This delicious low carb treat is about to become your new favorite dessert. keto peanut butter brownies combine two classic flavors in a way that’s both satisfying and good for you.
If you’re following a keto diet or just trying to cut back on sugar, these brownies are a great option.
Making these brownies is easier than you might think. You’ll need some common keto-friendly ingredients like almond flour, cacao powder, and a sugar substitute.
You can enjoy them as an after-dinner dessert, a midday snack, or even as a quick breakfast on busy mornings. They’re filling enough to keep you satisfied, but not so heavy that you’ll feel sluggish afterward.
The end result is so tasty that you won’t even miss the sugar and regular flour. Give these low carb brownies a try – your taste buds (and your waistline) will thank you.
👍 Why You’ll Love This Recipe
Chocolate and Peanut Butter Heaven: This recipe combines two of the most beloved flavors – chocolate and peanut butter. The rich, chocolatey base pairs perfectly with the creamy peanut butter layer.
Low Carb Treat: These brownies are specially designed for a keto diet. They’re made with almond flour instead of regular flour, which means they’re much lower in carbs than traditional brownies.
Satisfies Chocolate Cravings: For many people on keto, chocolate cravings can be a real struggle. These brownies are the perfect solution. They’re packed with rich, chocolatey flavor from both the cacao powder and the dark chocolate chunks.
Perfect for Sharing: While these brownies are keto-friendly, they’re so delicious that even non-keto eaters will love them. They’re perfect for bringing to parties or gatherings.
✨ Recipe Ingredients
Brownie
- 1/2 cup Cacao Powder (I recommend this cacao – amazon)
- 2 Eggs (beaten)
- 3/4 cup Almond Flour
- 3 1/2 tablespoons Almond Milk (unsweetened)
- 1/2 cup Powdered Sweetener (I recommend this one – amazon)
- 1 teaspoon Baking Powder
- 4 oz Butter (melted and then cooled)
- 1/4 cup 85-90% Dark Chocolate (chopped)
- 1/4 teaspoon Salt
Peanut Butter Brownie Layer
- 1/3 cup Almond Flour
- 1 large Egg (beaten)
- 1/4 cup Butter (melted and then cooled)
- 1/4 cup Smooth Peanut Butter (I recommend this one – amazon)
- 3/4 teaspoon Pure Vanilla Extract
- 1 oz Powdered Sweetener (I recommend this one – amazon)
- 1/2 teaspoon Baking Powder
The Topping
- 1/4 cup Keto Chocolate Chips (amazon)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a baking tray with parchment paper. I used an 11×7.5×1.5 inch one.
Step 2
We will first start making the brownie batter. Place the sweetener in a high-speed blender. Blend for a few seconds until powdered.
Step 3
We will first start making the brownie batter. Place the sweetener in a high-speed blender. Blend for a few seconds until powdered.
Step 4
Now let’s make the peanut butter layer. Place all the ingredients in a large bowl and mix until well combined.
Step 5
Add dollops of the brownie batter to the baking tray without spreading.
Step 6
Spoon the peanut butter mixture into the gaps and smooth everything.
Step 7
Swirl the batters together (I used a fork) just a bit. Then, add the keto sugar-free chocolate chips on top.
Step 8
Bake in the oven (center position) for 23-25 minutes until the edges are cooked. The center will stay relatively soft.
💡Tips
1. Don’t Overbake
It can be tempting to leave these brownies in the oven until they look completely set, but that’s a common mistake.
These brownies continue to cook and set up as they cool. If you wait until they look fully done in the oven, they might end up dry and crumbly once they’ve cooled.
Instead, take them out when the edges look set but the middle still looks a bit soft and underdone.
2. Cool Completely Before Cutting
I know it’s hard to resist diving into these brownies as soon as they come out of the oven, but patience pays off here. Let them cool completely in the pan before you try to cut them. It’s important for the texture of your brownies.
As they cool, the ingredients settle and the texture develops. If you cut them too soon, they might fall apart or be too gooey. For the best results, let them cool at room temperature for at least an hour.
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FAQ
1. Can I use coconut flour instead of almond flour?
No, you can’t simply swap coconut flour for almond flour in this recipe. Coconut flour absorbs a lot more liquid than almond flour, so it would make the brownies very dry.
2. Can I freeze these brownies?
Yes, you can freeze these brownies! Let them cool completely first, then cut them into squares. Wrap each square in plastic wrap, then put them all in a freezer bag. They’ll stay good in the freezer for up to 3 months.
When you want to eat one, just take it out and let it thaw at room temperature for about an hour.
3. Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter if you prefer. It will add some texture to the brownies with little bits of peanuts throughout. Just make sure it’s a keto-friendly peanut butter without added sugar.
Keto Peanut Butter Brownies
Print RecipeIngredients
Brownie
- 1/2 cup Cacao Powder (I recommend this cacao – amazon)
- 2 Eggs beaten
- 3/4 cup Almond Flour
- 3 1/2 tablespoons Almond Milk unsweetened
- 1/2 cup Powdered Sweetener (I recommend this one – amazon)
- 1 teaspoon Baking Powder
- 4 oz Butter melted and then cooled
- 1/4 cup 85-90% Dark Chocolate chopped
- 1/4 teaspoon Salt
Peanut Butter Brownie Layer
The Topping
- 1/4 cup Keto Chocolate Chips (amazon)
Instructions
- Start by preheating the oven to 350°F and lining a baking tray with parchment paper. I used an 11×7.5×1.5 inch one.
- We will first start making the brownie batter. Place the sweetener in a high-speed blender. Blend for a few seconds until powdered.
- We will first start making the brownie batter. Place the sweetener in a high-speed blender. Blend for a few seconds until powdered.
- Now let’s make the peanut butter layer. Place all the ingredients in a large bowl and mix until well combined.
- Add dollops of the brownie batter to the baking tray without spreading.
- Spoon the peanut butter mixture into the gaps and smooth everything.
- Swirl the batters together (I used a fork) just a bit. Then, add the keto sugar-free chocolate chips on top.
- Bake in the oven (center position) for 23-25 minutes until the edges are cooked. The center will stay relatively soft.