Name: Keto Peanut Butter Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Keto
Ingredients: 1/2 cup peanut butter (unsweetened, smooth or crunchy); 1/4 cup butter (melted); 2 large eggs; 1/2 cup almond flour; 1/4 cup cocoa powder; 1/4 cup sugar-free sweetener (erythritol or stevia); 1/2 teaspoon vanilla extract; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup sugar-free chocolate chips (optional)

These Keto Peanut Butter Brownies are the perfect treat when I’m craving something indulgent but still want to stay low-carb. With the richness of peanut butter and the deep flavor of cocoa, these brownies are a fantastic way to satisfy my sweet tooth without the sugar crash. Plus, they’re quick and easy to make – what’s not to love?

Ingredients

1/2 cup peanut butter (unsweetened, smooth or crunchy)

1/4 cup butter (melted)

2 large eggs

1/4 cup cocoa powder

1/2 cup almond flour

1/4 cup sugar-free sweetener (such as erythritol or stevia)

1/4 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup sugar-free chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a medium bowl, mix together the peanut butter, melted butter, eggs, vanilla extract, and sweetener until smooth and well combined.

In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.

Add the dry ingredients to the wet ingredients and stir until the mixture is smooth and fully combined.

If using, fold in the sugar-free chocolate chips.

Pour the batter into a greased 8×8-inch baking pan and spread it evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool completely before slicing into squares.

Servings and Timing

Servings: 12

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Storage/Reheating

To store these brownies, I keep them in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. When I’m ready to enjoy, I simply reheat them in the microwave for a few seconds or at a low temperature in the oven for a few minutes.

FAQs

Can I use regular flour instead of almond flour?

I wouldn’t recommend it for keeping the recipe keto-friendly. Almond flour is what keeps these brownies low-carb, and regular flour will change both the texture and carb count significantly.

Can I make these brownies dairy-free?

Yes, I can use dairy-free butter and ensure that the chocolate chips I choose are dairy-free as well. That way, I can make these brownies both keto and dairy-free.

Can I use a different sweetener?

Absolutely! Erythritol, stevia, and monk fruit sweeteners all work great in this recipe. I usually go with erythritol for its taste and texture, but feel free to use whichever sugar-free sweetener you prefer.

Can I freeze the brownies?

Yes! These brownies freeze well. I wrap them individually in plastic wrap or place them in an airtight container and freeze them for up to a month. When I’m ready for one, I just let it thaw at room temperature.

Can I add nuts to the brownies?

If I love a bit of crunch, adding some chopped nuts like walnuts or pecans would work perfectly in this recipe. I usually fold them in with the chocolate chips for an extra layer of flavor and texture.

Conclusion

These Keto Peanut Butter Brownies are a must-try for anyone looking for a decadent, low-carb dessert. They’re easy to make, full of rich flavors, and satisfy those chocolate and peanut butter cravings. Whether I’m on a keto diet or just trying to cut down on sugar, these brownies hit the spot every time.

Keto Peanut Butter Brownies

Ingredients

Directions

Servings and Timing

Storage/Reheating

FAQs