In recent years, I’ve really developed an appreciation for brownies. They’re rich, and fudgey and gooey and decadent. Going gluten free posed brownie challenges, but those were fairly easily met. After all, the texture of a brownie is still intact as long as there’s sugar there… So, what is a baker to do when she needs to make a grain free, gluten free, sugar free, low carb keto brownie?? I got a little inventive, and came up with these awesome keto peanut butter brownies.
I’d used gelatin as an egg replacer in the past, while making baked goods that are compliant with the autoimmune protocol. Yeah, it was pretty wild. I thought since they worked well in those applications, maybe we could get something going over here… I was not wrong! It took a little fiddling, but this recipe is amazing. Plus, gelatin contains collagen, which is really food for your skin, hair, nails and other connective tissues. Yay, health!
Some recipe notes for keto peanut butter brownies:
- Gelatin eggs can be tricky to master, but here’s an easy guide on how to use them in baking!
- I’m not kidding – there’s a learning curve with gelatin eggs.
- You could probably just use regular eggs, but it will certainly change the texture
- Add chocolate chips – you’re welcome.
- You could substitute the peanut butter for another nut butter (or seed butter, if you are working around a nut allergy), and for the most part…things will turn out the same.
- I don’t know if I can properly express in words how amazingly fudgey and rich these peanut butter keto brownies are. They’re just… dense, and moist, and chewy, and… yum.
- These go really well with coffee, and I have no idea how long they store because they’ve never made it past 24 hours in my house. :p
Rich, chewy and fudgey peanut butter brownies - grain free,gluten free, egg free, dairy free, sugar free, low carb, LCHF and keto-friendly.
Ingredients
- 2 tbsp of Great Lakes kosher gelatin, stirred into 1/4 cup cold water
- 1/4 cup near-boiling water
- 1/4 cup coconut manna
- 1/4 cup peanut butter
- 1/4 cup of cocoa powder
- 10 drops liquid stevia
Method
- Preheat oven to 350 degrees. Grease an 8 x 8 brownie tray.
- Stir 2 tbs of gelatin into a 1/4 cup of cool/cold water and let sit for about 5 minutes until all the water is absorbed, and the mixture is an opaque gel.
- Stir in the 1/4 cup of hot/near-boiling water. The mixture should now be a thick, slightly brownish liquid. Stay the course - this will be good.
- Thoroughly stir in the 1/4 cup of cocoa powder and stevia.
- Next, stir in the coconut manna until completely combined.
- Likewise, mix in the peanut butter thoroughly.
- Pour the batter into the prepared brownie pan and bake for 25 minutes, until the top is completely cooked.
- This is important - chill in the fridge for about 2 hours, or in the freezer for 15-20 minutes (guess what I did...) until the brownies are hard. They will fall apart when you cut them, otherwise!
- Next, cut into eight equal pieces and enjoy.
Notes
Make sure you chill these before cutting so they don't fall apart and the gelatin sets!
