Keto Peanut Butter Brownies

Rich, fudgy Keto Peanut Butter Brownies are the indulgent treat you need. The combination of peanut butter and chocolate is delicious. Great for potlucks, holidays, and late-night sweet cravings. They are low carb, grain-free, and gluten-free with only 3 net carbs each. 

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There are very few people I know who aren’t fans of peanut butter and chocolate together. If you’ve spent years loving regular Chocolate Peanut Butter Brownies you’ve come to the right place for a keto version!

If you are looking for something that will give you an ultimate sugar fix without the sugar, this low carb peanut butter brownies recipe is what you have been waiting for. They are sweet enough that you only need a little piece, and they will satisfy your needs. Besides, if you do need a second one, your secret is safe with me! 

Love this recipe? Try my Keto Peanut Butter Blondies next!

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Ingredients

• Butter – You’ll need to use salted, melted butter to get the right texture and flavor.
• Water – The water needs to be warm, but not hot. 
• Eggs – To properly combine the ingredients and bind them, it’s important to use room temperature eggs. You can set them on the counter 30 minutes – 1 hour before making the brownies. Or you can place them into a bowl of warm water to speed up the process.
• Sweetener – My sweetener is the best combination I have found for making these keto peanut butter brownies. I do have a few alternatives for you in the recipe notes if you want to try something else, such as monk fruit or allulose. 
• Almond Flour & Coconut Flour – Using a combination of these two gluten free flours gives the keto brownies a fantastic texture. 
• Cocoa – To give them a rich and decadent taste, you will need some cocoa. Use unsweetened cocoa powder to ensure it is low carb. 
• Vanilla – A little bit of vanilla extract brings out the rest of the flavors. 
• Baking Powder – Using baking powder is a must, so the brownies rise enough while baking.
• Salt – Just a little bit of salt will help bring out the sweetness in the peanut butter brownies.
• Peanut Butter – Creamy peanut butter is the star of these brownies. Make sure to choose a natural peanut butter without added sugar.
• Cream Cheese – The cream cheese really elevates the flavor as well as the texture to make these the ultimate brownies. 

How To Make Keto Peanut Butter Brownies

This is a pretty straightforward recipe, and it’s even great for the beginning baker! Don’t be afraid to tackle this easy dessert!

1️⃣ Prep

Grease a 9×9 baking dish, line it with parchment paper, and preheat the oven to 350 degrees F. 

2️⃣ Make the Batter

Combine the melted butter, warm water, and eggs together in a large bowl. Slowly add the sweetener, flour, cocoa, vanilla, salt, and baking powder into the butter mixture.

3️⃣ Add Batter to Pan

Pour into the baking pan. 

4️⃣ Make the Topping

Prepare the topping by combining the peanut butter, cream cheese, butter, and sweetener together. It will be thick.

5️⃣ Add the Topping

Using a spoon, drop dollops of the peanut butter filling on the batter. The peanut butter layer is a bit too thick to swirl into the chocolate batter. If you really want to make these peanut butter swirl brownies, thin it with a little warm water so you can make peanut butter swirls.

👉 Tip: I actually find it easiest to do this with 2 spoons. I scoop some filling with the first spoon and push it off the spoon and onto the brownie batter with the second spoon.

6️⃣ Bake the Brownies

Bake the brownies for 35-40 minutes or until they’re puffed up and no longer jiggly in the center. 

Storage

Keep the brownies in an airtight container once they have cooled. They will last 3-4 days at room temperature or up to 2 weeks in the fridge. In general, I keep all the baked good from my low carb recipes in the fridge. And, I like these best after they have been chilled. 

The brownies can be frozen for 2-3 months. Wrap individually and place in a storage bag before putting in the freezer. I love to make a double batch with plans to freeze some for later.

Substitutions, Add-Ins, & Serving Ideas

• Sugar Free Chocolate Chips – if you are someone who can never have too much chocolate go ahead and sprinkle in a handful before popping these in the oven. For a low carb diet, choose very dark chocolate or sugar free.
• Sunflower Seed Flour – this can be subbed for the almond flour if you cannot have almonds. You can also sub sunflower seed butter for the peanut butter to make these entirely nut-free.
• Sea Salt – if you choose a peanut butter that is unsalted I highly recommend sprinkling a pinch of sea salt over the top of these after baking. The sweet-salty combination in these low carb brownies is fabulous.
• Ice Cream – who can resist a warm brownie with a scoop of keto vanilla ice cream? I know I can’t!

How Do You Cut Brownies

Cutting brownies can either be easy or an utter disaster! Over the years and with much practice, I have figured out exactly what to do to cut keto brownies with ease and look beautiful. This is especially helpful if you are taking them to friends or family!

Don’t cut the brownies while they are still hot. This will cause little clumps to stick to the knife, and as you make cuts, more will keep sticking. They are the easiest to cut after chilling in the refrigerator.

Using a plastic knife is very helpful. I know it seems strange, but brownie bits don’t stick to plastic the same what it does to a regular knife.

Add a little grease or non-stick spray to the knife, so nothing sticks to it. No need to go overboard; a little bit will do the job. 

If you do want to use a steel-bladed knife instead of plastic, heat it by dipping it into hot water. Dry it before cutting, but the warmth helps make the slices smooth.

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Keto Peanut Butter Brownies

Taryn Scarfone

Rich, fudgy Keto Peanut Butter Brownies are the easy indulgent treat you need. The combination of peanut butter & chocolate is delicious!

4.91 from 11 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 211

Ingredients

 

US CustomaryMetric

 

1x2x3x

Brownie Ingredients:

• 1/2 cup salted butter melted
• 1/2 cup warm water
• 2 large eggs room temperature
• 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 cup almond flour
• 1/3 cup cocoa powder
• 1/4 cup coconut flour
• 1 tsp vanilla
• 3/4 tsp baking powder
• 1/2 tsp salt

Topping Ingredients:

• 1 cup peanut butter
• 2 oz cream cheese
• 2 tbsp salted butter melted
• ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

Instructions

 

• Preheat oven to 350. Grease a 9 x 9 baking dish.
• In a large bowl whisk together the butter, warm water, and eggs. Add the dry ingredients and mix well. Pour into the baking dish.
• In a small bowl stir together the topping ingredients. Drop dollops on top of the batter.
• Bake for 35-40 minutes or until the entire brownie has puffed up and is no longer jiggly in the center.

Notes

Nutrition: this recipe makes 16 brownies. Each brownie has 3 NET carbs.

Substitutions: you can swap the peanut butter for any of your favorite low carb nut butter or sunflower seed butter. 

To Freeze: wrap the brownies with tin foil or plastic wrap, then place inside of another freezer-safe container. They will last 2-3 months in the freezer. Place them in the fridge to thaw them before eating.  

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Serving: 1brownieCalories: 211Carbohydrates: 6gProtein: 6gFat: 19gSaturated Fat: 8gTrans Fat: 1gCholesterol: 43mgSodium: 234mgPotassium: 166mgFiber: 3gSugar: 2gVitamin A: 298IUCalcium: 33mgIron: 1mg

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Originally Published February 11, 2021. Revised and Republished January 29, 2026.