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 have to be my favorite Keto dessert so far! Carolyn I’m so thankful for your website whenever I need a recipe I come straight here. It has saved me from wasting countless ingredients on recipes that don’t turn out. I’ve never made anything that I don’t love from your site. These brownies are Gooey and delicious my children all gobbled them up as well.
I’ve lost close to 40 pounds going low-carb. And you’ve helped to keep me on track, even with my killer Sweet tooth!
So glad to hear it, Gina…and congrats on your weight loss!
I may eat the entire pan!!
WOW!! These look and sound absolutely amazing!! Can’t wait to try this recipe!!
You just went and made my favorite keto brownie recipe even better!! LOVE these.
I can’t believe these are keto-friendly. They look way too decadent and unhealthy. YUM!
Anything with peanut butter and fudge sounds good in my books!
My husband loves everything peanut butter and chocolate. He would go crazy for these!! They sound amazing.
These taste great, though i definitely under cooked the brownies. They turned out more fudge like rather than a bit more cake like. They still taste good, they just need to cook longer and cool longer
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.
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.
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…..
Sorry, I have no idea. I don’t know what cooking chocolate is and I have no idea what kind of stevia you used.
Was it bitter? I’ve found that Stevie sometimes tastes bitter in combination with chocolate. I use editorial with chocolate instead. Hope that helps.
Stevia, erythitol
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!
Thanks so much, Nichole!
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!!
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?
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!
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!
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!!
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!
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.
Thanks, Dana!
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!!!!
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!
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.
thank you for your response!! it came out well enough but i’ll definitely try it again!