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Keto Peanut Butter Brownies

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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 16 brownies
Calories: 231 kcal
Course: Dessert
Cuisine: American

Ingredients

Keto brownies
  • ⅓ cup smooth peanut butter
  • ¼ cup butter add pinch of salt if unsalted
  • ¾ cup sugar substitute
  • 6 tablespoons cocoa powder I used half Dutch and half natural
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
Peanut butter topping
  • ¾ cup smooth peanut butter
  • ¼ cup butter at room temperature
  • ⅓ cup powdered sweetener 
  • ½ teaspoon vanilla extract if using unflavored whey
Chocolate ganache topping
  • ½ cup heavy cream
  • ¾ cup dark chocolate chips

Instructions

Keto peanut butter blondies
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. Bake the keto brownies for 11-12 min, and remove from the oven when they are just about set in the middle.
  6. Wait until they are cooled down. Spread the peanut butter caramel topping, and sprinkle with some crushed salted peanuts.
Peanut butter topping
  1. 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
  1. 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.

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

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

% 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.