Embarking on a keto diet doesn’t mean you have to miss out on your favorite desserts, and these Keto Peanut Butter Brownies are here to prove just that!
If you love chocolate brownies, you will want to try this keto chocolate peanut butter brownies recipe. With the taste of chocolate and peanut butter, these flourless, fudgey, and incredibly rich brownies will make you fall in love.
This recipe brings you the best of both worlds: the rich, indulgent taste of classic peanut butter brownies, but with a keto-friendly twist. Perfectly fudgy and delightfully nutty, these brownies are a dream come true for anyone looking to satisfy their sweet tooth without straying from their low-carb goals.
Whether you’re a seasoned keto enthusiast or just starting out, this simple and delicious treat is sure to keep your dessert cravings at bay while aligning perfectly with your dietary needs.
When buying baking chocolate chips and peanut butter, make sure they are natural and have no added sugar. Click on the item’s name in the recipe ingredient list below for the brands I recommend.
How to Make Low Carb Chocolate Peanut Butter Brownies
There’s no almond flour in this recipe. I want to keep it as simple as it can be.
Prepare Chocolate Mixture:
- Put the sugar free chocolate chips and butter in a small bowl.
- Microwave for 10 seconds, stir, and repeat if not fully melted.
- Alternatively, use a double boiler (a pot over a pot of boiling water) to melt them together.
Make the Brownie Batter:
- In a larger bowl, pour the melted chocolate and butter.
- Add eggs, nutmeg, cocoa powder, erythritol (sweetener), and vanilla extract.
- Mix everything until smooth.
- Add peanut butter and whisk again until it’s all mixed well.
Bake the Brownies:
- Grease a baking mold with butter or oil.
- Pour your brownie batter into the mold.
- Bake in an oven preheated to 350°F for about 30 minutes.
- To check if they’re done, stick a toothpick in the center. If it comes out clean, they’re ready!
Prepare the Drizzle:
- Combine chocolate chips, peanut butter, heavy cream, and erythritol in a bowl. You can use almond butter here if you prefer.
- Melt them together (microwave or double boiler) until smooth.
- Drizzle this creamy peanut butter swirls mixture over your cooled brownies.
- Place the brownies in the fridge for about 15 minutes to set the drizzle.
- Once set, cut the brownies into squares and they’re ready to enjoy!
Don’t worry if you’re new to baking – these steps are simple and easy to follow. Happy baking!
Related:
- Keto Mug Brownie
- Keto Avocado Brownies
- Keto Cheesecake Brownies
- Keto Zucchini Chocolate Cake
- Keto Chocolate Mug Cake
Feel free to save this recipe by pinning this to your Pinterest board for later use!
Keto Peanut Butter Brownies
Ingredients
For brownies
- 1/2 cup butter
- 1/2 cup peanut butter
- 4 eggs
- 1/2 cup unsweetened cocoa powder
- 2 cup unsweetened chocolate chips
- 2 tsp vanilla extract
- 1/4 cup So Nourished Erythritol
- 1 tsp nutmeg
Drizzle
- 1/4 cup unsweetened chocolate chips
- 1/4 cup peanut butter
- 1 tbsp heavy cream
- 1 tbsp So Nourished Erythritol
Instructions
- Place chocolate chips and butter in a small bowl. Microwave for 10 seconds to melt. Blend together with a spoon. When there are unmelted chips, replace in the microwave for another 10 seconds. Rather than using a microwave, melt the chips and butter with a double boiler.
- Spill the butter and chocolate chips mixture into a large mixing bowl. Crack the eggs into the bowl too. Mix along with the nutmeg, cocoa powder, sweetener, and vanilla. Blend to make a smooth, homogeneous mixture then add the peanut butter. Whisk again.
- Pour the batter into a mold brushed with oil or butter. Turn the oven on to 350°F and bake for half an hour. Insert a toothpick into the brownies to check if cooked. If the toothpick comes out clean, remove the mold from the oven.
- Mix the chocolate chips, sweetener, heavy cream (if using) and peanut butter for the drizzle. Melt together and stir until smooth and creamy. Drip the mixture onto the brownies. Chill the brownies in the fridge until the drizzle sets. Take out after 15 minutes and divide into square slices.
