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.
Amanda says
Just made this yesterday, and am pretty pleased with the results. I have to say that, like many people have noted, my brownie base took FOREVER to set in the oven – a full half hour. I used Ghirardelli 100% cacoa for my unsweetened chocolate, and also Ghirardelli cocoa powder. Overall, great recipe.
Carolyn says
I often use Ghirardelli so I don’t think that is the issue. It must be oven temperature or the kind of pan you are using. Or a combo of both. Thanks for the feedback.
Kareena says
Hi I’m in Australia
I made these they taste YUK
I don’t know if we did something wrong I used stevia as the sweetener IDK if it’s different to the recipe
I used cooking choc
I read the above comment on the Australia doesn’t have unsweetened choc.
Old help they where totally yum taste wrong…..
Carolyn says
Sorry, I have no idea. I don’t know what cooking chocolate is and I have no idea what kind of stevia you used.
Carol says
Was it bitter? I’ve found that Stevie sometimes tastes bitter in combination with chocolate. I use editorial with chocolate instead. Hope that helps.
Carol says
Stevia, erythitol
Nichole says
I just wanted to say I love this dessert, these are my go-to low carb brownies. All of it is wonderful, but the the peanut butter fudge is so good I have even made it by itself (double the ingredients and pour it into a greased 8×8 pan). So it’s like you’ve shared two treats all in one recipe!
Carolyn says
Thanks so much, Nichole!
Tom says
This was sooo delicious! The brownie layer also took longer in my oven, about 25 minutes, it seems like a lot of people had this issue. After several hours, we tried it and it was like a tasty pudding. But after 24 hours in the fridge, it was just like a two layer fudge, so rich and decadent! I initially thought 18 servings was odd, but it really is the perfect amount since this is such a rich treat. Really, really divine!!
Carolyn says
Thanks. I think it must be a difference in almond flour that is giving some people trouble with the brownie bast. What brand did you use?
Tom says
There isn’t any flour in this brownie base. I wonder if your oven runs hot, ours are running cold? It doesn’t really matter, the brownies are delicous! We’re still eating them as I won’t let myself have more than 1/18th per day, it’s plenty!
Carolyn says
Sorry, I’ve made a number of variations on brownies and thought this one had some almond flour in it. It’s really hard to say, could also be the brand of unsweetened chocolate. As long as it still worked!
Britney says
Ive seen a couple comments saying there’s no flour… but thete is a half cup in the brownie base! 🙂
You are right, Carolyn! These are great! I LOVE your cookbook! Thanks!
… I’ve read a lot… what’s the best way to store these? I really don’t want to scroll anymore.. LOL!!
Angela says
OH MY!
This is setting up in the fridge as I type this….I don’t think I can wait that long! The smells, the teensie taste “tests” while putting it all together….all have me impatiently tapping my foot for the minutes to hurry along.
I LOVE your recipes, Carolyn!
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.
Carolyn says
Thanks, Dana!
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!!!!
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!
Carolyn says
Don’t pour anything off. It takes all 5 eggs for the whole thing to whisk back together. Basically, the chocolate seizes and then unseizes again.
ye says
thank you for your response!! it came out well enough but i’ll definitely try it again!
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?
Thanks!
Carolyn says
Hi Mindy,
I have a high tolerance for salt so I usually use salted. But that’s personal preference, I think.
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.
Carolyn says
Thanks for your feedback, Susan!
charlotte says
do you think i could make just the fudge? what would i put it in if so?
Carolyn says
Yes, I think you could. You’d want a smaller pan. Maybe a loaf pan? Make sure to line it with parchment paper for easy removal.
charlotte says
thank you!
charlotte says
do you think i could make just the fudge? what would i put it in if so?
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.
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.
Carolyn says
Please do some research on erythritol explicitly because I think you will find that the majority of people do NOT experience a rise in blood sugar. I have always been very careful to say that not all sugar alcohols are created equal.
Carolyn says
You should check out this graph and research: http://www.swervesweetener.com/swerve-diabetes/
CJoy says
F.Y.I.:–THAT 2014 LINK BROKEN.
But they do have this page at Swerve that maybe is the same one from your link:
https://swervesweet.com/explore/diabetes
My son loves these, anything PB & Chocolate.
Son in law diabetic so this works for him, too.
Have 4 of your books. Love your ADIDAF website>
Lots of work, but we say a BIG:
THANK YOU.
B-}
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.
Cathy says
Hi,
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 APeekIntoMyParadise.com
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!
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?
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.
Stacey says
I should also add, but they still taste AMAZING, very rich but VERY delicious.
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. 🙂
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.