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You are here: Home / Desserts / Cookies & Bars / White Chocolate Peanut Butter Blondies

Posted July 30, 2019 Last Edited July 30, 2019 By Taryn

White Chocolate Peanut Butter Blondies

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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.

peanut butter blondies stacked up

White Chocolate Peanut Butter Blondies – Keto, Low Carb, Gluten-Free, Grain-Free, THM S

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.

hand holding a White Chocolate Peanut Butter Blondie with a bite missing

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.

bowl of blondie batter

How to Make White Chocolate Peanut Butter Blondies

  1. Combine peanut butter, melted raw cacao butter, butter, eggs, and vanilla and mix.
  2. Add in chopped cacao, almond and coconut flours, and sweetener.
  3. Bake. Chill. Enjoy!

raw cocoa butter on a cutting board

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 1/4 measuring cup and began chopping.

White Chocolate Peanut Butter Blondies batter in a pyrex baking dish

Ingredients for White Chocolate 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

White Chocolate Peanut Butter Blondies in a glass pyrex

More Keto Blondie and Bar Recipes:

Lemon Squares Recipe

White Chocolate Blondies Recipe

Tagalong Peanut Butter Cookie Bars

White Chocolate Peanut Butter Keto Blondies in a pile on a white background

 

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5 from 1 vote
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White Chocolate Peanut Butter Blondies
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These white chocolate peanut butter blondies are the perfect low carb treat! They are rich and decadent while still being healthy!

Course: Dessert
Cuisine: American
Keyword: peanut butter blondies
Servings: 16 blondies
Calories: 103 kcal
Author: Taryn
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
Instructions
  1. Preheat oven to 350. Spray the bottom of a 9 x 9 baking dish with cooking spray.
  2. 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.
  3. Cool completely and then chill in the refrigerator for at least 2-3 hours before cutting.
Nutrition Facts
White Chocolate Peanut Butter Blondies
Amount Per Serving
Calories 103 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 71mg 3%
Potassium 77mg 2%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 3g 6%
Vitamin A 2.4%
Calcium 1.3%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Originally Published March 19, 2017. Revised and Republished July 30, 2019.

 

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Filed Under: All Recipes, Cookies & Bars, Desserts, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Sugar Free, THM S, Trim Healthy Mama Tagged With: bars, Desserts, easy, family friendly, fast, gluten free, grain free, keto, lchf, low carb, sugar free, thm s

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Comments

  1. Terri says

    October 21, 2019 at 10:03 pm

    Can you use trivia in place of the sweetener?
    Reply
    • Taryn says

      October 22, 2019 at 12:29 am

      I'm not sure truvia would work in this recipe, sorry.
      Reply
  2. LynnMarie Rozwalka says

    July 30, 2019 at 2:31 pm

    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...
    Reply
    • Taryn says

      July 30, 2019 at 4:24 pm

      Yes. It actually comes up under both names. You want the chunks that say they are for food.
      Reply
  3. Badmood says

    June 12, 2019 at 11:28 am

    Should I refrigerate after making? Thanks!
    Reply
    • Taryn says

      June 12, 2019 at 12:21 pm

      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.
      Reply
  4. Max Mccoy says

    November 18, 2018 at 12:05 pm

    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
    Reply
    • Taryn says

      November 18, 2018 at 2:20 pm

      I'm glad it turned out ok with the Splenda!
      Reply
  5. Max Mccoy says

    November 18, 2018 at 11:48 am

    I found cocoa butter at Sprouts. I used splenda. It is still cooking but very wet and soopy. Max
    Reply
    • Taryn says

      November 18, 2018 at 2:20 pm

      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.
      Reply
  6. Rene’ says

    November 12, 2018 at 2:53 pm

    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!
    Reply
    • Taryn says

      November 12, 2018 at 9:21 pm

      No, I don't think so. Whole Foods might have it but I think it's cheaper online.
      Reply
  7. Sree says

    November 12, 2018 at 1:14 pm

    Hi What can we substitute raw cocoa butter with?
    Reply
    • Taryn says

      November 12, 2018 at 9:19 pm

      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.
      Reply
  8. Tonya Ryan says

    November 6, 2018 at 11:13 am

    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.
    Reply
    • Taryn says

      November 6, 2018 at 7:30 pm

      No, I think pyure is more concentrated so you actually need less. I don't think it would work in this recipe.
      Reply
  9. Vicky Davis says

    September 16, 2018 at 7:17 pm

    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?
    Reply
    • Taryn says

      September 16, 2018 at 10:07 pm

      I measure with solid measuring cups. I do scoops like you do with traditional flour.
      Reply
  10. Angela says

    August 21, 2018 at 9:46 am

    Hello! Thanks for the yummy recipe! Can I sub lakanto monkfruit or Truvia for the sweetener?
    Reply
    • Taryn says

      August 21, 2018 at 9:37 pm

      I think truvia would work but I haven't tested it. If you use lakanto you willneed 1.5 to 2 times as much.
      Reply
  11. kathy says

    May 27, 2018 at 12:46 pm

    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,
    Reply
    • Taryn says

      May 27, 2018 at 8:51 pm

      Yup! The 1/4 chopped is almost like white chocolate chunks. You could leave them out but I recommend using them.
      Reply
  12. Nancy says

    May 17, 2018 at 8:27 am

    Can I use the THM baking blend in place of the two flours? These sound amazing!
    Reply
    • Taryn says

      May 17, 2018 at 2:36 pm

      I think so. Use a little bit less.
      Reply
  13. Pam Daniels says

    October 4, 2017 at 1:45 pm

    Where do you get your cocoa butter?
    Reply
    • Taryn says

      October 4, 2017 at 5:31 pm

      I've ordered from Amazon. Any food grade cocoa butter is fine. I just look for a cheap one with good reviews.
      Reply
  14. Laura says

    June 29, 2017 at 2:02 pm

    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!

    Reply
    • Taryn says

      June 30, 2017 at 1:11 pm

      I store them in the fridge.
      Reply
  15. Abby Keuhn says

    March 28, 2017 at 11:01 pm

    How many square servings did this make? So I know what one serving is. Thanks
    Reply
    • Taryn says

      March 29, 2017 at 8:36 am

      16
      Reply
  16. joyce says

    March 21, 2017 at 10:03 am

    can't wait to make these- anything peanut butter is worth trying! and another use for my cocoa butter, too- double bonus :-)
    Reply

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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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