Keto Peanut Butter Brownie Tart

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.

Course Dessert

Cuisine American

Keyword Keto Brownie Tart

Prep Time 30

Cook Time 20

Chill time 1 30

Total Time 2 20

Servings slices

Calories 244kcal

Equipment

1 9-inch tart pan with a removable bottom

Ingredients

Brownie Base

1/4 cup avocado oil (or melted butter)
1/4 cup granular sweetener
1 large egg room temperature
1 large egg yolk room temperature
1/2 tsp vanilla extract
1/4 cup almond flour
2 1/2 tbsp cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 to 2 tbsp water

Peanut Butter Filling

4 ounces cream cheese well softened
1/2 cup creamy peanut butter
1/3 cup powdered sweetener
1/2 tsp vanilla extract
6 tbsp heavy whipping cream, chilled divided

Chocolate Glaze

1/3 cup heavy whipping cream
1/4 cup unsweetened almond milk or another low carb milk
3 ounces unsweetened chocolate, chopped
1/4 cup powdered sweetener
1/2 tsp vanilla extract

US Customary - Metric

Instructions

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.

Notes

Storage Information: Store the tart in the fridge, tightly wrapped up, for up to 7 days. You can also freeze it for several months.

Nutrition