These peanut butter brownies are super thick and fudgy, and topped with both peanut butter and chocolate! Made without sugar or flour, they are a simple and elegant keto dessert that is sure to impress! 3 grams net carbs per serving.
Peanut Butter Brownies
When it comes to keto recipes using peanut butter, my favorite things to make are peanut butter cookies, peanut butter cheesecake, and these peanut butter brownies.
Since going keto, one of my most used ingredients has been peanut butter. This works very well for me, because peanut butter is one of my all time favorite foods. I enjoy it at least once a day, mostly with my breakfast or in a smoothie in the afternoon. Recently, I’ve been using it in more and more of my desserts.
Peanut butter works beautifully in any kind of dessert. It’s great to use in cookies, in no bake desserts, and of course, in classic dishes like puddings and even a mousse. My favorite use of peanut butter though is spread onto some low carb brownies!
I’ve been meaning to share a peanut butter brownie recipe for quite some time. It’s perfect for those who love the chocolate and peanut butter combination, and it takes no time to prepare! Now, these brownies may look incredibly fancy but I promise you, they are so easy to make!
No sugar and no grains are needed, but you’d never tell. The texture of the brownies is super thick and fudgy, and the peanut butter and chocolate layers are super creamy. They are rich and full of chocolate and peanut butter flavor, without being overpowering.
I had some friends over for dinner the other night and served them these brownies for dessert and NO ONE believed me when I told them they were keto- They thought these were loaded with sugar and flour!
How do you make keto peanut butter brownies
- Almond flour– Blanched or superfine almond flour, not almond meal.
- Baking powder– Gives the brownies some stability and structure.
- Cocoa powder– 100% unsweetened cocoa powder that has been sifted.
- Granulated sweetener of choice– I used allulose, but erythritol or monk fruit sweetener can be used.
- Butter-Unsalted butter. You can use dairy free if you prefer.
- Chocolate chips– Either store bought or homemade sugar free chocolate chips.
- Eggs– Room temperature eggs.
- Peanut butter– Smooth and creamy peanut butter, so it can be easily spread over the brownies. If you enjoy the sweet and salty combination, use slightly salted peanut butter.
- Chocolate frosting– For an extra dose of chocolate.
Start by mixing together your dry ingredients until combined and set aside. In a microwave safe bowl or stovetop, add your butter and half the chocolate chips. Heat together until melted and smooth. Next, add the eggs into a mixing bowl and and beat until frothy and combined. Slowly add the melted chocolate/butter mixture until combined. Gently add the dry ingredients and mix well, until combined. Fold through the remaining chocolate chips.
Now, transfer the brownie batter into a greased 8 x 8-inch pan. Bake at 180C/350F for 15-18 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let cool for 10 minutes, before spreading the peanut butter on top. Once cool, refrigerate for 30 minutes, for the peanut butter to firm up. Finally, spread the chocolate frosting on top and refrigerate for a further 30 minutes, until set.
Tips to make the best low carb peanut butter brownies
- You must let your brownies cool before adding the peanut butter and chocolate frosting layers.
- Feel free to switch out the keto chocolate chips for a sugar free chocolate bar. Your brownies will be even fudgier because of it.
- If you have a peanut allergy, feel free to use almond butter or a nut-free alternative, like tahini.
Storing and freezing peanut butter brownies
- To store: If you intend to enjoy the brownies within 3 days, they can be stored at room temperature, covered. To keep them longer, store them in the refrigerator in a sealed container. They will keep fresh for up to 2 weeks.
- To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
More keto dessert recipes to try
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a mixing bowl, combine your dry ingredients and mix well. In a microwave safe bowl or stovetop, add your butter and half your chocolate chips and melt until warm. Whisk together until combined.
In a separate bowl, whisk the eggs together until glossy and frothy. Add the melted chocolate mixture into it, before slowly adding the dry ingredients until combined. Fold through the remaining chocolate chips at the end.
Transfer the brownie batter into the lined pan and bake for 15-18 minutes, or until a skewer comes out clean. Remove the brownies from the oven and let cool for 10 minutes, before spreading the peanut butter all over. Let the brownies cool to room temperature, before refrigerating for 30 minutes. After 30 minutes, add the chocolate frosting and refrigerate once more for a further 30 minutes, until firm.
TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1serving | Calories: 277kcal | Carbohydrates: 6g | Protein: 8g | Fat: 26g | Sodium: 236mg | Potassium: 188mg | Fiber: 3g | Vitamin A: 422IU | Calcium: 42mg | Iron: 1mg | NET CARBS: 3g