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Low Carb Peanut Butter Blondies

 

Low Carb Peanut Butter Blondies recipe provided by Tara Wright, Whole Body Living

These low carb peanut butter blondies are so good you’ll keep coming back for more. Eating the entire pan may be a problem…

Fortunately these low carb peanut butter blondies boast only 3 net carbs per serving!

I recommend cutting these once cool and freezing them in a tightly sealed container in the freezer. This may prevent you from eating the whole darn pan!

Now, you may be wondering “Is Peanut Butter Keto?” Techncially…. NO. Peanuts are actually not a nut. They are a legume!

If you’re following a strict Keto Diet, then this low carb peanut butter blondie recipe isn’t for you. However, if  you’re one to choose to indulge a little from time to time and want an indulgence that’s low carb… this could be allowed.

In the end, the decision is yours to make.

Low Carb Peanut Butter Blondies

Low Carb Peanut Butter Blondies

Start to Finish: 30 mins

Boasting only 3 net carbs per serving, these low carb peanut butter blondies are a great treat when following a low carb diet. Grain-free baking at it’s finest!

INGREDIENTS:

  • 1/2 cup coconut oil, 4 ounces (105g, softened)
  • 3/4 cup peanut butter, 6 ounces (192g)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup BochaSweet
  • 2 eggs
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut flour (1 ounce, 28g)
  • 1 teaspoon grain free baking powder

INSTRUCTIONS:

  1. Preheat oven to 350 degrees (325 degrees convection)
  2. In a mixing bowl, combine the softened coconut oil, peanut butter, pure vanilla extract, BochaSweet and beat on medium speed until the mixture is pale and fluffy. Stop and scrape down the sides of the bowl occasionally.
  3. Add eggs and mix until combined.
  4. In a small separate bowl, weigh your coconut flour and add salt. Mix this dry mixture into your wet peanut butter mixture for about two minutes, making sure the coconut flour is thoroughly combined. The mixture will thicken as you mix it as the coconut flour absorbs moisture from the wet ingredients.
  5. Finally, add your grain free baking powder. If you can’t find grain free baking powder you can substitute 1/3 tsp cream of tarter plus 2/3 tsp baking soda. If you make this substitution, work quickly to get your bars in the oven as this is a single acting compound and needs to be baked right away to yield a good rise.
  6. Pour batter into a greased 9×9 baking pan.
  7. Bake for 17-20 minutes or until toothpick inserted in the center comes out clean. Be careful not to over-bake.
  8. Allow to cool before cutting into pieces. Enjoy!

Servings: 12

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 190
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 27mg
  • Sodium: 112mg
  • Potassium: 10mg
  • Total Carbs: 4g
  • Dietary Fiber: 1g
  • Protein: 4g
  • Vitamin A: 0.8%
  • Calcium: 0.4%
  • Iron: 1.1%

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