Keto Peanut Butter Brownies Made With Coconut Flour
Keto peanut butter brownies that are sooo fudgy and rich you’d never guess they’re healthy! Made with my always perfect brownie batter as a base and thick creamy peanut butter swirls. The perfect easy sugar free peanut butter treat!
Servings: 16 Brownies
For The Peanut Butter Swirl
To Make The Chocolate Brownie Batter
Preheat your oven to 300° F.
Prepare an 8" square light metal baking pan by greasing it with butter. Next, cut an 8" wide strip of parchment paper and lay it in the pan so it lines the bottom and two of the sides.
Sift together all of the dry ingredients (except the brown Swerve) into a large bowl and then whisk in the brown Swerve.
Add the eggs, melted butter, and vanilla to the bowl and whisk to combine. The coconut flour will slowly absorb more moisture, eventually creating a very thick batter. You want to be done whisking before that happens!
Spread the batter evenly in the pan and set aside.
To Make The Peanut Butter Swirl
To a medium bowl, add the peanut butter, allulose, and melted butter and mix with a fork or spatula to combine.
Scrape the peanut butter swirl mixture out onto the brownie batter. Use a butter knife or a small offset spatula to swirl the brownie batter and peanut butter mixture together.
Bake at 300° F for 22-25 minutes or until the center is just barely set, turning the pan halfway through the baking time. Do not overbake.
Allow the pan to cool completely and then use the parchment strip to lift the brownies out of the pan and onto a cutting board. Slice into 16 squares. For extra neat slices, chill the pan in the fridge before cutting.
Serving: 1Brownie | Calories: 164.8kcal | Carbohydrates: 4.16g | Protein: 4.7g | Fat: 14.6g | Fiber: 2.2g | Sugar: 0.6g