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    Home » Desserts

    Peanut Butter Chocolate Keto Brownies

    Published: Aug 8, 2016 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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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.  

    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 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
    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

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      Recipe Rating




    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

    Trackbacks

    1. Chocolate Mint Brownies - Divalicious Recipes says:
      March 15, 2019 at 8:23 pm

      […] Peanut Butter Chocolate Brownies […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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