Links to purchase books
Click this link to purchase in ebook format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon
Unsweetened cocoa powder (https://amzn.to/4bsftAS)
Almond flour (https://amzn.to/4brlttT)
Coconut flour (https://amzn.to/44wtpHU)
Monk fruit (https://amzn.to/4dxImxt)
8x8 inch baking pan (https://amzn.to/4bBGTVf, https://amzn.to/4bkaov8)
Lily's dark chocolate with stevia (https://amzn.to/4dy06ZR)
Baker's unsweetened dark chocolate (https://amzn.to/3WverAb)
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Peanut butter and chocolate just go hand in hand. The peanut butter really takes these brownies to a whole new level. They are soft, chewy, rich and decadent. And you can whip these peanut butter brownies up very quickly and easily without any tools required.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1Q...

ALMOND FLOUR VERSION
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 5.5 g
Dietary Fiber = 2.4 g
Net Carb = 3.1 g
Calories = 180
Total Fat = 15.3 g
Protein = 7.3 g

COCONUT FLOUR VERSION
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 5.1 g
Dietary Fiber = 2.2 g
Net Carb = 2.9 g
Calories = 166
Total Fat = 14.1 g
Protein = 6.8 g

DRY INGREDIENTS
Almond flour = 60 g (1/2 cup) (OR Coconut flour = 15 g / 2 tbsp)
Unsweetened cocoa powder = 75 g (3/4 cup)
Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)
Salt = 1/2 tsp

WET INGREDIENTS
Melted unsalted butter = 113 g (1/2 cup) (OR any keto friendly oil)
Whole eggs (Room Temperature) = 4 large (230 g)
Vanilla Extract = 1 tsp

Unsweetened Smooth Peanut Butter = 125 g (1/2 cup)
Note:
I am using sugar free natural peanut butter hence, I mixed it really well then chill the jar upside down in the fridge until the texture becomes thicker. Then add about 20 to 30 g of keto friendly powdered sweetener and mix well. This is to make the peanut butter much thicker and firmer so that we can get chunks of it in the brownie. Natural peanut butter is quite runny, so it tends to melt easily when swirled into the brownie. If you do not mind this then you don't have to take this step, but you may want to increase the sweetener in the batter. However, if you prefer chunks of peanut butter in the brownie then taking this step will ensure that.

Unsweetened Dark Chocolate Chips = 43 g (1/2 cup) (OR Chopped 100% dark chocolate bar. You can also use chocolate chips that are sweetened with stevia, but you may want to reduce the sweetener in the batter.)

DIRECTIONS
1. Preheat the oven at 350 F or 180 C.
2. Sieve the flour and cocoa powder into a big bowl. Then add the rest of the dry ingredients and mix to combine.
3. Add all the wet ingredients and mix until well combined.
4. Add the chocolate chips and mix to combine. If you wish to add chopped roasted nuts, this is the time to do so.
5. Line an 8x8 inch baking pan with parchment paper.
6. Transfer the batter into the pan and spread evenly.
7. Scoop dollops of peanut butter onto the surface of the brownie (as shown in the video).
8. Use a chopstick or wooden skewer to make light swirls. They do not have to look perfect. Do not swirl too much so that we can have chunks of peanut butter in the brownie.
9. Bake for 15 to 20 minutes. I prefer to bake it for 15 to 17 minutes so that the texture is fudgier. It is done when the surface feels soft and spongy. Do not overbake as the texture will become dry and cakey.
10. Cool for a bit before slicing into 9 or 16 servings. In the video, I sliced into 16 servings.
11. These brownies can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for up to a few months.
12. To reheat the brownies, just warm up in the microwave for a few seconds before serving.

NOTE
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