These gluten-free peanut butter brownies made with almond flour are a fudgy brownie with swirly, creamy bands of sweetened peanut butter. Low-carb brownies are just as delicious and rich as brownies made with regular flour – maybe even better!
Jump to:
- Why you’ll love this recipe
- Ingredients
- Is peanut butter low-FODMAP?
- Cacao vs cocoa
- Health benefits of cacao
- Cacao vs cocoa in baking
- How many carbs are in keto chocolate brownies?
- Are these low-FODMAP brownies?
- Instructions
- Expert tips
- How to cut brownies
- How to serve
- How to store
- Can you freeze brownies?
- Variations
- FAQ
- Other chocolate recipes you might like
- 📖 Recipe
- 💬 Comments
Hello, fellow chocolate lover! Moist, fudgy, chewy almond flour brownies are an irresistible sweet treat. But, are you team soft and fudgy or team cakey brownies? This recipe for sugar-free brownies falls somewhere in between with a topping of swirly, sweet PB goodness.
Wait, what? Healthy brownies? Gluten free healthy desserts are easily made, especially when they include nutritious ingredients like cacao, which replaces regular cocoa powder in this recipe. However, you can use regular cocoa powder instead. Cacao is a nutrient-dense superfood that has all the chocolate flavor and works well in recipes like this one, that typically call for cocoa.
If gluten-free baking is your thing or you’re looking for other low-FODMAP desserts, check out these Flourless Peanut Butter Chocolate Chip Cookies, Deep Dish Chocolate Chip Cookies or some super-fast Chocolate Mug Cake (also made with cacao) for those times when you just need chocolate, even if it’s for a midnight snack – I feel you.
Why you’ll love this recipe
- Simple ingredients – you probably have everything you need in your pantry
- Easy homemade recipe – no boxed brownie mix here! These are so simple to whip up. You can be eating a decadent treat in about 30 minutes.
- Perfect for chocolate lovers – these sweet and chocolatey brownies will satisfy any sweet tooth or chocolate craving. And, it’s a fun twist on brownies for PB lovers!
- Fudgy and cakey – these have a perfect texture. So perfect, you’ll have to use self-control to not over-indulge (I know from experience).
- Special diet friendly – this is one of my favorite keto chocolate recipes, sugar-free brownie recipes and low-FODMAP desserts. If you want to make both dairy and gluten-free brownies, I include a variation for that, as well.
Ingredients
- Almond flour – gives the batter a bit of structure
- Butter – salted or unsalted both work here. If you want to make this a dairy-free dessert recipe, replace the butter with coconut oil.
- Sweetener of choice – I like to use an erythritol/monk fruit blend. Allulose and stevia are also good options, but stevia tends to be a little bitter when combined with cacao or cocoa. If you use allulose, increase the quantity by 50 percent, as it’s not as sweet as other alternative sweeteners.
- Cacao or cocoa powder – either can be used in this recipe. I like to use raw, organic cacao due to its superior nutrient profile. But, regular cocoa powder works just fine.
- Eggs – binds the mixture together
- Creamy peanut butter – for a tasty, savory, sweet swirl that tastes amazing with chocolate. You can also use a peanut butter alternative like almond, cashew or hazelnut butter such as this keto gluten-free nutella from ChocZero. Salted or unsalted nut butters are both fine to use.
- Vanilla extract – gives another layer of flavor to the brownie mix and the PB mixture
- Baking powder – this is optional. It provides lift and a cakey quality. If you are team-fudgy-brownie, feel free to omit it.
- Salt – just a little goes a long way
- Xanthan gum – optional, but it helps to create a soft, melt-in-your-mouth texture. Not familiar with xanthan gum? Read about Xanthan Gum in this Ingredient Spotlight.
- Liquid sweetener (optional) - add a few drops to the PB if you prefer a sweeter PB swirl. I like to use monk fruit drops. Liquid drops add sweetness without thickening the PB like a powdered or granular sweetener.
Is peanut butter low-FODMAP?
Most all brands are low-FODMAP peanut butter. Typically, PB does not trigger IBS (Irritable Bowel Syndrome) symptoms and most people with IBS tolerate it very well.
Ingredients most often include just dry roasted peanuts, salt and oil. However, some may contain added sugars and flavorings, so be sure to read the label to look for any ingredients that may cause problems, such as high-fructose corn syrup.
Cacao vs cocoa
Both cacao and cocoa come from the cacao fruit. ‘Cacao’ refers to the raw, unrefined bean and ‘cocoa’ refers to the beans after they have been roasted. Both have a very similar flavor, but cacao tends to be slightly more bitter than roasted cocoa. When the raw beans are roasted to make cocoa powder, the bitterness is greatly reduced.
Health benefits of cacao
Cacao and cocoa both contain nutrients that contribute to a healthy, low-carb diet. Raw cacao contains the highest amount of nutrition, as it’s in the purest form with the least amount of processing.
It's considered a 'superfood' due to its impressive nutrient profile. Cacao contains iron, magnesium, copper, zinc and tryptophan, an amino acid that aids in relaxation and release of serotonin It also contains flavonols that have antioxidant properties, which can contribute to cardiovascular health and can help fight certain cancers.
Cacao vs cocoa in baking
Both have a robust chocolatey taste and are great for low-carb and low-FODMAP chocolate recipes. However, the level of processing impacts the taste and absorption of liquids.
The two can be used interchangeably in recipes, with a couple of considerations:
- Cacao is a finer powder and tends to absorb more liquid than cocoa. Depending on the recipe, you may need to add more moisture if your recipe is too dry.
- Raw cacao is slightly more bitter than roasted cocoa. You may need to add more sweetener to the recipe to counteract the bitterness.
I love making brownies without cocoa powder and use cacao exclusively. In fact, I don’t even keep cocoa powder in my pantry.
I personally have never had to add extra sweetener or liquid to these brownies when using cacao instead of cocoa, so in my experience, one can be swapped for the other without making any adjustments to other ingredients.
How many carbs are in keto chocolate brownies?
The beauty of these brownies is not only do they taste wonderful, they are less than 2g net carbs each. The use of almond flour and a zero carb keto sweetener like Lakanto Monk Fruit Sweetener as a sugar replacement keeps these at a low 1.8g net carbs per brownie.
Are these low-FODMAP brownies?
Yes, these are FODMAP-friendly brownies. In one brownie, the serving of cacao is well below the two teaspoon serving size for low-FODMAP. Almond flour is also at a safe FODMAP serving size of 1 tablespoon per brownie. And, since butter is mostly fat, it is also safe for a low-FODMAP diet.
Instructions
- Preheat the oven to 350F
- Prepare an 8x8 inch pan by lining it with parchment paper. I like to add a few dabs of butter to the pan to help hold the parchment in place. Be sure to leave an overhang of parchment so you can easily lift the brownies out of the pan.
In a medium bowl, combine the almond flour, baking powder, salt and xanthan gum (if using). I actually like using a whisk for this.
- In a large bowl, melt the butter in the microwave. This usually takes only about 20 seconds.
- Add the sweetener and whisk. Then add the vanilla and eggs and whisk until thoroughly combined.
Add the cacao (or cocoa powder) to the egg mixture and whisk until thoroughly combined
Add the dry ingredients to the wet and mix well
- Scoop the mixture into the prepared pan. Be sure it's spread evenly into all the corners. The batter will be very thick - close to the consistency of frosting.
- I like to hold out a couple of tablespoons of batter to dollop on top of the PB. It adds more definition to the swirl.
- In a small bowl, add the peanut butter and microwave until very warm and pourable, about 20 seconds
- Add the vanilla and optional sweetener and whisk together. If it cools off and thickens, microwave a few more seconds, until it's thin and easily spoonable.
- Spoon the peanut butter mixture on top of the brownie batter
- Top the PB with small dollops of the reserved batter
- Using a knife or chopstick, swirl the PB mixture over the surface of the batter
- Bake for 20 minutes, until the center is set and no longer jiggly
Let cool before cutting (this is the hardest part, but very important). Cutting hot brownies tends to make them stick to the knife and they don't slice well.
Expert tips
- Drag the knife or chopstick across the surface of the batter to swirl the PB in, being careful to not press the utensil all the way down to the bottom of the pan. This can cause cracks that go all the way through the brownies when cooling and they may fall apart. If you do swirl through the entire thickness of the batter, tap the pan on the counter a few times and the batter should fill in any gaps.
- If you find your cacao or cocoa powder has lumps, try sifting through a hand strainer before using to avoid lumps in the batter
- The more the eggs and the batter are whisked, the cakier the brownies will be. If you prefer very cakey brownies, you can use an electric hand mixer to provide more lift to the batter.
How to cut brownies
The easiest way to cut your brownies is to use a chef’s knife. To ensure the knife essentially melts through the brownie, warm it up before cutting. Either run it under hot water and wipe it off between cuts or fill a tall container with hot water to dip the knife into, then wipe it off before cutting the next slice. This provides very clean slices.
How to serve
Here are a handful of ideas on how to serve up some peanut butter swirl brownies:
- Serve warm - these are wonderful served at room temperature, but are even better slightly warmed
- Add a sprinkle of flake salt - it looks delicious and is a delightful contrast to the sweet, rich chocolate
- Add a scoop of ice cream - make a sundae with dairy free chocolate sauce
- Try a dollop of fresh sugar-free whipped cream - for some added decadence
- Serve with fresh berries - and maybe some of that whipped cream for good measure
- Peanut butter and jelly brownies - spoon a dollop of your favorite jelly for a PB&J brownie dessert or snack
How to store
Store in an air-tight container in the refrigerator for up to 5 days or consider freezing.
Can you freeze brownies?
Yes – they store very well in the freezer and are great for keeping sweet treats on hand. You can freeze brownies wrapped in individually cut squares for single servings or wrap and freeze a whole slab.
It’s best to wrap them tightly in plastic wrap, then wrap them in a layer of foil to avoid freezer burn.
Variations
- Use your favorite nut butter – replace PB with another nut butter, such as cashew, almond or hazelnut butter. Make these dairy-free with a peanut butter substitute and you have some of the best paleo brownies around.
- Paleo brownies - make these with the dairy-free variation and use an alternative to peanut butter
- Make dairy-free brownies - replace the butter with coconut or olive oil. Either one will give them a delightful flavor. If you love chocolate olive oil cake, you'll love this variation.
- Add chocolate or PB chips to the batter – chocolate chunks work well, too
- Crushed peanuts – can add a fun crunch
- Add toppings – after baking the brownies, top with chocolate, peanuts and marshmallows and bake for another 5 minutes. It’s the brownie version of a loaded baked potato.
- Make peanut butter and jelly brownies – add a swirl of your favorite jelly
- Add coffee granules - add 1 tablespoon of coffee granules to the batter for a touch of coffee flavor
FAQ
Yes, depending on the type of chocolate and serving size. According to Monash University, dark chocolate is low-FODMAP in serving sizes of up to 30g. Cocoa and cacao are FODMAP-friendly in servings of up to 2 heaping teaspoons.
Almond butter is one of the most popular peanut butter alternatives. Walnut, pecan and Brazil nut butters are also very tasty substitutes for peanut butter.
No, eggs do not need to be at room temperature for brownies. Room temperature eggs tend to whip better and create fluffier cakes with a more delicate crumb and take less time to bake. If you want fluffy, less dense, cakey brownies, then baking with room temp eggs may be a good idea.
Not all brands of PB are keto friendly. Many contain added sugar which can add significant carbs and kick you out of ketosis. Make sure you read the ingredients before you purchase.
Look for unsweetened products that contain only peanuts and no additional oils. Some brands add a little salt to enhance the peanut flavor, which is okay if you aren’t on a low sodium diet.
Yes. Most baking powder does not contain gluten. Since it has more than one ingredient it is important to read the label to ensure no wheat starch is included in the brand you use.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
Other chocolate recipes you might like
📖 Recipe
Chocolate Peanut Butter Brownies with Almond Flour
Ingredients
Brownie batter
- 1 cup almond flour
- 1 cup monk fruit sweetener (or sweetener of choice)
- 3 eggs (large eggs)
- ½ cup butter (can replace this coconut oil, avocado oil or olive oil)
- ½ cup raw cacao powder (or cocoa powder)
- ½ teaspoon baking powder (optional for cakier brownies)
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon xanthan gum (optional)
Peanut butter swirl
- ¼ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 3 drops liquid monk fruit drops (optional)
Instructions
- Preheat oven to 350 °F.
- Line an 8x8 baking pan with parchment paper. I like to add a few dabs of butter to help hold it in place. Be sure to leave an overhang of parchment paper so you can easily lift the brownies out of the pan.
Prepare the brownie batter
- In a medium bowl, combine the almond flour, baking powder, salt and xanthan gum (if using) and mix to combine.
- In a large bowl, melt the butter in the microwave. This usually takes only about 20 seconds.
- Add the sweetener and whisk. Then add the vanilla and eggs with the butter and whisk until thoroughly combined.
- Add the cacao (or cocoa) powder to the egg mixture and whisk until thoroughly combined.
- Add the dry ingredients to the wet and mix well.
- Scoop the mixture into the prepared pan and spread evenly. Reserve about 2 tablespoons to add on top of the PB dollops later. It adds more definition to the swirl.
Prepare the PB swirl
- In a small bowl, add the peanut butter and microwave until soft, about 20 seconds.
- Add the vanilla and sweetener drops (if using) and whisk together.
Swirl the PB mixture with the brownie batter
- Spoon the PB mixture on the top of the batter in small dollops. If the mixture has cooled, microwave for a few seconds until it’s soft enough to spoon easily.
- Add reserved batter on top of the PB dollops.
- Using a knife or chopstick, swirl the PB over the surface of the batter.
- Bake for 20 minutes or until no longer jiggly in the center.
- Let cool before cutting (see post on the best way to cut brownies).
Notes
Expert tips
- Drag the knife or chopstick across the surface of the batter to swirl the PB in, being careful to not press the utensil all the way down to the bottom of the pan. This can cause cracks that go all the way through the brownies when cooling and they may fall apart. If you do swirl through the entire thickness of the batter, tap the pan on the counter a few times and the batter should fill in any gaps.
- If you find your cacao or cocoa powder has lumps, try sifting through a hand strainer before using to avoid lumps in the batter
- The more the eggs and the batter are whisked, the cakier the brownies will be. If you prefer very cakey brownies, you can use an electric hand mixer to provide more lift to the batter.
How to serve
- Serve warm – these are wonderful served at room temperature, but are even better slightly warmed
- Add a sprinkle of flake salt – it looks delicious and is a delightful contrast to the sweet, rich chocolate
- Add a scoop of ice cream – make a sundae with dairy free chocolate sauce
- Try a dollop of fresh sugar-free whipped cream – for some added decadence
- Serve with fresh berries – and maybe some of that whipped cream for good measure
- Peanut butter and jelly brownies – spoon a dollop of your favorite jelly for a PB&J brownie dessert or snack
How to store
Store in an air-tight container in the refrigerator for up to 5 days or consider freezing. To freeze, it’s best to wrap brownies tightly in plastic wrap, then wrap them in a layer of foil to avoid freezer burn.Variations
- Use your favorite nut butter – replace PB with another nut butter, such as cashew, almond or hazelnut butter
- Make paleo brownies – make these with the dairy-free variation and use a peanut butter substitute
- Make dairy-free brownies – replace the butter with coconut or olive oil. Either one will give them a delightful flavor. If you love chocolate olive oil cake, you'll love this variation.
- Add chocolate or peanut butter chips to the batter – chocolate chunks work well, too
- Crushed peanuts – add a fun crunch
- Add toppings – after baking the brownies, top with chocolate, peanuts and marshmallows and bake for another 5 minutes. It’s the brownie version of a loaded baked potato.
- Make peanut butter and jelly brownies – add a swirl of your favorite jelly
- Add coffee granules – add 1 tablespoon of coffee granules to the batter for a touch of coffee flavor
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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