This Keto Peanut Butter Brownie Tart is like a giant sugar-free peanut butter cup! With a rich brownie base and a creamy mousse filling, it’s a heavenly low carb dessert for chocolate lovers.
This Keto Peanut Butter Brownie Tart is like a giant sugar-free peanut butter cup! With a rich brownie base and a creamy mousse filling, it’s a heavenly low carb dessert for chocolate lovers.
Once in a while, a recipe comes along that is you-must-drop-everything-and-make-this good. And this delectable low carb tart is just such a dessert. It has a base of rich keto brownies, a creamy keto peanut butter mousse filling, and a luscious chocolate ganache topping. Did I just make you swoon?
If you haven’t figured it out by now, I am a diehard peanut butter lover. As in “you will need to pry it from my cold dead hands” kind of diehard. And I am always looking for new and creative ways to use it.
I thought it would be fun to make a dessert that looked like a giant peanut butter cup. This recipe brings together elements of some other popular recipes, like keto peanut butter brownies and the ever-popular keto peanut butter mousse.
It’s so lusciously creamy, so rich and chocolatey, and so eye-catching. It really is swoon-worthy!
Why you will love this recipe
If you love peanut butter and chocolate together, this recipe is for you!
- Easy to make: This recipe has several components but each of them is quite easy to make. The hardest part is waiting for the tart to firm up properly!
- Creamy filling: This tart is filled with a light and creamy peanut butter mousse.
- Attractive: It really does look like a giant peanut butter cup, doesn’t it?
- Great for parties: This is the perfect dessert to share with friends and family. It tastes as good as it looks.
- Low carb: This amazing treat has only 6.5g of total carbs per slice.
- Nut-free option: Allergic to tree nuts but not peanuts? You can make the base with sunflower seed flour, and sub another milk for the almond milk.
Ingredient Notes
- Avocado oil: I like avocado oil because of its neutral flavor. You could also use melted butter or coconut oil.
- Sweetener: You will need both granular and powdered sweetener for this recipe. Please see the Tips for Success for more information.
- Eggs: This is basically a half recipe of my regular brownies, so I used just one whole egg and one egg yolk.
- Nut or seed flour: I actually used some homemade sunflower seed flour for this recipe, as I had some on hand. You can use almond flour instead.
- Cocoa powder: I recommend using a good quality Dutch process cocoa, for a better chocolate flavor.
- Cream cheese: Make sure to soften the cream cheese properly. If your house is cold, you may need to warm it up a bit in the microwave (10 seconds or less) so that it beats more smoothly.
- Peanut Butter: Use a natural peanut butter that has no added sugar. If it has a layer of oil on the top, make sure to mix it in well before measuring out the peanut butter.
- Whipping cream: You will use this to lighten the peanut butter filling, as well as to make the chocolate glaze.
- Almond milk: I used a little almond milk for the chocolate glaze as well, so it wasn’t quite as heavy.
- Unsweetened chocolate: This means chocolate that is 100% cacao, with no added sugar or sweetener. It makes a difference to the consistency of your glaze, and also reduces the carb count.
- Baking staples: Baking powder, salt, vanilla extract.
Step by Step Directions
- Prepare the brownie batter: In a large bowl, whisk together the oil, sweetener, egg, egg yolk, and vanilla extract. Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined. Stir in a little water at a time to thin the batter to a thick but pourable consistency.
- Bake the brownie base: Pour the batter into a greased 9-inch tart pan and spread to the edges. Bake at 325ºF for 10 to 15 minutes, or until the top is just firm to the touch. Remove and let cool.
- Make the peanut butter filling: In a medium bowl, beat the cream cheese and peanut butter together until smooth. Add the sweetener and vanilla. If your peanut butter is unsalted, add a pinch of salt as well. Beat until will combined. Add one tablespoon of the heavy whipping cream and beat in to lighten the mixture.
- Whip the cream: In another bowl, beat the remaining whipping cream until it holds stiff peaks. Fold this mixture into the peanut butter mixture until no streaks remain. Spread over the cooled brownie base and freeze 1 hour.
- Make the ganache: In a medium saucepan over medium heat, bring the cream and almond milk to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
- Spread over the tart: Pour over the top of the tart and spread to the edges. Refrigerate until the topping is set, about 30 minutes. Gently press up from the bottom of the pan to release the sides before slicing.
Tips for success
Make sure you grease the tart pan properly, working the oil into all the crevices so the tart comes out properly. I do this with avocado oil spray and a basting brush, so I can make sure it’s in every little part of the fluted sides.
You definitely want to use a pan with a removable bottom, if you plan to take it out all in one piece. If you don’t intend to, then you can use any tart pan and just cut out slices.
Sweetener options: The brownie base can be made with the sweetener of your choosing, but the filling and the topping both require a powdered sweetener. I like to use a mix of erythritol and allulose in the chocolate ganache so it stays shiny.
Recipe FAQs
I recommend purchasing an all-natural peanut butter that has no added sugars. Be sure to read the labels and make sure it doesn’t contain sugar or any other questionable ingredients. I really love the one from Santa Cruz.
Store the tart in the fridge, tightly wrapped, for up to 7 days. You can also freeze it for several months.
This tart recipe serves 12 and has 6.5 grams of carbs and 2.3 grams of fiber per slice. If you count net carbs, then it has 4.2 grams per slice.
Keto Peanut Butter Brownie Tart
Servings: 12 slices
This Keto Peanut Butter Brownie Tart is like a giant sugar-free peanut butter cup! With a rich brownie base and a creamy mousse filling, it’s a heavenly low carb dessert for chocolate lovers.
Brownie Bars
-
Preheat the oven to 325ºF and grease a 9 inch tart pan with a removable bottom. Set the pan on a rimmed baking sheet.
-
In a large bowl, whisk together the oil, sweetener, egg, egg yolk, and vanilla extract. Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined. Stir in a little water at a time to thin the batter to a thick but pourable consistency.
-
Pour into the prepared pan and spread to the edges. Bake 10 to 15 minutes, or until the top is just firm to the touch. Remove and let cool.
Peanut Butter Filling
-
In a medium bowl, beat the cream cheese and peanut butter together until smooth. Add the sweetener and vanilla. If your peanut butter is unsalted, add a pinch of salt as well. Beat until will combined.
-
Add one tablespoon of the heavy whipping cream and beat in to lighten the mixture.
-
In another bowl, beat the remaining whipping cream until it holds stiff peaks. Fold this mixture into the peanut butter mixture until no streaks remain.
-
Spread over the cooled brownie base and freeze 1 hour.
Chocolate Glaze
-
In a medium saucepan over medium heat, bring the cream and almond milk to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
-
Pour over the top of the tart and spread to the edges. Refrigerate until the topping is set, about 30 minutes.
-
Gently press up from the bottom of the pan to release the sides before slicing.
Storage Information: Store the tart in the fridge, tightly wrapped up, for up to 7 days. You can also freeze it for several months.
Serving: 1slice | Calories: 244kcal | Carbohydrates: 6.5g | Protein: 5.8g | Fat: 23.2g | Saturated Fat: 9.6g | Fiber: 2.3g
Categories:
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
