Name: Keto Peanut Butter Chocolate Brownies
Cook time: 27 min
Yield: 16
Cuisine: American
Ingredients: 2 Chocolate Peanut Butter Bars from Kiss My Keto; 4 large eggs; ¼ cup almond flour; 2 tbsp coconut flour; 2 tbsp unsweetened cocoa powder; 1 tsp vanilla; 1 tsp baking powder; ½ cup granulated; Swerve 4 tbsp salted butter, melted; ¼ cup full fat sour cream; ¼ cup water; 1 Original Chocolate Bar from Kiss My Keto; 3 oz peanut butter (choose one that only has peanuts and salt as ingredients)

Keto Peanut Butter Chocolate Brownies

Published on: August 20, 2019

JUMP TO RECIPE

I recently ordered Chocolate Peanut Butter Bars from Kiss My Keto and I got an idea: what if I popped them in a blender and used them as a “flour” for my next recipe?

Given their rich, delicious chocolatey peanut butter taste, peanut butter chocolate brownies were a natural fit. Well, let me tell you, these things came out dangerous. The texture is just right: chewy and a bit gooey on the inside. And the taste is the perfect balance of peanut butter and chocolatey goodness. These will definitely be a go-to for me.

Keto Peanut Butter Chocolate Brownies

Cook Time: 27 minutes

Serves: 16

Print Recipe

Ingredients

2 Chocolate Peanut Butter Bars from Kiss My Keto
4 large eggs
¼ cup almond flour
2 tbsp coconut flour
2 tbsp unsweetened cocoa powder
1 tsp vanilla
1 tsp baking powder
½ cup granulated Swerve
4 tbsp salted butter, melted
¼ cup full fat sour cream
¼ cup water
1 Original Chocolate Bar from Kiss My Keto
3 oz peanut butter (choose one that only has peanuts and salt as ingredients)

Instructions

Pre-heat oven to 350 degrees.
Put two Chocolate Peanut Butter Bars from Kiss My Keto in a Ninja or NutriBullet along with 4 large eggs. Blend until smooth.
Pour the mixture into a large bowl. Stir in the almond flour, coconut flour, unsweetened cocoa powder, vanilla, baking powder, granulated Swerve, melted salted butter, sour cream and water. Stir well until smooth.

Break an Original Kiss My Keto Chocolate Bar in half. Break half of the bar into a few pieces, and melt it in the microwave along with 1 tsp coconut oil. (I melt in 15 second increments and stir frequently to avoid burning the chocolate). Once melted, stir the melted chocolate into the brownie batter.
With the other half of the bar, chop it into chocolate chunks and stir the chocolate pieces evenly throughout the batter.
Pour the batter into an 8 in x 8 in pan. I lined mine in foil and sprayed it well with coconut oil.
Now it’s time to swirl in the peanut butter. I had a 3oz squeezey pack, so I just squeezed it in and then twirled it with a knife. Only problem was I had the peanut butter refrigerated, so as you can tell, it didn’t swirl that well. I recommend having yours at room temperature or heating it up a bit first to make it easier to swirl. That said, I like the chunks of peanut butter in my brownies, so if you’re willing to compromise a pretty swirl for some nice chunks of peanut butter, use cold peanut butter as I did. (If you don’t have a squeezey pack, you can cut off the tip of a plastic bag or use an icing bag).
Bake for about 27 minutes or until cooked.
Allow to cool fully, then enjoy!