Skip to main content

Peanut Butter Blondies


0 minutes

Sugar free and gluten free!

Ingredients & Directions


  • Dry:
  • 1⁄2 cup
    almond flour (spooned and leveled)
  • 3⁄4 cup
    granulated golden monkfruit
  • 1⁄2 tsp
    baking soda
  • 1⁄4 tsp
    sea salt (or 1/2 tsp if your peanut butter is salt free)
  • Wet:
  • 1 cup
    natural peanut butter
  • 1⁄4 cup
    monkfruit maple syrup
  • 1 tbsp
    nut milk of choice
  • 2
    large eggs, room temperature
  • 1 tsp
    vanilla extract
  • Add-In:
  • 1⁄3 cup
    LILY'S 55% Dark Chocolate Style Baking Chips


Equipment Needed 
oven oven
 large bowl large bowl
 medium bowl medium bowl
 spatula spatula
 parchment paper parchment paper
 8x8 inch baking dish 8x8 inch baking dish

Preheat the oven to 350°F.


In a large bowl, beat together the maple syrup, nut milk, eggs and vanilla extract. Add in the granulated monk fruit and beat until well combined.


In a medium bowl, mix the almond flour, baking soda, and sea salt together. Gradually add this dry mixture to the wet mixture in the large bowl while beating. Combine well.


Add peanut butter to mixture and gradually fold in with a spoon or spatula until well combined. Do not use an electric beater to mix in the peanut butter as this will cause the mixture to become oily. Add in the chocolate chips and stir into the mixture by hand.


Add the mixture to a greased or parchment paper lined 8x8” baking dish. Spread out evenly into the pan.


Place the pan into the preheated oven and bake for 25-30 minutes. Remove from oven and let cool. Once cooled, cut into squares and enjoy!

Recipe contributed by Sarah Tribett.