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Keto Peanut Butter Brownies

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 245 kcal
Course: Dessert
Cuisine: British

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350 F / 180 C. Line a 28 x 19 x 3.5 cm baking tray with greaseproof paper.
Brownie Batter
    Cup of Yum
  1. 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.
  2. Add the wet ingredients to the dry and stir together using a fork or spatula. Last, stir in the chocolate chips.
Peanut Butter Batter
  1. Place all the ingredients in a bowl. Stir together with a fork or spoon.
Assembly
  1. Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
  2. Spoon the peanut butter batter (save about 4 tablespoon again) into the gaps and gently shake / smooth the pan to self level.
  3. 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.
  4. 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.
  5. 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

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

% 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.