Keto peanut butter brownies are two sugar free dessert favourites rolled into one! This recipe combines fudgy low carb brownies with an irresistible peanut butter blondie swirl. Ready in 35 minutes and only 3.4g net carbs!
This post is sponsored by Lakanto. The recipe is 100% Sugar Free Londoner.
I think it's impossible to decide what's better - chocolate or creamy peanut butter. For me, both are basically essential food groups 😂. And together they are an absolute dream team!
I have a bunch of chocolate brownie recipes on the blog already. There are my Fabulously Fudgy Keto Brownies, these incredible Cheesecake Brownies and this super popular Avocado Brownies Recipe, to name a few. And that's not counting the rather awesome coconut flour brownies recipe from my keto desserts ebook!
Today was one of those days when I felt like brownies but wanted to double the pleasure factor. Yes, it was time to revive the chocolate PB combo! The result are these peanut butter swirl brownies - a mix of fudgy brownies and my (slightly adapted) easy Keto Peanut Butter Blondies.
I can't wait for you to try this recipe! There's something about bakes with a swirl that is just irresistible...
PB brownie ingredients
Let me talk you through some of the ingredients for these scrumptious keto brownies:
Almond flour: Gluten free and low in carbs, this is one of my favourite keto flours. I'm using what we here in the UK call ground almonds. Both regular and super-fine almond flour work.
Cacao powder: You can use both cacao or cocoa powder in low carb recipes. The difference between the two is that cacao is raw and has more nutritional benefits. Cocoa powder is roasted, which makes it darker and richer. Plus, it's easier to get hold of.
Sweetener: I'm using Lakanto Classic. This is a blend of erythritol and monk fruit. It is hands down one of the best tasting keto sweeteners out there and I use it regularly. To get a smoother brownie texture, powder it in a food processor or with the attachment of a stick blender before adding it to the batters. (This is not 100% essential but recommended).
Peanut butter: Use a smooth, natural peanut butter with ideally just one ingredient - peanuts.
Eggs: Should be room temperature and beaten. Room temperature eggs will make for a softer batter, which is easier to swirl.
Butter: Melted and cooled. Don't use boiling hot butter in brownie batters - you don't want your eggs to start curdling!
Chocolate chips: Choose sugar free chocolate chips, if available. Alternatively, chop 90% dark chocolate into chunks.
How to make keto peanut butter brownies
Brownie batter: Add all the dry ingredients to a mixing bowl and mix well with a fork or spoon.
Add the wet ingredients and stir together using a fork or spatula. Last, stir in the sugar free chocolate chips.
Peanut Butter Batter: Stir together all ingredients with a fork or spoon.
Assembly: Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
Spoon the peanut butter batter (save about 4 tbsp again) into the gaps and gently shake / smooth the pan to self-level.
Add the 4 tbsp of reserved brownie batter to the top of the peanut butter batter and dollop the leftover pb batter onto the brownie batter.
Time to make peanut butter swirls! Swirl the batters together using a toothpick. Don’t be tempted to over-swirl or the layers will merge into one!
Last, add ¼ cup of sugar free chocolate chips to the top and press in gently.
Bake in the centre of the oven for about 25 minutes until the edges are cooked but the centre has a slight softness.
The brownies will be super soft when hot. They firm up as they cool so don’t be tempted to over-bake! Only slice once they are fully cooled.
They are amazing served with a scoop of sugar free ice cream!
To make the recipe dairy free, replace the butter with coconut oil.
Can't have or don't like almond flour? Simply replace it with coconut flour. Be sure to use only about ¼ cup or 25g of flour. Coconut flour is more absorbent, that's why you need less.
Storing keto brownies
Although keto bakes are fine stored at room temperature for up to 3 days, I normally store these brownies in the fridge. This way, they stay fresh for about 5-6 days.
Alternatively, slice and freeze for up to 3 months.
More chocolate peanut butter dessert recipes
Keto Chocolate Peanut Butter Fudge - A super simple fudge that's a great treat when you're on the keto diet. I store it in the freezer.
Peanut Butter Chocolate Bars - A crisp almond flour base, a creamy low carb peanut butter layer and a crisp dark chocolate topping. Heaven!
Low Carb Keto Peanut Butter Cups - The low carb homemade version of Reeses cups tastes so much better than the original!
20+ Fabulous Keto Peanut Butter Recipes - This is the ultimate post for lovers of the chocolate peanut butter combo. Bookmark and enjoy!
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Keto Peanut Butter Brownies
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 28 x 19 x 3.5 cm baking pan
- ¼ cup / 45g sugar free chocolate chips or chopped 90% dark chocolate
- Preheat the oven to 350 F / 180 C. Line a 28 x 19 x 3.5 cm baking tray with greaseproof paper.
- Put the Lakanto Classic sweetener in a high speed blender and blitz until powdered. Then, add all the dry ingredients to a mixing bowl and mix well with a fork or spoon.
- Add the wet ingredients to the dry and stir together using a fork or spatula. Last, stir in the chocolate chips.
Peanut Butter Batter
- Place all the ingredients in a bowl. Stir together with a fork or spoon.
- Add dollops of brownie batter to your prepared baking tin. Save about 4 tbsp. Don’t spread.
- Spoon the peanut butter batter (save about 4 tbsp again) into the gaps and gently shake / smooth the pan to self level.
- Add the 4 tbsp of reserved brownie batter to the top of the peanut butter batter and dollop the leftover pb batter onto the brownie batter.
- Swirl the batters together using a toothpick. Don’t be tempted to over-swirl. Last, add ¼ cup of sugar free chocolate chips to the top and press in gently.
- Bake in the centre of the oven for about 25 minutes until the edges are cooked but the centre has a slight softness.
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