Keto Peanut Butter Blondies – Two Ways!
Servings
16
Servings
16
Ingredients
Instructions
  1. Preheat your oven to 180c. Line a square brownie tin with baking paper. Set aside.
  2. Add coconut oil, coconut cream, erythritol and peanut butter to a large bowl and whisk until thoroughly combined. I used my new KitchenAid (eeeek still so excited) with the paddle attachment.
  3. Add eggs, one at a time, mixing well after each until completely incorporated. Add vanilla.
  4. Add the almond flour, salt and baking powder and mix again until completely incorporated. Here you will either mix in your chocolate chips, or set the mixture aside and prepare your “jam.” Alternatively if you are using the Barkers Spreadable Fruit, you can now pour your mixture into the prepared pan and dollop this on top of your blondie mix, using the back of a spoon to swirl it into the top of your blondie.
  5. If making the jam, place the berries in a bowl and microwave for a minute. Using a fork, squish the berries until they form a paste with their juice. If they have too much liquid, simply pour some off. Spread these across the top of your blondie mixture.
  6. Once you’ve decided which option to go for (they’re ALL amazing!), place your blondie into the oven to bake for 20-25 minutes, until the center is just set. This varies a lot from oven to oven, so when you make them the first time, start checking from 15 minutes onwards. They will continue to cook slightly once removed from the oven.
  7. Remove from the oven and leave to cool completely. Cut into 16 pieces and store in an airtight container. These also freeze really well!