Peanut Butter Fudge Brownies – Low Carb and Gluten Free


Low carb flourless chocolate brownies topped with a rich peanut butter fudge. For all those peanut butter and chocolate lovers out there!

Low Carb Peanut Butter Fudge Brownies

So how did you fare while I was away last week?  Did you miss me?  Did you even notice I was gone?  Perhaps not.  Don’t worry, I am not offended.  Through the power of the internet, I was able to schedule posts and a few updates ahead of time.  But it certainly wasn’t my usual posting schedule so you might have noticed that all was not quite as it should be.  I was much quieter than normal on social media and I left you with no new recipes.  I fully intended on having several yummy treats scheduled ahead of time, so that you would notice my absence even less.  But for once in my blogging career, I decided to just let it go and not stress over posting.  And let me tell you, it was a delicious and much needed little break and I come back to All Day I Dream About Food refreshed and rejuvenated.  And with treats!

Low Carb Peanut Butter Fudge Brownies

This was our big annual family trip up to Muskoka, the famed cottage country in Ontario, where my widely scattered family descends for one week every year and cavorts in the lake, swimming, tubing, skiing, jumping and generally wreaking havoc.  This year, the cottage we rented had no WiFi or internet access, so it was meant to be an entirely unplugged vacation.  I confess, I felt a mild panic at the thought of being so disconnected.  Then I decided to give over and enjoy it, and to truly take a break from the world of blogging and social media.  I figured it would be good for me and my readers would be happy enough to see me return to a regular posting schedule when I got back.

The irony is that we ended up with some internet access after all.  My brother-in-law was apparently even more panicked by the thought of being unplugged for 7 days and he took it upon himself to bribe the cleaning ladies of the resort next door for the WiFi password.  If you only knew my sister’s husband, you’d know how amusing this actually is.  He’s a sweet, funny guy that you would never suspect of such shenanigans, but he also has quite the daring side.  He simply drove over and hung a $20 bill out the window as he approached some of the staff, and they were more than happy to take his little “tip” in exchange for the password. The signal was rather weak and we could only access it from our mobile devices, but I found myself wanting to stay unplugged as much as possible.  So I used it only to answer a few important messages and keep my email inbox from raging out of control.  Other than that, it was pure, unadulterated family time.  And it was awesome!

Low Carb Peanut Butter Fudge Brownies

I figured that after being away for a week, I’d better come back to you with some great recipes and these Low Carb Peanut Butter Fudge Brownies definitely fit the bill.  I saw a full carb version on Gimme Some Oven and that was it; I knew I needed to make them low carb. I simply took my low carb Flourless Brownies for the base, and then I topped them with a delicious mixture of peanut butter, butter and powdered Swerve.  Then I drizzled a little melted chocolate over the top.  They were rich, so I cut them into bite-sized squares.  The only thing I’d do differently next time is make more of the peanut butter fudge topping, because it was on the thin side.  I’ve written the recipe to include more peanut butter fudge, so they will be even better for you than they were for me!

Low Carb Peanut Butter Fudge Brownies

Peanut Butter Fudge Brownies – Low Carb and Gluten Free

Yield: 36 bite-sized brownies

Serving Size: 2 brownies

Peanut Butter Fudge Brownies – Low Carb and Gluten Free

Low carb flourless brownies topped with rich peanut butter fudge. A peanut butter and chocolate lover's dream!


    Brownie Base:
  • 12 tbsp butter
  • 4 oz unsweetened chocolate
  • 1/4 cup cocoa powder
  • 3/4 cup Swerve Sweetener or other erythritol
  • 1/2 tsp vanilla extract
  • 5 large eggs
  • Peanut Butter Fudge:
  • 3/4 cup peanut butter
  • 6 tbsp butter
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup to 1 cup powered Swerve Sweetener, sifted
  • Chocolate Drizzle:
  • 1 ounce high % cacao chocolate


  1. Preheat oven to 325F and line an 8x8 inch baking pan with parchment paper with overhanging edges for easier brownie removal.
  2. Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
  3. Stir in erythritol and vanilla extract. Let cool 5 minutes.
  4. Whisk in eggs, one at a time, until well combined.
  5. Spread mixture in prepared pan. Bake 15 minutes, or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges will rise a little higher but should recede as they cool.
  6. Let cool in pan 10 minutes.
  7. Peanut Butter Fudge:
  8. In a smal saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt.
  9. Stir in powdered erythritol a little at a time until the mixture thickens to a spreadable consistency.
  10. Spread over cooled brownies and refrigerate 1 hour, until set.
  11. Chocolate Drizzle:
  12. In a small, microwavable safe bowl, melt chocolate by heating in microwave in 30 second increments. Stir until smooth.
  13. Drizzle over peanut butter fudge. Let set at least 10 minutes.
  14. Lift brownies out by edges of parchment. Cut into 1-inch squares.


Serves 18. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.

Other nutritional info: 222 Calories; 22g Fat (83.0% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 217mg Sodium

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    • Candi says

      need to share with the diabetics out there…my dad was a diabetic and had flash pulmonary edema and had to cut out salt…after a couple months he diabetes was GONE!!

  1. Stephanie says

    What is the difference between unsweetened chocolate and cocoa powder? I have yet to find a 100% Chocolate Bar. Am I confusing cacao with chocolate?

    • Carolyn says

      Do you happen to live outside of North America? Because I’ve heard that Australia doesn’t sell unsweetened chocolate. Around the US and Canada, it’s just baking chocolate, with no sweetener in it (just cocoa solids and cocoa butter). Cocoa powder is the powdery stuff with no cocoa butter (cacao butter, same thing) in it.

  2. Maria Isais says

    These look fabulous and I bet the taste is simply delicious. Do you use a particular brand of peanut butter?

    • Carolyn says

      I go for the really creamy natural kinds. I don’t like the fresh ground, to be honest. As long as it’s super creamy, it’s good.

  3. Sarah G says

    Yes, I was missing your recipes. I’m glad you had a fun, family vacation though…unplugged so that you could plug into your family!

    • Hillary says

      Cyndi I was just wondering if you’ve made these and if so, did you try the splenda?? I’m starting low carb next week and splenda is what I’d planned to use as my sweetener for everything, as I’ve read too many people saying stevia has a horrible bitter aftertaste.

  4. says

    I have 100% bribed/begged employees for wifi passwords, so I totally get it! I have a leeetle bit of a difficult time totally switching off. Glad you had a relaxing vacay away- and that you brought back these delicious GF brownies! I love PB & chocolate together.

  5. Mariam says

    I did wonder where you had been, but I got my fix by just visiting your web site and reading old posts I haven’t gotten to yet…. do you suppose coconut oil would work in place of butter?

    • Carolyn says

      It may seep out a bit more in the brownie portion but I do think it would work. Once the brownies are baked, it will reabsorb.

  6. Tammy Hammock says

    I’m diabetic and have switched from using sugar to using Truvia (I even got my hubby to drink his sweet tea with it and now he doesn’t like it any other way). Will the baking blend of Truvia work in this recipe? I have a sister in law who has celiac disease and she is a brownie freak and I know she would love this!

  7. Roxanne says

    I have, believed for ages, that technology is here to serve me not I it. So I check answer phone, email and newsletters when I want/need to. Shocking I know ;). We all need to rest as well as work. Coping with the stress of life is a skill I continue to work at. I think one of the best things I did for my kid was to take care of my needs which in turn taught him he has the right to do the same (not easiest for me). His protection and safety was a given priority. Still I found there is time enough as 10% is as much or more than necessary for me. As women we, often, like to care for everyone but do we need to. Are we fully in touch with the abilities of others. Can be a bit arrogant I think to presume only I can know what is best for anyone else. Saying no was (and is) a hard learned skill that has reaped benefit for myself and my loved ones, friends, neighbours ……… glad you took time to recharge. No apology needed. Take very good care. Roxanne
    PS do you know of any substitution formula for sucralose vs swerve? My budget is small and the small availability of supplies make swerve very expensive.lrd

    • Carolyn says

      Serve measures cup for cup like sugar so sub in sucralose in the amount you would for sugar. However, recipes like this do rely on the bulk properties of erythritol and I don’t know that sucralose will work. You can give it a try, though.

  8. Kammy says

    These were great! I made a batch of these Wednesday night knowing i would need a pick-me-up when i got back from dropping off my youngest at college on Thursday. I still miss him but at least I was able to stay on plan :-)

    Thanks for a great, simple recipe

  9. Wendy says

    Yum. Just made thes today. They are soooo good. Not as prett as yours but not too bad.
    I have a question about erythrathol – tried to substitute it for sugar in leamon sorbet recipe. It was a disaster. The erythrathol reacrystalized when the mixture got cold. Is there a way around that?

  10. Laura says

    I made these the other day and they looked great. But when I took a bite they were WAY too sweet, so much so that they gave me headaches! I did a quick google and found that erythritol can cause headaches so I think next time I’ll use less sweetner. Otherwise a good sweet tooth fix. The next day it didn’t taste as sweet.

  11. Stacey says

    I made these today and found that the brownies were NOT done even with about 18 mins, so you may want to increase your time for the brownies. When I try this recipe again, I will try 21-23 mins probably as the brownie did not set up on my batch today except for the very outer edges.

    • Carolyn says

      I am coming to the conclusion that different brands of chocolate and cocoa can make a big difference. Also, oven temps vary a lot, that’s why recipes always state “bake x minutes OR until…” Sounds like your oven is running a bit low maybe.

    • Gabriella Reeve says

      Same here. I had to cook them exactly 22 minutes to get the results Carolyn describes. Just got a new oven too. I’m at sea level. :)

  12. Shel says

    Made just the brownie layer as the low-carb and gluten free standby at my son’s birthday. At 18 minutes brownie top looked too wet to even consider taking out, 5 more minutes and there were still shiny spots but it looked (and turned out) great. I might take them out a little earlier next time, I like things a touch gooey. Has anyone tried making one of the variations on these brownies in a Baker’s Edge brownie pan?

  13. Vicki says

    Anyone try these with a substitute for the butter such as applesauce or date purée? I am trying to do sugar-free, low carb, and keep my cholesterol under control as well. Thanks for any replys!

  14. Cathy says

    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from

  15. chris says

    How is there only 54 net carbs in the entire batch? The Swerve alone totals 360!!
    Per the recipe: use 3/4 Cup Swerve sweetener for brownie portion
    Swerve has 5g carbs per teaspoon (per their linked website)
    There are 48 tsp per cup so 48 * 3/4 = 36 tsp in 3/4 Cup
    36 tsp * 5 carbs per tsp equals 180 carbs
    If you add the peanut butter fudged your adding another 3/4 cup of swerve so your doubling the carbs to 360!

    So the swerve alone is putting 20 carbs per serving, assuming 18 servings….that is not low carb. A box of regular brownies has 384 net carbs in 16 servings, that’s only 24 carbs per serving.

    • Carolyn says

      You do realize that erythritol does not affect blood sugar and therefore is not counted into carbs, correct? As a diabetic, I have tested this over and over on myself. I am confident in it. Please research your sweeteners before accusing me like this.

  16. Cecily says

    In the research that I’ve done many sources state that sugar alcohols do indeed spike blood sugar levels as well. I’m glad that you’ve seen no adverse effects though, I do however notice a difference in my blood sugar if i consume high amounts of sugar alcohols.

  17. Michelle says

    I made this tonight, my husband loves anything peanut butter! These were awful! They look wonderful but the brownie part was just awful!

    • Carolyn says

      I am sorry you feel that way. Everyone I know loves them. What did you not like? It’s hard to help with no specifics.

  18. Susan says

    I made these yesterday for my daughter’s birthday party. Although there was ice cream cake, chocolate cake and vanilla cupcakes, I wanted to have a sugar free dessert option. I thought they were amazing. My niece and my daughter loved them too. The only changes I made to the recipe were, I used Splenda instead of Swerve and I was too lazy to make the chocolate drizzle, so I sprinkled sugar free chocolate chips on top. I would like to add, they were very easy to make and for someone who does not bake, that says a lot.

  19. Mindy says

    These were fantastic! I used salted butter because it didn’t specify but now that I’m going to try other recipes I need to know. When the recipe calls for butter is it a general understanding that it’s unsalted? Or salted?


  20. ye says

    Hi I just tried this. When I stirred in the second egg, there was suddenly a lot of water/liquid separated out from the batter. I had to pour away the watery part and the rest of it seemed to have baked well. But what could be the problem? I had let the chocolate/butter batter cool for 5 minutes but maybe that was not long enough? Thanks for all your recipes btw! I’ve made a lot of good ones that wowed my guests!

  21. Helen McEvoy says

    I have just discovered these. Made them this afternoon and was dubious to use organic crunch peanut butter as that’s all I had and I only had a granulated sweetener. Oh my goodness, they are fantastic !!!!
    The fudge topping had a cheeky little crunch to it and the brownie base is fab too! I admit I did put it in the freezer to set it for 1/2 hr as I didn’t think it would set but, oh yes it did. Love love love them!!!!

  22. Dana says

    Hello there,

    I made this last night and this turned out amazing. This will be my go to recipe when Im craving sweets!

    Thank you for such a great recipe.


  1. […] så jeg satte mig for at lave en variant over den formel. For nyligt havde jeg desuden set, at min yndlings-lowcarb-kageblogger havde lavet netop en kage med noget peanutværk og chokolade, så den brugte jeg som basis for min […]

  2. […] These are enjoyable, but I think I can do better The peanut butter mixture is a bit gritty (maybe a smoother brand of protein powder? mine is just the type that comes in bulk at the health food store). And the peanut butter mixture was too buttery and not peanut buttery enough for me, so next time I’ll try 3/4 cup peanut butter and 1/4 cup butter. But these are pretty darned tasty anyway. (I think that next time I make these I’ll use the peanut butter fudge recipe from this brownie recipe instead.) […]

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