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Gluten FreeLow Carb
These moist keto brownies with a swirl of peanut butter is a great low carb dessert. A delicious combination of chocolate and peanut butter is always welcome.
These keto brownies are just so soft. Luckily for me the Chief Taster was travelling so I got to be the sole taster. I normally let the brownies cool before eating but curiousity got the better of me. Very delicious warm. So much that I had to cut them into squares once cool and wrap them up for the freezer before I ate the whole tin.
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I used chunky peanut butter only because the smooth was not available in my normal brand. The crunch added something to the brownie but smooth would be just as nice.
How to make keto brownies
Although I used coconut flour for this, you could make this recipe with almond flour too. Perhaps with less egg and coconut milk though as coconut flour does love liquid!
I cut the total bake into 9 squares but you could cut smaller portions if you wanted (but why! I cry). They freeze very well and are a handy snack to have in the freezer.
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Other keto brownies to bake
Chocolate Raspberry Brownies
Raspberry Cheesecake Brownies
Flaxseed Chocolate Brownie
Peanut Butter Chocolate Brownies
Angela Coleby
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 9
Calories 332 kcal
Ingredients
Topping
- 8 oz cream cheese softened
- 1 medium egg
- 1 teaspoon vanilla essence
- ¼ cup erythritol
- ¾ cup peanut butter smooth
Brownie
- ½ cup coconut flour
- 4 medium eggs
- ¾ cup erythritol
- ¼ cup butter melted
- ⅓ cup cocoa powder unsweetened
- ⅓ cup coconut milk
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preheat the oven to 180C/350F degrees.
Mix the dry brownie ingredients in a bowl.
Grease and line a square brownie tin with parchment paper.
In another bowl, mix the eggs and sugar substitute and blend well.
Add the butter and coconut milk and combine until smooth.
Add the dry ingredients to the wet mixture and whisk until smooth. (I use a hand whisk).
Place the topping ingredients in a bowl and using a hand blender mix until smooth. You could also use a blender for this.
Spoon the brownie mixture into the brownie tin and smooth over evenly with a spoon.
Dollop the peanut butter mixture on top of the brownie mixture and gently mix it slightly in.
Bake for 35-40 minutes until firm.
Notes
Makes 9 squares at 7g net carbs each
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1squareCalories: 332kcalCarbohydrates: 12gProtein: 12gFat: 27gFiber: 5g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Nanette Attkisson
Do you use culinary coconut milk or drinking coconut milk?
Reply
Angela Coleby
Coconut milk from a can.
Reply
Sarah
If I wanted to omit the peanut butter to decrease carbs, do you think this would be good as a cream cheese brownie?
I normally use truvia as my substitute. Think that’ll work okay?
Looks luscious!Reply
Angela Coleby
You could and it would still be yummy. Here's another recipe you might like. https://divaliciousrecipes.com/cheesecake-brownie-almond-flour/
Reply
Jacque
Hello! This recipe looks delicious! What sugar substitute do you recommend? I sometimes worry about using Stevia because the conversions to some "sugar substitutes" are not correct.
Reply
Angela Coleby
You are quite right as you only need a dash of stevia! I prefer erythritol but will dip into xylitol if that's not available. I've heard great things about monkfruit sugar but that's sadly not for sale where I live.
Reply
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