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
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My household loved it. We used a keto brownie recipe, used powdered stevia in the fudge, and cacao powder in the ganache (so the ganache wasn’t very dark, I’d do that part different next time.) People fuss about differenct textures in the sweetners, but we just grin and bear it.
Fantastic recipe! So easy to make and everyone enjoyed them. Thank you!
Love trying your recipes 😋 these were GREAT… thank you for doing all the work and sharing… I’m a Dessert Girl…
Hello Carolyn
LOVE THESE!
My only problems is that they often separate; the peanut butter layer comes off of the brownie layer… any ideas? Should I score the brownie layer first?
Thanks for this and all of your other amazing recipes!
I haven’t had that problem. Are you chilling them after making them? That might be the issue, trying to cut them when they are cold.
Carolyn,
Whenever I make recipes that entail cooking the peanut butter on the stove top with butter and sweetener, it seizes and releases all the oil. I can never get it to combine to a smooth consistency. I thought it was because I was using a natural peanut butter where the only ingredients are peanuts and salt and the kind that had to be stirred, but I see that you use the thrive natural peanut butter (which seems to be the same) any ideas as to why this always happens to me. I usually use Smith/Kroger Simple Truth Organic.
Your heat is too high! If you have a microwave, you can try melting in in there… or do it double boiler style.
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!!!
Our Costco had big jars of macadamia nut butter and I picked one up, without any idea what to use it for! Do you think it would work in this recipe?? Would I need to make any adjustments? I have everything else. Love your recipes, make something of yours at least once a week. The mint fudgsicles are a staple in our house—delicious!!!
Try it in these! https://alldayidreamaboutfood.com/keto-macadamia-nut-muffins/ (you will need about 3/4 cup of the butter).
These are fantastic!! My whole gang loves them but I’ve asked them to leave them for me!
I have so much almond butter, can I substitute it for the peanut butter?
Thanks
Sure!
I love your recipes! I need some advice, though, on how to deal with cutting back on the sweetener in many (including your) recipes. We find that the called-for amount is just too sweet for our liking and I routinely cut the amount by half. You mentioned the need for adding enough Swerve to the peanut butter to get it to thicken up. Other than just keeping the brownies in the fridge, is there anything you would suggest I do?
Use some collagen to help it thicken!
I’m from Ohio – buckeyes are our “thing”. Candy buckeyes are made with obscene amounts of powdered sugar to hold them together. To cut the sweetness in low carb adaptations, I replace some of the swerve with powdered peanut butter. Lakanto makes a powdered peanut butter with no added sugar. I start by replacing 1/3 of the swerve with powdered peanut butter, then continue to make adjustments to the swerve/powdered peanut butter ratio from there. I add the powdered peanut butter before the swerve to make sure it doesn’t get too sweet before it gets to a consistency that will hold together.
Hi Carolyn, thanks for another amazing recipe. I made these up until the chocolate glaze and I’m wondering if I use a Lily’s bar, can I omit the confectioners swerve? I am out and unable to get to a store. Thanks again!
Yes but it will be more thin. You might want to do less cream. Or more chocolate.
Thanks Carolyn. I did slightly increase the chocolate and that worked great. I should have made a double batch though because I only got to eat one, after all the NON keto people devoured them! Excellent recipe!! ❤️
So glad to hear it!