These are the best Keto Peanut Butter Brownies! Fudgy keto brownies made with almond flour and filled with peanut butter dollops. Enjoy the most decadent, rich, and gooey low-carb dessert. Make the best gluten-free brownies that are ready in under 30 minutes and only 2g net carbs per serving.
For all the peanut butter and chocolate lovers, these brownies are heavenly.
I love peanut butter, and on my recipe index, you can find plenty of recipes that feature it. You can also try my classic keto brownies recipe or the upgraded keto cheesecake brownies recipe that is also heavenly.
This keto dessert is so easy to make, and the result is out of this world, fudgy, moist and peanut buttery! If you’re a peanut butter lover or you are one, just start making these peanut butter brownies.
Watch our quick video to see exactly how to make the best keto peanut butter brownies.
Keto Peanut Butter Brownies Ingredients
This recipe needs 7 ingredients for the brownies layer and only 3 for the peanut butter swirls. You must try it since it’s incredibly easy to make.
- Almond flour – I always recommend using superfine blanched almond flour. Sifting it helps incorporate air, making the brownies lighter. This ingredient is a keto-friendly substitute for traditional all-purpose flour and offers a delicious, nutty flavor to the brownies.
- Eggs – Eggs are essential for structure and stability. Use room-temperature eggs to blend better with the mixture, which can also help reduce the eggy taste.
- Butter – It adds a rich, creamy texture and flavor to the mixture.
- Cocoa powder – Use your favorite cocoa powder and make sure it has no sugar added.
- Dark chocolate – Dark chocolate adds a layer of richness and intensified chocolate notes. Opt for a high-quality, sugar-free variety to keep it keto-friendly.
- Sweetener – Choose your favorite sweetener, such as Erythritol, Monk Fruit, or Allulose. Each sweetener has a different sweetness level compared to sugar, so pay attention to conversion ratios when substituting.
- Baking powder – This ingredient helps the brownies rise and achieve a fluffy texture.
- Natural peanut butter – A good quality, natural peanut butter is key. It offers a creamy, luscious texture and a rich, nutty flavor that pairs exceptionally well with the chocolate.
- Vanilla extract – Choose a high-quality extract for the best flavor.
If you want to make a keto brownie recipe without almond flour, check my coconut flour brownies recipe that’s just as delicious. Add the peanut butter swirls and enjoy it!
A note on the ingredients
In this recipe, we don’t use classic white flour. We’ll need almond flour or almond meal (ground up almonds), so we can make gluten-free and grain-free brownies.
I strongly recommend using dutch pressed cocoa powder because it gives an intense chocolatey flavor and also a darker rich color. Using Alkaline cocoa makes the brownies taste more authentic, smooth in flavor, and easier to dissolve into liquids. It’s just a matter of preference, but any cocoa powder you have in your pantry will work.
My Keto Oreo cookies are made with dutch cocoa powder too!
When baking, I love using Confectioners Sweetener, which easily dissolves into liquids.
If you don’t have powdered sweeter, process granular Erythritol in a dry blender or coffee grinding machine just until it turns into a powder.
Tip: Avoid using Stevia blends in baking goods as it has a stronger after taste if combined with chocolate.
You can even use regular sugar or coconut sugar if not concerned about carbs or if you’re looking for a paleo peanut butter brownies recipe.
How To Make Keto Peanut Butter Brownies
It’s effortless to make this sugar-free keto brownies with peanut butter once you gather all the ingredients.
- Start by making the brownie batter mix. Combine the dry ingredients in a bowl and the wet ingredients in another.
- Line a baking pan with parchment paper and pour the brownie batter. Set aside while we make the peanut butter topping.
- If the batter seems too thick, add a dash of unsweetened almond milk and stir to get the right consistency.
- For the peanut butter topping, mix softened creamy peanut butter with the sweetener and vanilla extract.
- Cover the brownies with dollops of the peanut butter and using a skewer or a knife swirl all over.
- I like to bake them in an 8×8-inch square pan at 350 F/ 180C for 30 minutes. It can take more or less depending on your oven. You can use a 9×9 inch pan, but they’ll be slightly thinner, but still delicious.
It’s important to let them rest for at least 10 minutes before slicing and serving.
They are soft and gooey in the middle while they’re still warm. I couldn’t wait until my brownies completely cooled down. They’re divine.
If you want to take them to another level top with sugar-free chocolate chips just before baking or serve with a scoop of your favorite keto vanilla ice cream. What a treat!
- Fridge: Wrap each brownie square individually in cling film or aluminum foil. This helps to maintain their moisture and freshness. For the best quality, consume refrigerated brownies within a week.
- Freezer: Place the wrapped brownies in a freezer-safe airtight container or a resealable freezer bag. Consume frozen brownies within 2-3 months.
To Thaw Frozen Brownies:
- Refrigerator Thawing: Transfer the frozen brownies to the refrigerator and let them thaw overnight. This method ensures they remain moist and fresh.
- Room Temperature Thawing: If you are short on time, you can also thaw them at room temperature for several hours.
Other Desserts Recipes for You to Try:
- The Best Chocolate Cheesecake Fat Bombs
- Keto Marble Cake – Chocolate Vanilla Marble Pound Cake
- Low Carb & Keto Chocolate Mousse
- Flourless Almond Butter Double Chocolate Chip Cookies
- Easy Chocolate Pecan Keto Fudge
Keto Peanut Butter Brownies
For the Keto Brownies Base
- Preheat your oven to 350°F/ 175°C.
- Line an 8×8-inch square pan with parchment paper. Set aside.
- In a medium bowl, add the butter and dark chocolate. Melt them in the microwave for 30 seconds or on a double boiler.
- In the different bowl, combine the dry ingredients: almond flour, cocoa powder, sweetener, and baking powder.
- In a clean bowl, crack the eggs and beat them with an electric mixer for about 30 seconds or until frothy.
- Pour in the melted chocolate and butter and continue mixing.
- Slowly incorporate the dry ingredients until you get a smooth brownie batter.
- Transfer the batter to the prepared pan and set aside.
- Combine all the ingredients for the peanut butter layer and top the brownies with dollops of the peanut butter. Use a skewer or a knife to swirl.
- Bake in the preheated oven for 27-30 minutes, just until set to touch.
- Allow the brownies to cool for about 10 minutes.
- Cut your brownies into 16 squares and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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