Step 1

Line a 9x9 inch metal baking pan with parchment, with an overhang for easy removal. Prepare the keto brownie batter as directed (skipping the added chocolate chips) and pour into the pan. Bake the brownies for 15 to 18 minutes and let cool in the pan.

Step 2

In a medium microwave safe bowl, combine the peanut butter and butter. Melt on high until they can be stirred together. Alternatively, you can do this in a pan on the stovetop over low heat.

Step 3

Stir in the vanilla and the salt, then stir in the powdered sweetener, whisking vigorously to combine. Spread over the cooled brownies and refrigerate until set, about 1 hour.

Step 4

In a small saucepan over medium low heat, bring the cream to just a simmer. Remove from heat and add the chocolate chips. Let sit 5 minutes to melt, then whisk until smooth.

Step 5

Pour the chocolate topping over the peanut butter and use an offset spatula to spread to the edges.

Step 6

Return to the fridge for another 30 minutes or so to set the chocolate. Lift the brownies out by the edges of the parchment and cut into squares.