Best Keto Buckeye Brownies Recipe


If you love chocolate and peanut butter together — and let’s be honest, who doesn’t? —Then you’ll definitely love these fudgy brownies with a peanut butter swirl. Plus, if you eat keto, they’re diet-approved, thanks to the use of Swerve. Swerve is a zero-calorie sweetener made with erythritol, which we use in many keto desserts like Keto Chocolate Cake and Keto Pecan Crescent Cookies. (Not keto but still like the sound of Buckeye Brownies? Try these Extreme Peanut Butter Brownies or Reese’s Peanut Butter Blondiesinstead.)

The inspiration for these brownies comes from Ohio state’s famous Buckeye Cookies. The classic version is made from peanut-butter fudge balls dipped in chocolate to look like the nuts of the Buckeye tree. (Here’s a Buckeye-inspired cookie for the non-keto folks out there.) Buckeye brownies remix that delicious flavor combination into brownies. Bring these to a picnic or barbecue where there will be other keto friends, or, make a big batch and freeze individual portions to enjoy throughout the week.

The key to getting a gorgeous swirl in the brownies while still maintaining a thick layer of the peanut butter filling is to not press the butter knife too deep into the batter. Insert the knife about ½ “into the batter to create a pretty pattern without totally mixing the chocolate and peanut butter batters together.

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Total Time:





For peanut butter mixture:

6 oz.

cream cheese, softened

1/4 c.

Swerve confectioners’

1/4 c.

keto-friendly smooth peanut butter, microwaved for 30 seconds


large egg, at room temperature

For brownie batter:

1/2 c.

(1 stick) butter, melted

2/3 c.

Swerve confectioners’

2/3 c.

unsweetened cocoa powder


large eggs, at room temperature

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  1. Preheat oven to 350º and line an 8 “-x-8” baking pan with parchment paper.
  2. Make peanut butter mixture: Combine cream cheese and Swerve in a large bowl and beat until smooth. Add peanut butter, egg, and salt, and beat until combined.
  3. Make brownie batter: In another large bowl, combine melted butter, Swerve confectioners’, cocoa powder, and salt, and beat until combined. Let cool slightly if mixture is warm.
  4. Add eggs one at a time, whisking to incorporate. Add almond flour and mix until incorporated.
  5. Pour ¾ brownie batter into prepared pan, then add peanut butter mixture in an even layer on top. Dollop with remaining brownie batter and use a butter knife to swirl the two batters.
  6. Bake 23 to 25 minutes, or until peanut butter layer is set but slightly jiggly. Let cool completely before slicing into squares and serving.

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buckeye brownies


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