About
These delicious peanut butter brownie bites would be perfect for your Christmas gathering because of their individual nature. Chocolate peanut butter dough made with almond flour, coconut flour, natural peanut butter, and eggs make for deliciously tender brownies. Each is then topped with additional peanut butter and chocolate chips. The great thing about the peanut butter topping is that you can add more peanut butter if you are trying to hit fat macros. The result is a dessert that is tasty and satisfying at the same time. If you are Paleo, substitute the butter in the recipe for avocado oil or olive oil and use Paleo-friendly chocolate chips.
Why does the dough use two different flour ingredients?
Two types of flour in the dough allows for structure and texture in the final baked product.
How do I store finished brownie bites?
To store finished products, make sure that they are completely cool to the touch. Then place them into a glass container that is fitted with an airtight lid. The airtight container will help to keep them from drying out. Additionally, be sure to store them in the refrigerator if they will not be eaten within three days.
What can I use if I am avoiding peanut butter?
If you are avoiding peanut butter, please use natural unsweetened almond butter.
Serving suggestion
Serve Keto Peanut Butter Brownie Bites with Keto Butter Coffee
Ingredients
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ cup the ultimate icing sugar replacement by swerve
- ½ cup the ultimate icing sugar replacement by swerve
- ¼ cup natural peanut butter by smucker's
- ¼ cup butter
- 3 large raw egg
- 1 teaspoon vanilla extract
- ¼ cup sugar free chocolate chips by hershey's
- 6 ⅔ tablespoon natural peanut butter by smucker's
- 2 tablespoon sugar free chocolate chips by hershey's
Instructions
- Combine the almond flour, coconut flour, cocoa powder, baking powder, and ½ cup Swerve together in a medium sized mixing bowl.
- Add the natural peanut butter, melted butter, eggs, vanilla extract, and mix using a rubber spatula. Next, add the chocolate chips and mix to incorporate.
- Use a mini cupcake pan and divide the batter into each. The recipe should make about 20. Be sure to mound the dough in each one because its shape will be the one that it keeps after baking. Bake for 12 minutes or until the brownie bites are puffed and slightly cracked on top.
- Remove them from the cupcake pan and allow them to cool on a cooling rack.
- Top each cooled brownie bite with one teaspoon of natural peanut butter and one or two chocolate chips.
Nutrition Facts
- Servings: 20
- Calories: 141.7kcal/592.9kJ (per serving)
- Fat: 11.2g (per serving)
- Carbs: 14.2g (per serving)
- Protein: 4.7g (per serving)
