Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol (or your favorite low-carb sweetener)
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, combine melted butter, peanut butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and stir until combined.
- Grease an 8×8 inch baking dish and spread the batter evenly.
- Bake for 25 minutes, checking for doneness with a toothpick.
- Let cool for 15 minutes before serving.
Notes
- For a richer flavor, use dark cocoa powder.
- Store leftovers in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Diet: Low-carb
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg