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!
Preheat the oven to 325ºF and line an 8x8 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.
Notes
Storage Information: Store the bars on the counter in a covered container for up to 5 days, or in the fridge for up to 10 days. They can also be frozen but the marshmallow will become much harder.