Low Carb Chocolate Peanut Butter Brownies {Gluten-Free, Keto-Friendly}
Try this Low Carb Chocolate Peanut Butter Brownies recipe, or contribute your own.
Try this Low Carb Chocolate Peanut Butter Brownies recipe, or contribute your own.
- Carbohydrate 1.23332200119617 g
- Cholesterol 77.2130000206468 mg
- Fat 12.3140257594417 g
- Fiber 0.559730011803285 g
- Protein 2.4801082510094 g
- Saturated Fat 6.53527635523118 g
- Serving Size 1 1 brownie (27g)
- Sodium 23.3348250076271 mg
- Sugar 0.673591989392882 g
- Trans Fat 0.938192375647454 g
- Calories 121 calories
Step-by-step
- 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.
My Low-Carb Chocolate Peanut Butter Brownie Adventure
As a busy working mom, finding time for anything other than work and family feels like a luxury. But let's be honest, even busy schedules need a little indulgence! So when I stumbled across this low-carb brownie recipe, I knew I had to try it. I'm always looking for ways to sneak in healthier options without sacrificing flavor, and these brownies delivered on both fronts. They weren't just a healthy alternative; they were actually delicious! The rich chocolate flavor combined with the creamy peanut butter topping was simply irresistible. I usually avoid overly sweet desserts, and these fit the bill perfectly. The texture was wonderfully fudgy, not dry at all, and they weren't overly sweet – a perfect balance of decadent and healthy.
The best part? The entire process was surprisingly simple. The recipe was easy to follow, even on a hectic weeknight. I appreciated the clear instructions and the manageable ingredient list. Everything I needed was easily accessible at my local grocery store. There was no need for special or hard-to-find ingredients. This is crucial for me as someone who prioritizes convenience. I also loved the fact that these brownies are both gluten-free and keto-friendly, making them a guilt-free treat for me and the family. My husband, who is usually skeptical of low-carb substitutes, devoured them without complaint! Even my kids, who aren't usually fans of anything remotely "healthy," enjoyed them.
A Quick Tip: Don't be tempted to overbake these brownies. The slightly moist, fudgy texture is what makes them so delicious. Slightly underbaked is better than overbaked in this case! I also found that using good-quality peanut butter makes a huge difference in the taste. Invest in a smooth, creamy variety for optimal results. The better the ingredients, the better the brownies taste!
These brownies have become a new staple in our household. They’re perfect for satisfying a sweet craving without derailing my healthy eating goals. I’ve taken them to work potlucks and they always disappear quickly. They're incredibly versatile too! I've experimented with adding a sprinkle of sea salt on top, and it takes them to another level. You could also try adding different nuts or chocolate chips (keep an eye on the carb count though!).
In the end, these brownies are more than just a recipe; they're a little piece of happiness baked into a simple, delicious treat. They are the perfect blend of indulgence and health consciousness, making them an ideal addition to my busy, and hopefully not too sweet, life.
Ingredients I Used:
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 whole eggs
- 1/2 cup unsweetened cocoa powder
- 1/4 cup walnuts, chopped
- 1/2 cup smooth peanut butter
- 1 cup unsalted butter, cubed
- 1/2 cup erythritol (I used Swerve)
- 1 1/2 cups Bob's Red Mill super-fine almond flour
Making them your own: These brownies are incredibly versatile. Feel free to get creative and experiment with different additions and variations to make them your own. Perhaps try adding a pinch of cinnamon for warmth, or a splash of espresso for a mocha twist! The possibilities are endless.
