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(One Bowl!) Gluten Free & Keto Peanut Butter Blondies


  • 114 g unsalted grass-fed butter melted & slightly cooled (or 7 TBS coconut oil + 1 TBS coconut cream)
  • 140-200 g allulose xylitol or erythritol (I use 1 cup for allulose and 2/3 cup for xylitol and erythritol!)
  • 130 g unsweetened, salted peanut butter
  • 2-3 eggs at room temperature**
  • 2 teaspoons vanilla extract
  • 130 g almond flour ***
  • 1/2-3/4 teaspoon kosher salt depending on how seasoned your pb is
  • 3/4 teaspoon baking powder
  • 2/3 cup dark chocolate chips or chunks (or both!)

To garnish

  • flakey sea salt optional (but highly suggested!)
(One Bowl!) Gluten Free & Keto Peanut Butter Blondies


  • See recipe video for guidance!
  • Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper a 9x9-inch baking pan. Set aside. 
  • Add butter, sweetener and peanut butter to a large bowl and whisk until thoroughly combined, the mixture will be very thick. 
  • Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with most of the sweetener (xylitol) dissolving into the mixture. Erythritol doesn't dissolve much, which is why you want to use powdered form (or DIY in a blender!). Whisk in the vanilla extract. 
  • Add the almond flour, salt and baking powder and whisk vigorously until fully blended (about a minute).  The mixture will be very thick! Fold in chocolate chips (optional, but highly suggested!), transfer batter to prepared baking dish, and top-off with chocolate chunks and flakey sea salt (again, optional but highly suggested). 
  • Bake for 20-27 minutes (I do about 25), until the center is just set. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you're blondies will continue to cook while they cool. 
  • Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift blondies using the edges of the parchment paper and cut into desired size (I do 16!). 
  • Store in an airtight container for about 5 days and in the freezer for a month. 

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