Peanut Butter or Almond Butter?

November is National Peanut Butter Lovers Month and we welcome all peanut butter delicacies! However, we’re going to change it up this year. Ever since I’ve tried almond butter on the Keto Diet, it has been life-changing which brings to our two recipes for today. I’m going to make a recipe using peanut butter and another using almond butter to compare which one actually taste the most delicious! All you peanut butter lovers might be surprised after these recipes.

Peanut Butter Blondies

Ingredients needed:

2/3 cup of Kelapo Ghee (or Kelapo Coconut Oil)

¾ cup of peanut butter

2 cups of light brown sugar

3 large eggs

2 teaspoons of vanilla extract

2 cups of almond flour

¼ teaspoon of salt

¾ cup of peanut butter chips

¾ cup of chocolate chips

Kelapo Coconut Oil Non-Stick Cooking Spray

Begin by preheating the oven to 350 degrees. Pine a 9×13 pan with parchment paper making sure to leave an overhang on each end. Grease the pan with Kelapo Coconut Oil Spray and place tot eh side. Next, in a microwave-safe bowl add the Kelapo Ghee and peanut butter. Place in the microwave for about 2 minutes with 20-second intervals while stirring. You just want to make sure the ghee and peanut butter are completely melted and smooth. In that same bowl, add the brown sugar and vanilla extract then whisk in the eggs one at a time. Next, add the salt and almond flour while gently folding it in with the other ingredients. Do not add the entire 2 cups at a time. I recommend doing ½ cup at a time. Once you get a thicker consistency, it’s time to add the chocolate and peanut butter chips. Make sure to fold them in so they spread out evenly through the batter. Leave some chocolate and peanut butter chips to the side for toppings. Using a non-stick spatula transfer the batter to the pan and spread it evenly. Once it’s smooth, add the extra chips on top and pop it into the oven for about 25 to 30 minutes. Once ready, let it cool for about 10 to 15 minutes before serving! This also goes great with vanilla ice cream and chocolate sauce on top!

Almond Butter Blondies

What’s fun about this recipe is that it’s Paleo and vegan-friendly!

Ingredients needed:

1 cup of creamy almond butter

1 teaspoon of Kelapo Coconut Oil (melted)

1 tablespoon of chia seeds

½ teaspoon of baking soda

½ cup of coconut sugar

¾ cups of chocolate chip chunks

¼ teaspoon of salt

1 teaspoon of vanilla extract

3 tablespoons of water

Kelapo Coconut Oil Non-Stick Cooking Spray

Begin by preheating the oven to 350 degrees. Next, line a 9-inch square pan with parchment paper also making sure that the sides overhand. Grease the parchment paper with Kelapo Coconut Oil Spray and set aside. In a large bowl, add in the chia seeds and stir in the water. The chia seeds need to expand and get to a gel-like texture. Once that occurs, add in the almond butter, coconut sugar, vanilla extract, baking soda, melted coconut oil and salt to the bowl. Stir in all the ingredients until a thick batter forms. Using a non-stick spatula, fold in the chocolate chips so they do not break. Transfer the batter into the pan that was set aside and using the non-stick spatula spread it over the pan evenly making sure that it stays smooth. Add some extra chocolate chunks on top and pop in the oven for about 20 to 22 minutes, or until the top is lightly golden. Once out the oven, let it cool completely before serving.

So after a rigorous taste-testing from my niece and nephew, there was a tie! One loved the almond butter blondie and the other loved the peanut butter blondie. All in all, they thought the entire process was a huge success. But I would too if I had my aunt cooking sweets for me all day.

Let us know which recipe was your favorite in the comments was below!

Peace, love and Kelapo


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