Description
Sweet, rich, and chewy blondies made with defatted peanut flour, roasted peanuts, and coconut oil. Add dark chocolate, chocolate chips, or extra chopped nuts for even more flavor and texture.
Yield: 9 bars
Prep Time: 15 minutes | Bake Time: 23 minutes | Cool Time: 20 minutes
Equipment Required: a 7-inch (18cm) square cake pan or a 9x5-inch (23x13cm) loaf pan
Storage: at room temperature for up to 36 hours or refrigerated for up to 5 days. Cool fully before sealing in an airtight container.
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium-sized mixing bowl, whisk together the dry ingredients.
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Line an 7-inch (18cm) square pan with parchment paper. Let the parchment overhang 2 sides for easy removal of the bars.I use pre-cut parchment paper and fold the long edge to size. If you do not have a 7-inch (18cm) square pan, you can use a 9x5-inch (23x13cm) loaf pan.
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Put the wet ingredients in a high-powered blender and blend to smooth. It will become a thick creamy mixture. I'm using a bullet blender for this.
There isn't a lot of content for blending, which is one reason I prefer to use a bullet blender here. If you use a countertop blender with a large carafe, blending might be difficult. -
Add the wet mixture to the dry mixture. Try to get as much of the wet mixture out of the blender as possible. Mix until a thick dough is formed and no dry patches remain. I use a large silicone spatula for this.
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Transfer the dough to the pan and press into an even layer. I use the back of my spatula for this.
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Bake for about 23 minutes, or until the edges are golden brown and a toothpick comes out clean.
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Transfer to a wire cooling rack and allow to cool in the pan for about 5 minutes. Then carefully remove from the pan and allow to cool for another 15 minutes. Cool more fully for storage.
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Optionally, top with a drizzle of peanut butter (can thin with a little melted cacao butter or coconut oil), melted chocolate, cacao nibs, chocolate chips/chunks, and/or chopped nuts.
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Cut into 9 bars and enjoy.
Used to Make This Recipes
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Nutrition Facts
Servings 9
Serving Size 1 Bar
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 19g30%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 3.5g15%
- Protein 11g22%
- Allulose 10.5g
- Net Carbs 2.5g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- Peanut flour is one of my favorite flours for vegan keto baking. It is low in carbs, high in protein, and has a lovely subtle nutty flavor. Structurally, it behaves much like chickpea flour, making it a great option for creating certain types of baked goods. I'm using Protein Plus peanut flour, which is a defatted peanut flour, and may not be available outside the United States. I use a "shop and ship" service to have it delivered to me abroad. In the distant past, I have tried an alternative peanut flour from Nuts.com (also in the US) and found it behaved similarly in the recipes I tried it in. A more widely available option that may also work in this recipe is a sugar-free peanut butter powder. As for using another flour here, perhaps a defatted almond flour would work. Defatted sesame flour may work, but I find it needs a little more liquid than peanut flour. In essence, if you don't have peanut flour, you're better off with a different recipe.
- I have not made this with any other sweeteners and I'm not sure how it would turn out with an alternative. Allulose retains moisture in a way that is similar to sugar and other keto-friendly sweeteners do not have this quality.
- I prefer to use oil-roasted peanuts in recipes because they are cheap and readily available. However, I assume a dry-roasted peanut would work fine here. Note that the macros are calculated with oil-roasted peanuts, which have a slighlty different nutritional value than dry-roasted ones.
