Keto and vegan peanut butter blondies, made with only 4 ingredients! Oil-free, flourless, and grain-free, they have 125 calories each, and can be made paleo-friendly with almond butter or cashew butter.
I do not typically associate early summer with baking. However, it turns out that there are plenty of reasons to bake this time of year, including celebrations, get-togethers, and fund-raising bake sales that demand some sweet treats. And there is always a demand for sweet treats from a resident 12-year-old, a demand that I try to temper with some healthy options.
More than anything, and no matter the occasion, summer baking needs to be swift and simple: get in, get out, and go off to enjoy the day. I have a perfect recipe to fit those requirements. Plus, the results are suitable for celebrating, laid-back dining with family and friends, and packing into lunch bags for camping, hikes and picnics.
It’s my 4-Ingredient Keto Peanut Butter Blondies.
Here’s the deal: you can make these blondies with a brown sugar substitute (which keeps them keto), or use regular brown sugar or coconut sugar if you do not need them to be keto. And if you follow a Paleo diet, swap the peanut butter with almond butter and use the coconut sugar option.
Whichever version you choose, the blondies are:
Here’s what you need:
You’ll also need a small amount of water for the first step of the recipe. In a small cup or bowl, combine 1/4 cup water with the flaxseed meal. Let the mixture stand for 5 minutes until thickened.
Combine the flax mixture with the peanut butter, sugar substitute, and baking soda, stirring until completley blended and smooth. The dough will be very stiff. Avoid the temptation of adding more water. I tried it for you and can assure you that it will lead to a soggy mess. Stick with 1/4 cup water :).
Because the batter is so thick, you will need to press more than spread the dough into the pan. I encourage fingertips!
I used a 9-inch square pan, but you could make these in an 11×7-inch or 8-inch square pan, too. The latter will lead to thicker blondies and will require approximately 5 minutes more baking time. Oh, and line the pan with parchment paper for easy removal.
You can keep the blondies plain (always a winner), or press in any number of options, such as chopped peanuts, sugar-free chocolate chips (or regular chocolate chips, if not following a keto diet), blueberries, raspberries, or unsweetened coconut flakes.
If you cannot decide, follow my lead and go with a variety.
Bake the blondies in a preheated 350F oven for 30 to 35 minutes until the blondies are a deep golden brown, the surface appears dry, and center looks just set. The blondies may look a little bit underdone, but that’s perfect; they will firm up once they are completely cool.
Cool the blondies (completely) in the pan and then use the parchment liner to lift out and place on a cutting board. Cut into 16 squares.
Here’s to easy summer baking and even more summer fun!
Making this recipe? I would love to see it!
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Keto and vegan peanut butter blondies, made with only 4 ingredients! Oil-free, flourless, and grain-free, they have 125 calories each, and can be made paleo-friendly with almond butter.
- 1/4 cup (60 mL) water
- 4 and 1/2 teaspoons (9.75 g) flaxseed meal
- 1 and 1/4 cups (330 g) creamy unsweetened peanut butter
- 3/4 cup (145 g) keto-friendly brown sugar equivalent (for testing, I used sukrin gold)
- 1/2 teaspoon baking soda
- Preheat oven to 350F (175C). Line a 9-inch (22.5 cm) baking pan with foil or parchment paper; spray exposed interior sides with cooking spray.
- In a small cup or dish, combine the water and flaxseed meal. Let stand 5 minutes to thicken.
- In a medium bowl, whisk water-flax mixture, peanut butter, sugar substitute, and baking soda until completely blended and smooth. The batter will be quite stiff.
- Scrape into prepared pan, smoothing the top (it will be very thick, so use your fingertips to press down).
- Bake in the preheated oven for 30 to 35 minutes until deep golden brown, surface appears dry and center looks just set (they will get firm as they cool).
- Cool completely in pan on a wire rack.
- Remove blondies from pan and cut into 16 squares.
Storage: Store the cooled blondies in an airtight container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.
Tip: An equal amount of ground chia seeds can be used in place of the flaxseed meal.
- Category: Dessert, Blondies
- Serving Size: 1 blondie (1/16 of recipe)
- Calories: 125
- Sugar: 0.7 g
- Sodium: 116 mg
- Fat: 11 g
- Saturated Fat: 1.4 g
- Carbohydrates: 3.7 g
- Fiber: 2.3 g
- Protein: 5.6 g
- Cholesterol: 0 mg