Peanut Butter Brownie Tart

Why You’ll Love This Recipe

This tart offers a delightful combination of textures and flavors—from the moist, dense brownie crust to the smooth, luscious peanut butter layer and the silky chocolate glaze on top. It’s a perfect keto-friendly dessert that feels indulgent without excess sugar. Plus, it’s simple to make and impressive to serve, ideal for gatherings or a special treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Base

• 1/4 cup (59.15 ml) avocado oil, or melted butter
• 1/4 cup (47.5 g) granular sweetener
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup (28 g) almond flour
• 2 1/2 tbsp (12.68 g) cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 to 2 tbsp water

Peanut Butter Filling

• 4 ounces (113.4 g) cream cheese, well softened
• 1/2 cup (129 g) creamy peanut butter
• 1/3 cup (63.33 g) powdered sweetener
• 1/2 tsp vanilla extract
• 6 tbsp (90 ml) heavy whipping cream, chilled, divided

Chocolate Glaze

• 1/3 cup (78.86 ml) heavy whipping cream
• 1/4 cup (59.15 ml) unsweetened almond milk, or another low-carb milk
• 3 ounces (85.05 g) unsweetened chocolate, chopped
• 1/4 cup (47.5 g) powdered sweetener
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan or line with parchment paper.
2. Make the brownie base: In a mixing bowl, whisk together avocado oil and granular sweetener until combined. Add the egg and egg yolk, beating well. Stir in vanilla extract. In a separate bowl, sift together almond flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until combined. Add 1 to 2 tablespoons of water as needed to achieve a thick batter consistency.
3. Bake the base: Spread the batter evenly into the prepared tart pan. Bake for 12-15 minutes or until the edges are set and a toothpick inserted near the center comes out mostly clean. Remove from oven and let cool completely.
4. Prepare the peanut butter filling: Beat softened cream cheese and peanut butter until smooth. Add powdered sweetener and vanilla extract, mixing well. In a separate bowl, whip 3 tablespoons of heavy cream to soft peaks and gently fold into the peanut butter mixture.
5. Assemble filling: Spread the peanut butter filling evenly over the cooled brownie base. Chill in the refrigerator while preparing the glaze.
6. Make the chocolate glaze: In a small saucepan, combine heavy cream and almond milk over medium heat until hot but not boiling. Remove from heat and add chopped chocolate, powdered sweetener, and vanilla extract. Let sit for a minute, then stir until smooth and glossy.
7. Finish the tart: Pour the chocolate glaze evenly over the peanut butter layer. Whip the remaining 3 tablespoons of heavy cream to stiff peaks and optionally pipe or spread on top as a decorative touch. Chill the tart for at least 1 hour before serving.

Servings and Timing

• Makes 8 servings
• Preparation time: 20 minutes
• Baking time: 12-15 minutes
• Chilling time: 1 hour

Variations

• Swap peanut butter with almond or cashew butter for a different nut flavor.
• Use dark chocolate for the glaze for a richer taste.
• Add chopped peanuts or nuts on top for extra crunch.
• Use coconut cream instead of heavy cream for a dairy-free version.
• Add a pinch of cinnamon or espresso powder to the brownie base for a flavor twist.

Storage/Reheating

• Store the tart covered in the refrigerator for up to 4 days.
• Best served chilled or at room temperature.
• Avoid reheating as it may affect texture, especially the peanut butter filling and glaze.
• Can be frozen for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I make this tart nut-free?

You can substitute the peanut butter with a seed butter like sunflower seed butter to make it nut-free.

Is this recipe gluten-free?

Yes, almond flour is gluten-free, making this tart suitable for gluten-free diets.

Can I use another sweetener?

Yes, powdered erythritol or monk fruit sweetener work well as alternatives to powdered sweetener.

How do I soften cream cheese quickly?

Let it sit at room temperature for about 30 minutes or microwave in short 10-second bursts until soft but not melted.

Can I prepare the tart ahead of time?

Yes, assemble the tart and store in the fridge for up to 4 days. It also freezes well for longer storage.

What if my glaze is too thick?

Warm gently and stir in a splash of almond milk to loosen the glaze to desired consistency.

Can I make this tart vegan?

Substitute cream cheese and heavy cream with plant-based alternatives, and use coconut oil instead of avocado oil.

How do I prevent the brownie base from drying out?

Avoid overbaking and check doneness early. The moist ingredients help keep it fudgy.

Can I make mini tart versions?

Yes, use smaller tart pans or muffin tins and adjust baking time accordingly.

Is the tart suitable for keto diets?

Yes, with low-carb ingredients like almond flour and sugar substitutes, it fits keto macros.

Conclusion

The Peanut Butter Brownie Tart is a decadent, crowd-pleasing dessert that perfectly blends rich chocolate and creamy peanut butter in an easy-to-make tart form. It’s ideal for anyone looking for a low-carb, gluten-free treat without sacrificing flavor or texture. Whether for a special occasion or an everyday indulgence, this tart is sure to impress.

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