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Low-Carb Peanut Butter Slice

Peanut Butter Slice (Keto, Gluten-Free)

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Diabetic

Description

This blondie inspired peanut butter slice is made with sugar-free sweetener and low-carb flours for a healthy, keto-friendly and gluten-free dessert or a snack.


Scale

Ingredients

1 cup peanut butter (crunchy, unsweetened)
1/4 cup coconut oil (measured in slightly softened solid form)
1/2 cup Sukrin Gold brown sugar alternative (see notes for substitutes)
3 eggs
1.5 tablespoons vanilla
2/3 cup (100 g) almond meal/flour
2 tablespoons coconut flour
A pinch of salt

1 teaspoon baking powder (gluten-free)
2 squares, 90% Lindt chocolate broken into pieces or dark chocolate buttons


Instructions

  • Preheat the oven to 180 C/355 F.
  • Melt peanut butter and coconut oil (you can do this in a hot oven, microwave or over low heat on the stove). Transfer to a large mixing bowl, add the brown sugar alternative and combine with a spatula.
  • Add eggs and vanilla and whisk together.
  • Add the flours, salt and baking powder and mix through.
  • Transfer to a baking tin (10.5 x 8″) lined with parchment paper. Flatten the top with a spatula. Insert a few pieces of dark chocolate or chocolate buttons. You can also melt the dark chocolate first and drizzle it over the top, then use a knife or a skewer to swirl it through the batter.
  • Bake for 20 minutes, until just set. Remove from the oven and cool for 10 minutes before removing from the tray. Slice into even squares.

Notes

Sugar-alternatives:  In this recipe, I am using Surkin Gold, which is a low-cal, low-carb brown sugar alternative. It has a similar texture, aroma and taste to light brown sugar but is in fact a mix of erythritol, which is made from fermented glucose extracted from non-GM corn starch, stevia, and gluten-free malt. You can use regular white sugar-alternative powder (I prefer erythritol and stevia mix for the least aftertaste). Alternatively, coconut sugar would also work well as a low-GI sugar substitute.

Storing: Store for 4-5 days in an airtight container or for 7-8 days in the refrigerator.

Freezing: This peanut butter blondie slice can also be frozen for up to 3 months. Slice it first and store in Ziploc bag or container with a lid. Defrost overnight and reheat in the oven or microwave slightly before consuming.

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