Best Keto Buckeye Brownie Recipe


If you love chocolate and peanut butter together – and let’s be honest, who doesn’t? — then you’ll 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 calorie-free sweetener made from 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 Blondies instead.)

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

The key to getting a gorgeous swirl in the brownies while maintaining a thick layer of peanut butter topping is to not dig the butter knife too deep into the batter. Insert the knife about ½” into the dough to create a nice pattern without fully mixing the chocolate peanut butter dough.

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Total time:





For the peanut butter mixture:

6 oz.

cream cheese, softened

1/4 tsp.

Swerve’ pastry chefs

1/4 tsp.

keto-friendly smooth peanut butter, microwaved for 30 seconds


large egg, at room temperature

For the brownie batter:

1/2 tsp.

(1 stick) butter, melted

2/3 tsp.

Swerve’ pastry chefs

2/3 tsp.

Cocoa powder without sugar


large eggs, at room temperature

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  1. Preheat the oven to 350º and line an 8” x 8” baking pan with parchment paper.
  2. Prepare the 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. Prepare the brownie batter: In another large bowl, combine melted butter, Swerve Confectioners, cocoa powder and salt and beat until well combined. Let cool slightly if mixture is hot.
  4. Add the eggs one at a time, beating to incorporate them. Add the almond flour and mix until incorporated.
  5. Pour ¾ of the brownie batter into the prepared pan, then add the peanut butter mixture in an even layer on top. Top with a dollop of the remaining brownie batter and use a butter knife to swirl the two batters.
  6. Bake for 23 to 25 minutes, or until the peanut butter layer is set but slightly jiggly. Let cool completely before cutting into squares and serving.

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Buckeye Brownies


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