Many thanks to Kyndra for hosting me here on Peace, Love and Low Carb. I love peace, I love love and I love low carb so I think I have all my bases covered! I am thrilled to be here and would love to have you check out All Day I Dream About Food on Facebook, Twitter and Pinterest. I don't know about you, but I have days where I dream in chocolate and peanut butter. It's all I think about, and my little mind whirrs with ideas of how I will next combine those two beloved flavours. To say that there are a lot of low carb peanut butter and chocolate recipes on my blog would be putting it mildly. There are a LOT of peanut butter and chocolate recipes on All Day I Dream About Food and sometimes I am taken aback to see just how many there are. I might as well have named my blog All Day I Dream About Peanut Butter and Chocolate. Except that I love many other foods as well and I might be pigeon-holing myself a little too much with that name. At least this way, I am free to give other foods and flavours some airtime, while still giving PB and Chocolate its due. So when Kyndra asked me to do a dessert recipe for a guest post, my brain instantly went all PB and chocolate. I asked her if she had any issue with peanut butter and she said (and I quote) "to say I LOVE peanut butter would be an understatement". So apparently Kyndra and I are on the same page in that regard. I wonder if she has days where she dreams in peanut butter and chocolate too? I do have a tendency to let my brain run wild and create some pretty elaborate desserts. Low carb desserts are kind of my specialty and I can get carried away, especially if we're talking peanut butter and chocolate. I have created Dark Chocolate Peanut Butter Layer Cake, Chocolate Peanut Butter Mousse Tarts, and one of my most popular recipes ever, Chocolate Covered Peanut Butter Popsicles. Those went crazy viral on Pinterest...I can't imagine why! But sometimes simple is the order of the day. We like simple, right? And simple results can taste as good as elaborate results. That was my end goal here; to give you a recipe that you likely have all the ingredients for already and that you can whip up in less than half an hour. Because if you're like me, when that peanut butter and chocolate craving hits, you want something yesterday, not 2 hours from now. So how about some low carb Peanut Butter Blondies that are full of sugar-free chocolatechips? Yeah, I thought so
Peanut Butter Chocolate Chip Blondies
16 servings. Per serving: 151 Calories; 13g Fat (73.7% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 148mg Sodium.
- 1 cup almond flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup peanut butter
- ¼ cup butter, softened
- ½ cup Swerve Sweetener
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp liquid stevia extract
- ½ cup sugar-free chocolate chips
- Preheat oven to 325F and grease an 8x8 inch square baking pan.
- In a medium bowl, whisk together almond flour, baking soda and salt.
- In a large bowl, beat peanut butter, butter and Swerve Sweetener until smooth and well combined.
- Beat in eggs, vanilla extract and stevia extract until well combined.
- Beat in almond flour mixture until fully incorporated and then stir in chocolate chips.
- Spread mixture in prepared baking pan and smooth the top with a knife or an offset spatula.
- Bake 15 to 20 minutes (less for a gooey consistency, more for a cakier consistency), until top is lightly browned and just set.
- Remove and let cool at least 25 minutes before cutting and serving.
Carolyn Ketchum is the writer, photographer and evil mastermind behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow All Day I Dream About Food on Facebook, Twitter and Pinterest
Leslie Willie says
They are baking in the oven now. I was naughty and licked the spoon. Sooooooo good. Cannot wait to try the finished product.
Jamie Lynne says
Super easy and amazeballs!! Baked it for almost 20 minutes in a glass pan using half the Swerve and a few generous drops of stevia glycerite instead of the liquid stevia. Came out just on the gooey side....perfect! Mom used to make these ALL THE TIME and now I have a deliciously suitable replacement - in fact, I'm bringing these to Easter Dinner! Thank you! 🙂
Made these last night and was impressed as always with Carolyn's recipes. Like another commenter, I did have to bake mine for 45 minutes to make sure it was cooked through. It was the perfect amount of gooeyness and held together nicely as you would expect a blondie (brownie) to do. I ate one for breakfast this morning with my coffee. I will stash this recipe and make them again soon.
I added 8 tablespoons of unsweetened cocoa and an additional egg, omitting the chocolate chips (which I often don't have on hand) to make a chocolate brownie. I cooked for 20 min at 325 degrees (gas oven).
I make this recipe frequently, either as the blondie recipe or with the modifications above. The results are great.
Low carb heaven! My husband and I did Atkins about 15 years ago and recently decided to go back to it. Low carb baking has sure come a long way since then! Thanks for all you do for us Kendra! 🙂
Great recipe! I used 1/4 cup Swerve and 2 packets of Truvia (in place of the 1/2 cup Swerve called for.). Also subbed in some of my favorite 85% dark chocolate bars (chopped) for the chocolate chips. I thought the baking time (15 min for gooey) seemed short, but it was pretty close for me - I went to 20 minutes and had a very good result. Will make this again. Thanks for the recipe!
Just made these. Omitted the chocolate and swirled in some LC strawberry jam. Such a good recipie! And I'm sure it's wonderful with chocolate too! I just had a PB&J craving. 🙂
Mrs. Price says
I'm sorry but waiting 25 mins for these babies to cool???!!!! How about 5 mins! They were wonderful!