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
- 3/4 cup (193.5 g) peanut butter
- 6 tbsp (85.21 g) butter
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/2 cup (62.5 g) Swerve Confectioners, or other powdered sweetener
Chocolate Glaze:
- 1/2 cup (118.29 ml) heavy whipping cream
- 3 ounces (85.05 g) 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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!
Hi Mindy,
I have a high tolerance for salt so I usually use salted. But that’s personal preference, I think.
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.
Thanks for your feedback, Susan!
do you think i could make just the fudge? what would i put it in if so?
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.
thank you!
do you think i could make just the fudge? what would i put it in if so?
I made this tonight, my husband loves anything peanut butter! These were awful! They look wonderful but the brownie part was just awful!
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.
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.
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.
You should check out this graph and research: http://www.swervesweetener.com/swerve-diabetes/
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-}
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.
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.
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
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!
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?
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.
I should also add, but they still taste AMAZING, very rich but VERY delicious.
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.
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. 🙂
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.
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?
I love your presentation. It’s so beautiful! The brownies look amazing and it’s wonderful that they are low carb and gluten free.
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
These look like they should be in a magazine! Nicely done!