Keto Peanut Butter Brownies
Let me talk you through the ingredients:
Almond flour: Gluten free and low in carbs, this is one of my favourite keto flours. Both regular and super-fine almond flour work.
Cacao powder: You can use both cacao or cocoa powder. The difference between the two is that cacao is raw and has more nutritional benefits. Cocoa powder is roasted, which makes it darker and richer. Plus, it’s easier to get hold of.
Sweetener: I’m using Lakanto Classic. This is a blend of erythritol and monk fruit. To get a smoother brownie texture, powder it in a food processor or with the attachment of a stick blender before adding it to the batters. (This is not 100% essential but recommended). You can also use another sweetener such as xylitol, allulose or pure erythritol.
Peanut butter: Use a smooth, natural peanut butter with ideally just one ingredient – peanuts.
Eggs: Should be room temperature and beaten. Room temperature eggs will make for a softer batter, which is easier to swirl.
Butter: Melted and cooled. Don’t use boiling hot butter in brownie batters – you don’t want your eggs to start curdling!
Chocolate chips: Choose sugar free chocolate chips, if available. Alternatively, chop 90% dark chocolate into chunks.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Brownie batter: Add all the dry ingredients to a mixing bowl and mix well with a fork or spoon.
Add the wet ingredients and stir together using a fork or spatula. Last, stir in the sugar free chocolate chips.
Peanut Butter Batter: Stir together all ingredients with a fork or spoon.
Assembly: Add dollops of brownie batter to your prepared baking tin. Save about 4 tablespoons. Don’t spread.
Spoon the peanut butter batter (save about 4 again) into the gaps and gently shake / smooth the pan to self-level.
Add the reserved brownie batter to the top of the peanut butter batter and dollop the leftover pb batter onto the brownie batter.
Time to make peanut butter swirls! Swirl the batters together using a toothpick. Don’t be tempted to over-swirl or the layers will merge into one!
Last, add the chocolate chips to the top and press in gently.
Bake in the centre of the oven until the edges are cooked but the centre has a slight softness.
Katrin’s Top Tip
The brownies will be super soft when hot. They firm up as they cool so don’t be tempted to over-bake!
Only slice once they are fully cooled.