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Low-Carb Peanut Butter Swirl Brownies

Updated: Dec 10, 2020

These Brownies are Sinfully Fudgy with a Perfect Savory Peanut Butter Swirl

I am a peanut butter lover, always have been, always will be. There is something so mouth-wateringly delicious about the savory aspect of peanut butter, and when mixed with chocolate...forget about it! These brownies are super-decadent. The brownies themselves are unbelievably fudgy, you know the kind that coats the knife as you cut them. The chocolate flavor is deep and rich, and the peanut butter swirl is not only beautiful but adds just the right amount of savory, which accents the chocolate perfectly. I dare you to only eat one!

Low-Carb Peanut Butter Swirl Brownies

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Makes 12 Brownies:

For the Brownies:

1/4 C coconut flour (I like Anthony's Organic coconut flour because it is certified gluten-free)

1/2 C cocoa powder (I like to use a dutch processed cocoa powder like NuNaturals or Anthony's Organic culinary grade cocoa powder)

1/2 tsp salt

6 Tbsp Purecane or Swerve

2 Tbsp coconut oil melted (I use Nutiva)

1 2.25 oz. bar sugar-free chocolate (I like Sinless Raw Vegan Original 85% Chocolate Bar)

1/2 C plus 1 Tbsp unsweetened almond milk, warmed in the microwave for 30 seconds (I use Almond Breeze Unsweetened almond milk)

1 large egg at room temperature (vegan option: mix 1 Tbsp ground flax with 3 Tbsp water and let sit for 5 minutes)

For the Peanut Butter Swirl:

2 Tbsp Purecane or Swerve

4 Tbsp unsweetened almond milk


Preheat your oven to 350 degrees and line an 8x8 square baking pan with parchment paper, making sure to leave excess on all edges. This makes it very easy to remove the brownies from the pan! Spray lightly with coconut oil and set aside.

In a large mixing bowl, combine the almond flour, coconut flour, cocoa powder, and salt. Set aside.

In a microwave-safe bowl, microwave the almond milk for 30 seconds.

Remove from the microwave and break the chocolate bar into small pieces directly into the warm almond milk. Place it back in the microwave for an additional 30 seconds. Remove the bowl from the microwave and stir. Add the melted coconut oil to the almond milk and chocolate mixture. Add to the dry ingredients and combine thoroughly. Mix in the egg (or flax mixture if vegan) and vanilla extract or paste.

Pour the batter into the parchment-lined baking pan and spread out evenly. Next, make the peanut butter swirl by combining the peanut butter powder, Purecane or Swerve, and almond milk. Pour this mixture into a ziplock bag and snip a small piece off of the corner of the bag. Pipe the peanut butter mixture over the brownies in lines going horizontally and vertically until you've used all of it. Take a knife, wooden skewer, or toothpick and drag it through the batter from one side to the other in opposing directions to create your desired swirl pattern.

Place brownies in the preheated 350-degree oven and bake for 30 minutes. Remove from the oven and place the pan on top of a wire rack, allow to cool for 10 minutes. Lift the brownies out of the pan using the parchment paper's edges and allow to cool completely on the wire rack. Cut into desired sized squares and enjoy!

Nutrition Facts

Serving Size: 1 brownie

Calories: 125

Net Carbs: 1.75 g

Batter in the pan, ready for the swirl!

This is what the peanut butter mixture should look like when it's piped onto the brownies.

Now swirl baby swirl! Keep going until you like the way it looks!

Such a beautiful swirly pattern! Now to the oven!

The finished brownies, so fudgy!!!

And they are pretty too!

Comment down below if you try these delectable brownies!

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