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Keto Almond Butter Brownies with Frosting 

Our keto almond butter brownies with frosting will impress your harshest critic. This recipe is perfect for any party or celebration.

Before scrolling down to the recipe, be sure to read my easy tips for making your recipes low carb, keto friendly, lower sodium, and delicious.

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We would like to thank SWEPCO and Drug Emporium in sponsoring this post.


Where to Shop for Low Carb Ingredients

Before I go over ingredients, know the items used in this recipe can be found at many of your local supermarkets and Drug Emporium. Many of you know my love of Drug Emporium stores. Not only does Drug Emporium have amazing prices (often the cheapest in town), I work with this amazing company in putting on Low Carb Food Demonstrations and product selection for shelves. No Drug Emporium in your town? No worries, you will be able to find the items at your local supermarkets and as always, online!

Need tips on how to plan a weekly keto menu? Check out our latest video!

Keto Almond Butter Brownies with Frosting Ingredients

  • Almond Flour
  • Swerve, granular
  • Baking Soda
  • Heavy Whipping Cream
  • Egg
  • Vanilla
  • Water
  • Butter
  • Almond Butter or Peanut Butter 

Keto Almond Butter Brownies with Frosting Recipe


  • 1 c Almond Flour
  • 2/3 c Swerve, granular
  • ½ tsp Baking Soda
  • ¼ c Heavy Whipping Cream
  • 1 Egg
  • 1 tsp Vanilla
  • ½ c Water
  • ¼ c Butter (We use Kerry Gold)
  • ½ c  Almond Butter or Peanut Butter or combination of both (I love Cadia Peanut and Almond Butter and Crazy Richards Peanut Butter. We combined both Cadia Peanut and almond butter)


  • ¼ c Butter, softened
  • ½ c Almond butter or Peanut Butter (or you can use a combination of both like we did!)
  • 1 Tbsp Heavy Whipping Cream 
  • ¼ c Swerve, powdered


  1. Preheat oven to 350 degrees.
  2. Line an 8 x 8 pan with non stick aluminum foil.
  3. Whisk together flour, Swerve and baking soda in a large bowl.
  4. Add heavy whipping cream, egg, vanilla, water, butter, and peanut butter to bowl.
  5. Beat mixture at low speed until blended.
  6. Pour batter into prepared pan.
  7. Bake about 35-45 minutes until a toothpick inserted in the center of the cake comes out clean.
  8. Allow to cool.


  1. Cream together butter and peanut butter.
  2. Slowly add in the Swerve. If it gets too thick then add a little heavy whipping cream to thin.
  3. Continue until all of the Swerve is in and the frosting is blended to the right consistency.
  4. Spread frosting over cooled cake.

Yield: 16 servings.

NOTE: Nutrition facts do depend a bit on the type of almond or peanut butter you will use.

Nutrition Facts per Serving:

Calories: 183, Total fat: 17.8g, Cholesterol: 30.8mg, Sodium: 46.7mg, Carbs: 3.72g, Fiber: 1.97g, Protein: 4.5g.

NET CARBS: 1.75g

Carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.


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This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen and Skinny Louisiana…in the Slow Cooker. She practices out of Eberhart Physical Therapy which she co-owns with her husband Greg. In her spare time, she watches Snapped and Investigation Discovery.