Salted chocolate peanut butter swirl brownies
They look a lil messed up because they were squished together in a container in my fridge)
120g butter ( I used ghee) 200g sweetener (I used lakanto syrup, but you can use a powder as well) 2 large eggs 80g cacao powder 70g almond flour 1/2 tsp kosher salt (+more to sprinkle on top) 1-2 tbsp peanut butter (A few tbsp almond milk may be used if you use powdered sweetener as the batter may be slightly dry)
Melt the butter and mix in cacao. Add eggs then sweetener, and then fold in almond flour and salt. Spoon mixture into 8×8 pan. Drop spoons of peanut butter and swirl around, sprinkle with salt, and bake at 350 do 20min. Should be slightly underdone, don’t over-bake!
Super important: you must let them cool completely before you eat them, and I suggest letting them chill in the fridge for max flavour and best fudgy texture. Trust me—having them warm is not worth it, as the flavours settle and the texture is perfect once they’ve chilled for a bit.
When cooled cut into 16 servings (they’re very rich so they might seem small, but it’s all you need)
Macros for 1/16 servings
150cal 3g net carb 12g fat 3g protein
- 120g butter (I used ghee)
- 200g sweetener (I used lakanto syrup, but you can use a powder as well)
- 2 large eggs
- 80g cacao powder
- 70g almond flour
- 1/2 tsp kosher salt (plus more to sprinkle on top)
- 1-2 tbsp peanut butter (a few tbsp almond milk may be used if you use powdered sweetener as the batter may be slightly dry)