Keto Peanut Butter Brownies
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Keto Peanut Butter Brownies
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You'll love these gooey keto peanut butter brownies with a chocolate ganache and peanut butter topping! They are super easy and quick to make, low-carb, sugar-free and gluten-free!
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Ingredients
Keto brownies
- ⅓ ⅓ cup smooth peanut butter
- ¼ ¼ cup butter add pinch of salt if unsalted
- ¾ ¾ cup sugar substitute
- 6 6 tablespoons cocoa powder I used half Dutch and half natural
- 1 1 teaspoon baking powder
- 3 3 large eggs
- 1 1 teaspoon vanilla extract
Peanut butter topping
- ¾ ¾ cup smooth peanut butter
- ¼ ¼ cup butter at room temperature
- ⅓ ⅓ cup powdered sweetener
- ½ ½ teaspoon vanilla extract if using unflavored whey
Chocolate ganache topping
- ½ ½ cup heavy cream
- ¾ ¾ cup dark chocolate chips
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Instructions
Keto peanut butter blondies
- Preheat the oven to 350 °F (175 °C) and line a 9-inch square pan with parchment paper greased with butter or coconut/olive oil.
- Melt together 1/3 cup smooth peanut butter and 1/4 cup butter in the microwave, then mix well to combine. Alternatively, you can stir them together in a saucepan on the stove over low heat until melted and combined.
- Stir in 3/4 cup sugar substitute, 6 tablespoons cocoa powder, and 1 teaspoon baking powder. Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and mix until the batter is smooth.
- Transfer the batter into the prepared 9-inch square pan. Hit against the counter to pop air bubbles, smooth out the top and take it into the oven at 350 °F (175 °C)
- Bake the keto brownies for 11-12 min, and remove from the oven when they are just about set in the middle.
- Wait until they are cooled down. Spread the peanut butter caramel topping, and sprinkle with some crushed salted peanuts.
Peanut butter topping
- Add 3/4 cup smooth peanut butter, 1/4 cup butter, 1/3 cup powdered sweetener and 1/2 teaspoon vanilla extract to a bowl and mix with an hand mixer or electric whisk until smooth and fluffy. Spread it over the cooled brownie, and place it back into the fridge to set while preparing the ganache.
Chocolate ganache
- Add 1/2 cup heavy cream and 3/4 cup dark chocolate chips or shaved chocolate to a microwave safe bowl and microwave in 30 second bursts stopping to stir until the chocolate is melted. Wait until it's no longer hot (just warm or room temperature) to thicken up a little and spread over the cooled peanut butter topping. Refrigerate again for about 20 minutes to set before slicing.
Equipments used:
Notes
- Peanut butter topping tips:
- Use a regular powdered sweetener, not concentrated pure stevia/monk fruit or liquid sweetener, or the peanut butter will remain too thin and runny.
- Don’t use granulated erythritol in the peanut butter topping, as it won’t dissolve and will create a grainy texture. If you don’t have a powdered sweetener, you can make your own by blending granulated sweetener for a few seconds. If using allulose or xylitol, it’s fine to use the granular form, as these sweeteners dissolve easily.
- You'll need the butter softened to room temperature or it will be difficult to whisk with the peanut butter. To bring butter to room temperature faster, chop it into smaller pieces.
Nutrition Information
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Serving
1
Calories
231kcal
(12%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Sodium
173mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Net Carbohydrates
3g
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 231kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Sodium | 173mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Net Carbohydrates | 3g |
* Percent Daily Values are based on a 2,000 calorie diet.
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