Description
You won’t believe these moist, gooey peanut butter blondies are actually good for you! With just 3 grams of net carbs, they are keto friendly, paleo, gluten-free, and dairy-free. Made with almond flour, peanut butter, tahini, eggs and sugar-free chocolate chips and ready in just 25 minutes!
Ingredients
- 1 cup Almond Flour
- 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
Preparation
Preheat oven to 350ºF. Line an 8×8 pan with parchment paper.
In a medium bowl, mix almond flour, baking soda and salt. Set aside.
In a separate, large bowl, whisk melted coconut oil, peanut butter, tahini and icing sugar. Once mixture is smooth, add vanilla extract and eggs and stir until well-combined.
Add the dry ingredients to the wet and stir until well-combined and smooth. Fold in the chocolate chips and stir again.
Transfer the batter to your lined 8×8 pan and spread evenly with a spatula. If desired, top with additional chocolate chips.
Place the 8×8 pan in the oven and bake for 20 minutes. Remove the pan from the oven and let the blondies cool completely before removing from the pan and cutting into 16 even squares.
