Low carb peanut butter brownies
This is the ultimate low carb treat. Rich and decadent, but also healthy! Light and moist brownie with crunchy peanut butter swirls. You will love these nutritious over-the-top brownies.
- 9 oz. (1 cup) 260 g (250 ml) ricotta cheese
- 2 2 large egglarge eggs
- 1 tsp 1 tsp vanilla extract (optional)
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- ¼ cup (¾ oz.) 60 ml (22 g) cocoa powder
- 2 tsp 2 tsp baking powder
- 1⁄3 cup 80 ml peanut butter, crunchy with salt
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 300°F (150°C) and set aside an 8 x 8" (20 x 20 cm) baking dish lined with parchment paper.
- In a big bowl, add the ricotta, eggs, and vanilla. Whisk until combined.
- Add the almond flour, erythritol, cocoa powder, and baking powder. Mix until smooth and combined.
- Pour the batter into the baking dish and smooth the surface with a spatula if needed. Add dollops of peanut butter on top. Use a knife to swirl the peanut butter into the brownie batter by dragging the tip through the batter.
- Bake for 20 minutes, or until the filling has set but is still soft. Set aside to cool.
- Cut into pieces and serve warm and eat it with a spoon or let it cool completely if you want a firmer brownie that you can eat with your hands.
A taste for these treats may come with time or you may decide they just won't be part of your keto life. Either is okay as long as you are happy with your journey and seeing progress.
These should freeze and thaw well. We have not tried microwaving them.
It's an absolute treat. Congratulations to Jill and Diet Doctor!
Thanks for sharing that tip. I'm glad you enjoyed these so much!
It shouldn't matter which one you use for the brownies to solidify. It could be a result of the peanut butter, some are more oily than others. Also ovens can vary, which could be the reason for the longer cooking time.
Thanks for sharing! So glad you enjoy them!
Different brands of baking powder have differing amounts of sodium. You may prefer a lower sodium baking powder.
My 2 low carb teens (one of which is recently diagnosed Type 1 and this didn't impact her BS at all!) and I loved them. Not a very strong or sweet flavor as someone else mentioned, but once we topped it with a little bit of homemade vanilla (mason jar recipe on DD) and a few peanuts sprinkled on top this was like a very rich dessert you might get at a local restaurant. I did cook it for 15 minutes longer (in 5 minute increments) before it fully set.