These Keto Peanut Butter Blondies are just as easy as your favorite brownie or bar recipe but are an exciting choice when you are craving peanut butter or just want something a little bit different.
I've been wanting to make a blondie for months. I knew raw cocoa/cacao butter would be an excellent substitute for chocolate in a blondie. It is naturally sugar-free and zero carb and acts similar to chocolate in baking. The flavor is mild so these are more peanut buttery than white chocolatey but they are divine.
This recipe is really easy. If you have a glass mixing bowl you can melt the cocoa butter in it is a one-bowl recipe. Those are my favorite type. If I realized the number of dirty dishes that would accumulate before I started a food blog I may have reconsidered. Thankfully, I love my job, despite the piles of dirty dishes.
What is Cacao Butter?
Cacao Butter is a plant-based natural fat that comes from cacao beans (nature's chocolate!). Cacao butter is a great addition to smoothies for a fat boost and lends a luscious, aromatic richness when used in baked goods, hot chocolate and other warm drinks. -Navitas Organics
Is Peanut Butter Low Carb?
Yup! Just make sure you are buying one without added sugar. Peanut butter is one of the things I go through phases with. I won't eat for months and then I can't get enough. I'll use it in recipe after recipe, both sweet and savory.
If you love it too try this Keto Peanut Butter Pie!
How to Make Keto Peanut Butter Blondies
- Combine peanut butter, melted raw cacao butter, butter, eggs, and vanilla and mix.
- Add in chopped cacao, almond and coconut flours, and sweetener.
- Bake. Chill. Enjoy!
What does Raw Cacao Look Like?
Raw cacao/cocoa butter is normally in odd-shaped chunks. This is how my raw cocoa butter came. I just grabbed a chunk about the size of my ¼ measuring cup and began chopping.
Ingredients for Keto Peanut Butter Blondies
- peanut butter
- softened butter
- eggs
- vanilla
- raw cocoa/cacao butter (I've seen both names used for the same ingredient)
- almond flour
- coconut flour
- sweetener
More Keto Blondie and Bar Recipes:
White Chocolate Blondies Recipe
Tagalong Peanut Butter Cookie Bars
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Ingredients
- ½ cup peanut butter
- 4 tablespoon softened butter
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoon melted raw cocoa butter
- ¼ cup almond flour
- 1 tablespoon coconut flour
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup chopped raw cocoa butter
Instructions
- Preheat oven to 350. Spray the bottom of a 9 x 9 baking dish with cooking spray.
- With an electric mixer combine the first five ingredients until smooth. Add in the flours, sweetener, and chopped cocoa butter. Spread in the prepared baking dish. Bake for 25 minutes until the center no longer jiggles and the edges are golden.
- Cool completely and then chill in the refrigerator for at least 2-3 hours before cutting.
Notes
Nutrition
Originally Published March 19, 2017. Revised and Republished July 30, 2019.
Pumpkin Seeds says
Great Recipe Thank You For Sharing Wonderful Article. Really This recipe is very simple and tasty.
Kirsten Felton says
I soaked a paper towel with the excess cocoa butter laying on top of the cookies . They were very soft afterwards and broke when trying to remove them from the pan. The flavor was great though and I’m hopeful that the recipient will love them too
Kirsten Felton says
He loved them
Stacy says
I didn't love it. It sort of felt like it was screaming for chocolate chips. I will eat it all but would not make it again. Sorry. 🙁
Melinda Decker says
I used allulose and it came out great!!! just an fyi.
Terri says
Can you use trivia in place of the sweetener?
Taryn says
I'm not sure truvia would work in this recipe, sorry.
LynnMarie Rozwalka says
Do you mean cacao butter?? I have cacao butter which looks like what you're using and when I search cocoa butter on amazon lotion and stuff like that comes up...
Taryn says
Yes. It actually comes up under both names. You want the chunks that say they are for food.
Badmood says
Should I refrigerate after making? Thanks!
Taryn says
Yes, I store all my low carb baked goods in the fridge. They are fine at room temp for short times but for longer it's best to refrigerate.
Max Mccoy says
I used a spatula to hold it in the pan, poured off the liquid, it was a little over cooked. More like a big cookie. Very good. Would be killer good with a frosting of some kind. I'll try it again, if there is excess liquid, I'll pour it off sooner. Max
Taryn says
I'm glad it turned out ok with the Splenda!
Max Mccoy says
I found cocoa butter at Sprouts. I used splenda.
It is still cooking but very wet and soopy. Max
Taryn says
I do not recommend subbing in Splenda for my sweetener. I do not test my recipes with it and it acts much differently than the sugar alcohols I use.
Rene’ says
Does Walmart or Aldi’s carry raw cocoa butter by any chance? I have never bought this before and have no clue where to look!
Taryn says
No, I don't think so. Whole Foods might have it but I think it's cheaper online.
Vanessa says
Hi these look so amazing I ordered all the products to make, not realizing how small the package of monkfruit sweetener would be. Can I do half monkfruit half allucose? Brand new to keto-this will be my 1st dessert. Thanks
Taryn says
Yes, half of a Monk fruit blend and half allulose should be fine.
Kirsten Felton says
You might have bought pure monk fruit extract which measures like pure stevia extract. A tsp equals a cup of Sugar or xylitol or erythritol sweetener . It is a very small package but a lt of sweetening power.
Sree says
Hi
What can we substitute raw cocoa butter with?
Taryn says
I'm sorry but I don't have a substitute for that. Unless you can find sugar free white chocolate. That would work but is very hard to find.
Tonya Ryan says
I just used a conversion guide and it lists the equivalent to 1/2 cup THM Gentle Sweet in Pyure is 1 1/2 cups? Does that sound right? I want to make these now I’m drooling.
Taryn says
No, I think pyure is more concentrated so you actually need less. I don't think it would work in this recipe.
Vicky Davis says
Hi, do you weigh your almond and coconut flours or just measure in solid measuring cups? If using cups, do you press it down or measure like traditional flour?
Taryn says
I measure with solid measuring cups. I do scoops like you do with traditional flour.
Angela says
Hello! Thanks for the yummy recipe! Can I sub lakanto monkfruit or Truvia for the sweetener?
Taryn says
I think truvia would work but I haven't tested it. If you use lakanto you willneed 1.5 to 2 times as much.
kathy says
To be clear on the cocao butter, the 1/4 cup is in addition to the 3 Tbsp melted? Looks great and I cannot wait to try it.
Cheers,
Taryn says
Yup! The 1/4 chopped is almost like white chocolate chunks. You could leave them out but I recommend using them.
Nancy says
Can I use the THM baking blend in place of the two flours? These sound amazing!
Taryn says
I think so. Use a little bit less.
Pam Daniels says
Where do you get your cocoa butter?
Taryn says
I've ordered from Amazon. Any food grade cocoa butter is fine. I just look for a cheap one with good reviews.
Laura says
These are delicious! Thank you for the recipe!! Just to be sure - how should I store these? Do they need to stay refrigerated? Thank you!
Taryn says
I store them in the fridge.
Abby Keuhn says
How many square servings did this make? So I know what one serving is.
Thanks
Taryn says
16
joyce says
can't wait to make these- anything peanut butter is worth trying! and another use for my cocoa butter, too- double bonus 🙂