Low Carb Chocolate Peanut Butter Brownies {Gluten-Free, Keto-Friendly}
Calories 190kcal
Ingredients
- 1 cup unsalted butter (cubed)
- 1/2 cup unsweetened cocoa powder
- 1/2 erythritol (I used Swerve)
- 2 whole eggs
- 1 egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour (cubed)
- 1/4 cup walnuts (cubed)
- 1/2 cup creamy peanut butter
Instructions
- Preheat oven to 325 degrees.
- Using butter, grease a 9x9 inch baking pan, set aside.
- In a microwave-safe bowl, melt cubed butter in the microwave, about 1 minute.
- Add cocoa powder and stir until fully incorporated.
- Stir in erythritol and continue to stir until fully incorporated, set aside.
- In a large bowl, whisk eggs and vanilla together.
- Add chocolate mixture to the egg mixture and stir until fully incorporated.
- Add almond flour and walnuts and stir in until flour is completely incorporated and walnuts are evenly distributed.
- Spoon batter into greased baking pan and bake for 20-25 minutes.
- Brownies will be moist and fudge-like, so be careful not to over bake! In a microwave safe bowl, add peanut butter and melt in the microwave, about one minute (see notes on how to not burn the peanut butter).
- Smooth peanut butter over brownies evenly.
- Cool completely before cutting into 20 squares.
- Store in an air-tight container.
- Notes You may see some butter come to the top of the brownies.
- Gently pat the brownies with a paper towel if this happens Most of it will set in the brownies once they start to cool.Try melting the peanut butter in 30 second increments, stirring in-between, to prevent it from burning/clumping.
- I cool these brownies quicker by placing them in the refrigerator.
- I also store them in the refrigerator in an airtight container stacked on top of each other, with wax paper in-between.
- courses low carb dessert
- Calories 193
- Total Fat 18.5 g
- 28%
- Cholesterol 46.9 mg
- 16%
- Sodium 109.9 mg
- 5%
- 3%
- Dietary Fiber 2.2 g
- 9%
- Sugars 1.2 g
- Protein 5 g
- 10%
Originally posted 2019-02-20 18:44:20.
