Keto Peanut Butter Stuffed Brownies

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The chewiest, gooiest, fudgey keto brownies you'll ever make!

Prep Time35

Cook Time20

Total Time55

Course: Dessert

Keyword: keto brownies, keto peanut butter brownies, low carb brownies

Servings: brownies

Calories: 200kcal

Ingredients

Brownies

1 cup almond flour 112g
6 tbsp cocoa powder 36g
1 1/2 tbsp arrowroot starch 10g, optional, can replace with 2 tbsp almond flour
1/2 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp salt
1/4 cup melted salted butter 60g
10 tbsp powdered monkfruit sweetener 100g
2 eggs room temperature
1 tsp vanilla extract
1/2 cup stevia sweetened chocolate chips 120g
1/2 tbsp butter separate 7g
1/4 cup stevia sweetened chocolate chips optional, keep separate from the 1/2 cup

Peanut Butter Filling

1/2 cup heavy cream 125ml
1 tbsp butter 15g
5 tbsp powdered monkfruit sweetener 50g
6 tbsp natural peanut butter 100g

Instructions

Peanut Butter Filling

In a small pot, bring the heavy cream, butter and monkfruit sweetener to a boil.
Reduce the heat to low and continue to simmer, whisking occasionally for ~25 minutes or until reduced. It should easily coat the back of a spoon (see video for reference).
Remove from the heat and stir in the peanut butter.
Pour this mixture into a bowl and set aside (or in the fridge) to cool.

Brownies

Pre-heat oven to 350*F.
In a medium bowl, mix together your almond flour, cocoa powder, arrowroot starch, espresso powder, xanthan gum, baking powder and salt. Set aside.
In another larger bowl, whisk together your melted butter, eggs, vanilla extract and sweeteners until smooth. Set aside.
In a microwavable bowl, melt your chocolate-chips and 1/2 tbsp butter in 30s increments, stirring each time until completely melted and smooth.
Pour your melted chocolate into the butter and egg mixture and stir until combined.
Add your dry ingredients and stir again until everything is combined and the batter becomes thick.
Stir in an extra 1/4 cup of chocolate chips (optional).
Line an 8x8 inch pan with parchment paper and press about 2/3 of your mixture evenly into the pan using a spatula or your hands to help.
Pour the peanut butter filling over the brownie layer and use a spatula to even it out.
Top the peanut butter layer with the remaining brownie batter by flattening chunks with your hands and then placing them/crumbling them on top.
Bake for 18-20min. The peanut butter. brownies will still be quite soft but the centre shouldn't jiggle when you shake the pan. Don't over-bake!
Let the brownies cool completely before lifting them from the pan. Slice into squares and serve! Enjoy The Best Low Carb Keto Brownies! (*Pro tip: these are great with a scoop of low carb ice cream or homemade sugar free whipped cream!)

Video

Notes

Keto Peanut Butter Brownies Ingredients Links:

Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Cocoa Powder – I use the Rodelle brand again from Costco. I find it to taste better than other brands!
Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the brownies a chewier texture.
Arrowroot Starch – Optional. Arrowroot Starch makes your brownies a bit more soft and silky. It does have 7g of carbs in a tablespoon but when spread throughout a recipe like this one it adds less than 1g of carbs to each brownie. If you leave it out, be sure to replace it with 2 extra tablespoons of almond flour. You can also substitute it with cornstarch!
Powdered Monkfruit Erythritol Sweetener – I use the Lakanto brand currently. This sweetener tastes the closest to regular white sugar and blends seamlessly into baked goods.
Allulose – Optional, I use this in combination with the Powdered Monkfruit Erythritol Sweetener to create what I believe to be the best possible flavour and texture for these brownies. Allulose bakes more similarly to real white sugar and creates a "chewy" texture but it's also less sweet than regular sugar so the Powdered Monkfruit Erythritol blend is used to make up for the lack of sweetness. If you'd like to include allulose, use 1/3 cup allulose (63g) and 1/2 cup (80g) powdered monkfruit sweetener to sweeten the brownies.
Krisda chocolate-chips are what I use for the chocolate in this keto fudge brownie recipe as they are just 2 NET carbs per tbsp.. but you can also use 90% dark chocolate, Choc Zero Chocolate Chips or lily’s chocolate-chips.
Natural Peanut Butter - I used crunchy peanut butter for mine but smooth works just as well!

Tips For Making The Best Keto Fudge Brownies

You can use any dark chocolate or sugar free chocolate for this recipe.
Make sure not to over-bake these brownies. If you are really unsure if they are done, turn the oven off and leave the door open with them inside for another 5min.
Feel free to add walnuts or chopped pecans to this recipe. These are also great served with low carb ice cream or sugar free whipped cream!
Allulose sweetener works really well to give these brownies an even "chewier" texture. If you can get your hands on it, I highly recommend using a combination of it with powdered monkfruit sweetener to sweeten your brownies. See the ingredients section above to see the exact ratio I'd recommend.

How To Store Keto Peanut Butter Brownies

Store these keto brownies in an airtight container at room temperature for up to 3 days OR refrigerate for up to 1 week (not refrigerating may dry out the brownies the longer they are kept there).
You can also freeze these brownies in an airtight container between layers of wax or parchment paper to keep the fresh for a future snack! Simply thaw at room temperature or microwave until warm and gooey!

Nutrition