These White Chocolate 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 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.
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.
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.
This is how my raw cocoa butter came. I just grabbed a chunk about the size of my 1/4 measuring cup and began chopping.
White Chocolate Peanut Butter Blondies – Low Carb, Grain & Sugar Free, THM S
Ingredients:
1/2 cup peanut butter
4 tbsp softened butter
2 eggs
1 tsp vanilla
3 tbsp melted raw cocoa butter
1/4 cup almond flour
1 tbsp coconut flour
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener)
1/4 cup chopped raw cocoa butter
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These white chocolate peanut butter blondies are the perfect low carb treat! They are rich and decadent while still being healthy!
- 1/2 cup peanut butter
- 4 tbsp softened butter
- 2 eggs
- 1 tsp vanilla
- 3 tbsp melted raw cocoa butter
- 1/4 cup almond flour
- 1 tbsp coconut flour
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 cup chopped raw cocoa butter
- 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.
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