Sugar-Free Keto Peanut Butter Blondies in 30 Minutes

Oh my gosh, you HAVE to try these sugar-free keto peanut butter blondies! I’ve been making them for years whenever that sweet tooth hits but I don’t want to wreck my low-carb diet. They’re seriously magical – rich, chewy, and packed with peanut butter flavor without any of the sugar crash afterwards. I’ve tested this recipe more times than I can count (my neighbors love being taste testers!) and finally landed on the perfect balance. Just 6 simple ingredients transform into these fudgy squares that’ll make you forget they’re keto-friendly. Trust me, even non-keto folks go crazy for these!

Why You’ll Love These Sugar-Free Keto Peanut Butter Blondies

Let me tell you why these blondies are my absolute go-to dessert! First off – they come together in just 30 minutes from bowl to belly. No fancy techniques, no weird ingredients, just good old peanut butter magic. Here’s what makes them special:

• Crazy easy – One bowl, no mixer needed, my kind of baking!
• Rich peanut butter flavor that’ll make you forget they’re sugar-free
• Perfectly chewy texture – no dry keto desserts here!
• Just 2g net carbs per blondie – guilt-free indulgence
• Kid-approved (seriously, my picky nephew scarfs these down)

The best part? You’d never guess they’re low-carb. I’ve fooled so many friends with these – their faces when I reveal the secret ingredients are priceless!

Ingredients for Sugar-Free Keto Peanut Butter Blondies

Grab these simple ingredients – you probably have most in your pantry already! Just a heads up: using room temperature eggs makes all the difference for that perfect smooth batter. Here’s what you’ll need:

• 1 cup natural peanut butter – must be sugar-free and the drippy kind (no added oils or stabilizers)
• 2 large eggs – take them out 30 minutes before baking, trust me on this!
• 1/2 cup erythritol – or your favorite keto sweetener that measures like sugar
• 1 tsp vanilla extract – the real stuff, not imitation
• 1/2 tsp baking soda – fresh is best for maximum lift
• 1/4 tsp salt – just a pinch to balance the sweetness
• 1/2 cup sugar-free chocolate chips (optional) – because who can resist chocolate?!

Quick swap idea: if peanut allergies are an issue, sunflower seed butter works beautifully too – just know it’ll turn the blondies slightly green (totally normal, promise!).

Equipment You’ll Need

Don’t worry – no fancy gadgets required here! You’ll just need:

• 8×8-inch baking pan – my trusty square pan works perfectly
• Parchment paper – for easy removal (no blondies left behind!)
• Mixing bowl – one big one does the trick
• Spatula – to scrape every last bit of that delicious batter

That’s it! Now let’s get baking.

How to Make Sugar-Free Keto Peanut Butter Blondies

Okay, let’s dive into the fun part – making these dreamy blondies! I promise it’s so simple, you’ll have the batter ready before your oven finishes preheating. Just follow these easy steps and you’ll be biting into peanut butter heaven in no time.

Step 1: Preheat and Prepare the Pan

First things first – crank that oven to 350°F (180°C). While it’s heating up, grab your 8×8-inch pan and line it with parchment paper, leaving some overhang on the sides. This little trick is my secret weapon – it lets you lift the whole batch out in one beautiful slab later. No messy flipping or broken blondies!

Step 2: Mix the Batter

Now for the magic! In your mixing bowl, combine the peanut butter, eggs, sweetener, vanilla, baking soda, and salt. Stir like crazy until it’s completely smooth – no lumps allowed! The batter should be thick but pourable. If you’re going for the chocolate chip version (and why wouldn’t you?), gently fold them in now. Pro tip: reserve a few chips to sprinkle on top for that bakery-worthy finish.

Step 3: Bake to Perfection

Pour that glorious batter into your prepared pan and spread it evenly. Pop it in the oven for 20-25 minutes – you’ll know they’re done when the edges turn a light golden brown and the center looks set but still slightly soft. Here’s the hardest part: let them cool completely before cutting! I know it’s tempting, but this patience pays off with clean, perfect squares. They’ll firm up as they cool, turning into that ideal chewy texture we’re after.

Tips for Perfect Sugar-Free Keto Peanut Butter Blondies

Want bakery-quality blondies every time? Here are my hard-won secrets:

• Room temp eggs are non-negotiable – cold eggs make the batter seize up (been there, cried over that!)
• Toothpick test lies! These blondies set as they cool – pull them when edges are golden but center still jiggles slightly
• Slice cold for picture-perfect squares – warm blondies crumble (though no judgment if you eat them with a spoon!)
• Double the batch – they disappear faster than you’d think!

Oh! And if your sweetener tends to crystallize, try powdered erythritol – makes the texture dreamier.

Variations and Substitutions

Oh, the possibilities! One of my favorite things about this recipe is how easily you can switch it up. Nut-free? No problem – sunflower seed butter works like a charm (though don’t be startled when your blondies turn a little green – it’s totally normal!). Want more crunch? Toss in some chopped pecans or walnuts. And if you’re watching your sweetener, start with 1/4 cup and taste as you go – everyone’s perfect sweetness level is different!

Here’s my favorite trick: swap half the peanut butter for almond butter and add a pinch of cinnamon. It creates this incredible depth of flavor that’ll make you swoon. The beauty is, no matter how you tweak it, you’ll still end up with delicious, guilt-free blondies!

Storage and Reheating Instructions

These blondies keep beautifully in an airtight container at room temp for up to 5 days (if they last that long!). For longer storage, freeze them in a single layer – they’re perfect straight from the freezer when that midnight craving hits. Want them warm? Just zap a square in the microwave for 10-15 seconds to get that fresh-from-the-oven gooeyness!

Nutritional Information

Here’s the scoop on what you’re getting in these heavenly blondies! (Because let’s be real – we all do that quick mental math before grabbing a second one.) Each generous square clocks in at:

• 180 calories – totally worth it for that peanut butter bliss
• 14g fat – the good kind that keeps you full
• 6g total carbs with 2g fiber – that’s just 4g net carbs per blondie!
• 7g protein – not too shabby for a dessert
• Only 1g sugar – the magic of sugar-free sweeteners

Quick note: these numbers can vary slightly depending on your exact ingredients – especially if you go wild with those chocolate chips! (No judgment here.) But the best part? These satisfy cravings without the sugar rollercoaster. My energy stays steady even after indulging – now that’s what I call a win!

Frequently Asked Questions

Can I use almond butter instead of peanut butter?
Absolutely! Almond butter works beautifully – just make sure it’s the natural, sugar-free kind. The texture might be slightly different (almond butter tends to be thicker), so you might need to add a teaspoon of water to get that perfect batter consistency. My favorite combo is actually half peanut butter, half almond butter – gives the blondies this incredible depth of flavor!

How can I make these less sweet?
Easy fix! Start with just 1/4 cup of sweetener instead of 1/2 cup – you can always add more to taste. I find erythritol can sometimes be overly sweet, so I often mix it with a little monk fruit sweetener. The peanut butter itself adds natural richness, so you might be surprised how little sweetener you actually need.

Why did my blondies turn out dry?
Oh no! Two likely culprits: either you baked them too long (remember, they keep cooking as they cool!), or your peanut butter had stabilizers. Always use the natural, drippy kind – the oil separation is normal and gives that perfect moist texture. Next time, try pulling them out when the center still looks slightly underdone – they’ll firm up perfectly.

Can I make these nut-free?
You bet! Sunflower seed butter is my go-to substitute – just be prepared for your blondies to turn slightly green (totally harmless chemical reaction!). The taste is fantastic though – my nut-allergy friends go crazy for this version. Coconut butter works too, but it’ll give a different, more tropical flavor profile.

Share Your Feedback

Did you make these blondies? I’d love to hear how they turned out! Snap a pic and tag me – nothing makes me happier than seeing your keto creations. Leave a comment below with your tweaks or questions too – let’s keep the peanut butter love going!

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