Keto Fudgy Brownies with a Tempting Peanut Butter Swirl – Low-Carb Chocolate Delight

Introduction

Craving something sweet that won’t knock you out of ketosis? These keto fudgy brownies with a peanut butter swirl are the perfect solution. Packed with rich cocoa flavor and creamy nut butter goodness, they deliver all the satisfaction of traditional brownies—without the sugar or carbs. Best of all, they’re made with simple ingredients and ready in under 30 minutes. Whether you’re new to keto or just looking for a cleaner dessert option, these brownies hit the spot without guilt. Let’s dive into this easy, low-carb chocolate indulgence that tastes anything but “diet.”

Ingredients (Makes 9 brownies | Serves 9)

For the Brownie Base:

• 1/2 cup (1 stick) unsalted butter, melted

• 1/2 cup unsweetened cocoa powder

• 2 large eggs

• 1/2 cup erythritol or preferred keto sweetener

• 1/2 tsp vanilla extract

• 1/2 cup almond flour

• 1/4 tsp baking powder

• 1/4 tsp salt

For the Peanut Butter Swirl:

• 1/4 cup natural peanut butter (no added sugar)

• 1 tbsp powdered erythritol

• 1 tbsp coconut oil (melted)

Instructions

Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking dish by either lining it with parchment paper or lightly greasing it.

2. Make the Brownie Batter:
   In a mixing bowl, whisk together the melted butter and cocoa powder until smooth. Add eggs, sweetener, and vanilla extract. Mix well. Stir in almond flour, baking powder, and salt until fully combined.

3. Pour into Pan:
   Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.

4. Prepare the Swirl:
   In a tiny bowl, combine peanut butter, powdered erythritol, and melted coconut oil until the mixture is smooth and easy to pour.

5. Add the Swirl:
   Drop spoonfuls of the peanut butter mixture onto the brownie batter. Use a toothpick or knife to gently swirl into the batter’s top—avoid overmixing.

6. Bake:
   Bake for 18–20 minutes, or until the edges are set and the center is just slightly soft. Avoid baking too long if you desire a fudgy consistency.

7. Cool & Slice:
   Let cool in the pan for at least 10 minutes before slicing. The brownies firm up more as they cool.

Nutrition Facts (Per Serving – 1 brownie)

• Calories: 185

• Net Carbs: 3g

• Protein: 5g

• Fat: 17g

• Fiber: 2g

Optional Add-ons & Variations

• Dairy-Free: Use coconut oil instead of butter for a dairy-free version.

• Nut-Free: Swap almond flour with sunflower seed flour and peanut butter with sunflower seed butter.

• Extra Chocolate: Add a few sugar-free chocolate chips to the batter for even more decadence.

• Crunchy Top: Sprinkle chopped pecans or walnuts on top before baking.

• Spice It Up: Mix in a dash of cinnamon or cayenne for a cozy taste variation.

Conclusion / Pro Tips

These keto fudgy brownies are perfect for satisfying your chocolate cravings while staying low-carb. They keep nicely in a sealed container at room temperature for 2 days or in the refrigerator for as long as 5. For optimal texture, savor while slightly warm—simply place one in the microwave for 10–15 seconds.  Top with a spoonful of whipped cream or a stream of melted keto chocolate for an added indulgence. 

 Don't forget to share this indulgent yet guilt-free dessert with your fellow keto lovers!

🍫 Keto Fudgy Brownies with an Irresistible Peanut Butter Swirl

Prep Time: 10 mins   |   Cook Time: 20 mins   |   Servings: 9

🧾 Ingredients:

• Brownie Base:
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 cup erythritol or keto sweetener
• 1/2 tsp vanilla extract
• 1/2 cup almond flour
• 1/4 tsp baking powder
• 1/4 tsp salt


• Peanut Butter Swirl:
• 1/4 cup natural peanut butter
• 1 tbsp powdered erythritol
• 1 tbsp melted coconut oil

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
2. In a bowl, mix melted butter and cocoa powder. Add eggs, sweetener, and vanilla. Stir well.
3. Add almond flour, baking powder, and salt. Mix until combined.
4. Pour the batter into the pan and smooth the top.
5. Mix peanut butter, powdered erythritol, and coconut oil in a small bowl.
6. Spoon the swirl mixture on top of the brownie batter and use a knife to swirl it in.
7. Bake for 18–20 minutes. Let cool, then slice and enjoy.

🥄 Nutrition (Per Serving):

• Calories: 185
• Net Carbs: 3g
• Protein: 5g
• Fat: 17g
• Fiber: 2g

Pro Tips:
Store in an airtight container for 2 days at room temp or refrigerate for up to 5 days. Reheat gently for that gooey texture!