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Peanut Butter Chocolate Keto Brownies

Published: Aug 8, 2016 · Updated: Jun 12, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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peanut butter brownie
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.  

keto brownies with peanut butter

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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.  

Chocolate Peanut keto brownies

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.

Peanut Brownie

WATCH THE VIDEO

 

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 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 9
Calories 332 kcal

Ingredients
  

Topping

  • 8 oz cream cheese softened
  • 1 medium egg
  • 1 teaspoon vanilla essence
  • 1/4 cup erythritol
  • 3/4 cup peanut butter smooth

Brownie

  • 1/2 cup coconut flour
  • 4 medium eggs
  • 3/4 cup erythritol
  • 1/4 cup butter melted
  • 1/3 cup cocoa powder unsweetened
  • 1/3 cup coconut milk
  • 1/4 teaspoon baking powder
  • 1/4 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
Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

This post may contain affiliate links. Please read my disclosure policy for more information.

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Reader Interactions

Comments

  1. Nanette Attkisson

    April 12, 2018 at 8:04 pm

    Do you use culinary coconut milk or drinking coconut milk?

    Reply
    • Angela Coleby

      April 13, 2018 at 7:14 am

      Coconut milk from a can.

      Reply
  2. Sarah

    January 31, 2018 at 7:53 pm

    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

      January 31, 2018 at 8:12 pm

      You could and it would still be yummy. Here's another recipe you might like. https://divaliciousrecipes.com/cheesecake-brownie-almond-flour/

      Reply
  3. Jacque

    November 30, 2017 at 5:05 pm

    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

      November 30, 2017 at 5:08 pm

      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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