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.
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!
Storing Instructions: It's best to keep the Brownies in an airtight container in the fridge for 1 week. If stored in the freezer, they last for up to 3 months. Thaw overnight in the refrigerator before serving.