Keto Peanut Butter Brownies
User Reviews
5
Keto Peanut Butter Brownies
Description
This recipe produces brownies combining a cocoa-rich almond flour base with a creamy peanut butter layer. The brownie batter mixes almond flour, cacao powder, sweetener, eggs, melted butter, and almond milk, blended with sugar-free chocolate chips for bursts of chocolate throughout. The peanut butter layer uses smooth peanut butter, almond flour, sweetener, eggs, melted butter, and vanilla, creating a contrasting creamy texture and nutty richness.
Baking involves layering dollops of brownie batter with peanut butter batter in a lined baking tray, then gently swirling them to create a marbled appearance without overmixing. The brownies bake at 350°F and firm up as they cool, achieving a balance of moistness and structure. Using Lakanto sweetener or equivalent sugar substitutes ensures this treat fits a ketogenic diet by keeping net carbs low.
Ideal for a snack or dessert that supports keto macros, these brownies serve well chilled or at room temperature. They feature a rich chocolate flavor mixed with peanut butter's creamy and nutty taste, making them a satisfying sweet option without traditional sugar or flour.
Storage tips highlight keeping them refrigerated for under a week and freezing for up to three months. The recipe also accommodates alternative powdered sweeteners like erythritol or allulose. Care is advised to avoid overbaking so the brownies do not become dry.
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 sweetener powdered, ***see notes
- 2 egg room temperature, beaten
- ½ cup / 114g butter melted and cooled
- ¼ cup / 45g chocolate chips or chopped 90% dark chocolate, sugar free
- 4 tablespoon almond milk unsweetened
PB layer
- ¼ cup / 65g peanut butter smooth
- ⅓ cup / 33g almond flour
- ¼ cup / 57g butter melted and cooled
- 1 egg room temperature, beaten
- ¼ cup / 35g Lakanto Classic sweetener powdered, ***see notes
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
Topping
- ¼ cup / 45g chocolate chips or chopped 90% dark chocolate, sugar free
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
- Each brownie contains about 4g net carbs, making this recipe keto-friendly.
- Allow brownies to cool fully before slicing to achieve the right texture.
- Store leftovers in the refrigerator for 5-6 days or freeze up to 3 months.
- The recipe works with powdered erythritol, monk fruit, or allulose if Lakanto is unavailable.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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