Home » Recipes » Keto Blondies Recipe (2g Carbs)
by Gerri
14
5 from 75 votes
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These keto blondies are a delicious treat, moist and fudgy, with chocolate chips. It’s hard to stop at just one. With only 2g net carbs, they’re very low carb.
The peanut butter can be substituted for your preferred nut butter. I think using Macadamia Butter would make for an even more delicious Blondie!
Do you prefer Brownies over Blondies? Cook thisCheesecake Swirl brownie recipe. They’re easy to make, nut-free, and to die for!
Keto Blondies Ingredients
- 4.5 ounces of Unsalted Butter, softened
- 4.5 ounces of Natural Peanut Butter, smooth
- 3 ounces (½ cup) of erythritol
- 2 Eggs
- 1 teaspoon of Vanilla Essence
- 1 ounce (¼ cup) of Coconut Flour
- 1 teaspoon of Baking Powder
- 3.5 ounces of Sugar-Free Chocolate Chips
How to Make Keto Blondies
- Preheat oven 180C/355F.
- Place the softened butter and peanut butter in a mixing bowl. Using a hand mixer, beat on medium speed until smooth.
- Add the erythritol and beat on medium speed until the mixture is pale and fluffy. Scrape down the sides of the bowl with a silicone spatula occasionally.
- Add the eggs and vanilla and beat until combined.
- Add the coconut flour and baking powder and beat at low speed for 5 minutes until the ingredients are well-mixed.
- Clean off any mixture from the beaters.
- Add the chocolate chips and stir through with a spoon.
- Pour the mixture into a lined square cake tin.
- Place in the oven for 20 minutes. The Blondie is baked when an inserted skewer comes out clean. The Blondie will be very fluffy and will drop slightly when cooled.
- Allow to cool slightly before cutting into 16 pieces and enjoying.
Keto Blondies (2g Carbs)
Delicious Keto Blondies Recipe (2g Carbs) – Low Carb And Easy To Make
Rate it
4.99 from 75 votes
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Course: Desserts, Snacks
Cuisine: American, Australian
Cook Time: 20 minutes mins
0 minutes mins
Total Time: 20 minutes mins
Servings: 16 serves
Calories: 140kcal
Author: Gerri
Unit Conversion
US Customary – Metric
Ingredients
- 4.5 ounces Unsalted Butter softened
- 4.5 ounces natural peanut butter smooth
- 3 ounces erythritol
- 2 eggs
- 1 teaspoon vanilla essence
- 1 ounce coconut flour
- 1 teaspoon baking powder
- 3.5 ounces sugar free chocolate chips
US Customary – Metric
Instructions
Preheat oven 180C/355F.
Place the softened butter and peanut butter in a mixing bowl. Using a hand mixer, beat on medium speed until smooth.
4.5 ounces Unsalted Butter, 4.5 ounces natural peanut butter
Add the erythritol and mix on medium speed until the mixture is pale and fluffy. Scrape down the sides of the bowl with a silicon spatula occasionally.
3 ounces erythritol
Add the eggs and vanilla and beat until combined.
2 eggs, 1 teaspoon vanilla essence
Add the coconut flour and baking powder and beat on low speed for 5 minutes until the ingredients are well mixed.
1 ounce coconut flour, 1 teaspoon baking powder
Clean off any mixture from the beaters.
Add the chocolate chips and stir through with a spoon.
3.5 ounces sugar free chocolate chips
Pour the mixture into a lined square cake tin.
Place in the oven for 20 minutes, the Blondie is baked when an inserted skewer comes out clean. The Blondie will be very fluffy and will drop slightly when cooled.
Allow to cool slightly before cutting into 16 pieces and enjoying.
Notes
STORING: Store blondies in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.
Nutrition
Serving: 1blondie | Calories: 140kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 49mg | Potassium: 85mg | Fiber: 3g | Sugar: 1g | Vitamin A: 229IU | Calcium: 19mg | Iron: 1mg
How To Store Blondies
Store blondies in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.
This keto recipe makes 16 blondies. One serving is one blondie and has 2g net carbs.
Love to bake? Try these delicious keto recipes;
- Low Carb Chocolate Peanut Butter Cupcakes
- Low Carb Lemon and Poppy Seed Cupcakes
- Low Carb Chocolate Chip Muffins
Adjust the serving amounts above to make a larger batch of this keto chocolate chip peanut butter brownie recipe.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
14 thoughts on “Keto Blondies Recipe (2g Carbs)”
These blondies were the best.
Reply
I only have square glass. Will this make a difference in banking time? And should I spray with oil or use parchment? Thanks
Reply
Hi Jill,
I don’t think baking in a glass dish would make a huge difference, I would suggest checking the blondies after 15 minutes just to be sure. We almost always recommend using parchment, it makes cleaning up so much easier. Hope that helps.
Reply
I don’t have a hand mixer can I still make them by mixing by hand?
Reply
Hi Julia.
You sure can, it will just take a bit of elbow grease to get it all smooth.
GerriReply
Hi Gerri, big fan of your work here. These turned out delish! Better than any baked good I’ve tried so far (other than the pretzels of course 😉
Reply
Hi Joanie,
Thank you!! Your kind words have made my day 🙂Reply
Yummmm, so light and flavorful. Definitely making these again!
Reply
Thank you for your kind words 🙂
Reply
Can you use xylitol instead of nativia?
Reply
Hi Kris,
You sure can!
Gerri
Reply
I made this recipe substituting cashew butter for peanut butter (only because I didn’t have enough peanut butter). Also, I don’t have Natvia so I used 2 oz. Swerve, .5 ounce Splenda granulated, and some liquid Sucralose to taste. These came out wonderfully well — moist but not wet and certainly not dry like some coconut flour recipes can be. I will be making this again! Thank you.
Reply
Hi Caroline,
I’m glad you enjoyed them, great work on the substitutions too!
Gerri
Reply
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