Best Low-Carb Peanut Butter Blondies
Low-carb blondies are among our favorite Christmas desserts. They are a perfect little treat you can prepare for the holiday season. We added some raw cocoa butter instead of chocolate for a lovely twist we’re sure you’ll enjoy. This recipe requires just one mixing bowl and a baking dish, making it an excellent, fuss-free option you can prepare in just 15 minutes and let the oven do the rest. Once you have removed the blondies from the oven, remember to cool them properly before cutting them (otherwise, they will crumble). Enjoy!
How to Make It
Step 1
Let the peanut butter and butter sit at room temperature for about 20-30 minutes. Add the softened peanut butter, butter, eggs, and vanilla extract to a bowl. Using a hand mixer with whisk attachments, beat until completely smooth.
Step 2
Roughly chop the cocoa butter. Add the almond flour, coconut flour, and sweetener. Continue to beat on medium speed until fully incorporated. Fold in the chopped cocoa butter.
Step 3
Preheat the oven to 175°C (350°F). Line a 20×20 cm (8×8 inches) baking dish with parchment paper. Pour the batter into the prepared dish and bake for 25 minutes.
Step 4
Remove from the oven and cool to room temperature. Refrigerate for at least 2 hours before cutting. Serve immediately or store for later. Enjoy!
Ingredients
- Peanut butter, salted
0.67 cup
- Butter, salted
0.5 cup
- Egg
2 medium
- Vanilla extract
1 tsp
- Almond flour
0.25 cup
- Coconut flour
1 tbsp
- Granulated Allulose
0.5 cup
- Cocoa Butter
0.25 cup