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Home / Recipes / Kid Friendly

Peanut Flour Brownies with Fudge-Like Texture

By Lisa MarcAurele · Jun 19, 2020 · 7 Comments

768 shares
Jump to Recipe
Low carb gluten free peanut flour brownies recipe

Gluten free chocolate brownies made with peanut flour. These low-carb peanut flour brownies make nice portable snacks that you can bring with you anywhere.

Gluten free chocolate brownies made with peanut flour
Article Index
  • Low Carb Gluten Free Chocolate Peanut Flour Brownies
  • Recipe

I wanted to make a batch of brownies. This time, I thought I'd make them with peanut flour since I had a lot in the pantry to use up.

It has been a while since I've baked anything with peanut flour. One of the best recipes from previous posts using this low carb flour was a chocolate cake. It was moist and had only a hint of peanut taste.

These chocolate peanut flour brownies weren't quite as good as the chocolate cake, it made some nice portable snacks for me to bring to work. Frosting these brownies like my frosted zucchini brownies would have made them taste just as good as the cake. But, I didn't want to add the extra calories to them.

For these brownies, I split up the sweetener. I also added in some VitaFiber powder which gives them a softer fudge-like texture. You can use your own preferred sweetener(s) instead. The recipe needs anywhere from 1 to 1 ½ cups of sugar equivalent sweetener. Feel free to adjust to suit your own taste.

batter ingredients

There's a lot of butter in these brownies. This provides plenty of fat for a low carb diet. Don't make the same mistake that I did in the beginning thinking that healthy fats need to be very limited.

making batter and baking

Be sure to use a high quality cocoa powder in these chocolate peanut flour brownies. I used NuNaturals Dutch Processed Cocoa. Another good cocoa powder is the one made by Ghiradelli. Hershey's cocoa is very popular and it's what I grew up on, so I usually have that brand too.

Low carb gluten free peanut flour brownies recipe

Peanut flour is pretty much a one for one replacement for regular flour. Therefore, you can use it to reduce carbs in your regular recipes easily. If you don't care for peanut flour, you could also replace it with your favorite low carb flour mix instead.

Gluten-free low-carb chocolate brownies made with peanut flour

I thought these peanut flour brownies had a nice touch of peanut flavor without being too overpowering. One day, I need to come up with low carb peanut butter swirl chocolate brownies.

There are so many low carb brownie recipes out there, it's tough to choose. If you want a moist brownie, look for one made with zucchini. For a soft and chewy texture, you'll want to add polydextrose, a fiber sweetener, or some blackstrap molasses.

In the past, I used to add polydextrose, but it gives me very bad gas cramps so I avoid it now. Fiber sweeteners don't bother me as much, but I limit the amount I use as the fiber carbs add up quickly.

If you'd rather use a low carb brownie mix, the best one I've found is Good Dee's Brownie Mix. It uses VitaFiber powder in the mix to give it the texture of real sugar brownies. And, it provides instructions for either cake-like or fudge-like brownies.

I don't think it would be very difficult to come up with your own low carb brownie mix. It's another item on my "to do" list!

Low Carb Gluten Free Chocolate Peanut Flour Brownies

Gluten-free low-carb chocolate peanut flour brownies on plate

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Recipe

Low carb gluten free peanut flour brownies recipe

Peanut Flour Brownies

4.67 from 3 votes
Gluten free chocolate brownies made with peanut flour. These low carb brownies make nice portable snacks that you can bring with you anywhere.
Prep Time:10 minutes mins
Cook Time:30 minutes mins
Total Time:40 minutes mins
Course: Dessert, Snack
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 16 slices
Calories: 180

Ingredients

  • 1 cup peanut flour
  • ½ cup unsweeted cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup low carb sugar substitute see note
  • 1 tablespoon VitaFiber or a teaspoon molasses, see note
  • ½ teaspoon monk fruit powder see note
  • ½ teaspoon stevia extract powder see note
  • 2 eggs
  • 1 ½ cup butter softened
  • 1 teaspoon vanilla

Instructions

  • Stir together peanut flour, cocoa powder, salt, baking powder, erythritol (Swerve), stevia, and monk fruit.
  • In separate bowl, combine butter with eggs, vanilla extract and VitaFiber (or molasses).
  • Mix dry ingredients into wet mixture until well combined.
  • Spread evenly into a greased or lined 9×9 or 8×8 baking pan.
  • Bake at 325F for about 30 minutes.

Notes

Entire recipes needs about 1 to 1 ½ cups sugar equivalent. Feel free to use your preferred sweeteners adjusted to taste.
Makes 16 servings
Net carbs per serving: 2g

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1square | Calories: 180 | Carbohydrates: 6g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 188mg | Potassium: 57mg | Fiber: 2g | Vitamin A: 650IU | Calcium: 10mg | Iron: 0.9mg

Additional Info

Net Carbs: 4 g | % Carbs: 8.4 % | % Protein: 6.3 % | % Fat: 85.3 % | SmartPoints: 8
Values
Array
(
    [serving_size] => 1
    [calories] => 180
    [carbohydrates] => 6
    [protein] => 3
    [fat] => 18
    [saturated_fat] => 11
    [cholesterol] => 68
    [sodium] => 188
    [potassium] => 57
    [fiber] => 2
    [vitamin_a] => 650
    [calcium] => 10
    [iron] => 0.9
    [serving_unit] => square
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. DoraD

    April 12, 2020 at 5:25 am

    Unfortunately it was not a success for me. The brownies are too moist.

    Reply
  2. Michelle

    September 22, 2019 at 11:01 pm

    I just made these and they are.delicious thank you!!!

    Reply
  3. Emily Kemp

    July 03, 2018 at 9:56 am

    5 stars
    These look so delicious, I've never baked with peanut flour before, great idea!

    Reply
  4. Caitlin Jennings

    August 14, 2017 at 5:21 pm

    I'm baking these now, but it just doesn't add up how did you get 30 calories per brownie? I made half the batch and half is coming to 1,650 calories divided by 8 = 207 calories. The butt is 1,157 calories for 3/4 cup and the peanut flour is 257 calories for 1/2 cup, 1,157 + 257 = 1,414/8=177 calories each for just using butter and peanut flour alone, not even considering the other ingredients. Did you forget to consider butter calories? Did you accidentally suggest too much of something? Am I missing something?

    Reply
    • Lisa

      August 15, 2017 at 6:13 am

      Sounds like the data is off. I'll recalculate and fix as needed.

      Reply
  5. Char Kassel

    January 17, 2017 at 9:39 pm

    You mention molasses in instructions but it is not in the ingredient list. How much molasses?

    Reply
    • Lisa

      January 18, 2017 at 5:52 am

      The original recipe used a bit of molasses. But, I reworked it to use VitaFiber. I'll put that back in as an option.

      Reply
4.67 from 3 votes (2 ratings without comment)

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