Keto Peanut Butter Brownies make your mouth water! These fudge low carb brownies are topped with a rich sugar free peanut butter fudge and a sweet chocolate glaze. Heavenly!
Did I ever tell you about the time that I took some decadent low carb brownies and topped them with a thick layer of keto peanut butter fudge? Well, let me refresh your memory, because it just so happens that I did it again. And again. And maybe again…
You know I love keto brownies. And you know I love all things chocolate and peanut butter. Putting them together into one mouthwatering package was just the smart thing to do.
I first created this recipe way back in 2013. And every so often, I update them to see if there is any room for improvement. Trust me, you will be glad I did!
You will love this sugar free dessert!
These tasty treats could also be called Buckeye Brownies. Or peanut butter fudge brownies. Or “the most delicious thing I have ever eaten” brownies. Feel free to call it as you see it.
They really don’t take much effort either. Each element is quick and easy to make. The hardest part is waiting for them to chill properly so the peanut butter filling doesn’t goo out everywhere.
But they look like you spent ages in the kitchen. And they are bound to please anyone who loves chocolate and peanut butter together. I dare them to tell that they are sugar-free!
Each brownie has only 4.2g of net carbs, so they are perfect for your low carb diet.
Reader Reviews
“Carolyn, I’ve been baking from your website since I have gone keto for medical reasons. Your recipes save me! These brownies with the peanut butter topping are seriously amazing!! I thought 16 pieces would make them so small and unsatisfying, but they are rich and gooey and the perfect treat to help sweet-toothers survive the keto life. Thank you a million times for your awesome keto treats!!!” — Christine
“So, I use your recipes all the time. I just tried this one. You rock! My husband said we should send you flowers for this one. I have never had a bad recipe from this site. Amazing!” — Madelynn
“I am a major keto foodie. This is the best brownie recipe (both ultimate brownie recipe and peanut butter brownie recipe). Nothing works quite like this. Genius gelatin! I’ve tried an ocean of low carb, grain free, sugar free brownie recipes, and nothing compares to this recipe. Thanks, Carolyn. Bonus: You just changed my chocolate and peanut butter loving husband’s life, but Even though he gives me all the credit, we both know it’s all you! Thanks again! The recipe is genius!” — Shannan V.
Ingredients you need
- Keto brownie base: You will need to make a batch of keto brownies recipe first. If you want to be nut free, you can use my coconut flour brownies. You can also use your favorite brownie mix.
- Peanut butter: I recommend a really smooth natural peanut butter for the best filling consistency. I love Santa Cruz brand, but Justin’s is also good.
- Butter: You can substitute the butter with coconut oil.
- Powered sweetener For making the fudge, powdered sweetener blends in better and does not give a gritty texture like a granulated sweetener would.
- Heavy whipping cream: The topping of these brownies is a rich chocolate ganache made with heavy cream.
- Dark chocolate: I used Lily’s dark chocolate chips for my chocolate topping. ChocZero should work as well.
- Pantry staples: Vanilla extract and salt.
Step-by-step directions
1. Prepare the brownies: Line a 9×9 inch metal baking pan with parchment, with an overhang for easy removal. Prepare the keto brownie batter as directed (skipping the added chocolate chips) and pour into the pan. Bake the brownies for 15 to 18 minutes and let cool in the pan.
2. Melt the peanut butter: In a medium microwave safe bowl, combine the peanut butter and butter. Melt on high until they can be stirred together. Alternatively, you can do this in a pan on the stovetop over low heat.
3. Add the sweetener: Stir in the vanilla and the salt, then stir in the powdered sweetener, whisking vigorously to combine. Spread over the cooled brownies and refrigerate until set, about 1 hour.
4. Prepare the ganache: In a small saucepan over medium low heat, bring the cream to just a simmer. Remove from heat and add the chocolate chips. Let sit 5 minutes to melt, then whisk until smooth.
5. Pour over the filling: Pour the chocolate topping over the peanut butter and use an offset spatula to spread to the edges.
6. Let set: Return to the fridge for another 30 minutes or so to set the chocolate. Lift the brownies out by the edges of the parchment and cut into squares.
Expert tips
I like to make sure my brownies are super fudgy by taking them out at the 15 minute mark. But you can make them more cakey by cooking until the 18 or 20 minute mark.
Use the creamiest peanut butter you can find. A lot of natural peanut butters tend to be a big gritty. If yours has a lot of oil on top, make sure you blend it in really well before measuring it out.
Both the peanut butter fudge and the chocolate topping are quite sweet so feel free to cut back on the sweetener in the brownies if you wish. I tend to do so!
Sweetener Options
You can make the brownies with any sweetener you like, but do keep in mind that allulose may make them darken quickly and may even taste a little burned.
The peanut butter topping will require a powdered sweetener to avoid grittiness. It also needs a bulk sweetener (i.e. not a concentrated extract) so that firms up properly and has a fudge-like consistency.
Frequently Asked Questions
This peanut butter brownie recipe has 6.9g of carbs and 2.7g of fiber per serving. That comes to 4.3g net carbs per brownie.
Store the brownies in a covered container on the counter for up to 4 days, or in the fridge for a week for up to 10 days.
It’s easy to freeze brownies for later consumption and keto meal planning. You can remove them from the pan and wrap them up tightly to avoid freezer burn. You can also wrap each one individually for better portion control.
More amazing keto brownie recipes
Keto Peanut Butter Brownies Recipe
Ingredients
Brownie Base
- 1 recipe Ultimate Keto Brownies (omit the added chocolate chips)
Peanut Butter Fudge
- ¾ cup peanut butter
- 6 tablespoon butter
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ½ cup Swerve Confectioners or other powdered sweetener
Chocolate Glaze:
- ½ cup heavy whipping cream
- 3 ounces sugar-free dark chocolate chips
Instructions
Brownie Base
- Line a 9×9 inch metal baking pan with parchment, with an overhang for easy removal. Prepare the keto brownie batter as directed (skipping the added chocolate chips) and pour into the pan. Bake the brownies for 15 to 18 minutes and let cool in the pan.
Peanut Butter Fudge
- In a medium microwave safe bowl, combine the peanut butter and butter. Melt on high until they can be stirred together. Alternatively, you can do this in a pan on the stovetop over low heat.
- Stir in the vanilla and the salt, then stir in the powdered sweetener, whisking vigorously to combine. Spread over the cooled brownies and refrigerate until set, about 1 hour.
Chocolate Ganache
- In a small saucepan over medium low heat, bring the cream to just a simmer. Remove from heat and add the chocolate chips. Let sit 5 minutes to melt, then whisk until smooth.
- Pour the chocolate topping over the peanut butter and use an offset spatula to spread to the edges.
- Return to the fridge for another 30 minutes or so to set the chocolate. Lift the brownies out by the edges of the parchment and cut into squares.
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?
Asmita says
I love your presentation. It’s so beautiful! The brownies look amazing and it’s wonderful that they are low carb and gluten free.
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
RavieNomNoms says
These look like they should be in a magazine! Nicely done!
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.
Erin @ Texanerin Baking says
Bahaha. Thank goodness for your brother in law! Just for the important blog questions and things like that, of course. 😉
And these look amazing! Love the peanut butter layer on top.
Karen says
Can you use coconut sugar in place of the Swerve? If so, is it 1:1? Thanks much-this looks yummy!
Carolyn says
I have no idea, I haven’t ever used coconut sugar. Sorry! It’s worth a try, I suppose.
Gabriella Reeve says
Yes! You can use coconut sugar…..I uses half coconut sugar and half Truvia and they turned out great!
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!
Carolyn says
Yes, Truvia should work but you will need to powder it for the fudge portion.
Tammy says
How do you do that? I’m just learning to modify some things any tips are appreciated!
Carolyn says
I’ve never done it but people say a coffee grinder or a magic bullet works well to powder things like erythritol and truvia.
Tammy says
Thank you for the tips! I’ll try it soon and let you know how it worked out!
Brenda @Sugar-Free Mom says
You have outdone yourself on this one, DROOL! Good for you for the family time and being unplugged!
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.
Joy says
I don’t have Swerve, just erythritol. Can I powder it in the blender? Has anyone tried this? Thanks!
Carolyn says
A blender might not powder it fine enough. Do you have a coffee grinder?
Joy says
I’ve got a coffee grinder and a vitamix. I’ll try the grinder first. Thanks for the reply. 🙂
Joy says
I used the coffee grinder to powder the erythritol and it worked beautifully! Got these brownies cooling in my fridge right now. 🙂
Carolyn says
Good to know!
Rebecca says
Did you measure before or after grinding the erythritol?
Alison says
I used my blender and it worked beautifully. They are delicious BTW.
Kiran @ KiranTarun.com says
Totally decadent! Yum!
Ruthy @ Omeletta 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.
Carolyn says
Dave will be thrilled to know he’s in good company! 😉
Cyndi says
Can you use splenda instead of the erythritol?
Carolyn says
I have no idea. I really doubt it would cook up the same and thicken the fudge in the same way.
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.
Lori says
Splenda is not low carb friendly. I learned that the hard way. It has one carb per packet. Try stevia! Same great taste with no carbs.
Barb says
Absolutely NO type of flour??? Is it like a custard consistency?
Carolyn says
The brownies? No, not custardy. They firm up beautifully without flour.
Erin @ The Spiffy Cookie says
These look too good to be true!
James Neno says
These are fantastic. Thank you so much for sharing the recipe.
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!
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.
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.
Tonna Fuston says
3 level tablespooons of cocoa powder plus 1 tablespoon of butter or shortening equals 1 square cube of unsweetened baking chocolate
missy says
That’s a great tip! Never heard of that one….
Thank you!Trina
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I love this, as would my mom. The hardest thing about being a diabetic for her is losing her sweets. These brownies are totally up her alley. They look amazing. I’m glad you had such an awesome vacation and that you’re rejuvenated and ready for fall. You sound it, that’s for sure. 🙂
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!!
Heather Handy says
Can’t wait to make this!