5.3 net carbs for once square (12 slices total)
- 3/4 cup coconut flour (Bob’s Red Mill)
- 3/4 cup + 2 tbsp Swerve Confectioners Sugar Replacement
- 1/2 cup cocoa powder (we use Droste for extra rich color and flavor)
- 1/4 teaspoon baking soda
- 2/3 cup whole milk (or whole fat coconut milk for dairy-free)
- 1/3 cup olive oil
- 2 eggs + 1 additional yolk
- 1 tablespoon vanilla
- 3 tablespoons butter (softened to room temp, not melted)
- 3/4 cup peanut butter
- 3/4 cup Swerve Confectioners Sugar Replacement
- 1 tablespoon milk (half + half has lower carb content)
- 2 teaspoons vanilla extract
- 4 Ounces Baker’s Chocolate, Unsweetened. (We used unsweetened Ghiradelli )
- 2 tablespoons coconut oil
- 1/4 cup Swerve Confectioners Sugar Replacement
- Preheat oven to 350 degrees
- Go ahead and place your parchment paper into your 8×8 baking dish, set aside.
- Then, In a large bowl, whisk together the coconut flour, Swerve, cocoa powder and baking soda.
- Add eggs, olive oil, milk and vanilla extract. Combine until smooth.
- Immediately pour the batter into your 8×8 baking dish, scrape the sides of the bowl to get every last bit. Once your batter is in the pan, dip your spatula in water and smooth out the surface of your brownie batter. (Do not leave the batter to sit in the bowl as it will thicken too much).
- Place your baking dish into the oven at 350 degrees uncovered for 30-40 minutes. At this point the brownie cake will still be fairly soft in the middle, like a batch of brownies would be at this stage. (That is what you want-the middle will set during the cooling process and stay nice + moist this way).
- Remove the brownie cake from the oven and let it cool completely. Do not remove from baking dish.
- While you’re waiting for it to cool, make your peanut butter filling.
- Peanut Butter Filling
- Place your softened butter, peanut butter, vanilla and milk in a large bowl. Using a hand mixer, blend until smooth. Sift in your Swerve and blend again. Use a spatula to fold and smooth filling. Set aside.
- Once brownie cake is cooled, use a spatula to scoop out the filling and place it all on the middle of the cake. Smooth it out to the edges. Now place your brownie cake in freezer for 15 minutes so the filling will harden a bit. This will keep it from getting too soft when you spread the melted chocolate over top.
- Chocolate Topping
- Melt your 4 oz of chocolate in a microwave safe dish at 30-45 second intervals, stirring each time.
- When it is thoroughly melted, add your coconut oil and stir until smooth.
- Sift the 1/4 cup of Swerve in and stir quickly with a dry fork or whisk until nice and smooth.
- Pour melted chocolate over the peanut butter filling, making sure to reach the edges.
- Place your Peanut Butter Brownie cake back into the freezer for the chocolate to set. About 10 – 15 minutes.
- When you’re ready to serve, run a knife under hot water and carefully dry it with a towel—place the knife on top of the cake where you wish to cut and let it slowly melt into the chocolate. Then push through the rest of the cake. This will give you a nicer looking slice.
- Place leftovers in an airtight container, enjoy!!
Keywords: grainfree, glutenfree, brownie, cake, peanut butter, keto, lowcarb, dairyfree