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DRY INGREDIENTS

Almond flour = 60 g (1/2 cup) (OR Coconut flour = 15 g / 2 tbsp)

Unsweetened cocoa powder = 75 g (3/4 cup)

Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)

Salt = 1/2 tsp

WET INGREDIENTS

Melted unsalted butter = 113 g (1/2 cup) (OR any keto friendly oil)

Whole eggs (Room Temperature) = 4 large (230 g)

Vanilla Extract = 1 tsp

Unsweetened Smooth Peanut Butter = 125 g (1/2 cup)

Note:

I am using sugar free natural peanut butter hence, I mixed it really well then chill the jar upside down in the fridge until the texture becomes thicker. Then add about 20 to 30 g of keto friendly powdered sweetener and mix well. This is to make the peanut butter much thicker and firmer so that we can get chunks of it in the brownie. Natural peanut butter is quite runny, so it tends to melt easily when swirled into the brownie. If you do not mind this then you don't have to take this step, but you may want to increase the sweetener in the batter. However, if you prefer chunks of peanut butter in the brownie then taking this step will ensure that.

Unsweetened Dark Chocolate Chips = 43 g (1/2 cup) (OR Chopped 100% dark chocolate bar. You can also use chocolate chips that are sweetened with stevia, but you may want to reduce the sweetener in the batter.)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  Sieve the flour and cocoa powder into a big bowl. Then add the rest of the dry ingredients and mix to combine.

4.  Add all the wet ingredients and mix until well combined.

5.  Add the chocolate chips and mix to combine. If you wish to add chopped roasted nuts, this is the time to do so.

6.  Line an 8x8 inch baking pan with parchment paper.

7.  Transfer the batter into the pan and spread evenly.

8.  Scoop dollops of peanut butter onto the surface of the brownie (as shown in the video).

9.  Use a chopstick or wooden skewer to make light swirls. They do not have to look perfect. Do not swirl too much so that we can have chunks of peanut butter in the brownie.

10.  Bake for 15 to 20 minutes. I prefer to bake it for 15 to 17 minutes so that the texture is fudgier. It is done when the surface feels soft and spongy. Do not overbake as the texture will become dry and cakey.

11. Cool for a bit before slicing into 9 or 16 servings. In the video, I sliced into 16 servings.

12. These brownies can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for up to a few months.

13.  To reheat the brownies, just warm up in the microwave for a few seconds before serving.

ALMOND FLOUR VERSION

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.5 g

Dietary Fiber = 2.4 g

Net Carb = 3.1 g

Calories = 180

Total Fat = 15.3 g

Protein = 7.3 g

COCONUT FLOUR VERSION

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.1 g

Dietary Fiber = 2.2 g

Net Carb = 2.9 g

Calories = 166

Total Fat = 14.1 g

Protein = 6.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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