My keto peanut butter shortbread brownies are the ultimate low-carb indulgence! With a buttery peanut butter crust, rich chocolate brownie layer, and sugar-free ganache topping, they're perfect for anyone following a keto or gluten-free lifestyle.
Made with almond flour, they're great for weeknight cravings, meal prep treats, or your next gathering.
Every bite will remind you that keto can be a delicious breeze with the correct recipes.
Be sure to check out our entire collection of Keto Brownie Recipes for more delicious options!
Low-Carb Peanut Butter Shortbread Brownies
If you've never tried a brownie with a buttery peanut butter shortbread crust, one bite will convince you why the combination works so well.
The contrast between the fudgy brownie layer and the tender, nutty shortbread base is absolutely irresistible.
These peanut butter shortbread brownies aren't just delicious-they deliver on flavor and presentation. They're sure to impress friends and family, whether they're following a keto lifestyle or not.
Even with the multiple layers, the process is surprisingly straightforward.
And because they're made with almond flour instead of traditional white flour, and sweetened with a sugar substitute, they clock in at only 3.6 net carbs per serving, allowing you to enjoy them without messing with your macros.
I also use unsweetened baking chocolate to keep things rich and chocolatey while staying keto-friendly.
This recipe is a delicious twist on our classic keto shortbread brownies- the addition of peanut butter delivers a peanutty flavor that is next level.
Ingredients Needed For Peanut Butter Keto Shortbread Brownies
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The following are the ingredients needed to make this recipe. Note the full printable recipe card is at the bottom of the page.
- Almond flour: A gluten-free alternative that gives the brownies structure.
- Unsweetened Baking Chocolate and Cocoa Powder: Adds flavor without sugar.
- Granulated sugar substitute: Look below for my recommendations.
- Peanut butter: Natural peanut butter boosts flavor and contributes to the shortbread's base.
- Heavy Cream and Sugar-free chocolate chips, for the ganache topping
- Eggs, room temperature
- Unsalted butter
- Vanilla extract
- Baking powder
- Salt
How To These Keto-Friendly Peanut Butter Shortbread Brownies
Start by preheating your oven and lining a square baking pan with parchment paper.
To make the peanut butter shortbread crust, combine almond flour, a sugar substitute, baking powder, and salt in a bowl. In a separate bowl, mix melted butter and peanut butter until smooth, then stir in vanilla extract.
Add the wet mixture to the dry ingredients and mix until a dough forms.
Press the dough evenly into the pan and bake until it's lightly golden. While the crust is baking, begin preparing the brownie layer.
Using a double boiler, melt together butter, cocoa powder, unsweetened baking chocolate, a sugar substitute, and a pinch of salt. Stir occasionally until smooth, then remove from heat and let the mixture cool slightly.
Once cooled, whisk in the eggs one at a time, followed by a splash of vanilla extract. Gently fold in sifted almond flour and baking powder until the batter is fully combined.
After the crust has cooled slightly, spread the brownie batter evenly over the top. Return the pan to the oven and bake again until the brownie layer is just set. Let the brownies cool before moving on to the ganache.
For the chocolate ganache topping, melt sugar-free chocolate chips with a bit of heavy cream in the microwave, stirring between intervals until smooth.
Spread the ganache over the cooled brownie layer and allow it to set before slicing and serving.
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Best Sugar-Substitutes For These Brownies
For this recipe, my go-to sweetener is a monk fruit and erythritol blend-Lakanto is my personal favorite for both taste and texture. Swerve, which is also erythritol-based, is another great option that works well in baked goods.
If you prefer a stevia and erythritol blend, Pyure is a popular choice. Just keep in mind that it is much sweeter than other substitutes, so you'll want to use about half the amount called for in the recipe.
That said, I generally avoid using stevia in chocolate-based recipes, as I find it tends to enhance stevia's aftertaste. But if stevia is what you prefer, Pyure can still be used with good results-just be mindful of the intensity.
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Keto Peanut Butter Shortbread Brownies
Rich and fudgy keto peanut butter shortbread brownies with a sugar-free ganache. Low-carb, gluten-free, and perfect for satisfying your sweet tooth guilt-free.
Ingredients
- ¾ cup of almond flour (measured and sifted)
- ¾ cup of dark unsweetened cocoa powder
- 1 ounce of unsweetened baking chocolate
- ½ cup and two tablespoons of unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 ¼ cups granulated sugar substitute
- 1 teaspoon baking powder
Peanut Butter Shortbread Crust
- ½ cup of unsalted butter, melted
- 3 tablespoons of peanut butter
- ¾ cup granulated sugar substitute
- 2 cups of finely milled almond flour
- 1 ½ teaspoon vanilla extract
- 1 teaspoon of baking powder
- ½ teaspoon sea salt
Sugar-Free Chocolate Ganache
- ½ cup sugar free chocolate chips
- 2 tablespoons heavy cream
Instructions
Peanut Butter Shortbread Crust
- Preheat the oven to 325 degrees.
- First, measure, then sift the almond flour. Combine the almond flour, sugar substitute, salt, and baking powder in a medium-sized bowl and set it aside.
- In a small bowl, combine the melted butter and peanut butter until well combined.
- Add the peanut butter mixture to the dry ingredients and press the dough into a 12x12 parchment-lined pan.
- Bake until the crust is lightly golden brown, about 25 minutes. While the crust bakes, prepare your brownie batter.
Keto Brownie Layer
- Using a double boiler, melt the butter, sugar substitute, cocoa powder, unsweetened baking chocolate, and salt.
- Stir occasionally until fully combined. Allow mixture to cool slightly.
- Add the eggs and vanilla extract one at a time.
- Once the mixture is fully combined, add the sifted almond flour and baking powder and gently stir.
- After the peanut butter shortbread crust has cooled slightly, evenly spread the brownie batter to the peanut butter shortbread crust. Bake for an additional 15 minutes.
- Allow the shortbread brownies to fully cool for about 20 minutes before adding the chocolate ganache topping.
Chocolate Ganache Topping
- In a microwave-safe bowl, melt the chocolate chips with heavy cream in 20-second intervals. Stir until well combined.
- Spread the ganache over the top of the brownie layer. Allow the ganache to set completely about 10 minutes before slicing and serving.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 29.5gSaturated Fat: 11.9gCholesterol: 81mgSodium: 140mgCarbohydrates: 7.7gNet Carbohydrates: 3.6gFiber: 4.1gSugar: 0.2gProtein: 7.3g
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