Keto Peanut Butter Brownies

Indulge in the rich, decadent flavors of Keto Peanut Butter Brownies, the perfect treat for anyone following a low-carb, high-fat diet. These fudgy brownies blend the creamy taste of peanut butter with a chocolatey base, offering a delightful dessert that satisfies your sweet tooth without the guilt.

Course Desserts

Cuisine American

Keyword keto desserts, Keto Peanut Butter Brownies, Low Carb Brownies, Sugar-Free Brownies

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 210kcal

Equipment

8-inch square baking pan
Parchment paper
Medium mixing bowl
Separate mixing bowl
Whisk
Spatula
Knife or toothpick

Ingredients

1 cup almond flour 112g / 4 oz
¼ cup cocoa powder 22g / 0.77 oz
½ tsp baking soda 2.5g / 0.08 oz
¼ tsp salt 1.5g / 0.05 oz
½ cup unsalted butter, melted 113g / 4 oz
¾ cup erythritol 150g / 5.29 oz
2 large eggs
1 tsp vanilla extract 5ml
½ cup sugar-free dark chocolate chips 85g / 3 oz
½ cup natural creamy peanut butter 128g / 4.5 oz

Instructions

Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
In a separate bowl, combine melted butter and erythritol, stirring until well mixed. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually blend the dry ingredients into the wet mixture until just combined. Fold in the sugar-free chocolate chips.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Warm the peanut butter slightly in the microwave until it's runny but not hot, about 30 seconds. Drop dollops of peanut butter over the top of the brownie batter.
Use a knife or a toothpick to swirl the peanut butter into the batter, creating a marbled effect.
Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
Allow the brownies to cool in the pan for at least 10 minutes before lifting out and cutting into squares.

Notes

Ensure all ingredients are at room temperature before starting. You can replace erythritol with another keto-friendly sweetener of your choice, but note that this may affect the final carb count. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life. For nut-free brownies, substitute almond flour with sunflower seed flour and use a seed butter instead of peanut butter.

Nutrition