PEANUT BUTTER BROWNIES

Peanut Butter Brownies

Prep Time

15 mins

Cook Time

20 mins

Cooling Time

10 mins

Total Time

35 mins

Peanut butter brownies are like a party in your  mouth! These fudgy keto brownies are topped with a rich sugar free peanut butter fudge and a sweet chocolate glaze.

Course: Dessert

Cuisine: Dessert

Keyword: buckeye brownies, peanut butter brownies

Servings: 16 servings

Calories: 248 kcal

Ingredients

Brownie Base:

• 1 See recipe For Fudgy Brownies
• Peanut Butter Fudge:

• 3/4 cup peanut butter
• 6 tbsp butter
• 1/2 tsp vanilla
• 1/4 tsp salt
• 3/4 cup powered Swerve Sweetener sifted

Chocolate Glaze:

• 3 tbsp powdered Swerve Sweetener
• 1/4 tsp vanilla extract

• 1/2 cup heavy whipping cream
• 1 1/2 ounces unsweetened chocolate finely chopped
• 

1. Line an 8x8 inch baking pan with parchment paper, with an overhang for easy removal. Prepare the keto brownie batter as directed and pour into the pan. Bake the brownies as directed and let cool in the pan. 

Peanut Butter Fudge:

1. In a smal saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt.
2. Stir in powdered Swerve a little at a time until the mixture thickens to a spreadable consistency. Spread over cooled brownies and refrigerate 1 hour, until set.

Chocolate Glaze:

1. In a small saucepan, heat the cream until just simmering. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
2. Add the sweetener and vanilla and whisk until smooth. Let sit a few minutes to thicken, then spread or drizzle over the peanut butter layer. 
3. Lift brownies out by edges of parchment paper and cut into squares. 

Nutrition Facts

Peanut Butter Brownies

Amount Per Serving (1 serving = 1/16th of pan)

Calories 248Calories from Fat 198

% Daily Value*

Total Fat 22g34%

Total Carbohydrates 5.5g2%

Dietary Fiber 2.1g8%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

Low Carb Tamale Pie

4.67 from 3 votes

Low Carb Tamale Pie

Prep Time

10 mins

Cook Time

55 mins

Cooling Time

10 mins

Total Time

1 hr 15 mins

Not exactly authentic, but this low carb, grain-free tamale pie will satisfy those Mexican food cravings! It's a new family favorite in our house.

Course: Main Course

Cuisine: Mexican

Servings: 1 10-inch pie

Calories: 336 kcal

Ingredients

• 1 1/2 lb ground beef or pork
• 6 oz of Chorizo (optional)
• 2 tbsp taco seasoning
• 1 tbsp chili powder (optional)
• 2 tbsp tomato paste
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 2/3 cup coconut flour
• 1/3 cup almond flour
• 1 tbsp Swerve Sweetener
• 2 tsp baking powder
• 1/4 tsp xanthan gum
• 1/4 tsp salt
• 4 large eggs
• 6 tbsp butter melted
• 3/4 cup unsweetened almond milk

Instructions

1. Preheat oven to 325F.
2. In a 10-inch oven-proof skillet set over medium heat, brown ground beef, chorizo until mostly cooked through, breaking up any clumps with the back of a wooden spoon. Stir in the the taco seasoning and chili powder.
3. In a small bowl, whisk the tomato paste with the water until well combined. Pour over the beef and stir in, then remove from heat. Sprinkle with shredded cheese.
4. In a large bowl, whisk the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in the eggs, butter, and almond milk until well combined. Your batter will be quite thick.
5. Dollop the batter over the beef in the pan. Use a knife or an offset spatula to spread over the top and to the edges.
6. Bake 40 to 45 minutes, or until the edges are golden brown and the top is firm to the touch. Remove and let cool 10 minutes before serving.

Recipe Notes

Serves 10. Each serving has 3.2g NET CARBS.

Food energy: 336kcal
Total fat: 23.41g
Calories from fat: 210
Cholesterol: 153mg
Carbohydrate: 6.85g
Total dietary fiber: 3.65g
Protein: 23.18g

Nutrition Facts

Low Carb Tamale Pie

Amount Per Serving

Calories 336Calories from Fat 211

% Daily Value*

Total Fat 23.41g36%

Cholesterol 153mg51%

Total Carbohydrates 6.85g2%

Dietary Fiber 3.65g15%

Protein 23.18g46%

* Percent Daily Values are based on a 2000 calorie diet.

Creamy Mashed Cauliflower Mock Potatoes

Creamy Cauliflower Mashed Potatoes

Really creamy tasty cauliflower mashed potatoes. Use a food processor or immersion blender to get the cauliflower fully blended. If you use a cheese shredder or knife you'll get a little more chunky pieces like in the picture. It still tastes just as good.

Course Starch Substitute, Vegetable Side  Cuisine Steakhouse Flavors, Thanksgiving  Prep Time 15 minutes  Cook Time 20 minutes  Servings  servings MetricUS Imperial INGREDIENTS 2 cups chopped or ground cauliflower 4 tbsp grass-fed butter 1/4 cup sour cream 1/2 tsp salt

INSTRUCTIONS

1. Chop the cauliflower into small floret pieces. Discard the stems.
2. Add butter and cauliflower to medium size sauce pan.
3. Cook cauliflower and butter for at least 15 minutes on medium heat while covered with lid, or until cauliflower is fully softened. Stir occasionally, you do not want it to burn or brown.
4. Mash cauliflower with a fork or immersion blender. If using a food processor for a smoother mashed cauliflower, allow the cauliflower to cool before processing.
5. Process, mash or blend completely until cauliflower is smooth. If liquid is necessary in food processor to mash, add sour cream at this step.
6. Once ready to serve, mix in sour cream and salt until thoroughly mixed.
7. There you are, extra creamy yummy mashed potatoes! Enjoy!

Nutrition Facts

Creamy Cauliflower Mashed Potatoes

Amount Per Serving

Calories 146Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 10g50%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.01g

Cholesterol 40mg13%

Sodium 274mg11%

Potassium 201mg6%

Total Carbohydrates 4g1%

Dietary Fiber 2g8%

Sugars 2g

Protein 2g4%

Vitamin A12%

Vitamin C51%

Calcium2%

Iron2%

* Percent Daily Values are based on a 2000 calorie diet.