Sweet, chocolatey and swirling with peanut putter, Keto Peanut Butter Brownies are the most delicious and fudgey sugar-free, gluten-free brownie recipe you’ll find. With only 2g of net carbs per brownie, who doesn’t want a stash of these?
Who knew I’d be biting into a fudgey peanut butter brownie and enjoying it’s rich chocolately, goodness AND not blowing my keto diet macros for the day (or week!) While I’m not going to eat the whole batch in one sitting (though I’m sure I could pull it off), one of these devilish brownies with a steaming cup of hot coffee is pure pleasure.
Fat bombs, such as my White Chocolate Coconut Fat Bombs or Chocolate Peanut Butter Cups are my go-to choice for a keto snack when at home but they tend to melt when out of the fridge. Apart from being a damn tasty recipe, easy keto brownies are solid at room temperature so make the perfect snack to go.
Keto brownies use cocoa powder to deliver the chocolatey goodness rather than chocolate chips. Of course, to boost the chocolateness you could sprinkle a few sugar-free chocolate chips through the batter or on top of the brownies before cooking.
Brownies are the perfect sweet treat to take to an afternoon tea or get together with friends and family. Next time the host asks you to bring something, make these low-carb brownies and you’ll have something keto to eat and not be forced to spend the afternoon drooling over the delectable looking cakes and muffins that are calling your name.
Making a brownie recipe from scratch is always worth it. There are no mysterious, chemicals like sorbitol or maltitol in there and you can use your low-carb sweetener of choice. I’ve used erythritol (the granular version) but feel free to use an erythritol/monk fruit blend of sweetener (use 30% less) or xylitol.
If you do choose xylitol, be warned that it is toxic to dogs and cats so is best avoided if you have furry friends!
If you’re in the baking mood, then you’ll also love this easy recipe for Keto Cranberry Orange Scones.
WHY ARE MY BROWNIES DRY?
Brownies can be dry and crumbly if they are overcooked. Make sure that the oven temperature is set precisely for the brownie recipe and reduce the temperature by 20 degrees Celcius if you are using the fan forced oven setting. The brownies are done when a skewer inserted into the center comes out clean or just a touch moist. Brownies will be fudgier in texture when they are slightly undercooked than overcooked.
Cooking Tips & Tricks for Keto Peanut Butter Brownies
- Batter will be thick so be sure to spread evenly in baking pan
- Ensure butter has cooled for a few minutes before adding eggs
- Store the brownies? Brownies keep well for a 3-5 days in an airtight container
- Can I freeze brownies? Either freeze in an airtight container or wrap individually in cling film for a slightly fresher result and to avoid freezer burn. While it’s a bit more effort to freeze wrapped, they make a great grab and go snack from the freezer when you’re rushing out the door. The brownies will freeze well for up to 3 months.
- Burnt brownies? Use a smaller tray to make a thicker brownie and reduce the temperature.
- When are brownies cooked? Brownies are done when edges start to look dry
- Too sweet? If you would like them to be less sweet, reduce the sweetener to 1/4 cup
- Want more chocolate? Don’t we all… stir some sugar-free chocolate chips through the batter (or 85-90% cocoa dark chocolate chopped up finely).
How to make Keto Brownies
To make Keto Peanut Butter Brownies you’ll need: almond flour or almond meal, granulated low-carb sweetener like erythritol, butter, unsweetened cocoa powder, eggs, vanilla extract, peanut butter and sea salt flakes.
Preheat the oven to 450F (230c). Reduce the temperature if your oven is fan forced to 410F (210c)
Mix the almond flour and sweetener in a large bowl.
Melt the butter in the microwave and mix the cocoa powder, eggs and vanilla.
Add the cocoa mixture to the melted butter and then pour into the almond mixture.
Mix well until smooth and no lumps remain.
Pour into a baking dish or tray lined with parchment paper and spread evenly. A 8 x 8 inch (20x20cm) or 5 x 9 inch (13x23cm) tray works best.
Drizzle the peanut butter over the top and create swirls through the batter with a knife. Bake for 15 minutes or until just set.
Sprinkle with a pinch of sea salt and allow to cool before slicing.
ENJOY ♥♥♥♥♥
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★ Did you make this recipe? Please give it a star rating below!
Keto Peanut Butter Brownies
Ingredients
- 3/4 cup almond flour
- 1/4 cup granular erythritol sweetener
- 1/2 cup butter softened
- 1/4 cup cacao powder unsweetened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter
- Pinch sea salt (flaky salt)
Instructions
- Preheat oven to 450F (230c). If using fan-forced setting reduce to 410F (210c)
- Stir together almond flour and sweetener in large mixing bowl
- Melt butter in microwave for 30-45 seconds and allow to cool for a few minutes
- Mix cocoa powder, eggs and vanilla into melted butter until smooth
- Add to almond flour mixture and mix until no lumps remain
- Pour into small 8x8 inch (20x20cm) or 5x9 inch (13x23cm) baking dish lined with parchment paper and spread evenly
- Drizzle peanut butter on top and use knife to run though batter to create a swirl pattern
- Bake for 15 minutes or until brownies set
- Remove from oven and sprinkle with a pinch of salt and allow to cool before cutting
Video
Notes
- Batter will be thick so be sure to spread evenly in baking pan
- Ensure butter has cooled for a few minutes before adding eggs
- Store the brownies? Brownies keep well for a few days in an airtight container
- Freeze brownies? Either freeze in an airtight container or wrap individually in cling film for a slightly fresher result and to avoid freezer burn. The brownies will freeze well for up to 3 months.
- Burnt brownies? Use a smaller tray to make a thicker brownie and reduce the temperature.
- When are brownies cooked? Brownies are done when edges start to look dry
★ Did you make this recipe? Please give it a star rating below!
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Can I substitute erythritol for coconut sugar? I know coconut sugar isn’t keto, but just wondering if it’ll turn out fine. Thank you!
I haven’t tried it with coconut sugar but it should turn out ok. Definitely worth a try if that is your preferred sweetener.
Just baked it yesterday and I love it! Also added some pecans on top and some cocoa nibs inside, it tastes super good, couldn’t feel any difference from a standard cake. Thank you for sharing the receipe
That’s wonderful and very high praise indeed! I’m so happy that the brownies turned out well and I love how you added pecans and cocoa nibs – brilliant!!
These were very satisfying. My oven runs hot, so I baked at 375 for 8 minutes. I added pecans and extra salt on the top.
Oooooh yummy… The pecans would have been great!!
I’m confused, what happen with the cream cheese and the other topping ingredients minus the peanut butter?
Hey there…this brownie recipe doesn’t have any cream cheese or toppings in it – are you referring to a different recipe?
When you add the pecans on the top, was it chopped? and did you put it before baking or for garnish on the top after baking?
I’m not sure of your question – there aren’t any pecans in the recipe?
Just made it for my son’t birthday and he loved it! Thank you for sharing the recipe! Pinned it
Brilliant! I’m thrilled that your son liked our brownies. They make a great low-carb birthday alternative to cake 🙂
It was really good but not sweet enough for me. Next time I will make sure I add 1/3 cup of erythritol at least next time.
Thanks for commenting! I always adjust the sweetener in recipes to taste as some people like things sweeter than others! A bit of extra erythritol will make a big difference for you – enjoy…
Made for my hubby that is diabetic! Delicious!
That’s wonderful Megan. I’m so happy that you and your husband enjoyed the brownies!
Just did it. Like it very much. Thank you
Yay!! I’m so happy that you liked our Keto Brownie recipe 🙂
Great texture but even using 25g cocoa + 15g mini dark chocolate chips I would like a deeper chocolate flavor. Will adjust further next time. All in all a really tasty recipe that hit the spot for me!
I know what you mean – I’m a serious chocoholic myself! Keep tweaking till you get the taste right for you 🙂
Could you use coconut flour instead of almond flour?
No, unfortunately you can’t substitute coconut flour for almond flour as they have very different textures and absorbencies. Coconut flour is tricky to use for this reason. It’s better to find a recipe that uses coconut flour specifically.
I wonder if reconstituted peanut butter powder would work? By reconstituted, I mean adding water to make a paste out of it.
I think it probably would though I haven’t tried it! I’m not sure it will have the right texture to create the swirl pattern but you can certainly try! Alternatively, you would mix it in with the wet ingredients and not bother with the swirl pattern.
Hello,
What would be the weight of one serving?
Thanks
Unfortunately, I can’t answer your question, Karen. I don’t weigh finished recipes. If you make the recipe as per the listed ingredients and cut into 12 equal brownies, the nutritional info provided will be reasonably accurate.
What kind of peanut butter do you use?
I use one called Mayvers (an Australian brand) but if you are US based I would recommend Crazy Richards no sugar added natural peanut butter (Amazon or Walmart)!
I made these for my beautiful wife on Valentines Day and she loved them! Thanks for sharing the recipe.
What a beautiful thing to do for your wife on Valentine’s Day. It’s so nice to hear stories like this so thanks for passing on the feedback 🙂
This is the first Keto brownie recipe that I liked enough to save the recipe to make again. I did the 9×5 pan and it worked great. The recipe is simple and with the short cooking time, these are a super easy treat.
I’m so thrilled that you enjoyed the brownies, Amanda! Using the right size pan is definitely key to perfectly cooked brownies – speaking from experience 🙂
Can you substitute coconut oil for the butter?
I haven’t tried it with coconut oil but it’s worth a try. Next time I make this recipe I will use coconut oil and update the recipe notes! Let me know if you make it 🙂
I made them yesterday for Valentine’s Day and they did not turn out well at all. I couldn’t pick them up; they just crumbled. So maybe coconut oil is not a good idea. Which is unfortunate because I am dairy free! I also might have mixed the oil, cocoa, egg step too much. It was one big blob when I added it to the dry mixture.
Oh no Cosette! I’m sorry to hear it didn’t work with the coconut oil. I’ll let you know if I come across any dairy free brownie recipes.
Just had another thought – did you melt the coconut oil so it was liquid?
I substituted coconut oil for the butter and it turned out great 🙂
That’s great to know, especially for those that can’t use butter – thanks!!!