Chewy and delicious low carb peanut butter brownies marry our favorite flavors of chocolate and peanut butter in a gluten-free, keto brownie your taste buds will love!
Brownies are one of those ultimate comfort foods you can’t help but love. You may know I am a peanut butter fanatic so change that to peanut butter brownies with chocolate chips, and you’ve struck gold! I love these low carb peanut butter brownies, and it’s hard to believe they’re gluten-free and sugar-free.
Do you have childhood memories of ooey-gooey brownies topped with vanilla ice cream and chocolate sauce? Even now that’s a temptation I can rarely say no too. Therefore, why not make your own decadent brownie and stay low carb or keto diet-friendly?
Warm one of these up and top with a scoop of your favorite keto ice cream and mmmm! Heaven!
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You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.
The history of brownies
There are all sorts of stories about where the brownie originated. Most will agree it’s an American concoction. I’ve read some stories that say they came from a baker forgetting to put the baking soda in a chocolate cake.
In the latter part of the 19th century, smaller portable cakes became the fashion for outdoor activities. Ladies requested desserts that could be eaten al fresco and packed easily.
One such recipe was on behest of Bertha Palmer of the Palmer House Hotel in Chicago. It was 1893, and she wanted a small dessert, yet still cake-like. Why? Well, she wanted to provide a dessert for the ladies attending the World’s Fair.
The Palmer House Hotel is now a Hilton, and to this day you can order “Bertha’s Brownie”. Actually, some claim this to be the first brownie with walnuts and an apricot glaze. I wonder if the recipe has changed in the past couple hundred years!
To make low carb peanut butter brownies you’ll need :
- a spatula
- a large bowl
- mixer, hand or standing
- baking dish, 8″ x 8″ or 7″ X 11″ for thinner brownies
How to make low carb peanut butter brownies
I most certainly do like a recipe that is super-simple and quick to throw together. In particular, I like a recipe where you can throw all the ingredients together in a bowl. Then mix them up, and say voílà!
Granted this recipe is not quite that easy, but it’s pretty close. Shall we begin?
First, take out a large bowl. Second, preheat the oven to 350 degrees Fahrenheit, and grease the baking dish with butter or coconut oil.
I like a thicker brownie so I use and 8″ by 8″ glass baking dish. If you prefer a thinner brownie, you can shorten the baking time by 5 minutes and use a 7″ by 11″ pan.
Next, whisk together the melted coconut oil (or melted butter), peanut butter, vanilla, and powdered sweetener in the large bowl until smooth. Add in the eggs one at a time mixing as you go.
Then, add everything else but the chocolate chips and stir the mixture with a spoon or spatula until it’s all evenly combined and a dough-like consistency.
Add the sugar-free chocolate chips
The last thing before you bake is to mix in the chocolate chips. Make sure to get them evenly spread throughout so you don’t have a big section of chocolate chips and then another part of just plain dough. Not that I’ve done that before or anything! 😉
Now, spread the mixture evenly along the bottom of the greased baking dish. Then put it in the oven for 20-25 minutes or until golden and beautifully baked.
Tip: For the best results cool the uncut brownies on a cooling rack completely before cutting them up into bars.
Cut them up into 16 even pieces and serve. Also, they keep well in the freezer for up to a month for emergency afternoon snacks. I may even be known to warm one up every now and then for a quick breakfast!
A basic rule of baking is that, in general, it’s almost impossible to make an inedible batch of brownies.
Keto brownies: Gooey vs. Cake-like
So let’s all weigh in. Without the scale. Ha!
Kidding, but what is your opinion? Should brownies be gooey or more cake-like? Do you have a preference or consider them two different kinds of dessert?
I’m definitely an ooey-gooey fudgy brownie fan. However, I know plenty of people who would demand, “How could you eat that underbaked dessert?!”
Consequently, I’m going to tell you this. If you prefer a gooey brownie, slightly shorten the bake time on these low carb peanut butter brownies.
On the other hand, if you prefer a more cake-like brownie bake these the full 25 minutes or even more. Of course, you will need to watch so they don’t burn, but add a couple of extra minutes. The top will be more golden, and the brownies more cake-like.
Thanks for reading and sharing peanut butter treat time today! I hope it becomes one of your easy go-to family favorites.
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More low carb peanut butter recipes:
Low Carb Peanut Butter Brownies
- 2 1/2 cups finely ground blanched almond flour
- 1 tsp baking soda
- 1/2 cup melted coconut oil (or melted butter)
- 2 eggs
- 1/2 cup powdered sweetener (I use Swerve Confectioner's)
- 1/2 cup unsweetened peanut butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips (Lily's Dark Chocolate Chips, or other)
- Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch by 8-inch baking dish. A larger dish will make a thinner brownie.
- Whisk together the melted coconut oil, peanut butter, vanilla, and powdered sweetener in a large bowl.
- Mix eggs in one at a time.
- Add in all the dry ingredients and mix until combined. Then stir in the chocolate chips.
- Spread the mixture evenly along the bottom of the greased baking dish and put it in the oven for 20-25 minutes or until golden.
- Cool on a cooling rack completely before cutting into bars for best results.
Tip: Almond flours and peanut butter brands may vary. If the dough is too crumbly add a tablespoon at a time of almond milk to bind it until it's a thick brownie batter consistency.
|Amount Per Serving: 1 bar|
|Total Fat 15 g|
|Saturated Fat 8 g|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 23 mg|
|Sodium 136 mg|
|Potassium 9 mg|
|Total Carbohydrate 6 g|
|Dietary Fiber 3 g|
|Sugars 0 g|
|Protein 4 g|