Keto Peanut Butter Brownies
Keto Peanut Butter Brownies combine a fudgy chocolate base, creamy peanut butter layer, and glossy chocolate ganache for a low-carb treat that satisfies dessert cravings without the carb crash.
Equipment
- 8x8 baking pan
- Parchment Paper
- Mixer
- Microwave-safe bowl
Ingredients
Brownie Base
- 1 1/2 cups blanched almond flour fine-textured for best results
- 3/4 cup sugar-free powdered sweetener
- 1/2 cup Dutch cocoa powder high quality recommended
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 3 large eggs room temperature
- 1/3 cup sugar-free chocolate chips
Peanut Butter Layer
- 3/4 cup natural creamy peanut butter unsweetened, just peanuts and salt
- 4 tbsp unsalted butter softened
- 1/4 cup sugar-free powdered sweetener adjust to taste
Chocolate Ganache Topping
- 3/4 cup sugar-free chocolate chips
- 3 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 baking pan with parchment paper, leaving overhang for easy removal.
- In a bowl, whisk together almond flour, sweetener, cocoa powder, baking powder, and salt.
- Add melted butter and eggs to the dry mixture, stirring until fully combined. Fold in chocolate chips.
- Spread batter evenly in the prepared pan and bake for 15-18 minutes until the edges are set but the center is slightly soft. Cool completely.
- In a bowl, beat together peanut butter, softened butter, and sweetener until smooth and fluffy.
- Spread the peanut butter mixture evenly over the cooled brownies. Refrigerate while preparing the ganache.
- In a microwave-safe bowl, melt chocolate chips and butter in 20-second intervals, stirring between each, until smooth and glossy.
- Pour the ganache over the peanut butter layer and spread evenly. Refrigerate until the chocolate is set, about 30 minutes.
- Once fully set, lift brownies out of the pan using parchment paper. Cut into 16 squares using a hot, clean knife for neat slices.
Notes
For best results, allow brownies to fully cool before adding the peanut butter layer. Store in an airtight container in the fridge for up to a week or freeze for up to three months.