You're in for a treat with these keto peanut butter chocolate bars! This easy no bake recipe has 3 layers - a buttery almond flour base, a creamy peanut butter layer and a crisp chocolate layer. Only 3.1 g net carbs!
This post is published in partnership with Lakanto. Recipe is 100% Sugar Free Londoner!
Table of contents
Friends, can we agree that peanut butter and chocolate are a match made in heaven? I just cannot get enough of the combo. I can't even seem to eat a square of dark chocolate without putting a dollop of peanut butter on top!
Don't think for a moment that this recipe is difficult because it has three layers. It's actually super easy and comes together in just 10 minutes. Then, all you need is a little patience until the bars are chilled and you can slice and enjoy them.
A quick word about our ingredients:
I used 100% peanut butter without salt, that's why I added it in the ingredient list. If your peanut butter contains salt, omit the extra salt! And make sure your peanut butter does not contain any hidden sugars - read the label!!
Also, make sure your peanut butter isn't runny. On the firm side of gooey is best.
Butter and coconut oil
The butter and coconut oil are interchangeable. If you don't like or can't have one or the other, simply swap them out.
Chocolate: Use either sugar free chocolate chips or a dark chocolate with at least 85% cocoa solids, preferably 90%.
How to make keto chocolate peanut butter bars
Mix the base ingredients...
...and press into a parchment lined pan.
Mix the peanut butter layer...
...and spread over the base. Freeze until set.
Then melt the chocolate and coconut oil (or butter)...
...and pour over the peanut butter layer. Freeze again or cool in the fridge until set!
The (slightly) tricky bit is to ensure the chocolate layer does not crack when you slice the bars. Let them stand at room temperature for 20 minutes before slicing. Then, warm a large knife under hot water and slice with a rocking motion rather than moving the knife forward and backwards.
I used the granulated sweetener for the base layer, but powdered some for the peanut butter layer. You don't HAVE to do this, but I did not want the middle layer to taste gritty. I simply blitzed 1 cup of sweetener in the food processor to powder it and stored the rest.
Don't use runny peanut butter. Dig down into your pot and use the firmer part! To further firm things up you can also add 1 tbsp coconut flour.
In my opinion, the salt in the peanut butter layer is ESSENTIAL! It really gives the bar that extra oomph.
How to store keto peanut butter bars
After slicing, I recommend that you store these keto chocolate peanut butter bars in the fridge or in the freezer. They last at least 1 week in the fridge (after that mine were gone!).
Freeze them sliced and wrapped in parchment paper so they don't stick together. Freeze for up to 6 months.
More keto peanut butter chocolate recipes
If you like this keto peanut butter slice, you'll definitely also enjoy the recipes below. They all combine chocolate and peanut butter!
Keto Chocolate Peanut Butter Fudge - This sugar free fudge is incredibly chocolatey and satisfying, it's just like a fat bomb!
Keto Peanut Butter Mug Cake - I love that this cake cooks in just 90 seconds. It contains sugar free chocolate chips, because everything tastes better with chocolate!
Sugar Free Peanut Butter Chocolate Ice Pops - A favourite for hot days. These sugar free popsicles are a hit with kids and adults.
Low Carb Peanut Butter Protein Bars - Save money on expensive energy bars and make this easy low carb protein bar recipe with only 5 simple ingredients!
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Keto Chocolate Peanut Butter Barsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- Base: Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix to form a base.
- Peanut Butter Layer: In a clean bowl, add the peanut butter, butter, powdered Lakanto and sea salt. Whisk with a hand ballon whisk to combine. If your peanut butter is too thick, warm it slightly first. Spread over the base and freeze until set, about 10 - 15 minutes.
- Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie). Allow to cool slightly, then spread on top of the peanut butter layer. Place in the fridge for at least 2 hrs or until fully set (or freezer for about 30 minutes).
- Let the bars come to room temperature before cutting. Run a shape knife under hot water and slice. This will help prevent the chocolate layer cracking.
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