These keto peanut butter brownies combine rich, fudgy chocolate with creamy peanut butter swirls throughout, making them the perfect combination of sweet and salty. Topped with a luscious peanut butter ganache, they’re irresistibly decadent while being low in carbs and high in flavor.
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These low carb brownies are also incredibly versatile. Whether you’re looking for a nut-free option, want to swap the peanut butter for almond or sunflower seed butter, or need a dairy-free variation, this recipe has you covered. Each brownie is only 2 net carbs and boasts 4g of protein, making them a guilt-free indulgence.
Not to mention, this recipe is perfect for when you need a quick and crowd-pleasing dessert. Let’s dive into how these delicious keto fudge brownies come together, ingredient by ingredient.
The Ingredients for Keto Peanut Butter Brownies
Let’s break down each ingredient and why it’s essential to creating these perfect low carb peanut butter brownies.
1. Almond Flour
Almond flour is the backbone of this recipe. It’s the perfect low-carb alternative to traditional wheat flour, providing a soft and tender crumb. Because almond flour has a slightly nutty flavor, it pairs beautifully with the peanut butter and chocolate.
If you’re looking to make this recipe nut-free, swap the almond flour with sunflower seed flour or a mix of coconut flour and protein powder. Keep in mind that coconut flour absorbs more liquid, so you’ll need to adjust your ratios slightly.
2. Sugar-Free Sweetener
To keep these brownies keto-friendly, I use a sugar-free sweetener like erythritol, allulose, or monk fruit. These sweeteners mimic the taste and texture of sugar without adding carbs or spiking your blood sugar.
For the best texture, I recommend using a powdered or granulated sweetener, depending on what you have on hand. Allulose is my favorite for this recipe because it gives the brownies a super moist and fudgy texture.
3. Dutch Cocoa Powder
Dutch cocoa powder adds a deep, rich chocolate flavor to the brownies. It has a smoother and less acidic taste than regular cocoa powder, which balances perfectly with the sweetness of the brownies.
If you’re looking for a more intense chocolate flavor, feel free to use dark cocoa powder instead.
4. Baking Powder and Salt
Baking powder provides just the right amount of lift, while salt enhances all the other flavors. A tiny pinch of salt brings out the sweetness and adds a layer of complexity to both the chocolate and peanut butter.
5. Butter
Melted butter is key to achieving that classic brownie texture: fudgy, dense, and moist. It also adds a subtle richness that complements the chocolate perfectly.
For a dairy-free option, you can use a plant-based butter alternative or coconut oil. Just make sure whatever substitute you choose is unsalted, as we already have salt in the recipe.
6. Eggs
Eggs act as a binder and provide structure to the brownies. They also add a little extra protein, which is always a plus in a keto dessert.
If you’re looking for an egg-free version, a flax or chia egg could work, though it may slightly alter the texture.
7. Sugar-Free Chocolate Chips
The chocolate chips in these brownies take the decadence to the next level. I fold them into the batter so every bite has bursts of gooey, melted chocolate.
For this recipe, I love using Lily’s semi-sweet chocolate chips, but feel free to use white chocolate chips, dark chocolate, or even a mix of both.
8. Peanut Butter
The creamy peanut butter swirls are what make these brownies truly special. Peanut butter adds a touch of saltiness that complements the chocolate perfectly, while also contributing to that ultra-creamy texture.
Not a peanut butter fan? No problem! You can swap it for almond butter, sunflower seed butter, or even tahini for a nut-free option. Just make sure it’s unsweetened and creamy.
The Ganache: Three Options
The ganache on top of these keto peanut butter brownies is like the cherry on top of a sundae—it’s what ties everything together. Whether you’re a fan of traditional ganache or need a dairy-free alternative, I’ve got you covered.
1. Classic Ganache
Made with heavy cream, sugar-free chocolate chips, and peanut butter, this version is silky smooth and indulgent.
- 1/3 cup heavy cream (80ml)
- 1/3 cup sugar-free chocolate chips (75g)
- 2 Tbsp unsweetened creamy peanut butter (32g)
2. Without Heavy Cream
If you’re out of heavy cream, no worries! Use whole milk and a little extra butter for a rich, creamy ganache that still tastes amazing.
- 1/4 cup whole milk (60ml)
- 2 Tbsp unsalted butter (28g)
- 1/3 cup sugar-free chocolate chips (75g)
- 2 Tbsp unsweetened creamy peanut butter (32g)
3. Dairy-Free Ganache
For a completely dairy-free option, use unsweetened almond or coconut milk and a plant-based butter substitute. It’s just as delicious as the original!
- 1/4 cup unsweetened dairy-free milk (60ml)
- 2 Tbsp dairy-free butter (28g)
- 1/3 cup sugar-free, dairy-free chocolate chips (75g)
- 2 Tbsp unsweetened creamy peanut butter (32g)
How to Make These Keto Peanut Butter Brownies
These low-carb peanut butter brownies are surprisingly easy to make. Here’s a step-by-step breakdown of how to bring them to life:
- Preheat and Prep
Start by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. This ensures the brownies won’t stick and makes cleanup a breeze. - Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt. - Add the Wet Ingredients
Stir in the melted butter and eggs until a thick batter forms. Fold in the chocolate chips for extra bursts of chocolatey goodness. - Layer the Batter and Peanut Butter
Spread half the brownie batter into the prepared pan. Drop dollops of peanut butter over the batter, then spread the remaining brownie batter on top. Finish by swirling the remaining peanut butter on top for that signature marbled look. - Bake
Bake the brownies for 15-18 minutes, or until the edges are set and the center is slightly underbaked. This will ensure they stay fudgy after cooling. - Make the Ganache
While the brownies are cooling, prepare your ganache by heating the cream (or milk) and stirring in the chocolate chips and peanut butter until smooth. - Assemble and Chill
Once the brownies have cooled, spread the ganache evenly over the top. For extra flair, drizzle with additional peanut butter or sprinkle with chopped peanuts. - Slice and Serve
Refrigerate the brownies for at least 30 minutes to set the ganache. Slice into 16 squares and enjoy!
Customization Tips
One of the best things about this recipe is how versatile it is. Here are a few ideas to make these brownies your own:
- Nut-Free Version: Swap almond flour with sunflower seed flour and use sunflower seed butter instead of peanut butter.
- Different Nut Butters: Try almond butter, cashew butter, or even macadamia nut butter for a fun twist.
- Extra Add-Ins: Stir in chopped nuts, shredded coconut, or more chocolate chips for added texture and flavor.
- Spice It Up: Add a pinch of cinnamon or cayenne pepper to the batter for a unique flavor profile.
Why You’ll Love These Brownies
These sugar-free brownies are everything you could want in a dessert: rich, fudgy, and packed with flavor. The combination of chocolate and peanut butter is a timeless classic, and the low-carb twist makes them guilt-free.
With just 2 net carbs per piece, they’re perfect for keto dieters, low-carb enthusiasts, or anyone looking for a healthier dessert option.
Share the Love
I hope you enjoy these keto peanut butter brownies as much as I do! If you give them a try, please rate the recipe, leave a comment below, and share a photo on Instagram. Don’t forget to tag me—I’d love to see your creations!
XO,
Sarah
Keto Peanut Butter Brownies
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Brownies:
- 1 cup blanched almond flour 112g
- 1/2 cup powdered sugar-free sweetener 96g
- 1/3 cup Dutch cocoa powder 27g
- 1/4 tsp baking powder 1g
- 1/4 tsp salt 1.5g
- 6 Tbsp unsalted butter melted (84g)
- 2 large eggs
- 1/2 cup sugar-free chocolate chips 112g
- 6 Tbsp unsweetened creamy peanut butter 96g
Classic Peanut Butter Ganache:
- 1/3 cup heavy cream 80ml
- 1/3 cup sugar-free chocolate chips 75g
- 2 Tbsp unsweetened creamy peanut butter 32g
Dairy-Free Peanut Butter Ganache:
- 1/4 cup unsweetened dairy-free milk 60ml
- 2 Tbsp dairy-free butter 28g
- 1/3 cup sugar-free dairy-free chocolate chips (75g)
- 2 Tbsp unsweetened creamy peanut butter 32g
Instructions
- Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper.
- Stir all dry brownie ingredients together in a bowl. Add melted butter and eggs, and stir until combined. Fold in chocolate chips.
- Spread about 1⁄2 of brownie batter evenly into pan. Drop 4 Tbsp of peanut butter in blobs on top of batter. Spread remaining 1/2 of brownie batter on top of the peanut butter, then top again with remaining peanut butter.
- Bake for 15-18 minutes. Allow to cool.
- Top with peanut butter ganache, peanut butter cookie dough, and an extra drizzle of peanut butter, if desired.
- Slice, and enjoy!
- To make ganache, Heat heavy cream in a small saucepan over low-medium heat. As soon as cream begins to bubble slightly, add chocolate chips and peanut butter, and remove from heat. Stir constantly until completely melted and smooth. Allow to cool.
- Ganache will thicken as it cools. Place in the fridge for a few minutes to speed up the thickening process, if desired. After spreading over brownies or cupcakes, place in the refrigerator to set.
- For dairy-free option, add milk and butter alternatives to the saucepan instead of the cream, and follow all other instructions.
loved them!