You won’t believe these chewy and gooey peanut butter blondies are actually good for you! With just 3 grams of net carbs, they’re keto-friendly, paleo-friendly, gluten-free, and dairy-free. Made with almond flour, peanut butter, tahini, eggs and sugar-free chocolate chips and ready in just 25 minutes!
- 1 cup Almond powder
- 1 teaspoon Baking soda
- ¼ teaspoons Salt
- ¼ cups Coconut oil, melted
- ½ cups Natural peanut butter
- 2 tablespoons Tahini
- ½ cups Swerve Confectioners Sugar
- 2 teaspoons Vanilla extract
- 2 Eggs
- ½ cups Sugar Free Chocolate Chips
Preheat the oven to 350ºF. Line an 8×8 pan with parchment paper.
In a medium bowl, combine almond flour, baking soda and salt. Put aside.
In a separate large bowl, whisk together the melted coconut oil, peanut butter, tahini and icing sugar. Once the mixture is smooth, add the vanilla extract and eggs and stir until well blended.
Add the dry ingredients to the wet ingredients and stir until well blended and smooth. Add the chocolate chips and stir again.
Transfer the batter to your lined 8×8 pan and spread evenly with a spatula. If desired, garnish with additional chocolate chips.
Place the 8×8 pan in the oven and bake for 20 minutes. Remove the pan from the oven and allow the blondies to cool completely before removing them from the pan and cutting them into 16 equal squares.