5.3 net carbs for once square (12 slices total)
- 1 + 1/2 cups almond flour (Bob’s Red Mill)
- 1/4 cup coconut flour
- 1/4 cup cocoa powder (Droste brand for richer color and flavor)
- 1 teaspoon guar gum
- 1/2 teaspoon gelatin
- 1/2 cup Swerve Sugar Replacement (You can use their brown sugar replacement if preferred)
- 1/4 teaspoon baking soda
- 1/2 cup Lilys Chocolate chips or their dark chocolate chips for dairy-free
- 6 tbsp melted butter (Earth Balance for Dairy-Free)
- 1 egg
- 1/2 tablespoon vanilla extract
- 1.5 tablespoons half and half or coconut milk
Peanut Butter Filling
- 3 tablespoons butter (softened to room temp, not melted)
- 3/4 cup peanut butter
- 3/4 cup Swerve Confectioners Sugar Replacement
- 1 tablespoon milk (or cream or coconut milk)
- 2 teaspoons vanilla extract
- 4 Ounces Baker’s Chocolate, Unsweetened. (or 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.
- Press the dough evenly into your 8×8 baking dish.
- Place your baking dish into the oven at 350 degrees uncovered for 20-25 minutes. At this point it will still be a touch 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 from the oven and let it cool completely. Do not remove from baking dish. You can pop it into the freezer if you’re in a hurry.
- While you’re waiting for it to cool, make your peanut butter filling.
- Peanut Butter Filling
- Place the 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!!
- Category: Low-Carb
- Method: Baking
- Cuisine: Brownie Bars
Keywords: grainfree, glutenfree, brownie, cake, peanut butter, keto, lowcarb, dairyfree, sugarfree