So I made the recipe. The bars are delicious, but the marshmallows melted (completely vanished/disintigrated) into them and they don’t LOOK anything like your picture. I didn’t use the ChocZero marshmallows but made the ones from your recipe. I used powdered erythritol and Bocasweet as sweetners to make the marshmallows and they still melted. Any tips to avoid this?
Carolyn says
Best suggestion is to bake the bars without marshmallows and then add them on top when still warm. It’s tricky with keto things like that!
Angela says
Carolyn, have you tried Max Mallow sugar free marshmallows? I see that they have a burnt caramel flavor and I’m wondering if that would work flavor wise? It sounds yummy; I think I’m goingto try it in this recipe and I’ll report back. Let’s be adventurous!😁😊
Diane Paine says
These look terrific! I’m not seeing nutrition macros?
Carolyn says
There now!