Peanut Butter Brownies
These peanut butter brownies are moist, rich and totally delicious! They're low-carb, keto, gluten-free and dairy-free.
Servings: 8 pieces
Calories: 282kcal
Ingredients
Dry Ingredients
- 1/4 cup cocoa powder
- 3/4 cup almond flour
- 3/4 cup granulated sweetener
Wet Ingredients
- 1/4 cup melted unsalted butter (melt with the chocolate chips)
- 1/2 cup melted chocolate chips (melt with the butter)
- 2 eggs
- 1 teaspoon vanilla extract
Other
- 1/4 cup no sugar added peanut butter plus 2 tablespoons extra, for drizzling after baking, if desired
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F.
- Mix dry ingredients in a bowl. Add 1/2 cup chocolate chips and unsalted butter to a microwave safe bowl, and melt in 20 second bursts until melted. Do not continue microwaving after it melts.
- Add eggs and vanilla extract to the melted chocolate mixture. Stir to combine.
- Add the wet ingredients into the dry ingredients and mix to combine. Toss in the chocolate chips and peanut butter and gently fold in.. Add mixture to a 5x8 dish lined with parchment paper and smooth out. Top with a few more chocolate chips, if desired.
- Bake for 20-25 minutes. Do not continue to bake, even if it looks unfinished after 25 minutes. Remove from oven and allow to cool fully before cutting into pieces. Drizzle with more peanut butter, if desired. Store at room temperature in an air-tight container for 3-4 days, or in the fridge for up to a week.
Notes
Nutrition Facts (per brownie, recipe makes 8 brownies): 282 calories, 23 g fat, 36 g total carbs, 20 g fiber, 12 g sugar alcohols (4 g net carbs), 7 g protein