Keto Peanut Butter Cheesecake Brownies
These Keto Peanut Butter Brownies are packed with fudgy chocolate and swirled with a rich peanut butter cheesecake layer! All low-carb and keto approved!Â
One of the most popular non keto recipes on my site is my Double Chocolate Peanut Butter Cheesecake Brownies, and for good reason! They are amazingly decadent and super easy to make!
Since I have been following a keto diet I knew I wanted to recreate those flavors in a low-carb, sugar-free version. These keto-friendly brownies do not disappoint! They are perfect to make ahead of time for a holiday or social event because they keep well and can be wrapped individually if you need to.
This recipe has an almond flour base flavored with melted butter, cocoa powder, vanilla and swerve for sweetner. The cheesecake swirl is sweet and full of peanut butter flavor. They are the best way to satisfy your sweet tooth without loading up on sugar and carbs.
Ingredients for Keto Peanut Butter Brownies
This recipe is a spinoff of classic keto cream cheese brownies. Instead of a regular cream cheese layer swirled into the brownies, I made a peanut butter cheesecake layer. Here’s what you’ll need to make these easy keto brownies:
- Butter
- Monkfruit sweetener
- Unsweetened cocoa powder
- Eggs
- Salt
- Almond flour
- Cream cheese
- Creamy peanut butter
- Vanilla extract
How to Make Keto Peanut Butter Brownies
Never made keto-friendly brownies before? No worries, they’re easy!
- First, you’ll need to make the brownie batter itself. In a mixing bowl, combine the melted butter, sweetener, and cocoa powder until completely combined.
- Mix in the eggs, then the almond flour and salt.
- Spread the brownie mixture to all four corners of your baking pan, set aside.
- Next, make the peanut butter swirl. In a blender or food processor, add the cream cheese, swerve sugar substitute, peanut butter, heavy cream and vanilla extract and blend.
- Dollop the cheesecake mixture onto the brownie batter, and swirl as best you can.
- Bake for 20 minutes or until a toothpick comes out clean.
How to Store Keto Brownies
I recommend letting the brownies cool completely on your countertop before storing them in the fridge. They’ll last up to 5 days in an airtight container.
Tips for Making Fudgy Keto Brownies
- You can easily swap out the peanut butter for almond butter if you prefer.
- I made these keto brownies with almond flour — there’s really no substitute I’d recommend. Almond flour works perfectly for me every time.
- If you would like a regular version of keto cream cheese brownies, try my Keto Cheesecake Brownies instead!
More Easy Keto Desserts:
- Keto Mocha Cheesecake BrowniesÂ
- Keto Chocolate Peppermint Whoopie PiesÂ
- Keto Chocolate Chip CookiesÂ
- Keto No-Bake CookiesÂ
- Keto Double Chocolate Cookie Bars
Get the Recipe: Keto Peanut Butter Brownies
Ingredients
For the brownies:
- 8 tablespoons butter, melted
- 3/4 cup monkfruit granular sweetener
- 1/3 cup unsweetened cocoa powder
- 2 eggs, beaten
- 1/2 teaspoon salt
- 3/4 cup super fine blanched almond flour
For the PB layer:
- 4 ounces softened cream cheese
- 3 tablespoon monkfruit sweetener, confectioner's best here instead of granulated, but granulated will work if it is all you have
- 2 tablespoons creamy peanut butter
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
Make the brownie batter:
- Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper and set aside.
- In a mixing bowl, combine the melted butter, sweetener, and cocoa powder until thoroughly combined.
- Mix in the eggs, stir well.
- Add the almond flour and salt, stir well. Mixture will be thick.
- Spread the brownie mixture to all four corners of your baking pan, set aside.
Make the PB layer:
- In a blender or food processor, add the cream cheese, sweetener, peanut butter, heavy cream and vanilla extract and blend for 15 seconds, scrape down the edges and blend again.
- Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow to cool and slice, store in the refrigerator.
