(One Bowl!) Gluten Free & Keto Peanut Butter Blondies (2024)

Ultra moist, absolutely scrumptious and easy-peasy (yup, one bowl!), these gluten free and keto peanut butter blondies are a true delight! Think staple pantry ingredients andjust 2g net carbs a pop!

Gluten Free & Keto Peanut Butter Blondies 🥜

One-Bowl!

I’m just gonna throw this out there, but I’m fairly certain that this is *the* easiest baked recipe in the entire site (hooray!). One bowl and a handful of staple pantry ingredients is all you need.

Peanut butter is also incidentally one of my favorite things ever (anyone else?!). But it can get a little dry in baked goods at times, which is what is so astonishing about these peanut butter blondies.

They. Are. Moist! Whether you like them fudgy or cakey (be sure to see notes in recipe!), the melt-in-your-mouth crumb is sure to tickle your palates! Trust me on this one.

Whisk it all together, throw in some chocolate (optional… but highly suggested!) and bake into pure awesomeness.

p.s. Remember that peanut butter loooves salt, so a light sprinkle of flaky sea salt is highly suggested too! And Maldon flakes are the undisputed (commercial) best, by a mile.

One (Very Simple!) Rule

While these keto peanut butter blondies are super moist, it’s still best to be sure not to overbake them! Just like my suuuper fudgy keto brownies, timing might just be the most important rule when making these guys.

So keep an eye out for them, and take them out once the center is just set and a toothpick inserted comes out moist (but not wet).

The Peanut Butter

While I generally favorhomemade nut butters, these keto peanut butter cookies are an exception as you really want that creamy smooth texture.

My suggestion is that you go for an unsweetened and salted variety (I really like the 365 brand from Whole Foods).

Whatever peanut butter you decide, just be sure it’s runny at room temperature (i.e. that its natural). You see, the ‘always solid’ varieties have generally had some of the natural fat drained or have added emulsifiers.

The Flours

This recipe usesalmond flouronly (!!). Yup, that’s it!

Having said that, you could also do 1 cup almond and 1/3 cup peanut flour(click through for specific brands I use). I’ve tried both and might lean towards the combo, as you get an even stronger PB kick. But if you don’t have any peanut flour handy (and I’m assuming most of you don’t!), just don’t sweat it and do all almond.

But if you love them (and I’m fairly certain you will!), come back and purchase the peanut flour. Because these blondies are bound to become household staples.

The Sweetener

You’ve got options here. I’ve tested them withLakanto Golden(pictured),xylitol(non-corn though to avoid tummy troubles!) and allulose(just be sure to add 30% more as it’s less sweet!).

If using erythritol in any form, because it needs a little extra help to dissolve than xylitol (and they vary so much from brand to brand because of different fillers and so on!), you’ll want to be sure to use a powdered form. If you only have granular on hand, don’t sweat it, and simply blend it in your (very dry!) bullet or blender until powdered. Easy-peasy!

And note that your blondies might develop a thin crust as they cool with erythritol (unlike with allulose or xylitol, which stay soft!). Note: a few of you have reported back that with erythritol you like to blast them in the microwave a tad to get them soft again.

Oh, and ifnot restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

And if using xylitol, make sure to be careful if you have a pup(or kitty!) around the house, as it’s highly toxic to the little guys!