Get the Recipe: Keto Peanut Butter Brownies
These Keto Peanut Butter Brownies are packed with fudgy chocolate and swirled with a rich peanut butter cheesecake layer! All low-carb and keto approved!
Ingredients
For the brownies:
- 8 tablespoons butter, melted
- 3/4 cup monkfruit granular sweetener
- 1/3 cup unsweetened cocoa powder
- 2 eggs, beaten
- 1/2 teaspoon salt
- 3/4 cup super fine blanched almond flour
For the PB layer:
- 4 ounces softened cream cheese
- 3 tablespoon monkfruit sweetener, confectioner's best here instead of granulated, but granulated will work if it is all you have
- 2 tablespoons creamy peanut butter
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
Make the brownie batter:
- Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper and set aside.
- In a mixing bowl, combine the melted butter, sweetener, and cocoa powder until thoroughly combined.
- Mix in the eggs, stir well.
- Add the almond flour and salt, stir well. Mixture will be thick.
- Spread the brownie mixture to all four corners of your baking pan, set aside.
Make the PB layer:
- In a blender or food processor, add the cream cheese, sweetener, peanut butter, heavy cream and vanilla extract and blend for 15 seconds, scrape down the edges and blend again.
- Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow to cool and slice, store in the refrigerator.
Notes
Both the brownie and the cheesecake layer are quite thick, they will probably not create beautiful "swirls" but the thickness does create really great layers of sweet cheesecake and fudgy brownie.
Each slice has 3.2 net carbs.
Serving: 1 slice, Calories: 252kcal, Carbohydrates: 4.7g, Protein: 5.8g, Fat: 23.7g, Cholesterol: 85mg, Sodium: 70.4mg, Fiber: 1.5g, Sugar: 0.8g
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