Low Carb Peanut Butter Brownies

There is no better food pairing than Peanut Butter & Chocolate! Beat Three-Thirtyitis with these Low Carb Peanut Butter Brownies! 👍

Gluten Free, No Added Sugar & Packed full of goodness! Snacking never tasted and felt this good!

By Joanne  , , Print

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 15-18


 1 pack of Low Carb Chocolate Cupcake Mix

 100g of Sugar-Free Choc-Chips

 1/2 cup peanut butter of choice. (We used Mayver's crunchy)

 1 large zucchini, peeled & grated - no need to squeeze water out (250g)

 3 eggs

 80g butter, melted.


 You can use any SF or Dark Chocolate

 Add a pinch of salt (optional) to break up the heaviness of the peanut butter.


1Preheat a fan-forced oven to 170°C and line a shallow slice tray (ours was about 18cm by 25cm) with baking paper

2In a microwave safe bowl, melt the choc chips & butter together for about 1 minute.

3Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, and eggs, then add the butter and choc mix to this and combine well.

4Pour 1/2 the brownie batter into the tray and dollop a few chunks of peanut buter throughout the tray. Then pour the rest if the brownie batter on top and spread evenly.

5 With the remaining peanut butter, dollop onto the top and using a skewer of fork, swirl the peanut butter into the top layer of the brownie mix.

6Bake at 170 degrees for 20-25 minutes. The brownie should be slightly soft on top but set. When finished, let the brownie cool for 1 hour at room temp still in the tin.

7Refrigerate for 2 hrs (in the tin) before slicing, this helps it get a more fudgy texture and makes it easier to slice, even better if left overnight.


This tray makes 15 brownies, you can also cut them into 18 and make brownie bars for a smaller snack. These will keep in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.

The great thing about this brownie recipe is you can have fun with additions. Swap the peanut butter for roasted peanuts, sugar free marshmallows and frozen raspberries and enjoy a rocky-road brownie!


Serving size61g
Energy183 Cal (766 Kj)
Fat, total11.9g
- Saturated fat5.3g
Carbohydrate, total6.9g
- Sugar0.9g

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