Category
Keto Dessert
Servings
12
Prep Time
30 minutes
Cook Time
20 minutes
Author:
Arthur Andrew Medical
Buckeye Brownies are amazing by themselves but having a low carb Keto version removes all the guilt. A rich chewy chocolate brownie with a peanut butter cheesecake layer. Our version takes it to the next level. Using hazelnut flour instead of almond flour makes this decadent dessert texture so much smoother.
Ingredients
1 Tbsp Cocoa Powder Unsweetened
1/2 Cup Butter (Unsalted) Grass-Fed or Ghee optional
2 oz Unsweetened Baking Chocolate
1/2 Cup Natural Sugar Free Sweetener e.g. Lakanto or Swerve powder
1 tsp Vanilla Extract
3 Whole Eggs Organic Pasture Raised
4 Tbsp Hazelnut Flour or Blanched Almond Flour
1/4 tsp Baking Soda
1/4 tsp Salt
8 oz Cream Cheese (room temperature)
1/3 Cup Natural Sugar Free Sweetener e.g. Lakanto or Swerve powder
2/3 Cup Peanut Butter Sugar Free Organic
1/8 Cup Whole Cream Organic Grass-Fed
1/2 Cup Coconut Oil
1/2 Cup Cocoa Powder Unsweetened
1/4 Cup Natural Sugar Free Sweetener e.g. Lakanto or Swerve powder
1/2 tsp Vanilla Extract
4 Drops Stevia Liquid
1/4 Cup Melted Peanut Butter Sugar Free Organic
1 Pinch Salt Himalayan or Sea Topping
Brownie Base
Peanut Butter Filling
Hard Chocolate Topping
Directions
Brownie Base
Preheat oven to 350 degrees (F).
Grease 8x8-inch Pan.
Melt butter and baking chocolate in a small bowl at 30 second intervals in the microwave until melted.
Thoroughly blend chocolate and butter together and add cocoa powder and sweetener until smooth.
Add 1 tsp vanilla and 3 eggs and whisk until smooth.
Combine hazelnut flour, baking soda and salt into small bowl.
Add chocolate mixture and stir until thickened.
Put brownie mixture into pan and bake for 20 minutes.
Take brownies out set aside and let cool.
Peanut Butter Filling
Take room temperature cream cheese and put it in a mixing bowl.
Add 1/3 cup granulated sweetener, 1/8 cup whole cream, and 2/3 cups peanut butter.
Blend with mixer until smooth.
Pour filling over brownies evenly.
Place in freezer for 30 minutes.
Hard Chocolate Topping
While brownies are cooling.
Melt coconut oil in a saucepan.
Add 1/2 cup cocoa powder, 1/4 cup powdered sweetener, 1/2 tsp vanilla, and 4 drops of stevia.
Take brownies out from freezer and pour chocolate topping evenly over brownies.
Place brownies back in freezer until chocolate topping is hard.
Melt peanut butter and lightly drizzle over the top.
Sprinkle a pinch of Himalayan salt over the top.
Cut into squares and serve.