What’s better than keto peanut butter blondies with sugar free peanut butter chips and a rich peanut butter glaze? That’s right, nothing is better! Peanut butter lovers, this is the keto blondie recipe for you.
Okay, let’s get straight to the point. This is the ULTIMATE keto peanut butter blondie recipe, bar none.
It starts with tender, slightly gooey peanut butter blondies, with plenty of sugar free peanut butter chips mixed in. Then to top it all off, it has a rich, sweet peanut butter glaze.
That’s right, triple the peanut butter flavor, triple the fun! They are so good, they give my no bake Keto Peanut Butter Bars a run for their money.
That’s saying a lot, my friends. When I compare them to one of my most famous keto recipes, you know they have got to be good.
Peanut Butter Blondies Inspiration
This delicious keto dessert was entirely inspired by the delicious bag of sugar-free peanut butter chips that showed up at my door.
I knew it was only a matter of time before someone developed keto friendly PB chips. And now both Lily’s and ChocZero make them.
As a diehard baker, I was very excited by the peanut butter chips. It opens up a whole new world of recipe possibilities!
Ingredients for keto peanut butter blondies
- Peanut butter – Of course that goes without saying! I recommend using a good creamy natural peanut butter. If it’s the kind where the oil separates, make sure to really stir it well.
- Butter – Both the blondies and the glaze take butter.
- Almond flour – Good, finely ground almond flour makes the best keto blondies. Coconut flour will not work in this recipe.
- Swerve Brown – A brown sugar replacement brings out the best flavor, although regular granulated sweetener will do in a pinch.
- Egg and egg yolk – Using an extra yolk helps give these blondies a softer, more gooey consistency.
- Baking powder – Blondies are meant to be dense, so use just a little baking powder. We don’t want them to rise too much.
- Swerve Confectioners – A good powdered sweetener is integral to the peanut butter glaze.
- Heavy cream – This thins out the glaze and makes it a beautiful, spreadable consistency.
- Vanilla extract – Vanilla adds flavor to both the bars and the glaze.
Tips for keto blondies
- Use a metal baking pan. Metal conducts heat much more efficiently than glass or ceramic, so brownies and bars will cook through much more quickly and evenly.
- Melt the peanut butter and butter. You can do this in the microwave or on the stovetop. Just be sure not to overheat them so that they doesn’t cook the eggs when you stir it into the mix.
- Don’t skip the extra yolk. As mentioned above, this helps make the blondies more moist and tender.
- Bake until not quite set. To determine the level of doneness, look for golden brown edges but a center that still looks a little bit wet and is soft to the touch.
- Cool completely. Keto peanut butter blondies will be too soft and fragile to cut properly until they are cool.
- Add the glaze. Make sure to spread the glaze right after you make it, as it will thicken considerably as it cools.
Frequently Asked Questions
I really like Justin’s because it’s super creamy and doesn’t need any extra stirring. However, it contains no salt so I usually add another 1/4 teaspoon when I use it for baking.
Any granular sweetener will work in the blondies but a brown sugar replacement gives them the best flavor. Also note that allulose and BochaSweet may make the blondies more soft and cake-y, rather than dense like real blondies.
The glaze requires a good powdered sweetener for the proper consistency.
You can either skip the chips completely or use dark, milk, or even white chocolate chips. The blondies will be delicious no matter what!
You can replace the butter in both the blondies and the glaze with coconut oil, ghee, or palm shortening.
Storage information
Store your keto peanut butter blondies in a covered container on the counter for up to 4 days, or in the fridge for up to 8 days.
They can also be frozen for up to 2 months.
More delicious keto blondies and bars
- Keto Snickerdoodle Blondies
- White Chocolate Caramel Blondies
- Gingerbread Blondies
- Keto Chocolate Chip Blondies
- Butterscotch Bars
- Keto Magic Cookie Bars
Keto Peanut Butter Blondies
Ingredients
Peanut Butter Blondies
- 1/2 cup (129 g) peanut butter
- 1/4 cup (56.75 g) butter
- 1 1/2 cups (160 g) almond flour
- 2/3 cup (121.33 g) Swerve Brown
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 1 large egg
- 1 large egg yolk
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/3 cup (56.67 g) sugar-free peanut butter chips
Peanut Butter Glaze
- 1/4 cup (64.5 g) peanut butter
- 1/4 cup (56.75 g) butter
- 1/3 cup (60.67 g) powdered Swerve Sweetener
- 3 tbsp heavy whipping cream
- 1/2 tsp (0.5 tsp) vanilla extract
Instructions
Blondies
- Preheat the oven to 325F and lightly grease an 8×8 inch metal baking pan.
- In a 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, baking powder, and salt. Stir in the melted peanut butter mixture, the egg, egg yolk, and vanilla extract until smooth. Stir in the peanut butter chips.
- Press the dough evenly into the prepared baking pan, and bake 20 to 25 minutes, until the edges are golden brown but the center isn't quite set. Remove and let cool in the pan.
Glaze
- In another microwave safe bowl, melt the peanut butter and butter together, stirring until smooth. Alternatively, you can do this in a pan over low heat.
- Whisk in the powdered sweetener until smooth, then whisk in the cream and vanilla extract. Pour over the cooled blondies and spread to the edges.
- Refrigerate 20 minutes to set the glaze, then cut the bars into squares.
Nutrition
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Well, I used extra egg white instead of a yolk. Still turned out delicious. My husband who doesn’t really like desserts made with almond flour ate two pieces and said they were good.
Glad you enjoyed them!
These are amazing! I use ChocZero white chocolate chips and I think it makes these even better! The only problem is that I love these almost too much. I have to divide them up and label them immediately or I might eat them all. They are the very very most perfect consistency.
love these make them every week
These bars are so delicious!
Love them!!! so easy to make an even easier to eat!!!
Everybody loves them at home! My husband told me it’s now his favourite low-carb dessert! And I’ve tried MANY of them!
I used white chocolate chips, because peanut butter chipits can’t be found anywhere here .
I’m out of swerve brown, will Lakanto brown work? Thanks
It should!
Would subbing avocado oil for the butter work? Trying to reduce my saturated fat…
Yes, but you want a bit less as it makes them greasier. Try removing 1 tbsp.
Delicious! Just made them
Tonight. Should I store in the fridge?
I can’t get peanut butter chips but I would like to leave out the chocolate chips entirely. Is this possible? I am concerned that if I omit the 1/3 cup chocolate chips, this might change the blondie? Can you advise please?
Chocolate chips don’t add structure so feel free to leave them out.
I just got home from the store and want to make these, but I forgot heavy cream. I am wondering if a lower amount of Fairlife whole milk or cashew milk would work. Or even the milk with added butter, I heard you can sub that for cream. I am just not sure if the texture will be off.
I think the milk and butter might work best.
OK, still looking for peanut flour recipes since you made me buy it for those Reese’s bars…would that work! Other peanut floor recipes!
It wouldn’t work here, it will make them too dense. But try these recipes:
https://alldayidreamaboutfood.com/peanut-butter-cookie-dough-truffles-low-carb-and-gluten-free/
https://alldayidreamaboutfood.com/peanut-blossoms-low-carb-and-gluten-free/
https://alldayidreamaboutfood.com/low-carb-peanut-butter-cookies-for-two/
Oh, my word! These bars were perfection! They helped crush the cravings I was having for carbs!
Wow – I love peanut butte, when I saw these I knew I had to make them!
These are INCREDIBLE! Love the texture! And the flavor is absolutely amazing! Thanks for making it these keto! Love feeling healthy and still endulging!
These are fantastic! I have been waiting for peanut butter chips for a few years. Since going keto, I only have one cheat day a year when I go to hersheypark and chocolate world. I always get some chocolate cookies with peanut butter chips. Now, I can finally make my own. I would love it if you could come up with a good recipe for such cookies. They are not crunchy or too soft. My problem now is only eating one blondie a day 🙂
Decisions, decisions. Which to make??? Your peanut butter fudge topped brownies or these? Hmm, maybe I need to make both.
Both, absolutely!
Where did you find no sugar peanut butter chips?
It’s linked both in the blog post and in the recipe!
Oh my. I just made a double batch (as I do with all of your recipes) & they are delicious! Thank you for the recipe.
Wow, a double batch. I am impressed!