Keto Peanut Butter Brownies
Sweet, chocolatey and swirled 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?
Calories 138 kcal
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
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 Serving: 1 brownie | Calories: 138 kcal | Carbohydrates: 3 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 5 g | Cholesterol: 47 mg | Sodium: 90 mg | Potassium: 54 mg | Fiber: 1 g | Vitamin A: 275 IU | Calcium: 25 mg | Iron: 0.7 mg