Peanut Butter Brownie

A Great dessert from “500 hundred Low Carb Recipes by Dana Carpender, for chocolate and peanut butter lovers.


Yield: 16 brownies, each with 5 grams of carbohydrates and 1 gram of fiber for a total of 4 grams of usable carbs and 12 grams of protein. 

Brownie Layer

  • 5 tablespoons butter
  • 1/4 cup unsweetened baking cocoa
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 cup of Splenda
  • 1 teaspoon liquid saccharine
  • 3/4 cup vanilla-flavored whey protein powder
  • 2 tablespoons oat flour
  • 1 tablespoon baking powder

Peanut butter topping

  • 1/4 cup natural peanut butter
  • 3 tablespoons butter
  • 2 tablespoons Splenda
  • 1 egg
  • 2 tablespoons vanilla-flavored protein powder
  1. Pre-heat oven to 350F
  2. Melt the butter and stir in the cocoa. Add the eggs, cream water, vanilla, Splenda and saccharine, and mix well
  3. Add the protein powder, oat flour, and baking powder, and mix just until well moistened.
  4. Spray an 8 x 8 inch baking pan with nonstick cooking spray and pour the batter into it.
  5. Mix the peanut butter, butter, Splenda, egg, and protein powder together, and spoon the mixture on top of the brownie batter. Bake for 15 minutes-do not overbake.
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