Peanut Butter Cup Brownie Swirl

These Peanut Butter Cup Brownie Swirls are the ultimate solution for when those deep chocolate cravings hit while you are staying on track with your keto lifestyle. This dessert offers a decadent, fudgy texture that perfectly mimics a traditional brownie, featuring a rich cocoa base that contrasts beautifully with velvety ribbons of salty-sweet peanut butter. Each bite delivers that classic flavor combination we all love, but with a low-carb profile that won’t spike your blood sugar. The addition of a light salt sprinkle on top helps to cut through the richness, making it an incredibly satisfying treat that feels much more indulgent than its macros suggest.

Achieving the perfect consistency is simple, though you can easily customize the recipe to suit your pantry needs. If you have a peanut allergy or simply prefer a different nut profile, almond butter or even sunflower seed butter makes an excellent substitute for the peanut butter swirl. For those who enjoy a bit of extra crunch, folding in some sugar-free chocolate chips or crushed walnuts can add a wonderful dimension to the soft, dense crumb. It is vital to let the pan cool completely on a wire rack before slicing, as this allows the healthy fats and sweeteners to set properly, ensuring you get those clean, beautiful layers in every square.

When it comes to keeping these treats fresh, they store remarkably well in an airtight container at room temperature for up to three days, or in the refrigerator for about a week to maintain a firmer, fudgier bite. These brownies are also freezer-friendly, so feel free to bake a double batch and freeze individual squares wrapped tightly in parchment paper for up to three months. When you are ready for a snack, simply thaw a piece at room temperature or pop it in the microwave for ten to fifteen seconds. Reheating them slightly creates a melt-in-your-mouth experience that pairs perfectly with a cold glass of unsweetened almond milk or a hot cup of coffee.

Yields 9 servings of Peanut Butter Cup Brownie Swirl

The Preparation

For Swirl:

• 2 tablespoons peanut butter
• 1 teaspoon salted butter
• 1 teaspoon stevia/erythritol blend

For Brownie Batter:

• 3/4 cup stevia/erythritol blend
• 1/3 cup unsweetened cocoa powder
• 1/3 cup almond flour
• 1/8 teaspoon kosher salt
• 1/2 cup salted butter
• 2 large egg
• 2 tablespoons half-and-half
• cooking spray
• kosher salt, sprinkle on top

The Execution

1. Gather all ingredients. Spray an 8 x 8 baking pan with cooking spray. Preheat oven to 350F. Melt peanut butter and butter together in microwave for 30 seconds, then add sweetener from Swirl list and combine. Set aside.

2. In a bowl or food processor, combine sweetener, cocoa powder, almond flour, and salt. Melt butter in microwave, then add to flour mixture and combine. Add eggs and half & half. Combine everything well. Pour into prepared pan.

3. Put dollops of peanut butter mix on top of the brownie mix. Take a knife and swirl the peanut butter through the chocolate. Sprinkle the top lightly with salt. Bake for 20 minutes.

4. Remove from oven and set on a cooling rack. Cool completely before serving, for best flavor.

This makes a total of 9 servings of Peanut Butter Cup Brownie Swirl. Each serving comes out to be 176 calories, 16.3g fats, 2.3g net carbs, and 4.1g protein.

Peanut Butter Cup Brownie Swirl

This makes a total of 9 servings of Peanut Butter Cup Brownie Swirl. Each serving comes out to be 176 calories, 16.3g fats, 2.3g net carbs, and 4.1g protein.

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Prep Time 7 minutes mins

Cook Time 20 minutes mins

Total Time 27 minutes mins

Servings 9 servings

Calories 176 kcal

Ingredients

  

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For Swirl

• 2 tablespoon peanut butter
• 1 teaspoon salted butter
• 1 teaspoon stevia/erythritol blend

For Brownie Batter

• ¾ cup stevia/erythritol blend
• ⅓ cup unsweetened cocoa powder
• ⅓ cup almond flour
• ⅛ teaspoon kosher salt
• ½ cup salted butter
• 2 large egg
• 2 tablespoon half-and-half
• cooking spray
• kosher salt sprinkle on top

Instructions

 

• Gather all ingredients. Spray an 8 x 8 baking pan with cooking spray. Preheat oven to 350F. Melt peanut butter and butter together in microwave for 30 seconds, then add sweetener from Swirl list and combine. Set aside.
• In a bowl or food processor, combine sweetener, cocoa powder, almond flour, and salt. Melt butter in microwave, then add to flour mixture and combine. Add eggs and half & half. Combine everything well. Pour into prepared pan.
• Put dollops of peanut butter mix on top of the brownie mix. Take a knife and swirl the peanut butter through the chocolate. Sprinkle the top lightly with salt. Bake for 20 minutes.
• Remove from oven and set on a cooling rack. Cool completely before serving, for best flavor.
  

Nutrition

Calories: 176kcalCarbohydrates: 2.3gProtein: 4.1gFat: 16.3g

Keyword 30-minute, gluten-free, keto, low-carb, oven-baked, quick, simple & easy, simple-and-easy, sugar-free, vegetarian