Keto Peanut Butter Brownies
User Reviews
5.0
63 reviews
Excellent
Keto Peanut Butter Brownies
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Fudgy and super extra moist, these keto peanut butter brownies are 100% pleasure! A must for all lovers of peanut butter and chocolate. Super easy recipe!
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Ingredients
Brownie batter
- ¾ cup / 75g almond flour
- ½ cup / 43g cacao powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup / 80g Lakanto Classic powdered, ***see notes
- 2 eggs, beaten room temperature
- ½ cup / 114g butter melted and cooled
- ¼ cup / 45g sugar free chocolate chips or chopped 90% dark chocolate
- 4 tablespoon unsweetened almond milk
PB layer
- ¼ cup / 65g peanut butter smooth
- ⅓ cup / 33g almond flour
- ¼ cup / 57g butter melted and cooled
- 1 egg, beaten room temperature
- ¼ cup / 35g Lakanto Classic powdered, ***see notes
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
Topping
- ¼ cup / 45g sugar free chocolate chips or chopped 90% dark chocolate
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Instructions
- Preheat the oven to 350 F / 180 C. Line a 28 x 19 x 3.5 cm baking tray with greaseproof paper.
Brownie Batter
- Put the Lakanto Classic sweetener in a high speed blender and blitz until powdered. Then, add all the dry ingredients to a mixing bowl and mix well with a fork or spoon.
- Add the wet ingredients to the dry and stir together using a fork or spatula. Last, stir in the chocolate chips.
Peanut Butter Batter
- Place all the ingredients in a bowl. Stir together with a fork or spoon.
Assembly
- Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
- Spoon the peanut butter batter (save about 4 tablespoon again) into the gaps and gently shake / smooth the pan to self level.
- Add the 4 tablespoon of reserved brownie batter to the top of the peanut butter batter and dollop the leftover pb batter onto the brownie batter.
- Swirl the batters together using a toothpick. Don’t be tempted to over-swirl. Last, add ¼ cup of sugar free chocolate chips to the top and press in gently.
- Bake in the centre of the oven for about 25 minutes until the edges are cooked but the centre has a slight softness.
Notes
- 4g net carbs per brownie square. Makes 12 brownies.
- The brownies with firm up as they cool so don’t be tempted to over-bake. Remove from the oven and allow to fully cool to firm up before slicing.
- Store in the fridge for 5-6 days or freeze for up to 3 months.
- ***Lakanto is available in the US via their webshop (linked above). Use my code SUGARFREE and get a 15% discount.
- ***Lakanto is available in the US via their webshop (linked above). Use my code SUGARFREE and get a 15% discount.
- The recipe also works with any powdered erythritol, monk fruit sweetener or allulose.
- The recipe also works with any powdered erythritol, monk fruit sweetener or allulose.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Total Carbohydrates
8.3g
Protein
6.3g
(13%)
Fat
22.9g
(35%)
Saturated Fat
10.1g
(51%)
Fiber
4.8g
(19%)
Sugar
0.7g
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Total Carbohydrates | 8.3g | 3% |
| Protein | 6.3g | 13% |
| Fat | 22.9g | 35% |
| Saturated Fat | 10.1g | 51% |
| Fiber | 4.8g | 19% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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