You're in for a treat with these keto peanut butter 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 6 ingredients and 3.1 g net carbs per serving!
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 for keto chocolate peanut butter bars is difficult to 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.
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🌟 Why You'll Love This Recipe
- Rich and creamy texture
- Packed with peanut flavor
- Naturally gluten-free
- Dairy-free option
- Only 6 ingredients and 10 minutes prep
- No-bake
- Sugar-free and keto-friendly - 3.1g net carbs
Ingredients
Here are the ingredients you'll need:
Peanut butter - Make sure your peanut butter isn't runny. On the firm side of gooey is best.
Butter and coconut oil - These 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%.
Sweetener - I used Lakanto Classic, which is an erythritol monk fruit sugar substitute. Allulose, Bocha Sweet or xylitol also work. The sweetener for the peanut butter filling should be powdered.
Salt - I added sea salt because my peanut butter did not contain added salt. If yours contains salt, you may not need it.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
Combine the base ingredients in a large mixing bowl...
STEP 2
...and press them into a baking pan lined with parchment paper.
STEP 3
Next, stir together the peanut butter mixture...
STEP 4
...and spread it over the crust. Freeze until set.
STEP 5
Then melt the chocolate and coconut oil (or butter)...
STEP 6
...and pour over the peanut butter layer. Freeze again or cool in the fridge until set!
Katrin's Top Tip
Let the low carb peanut butter bars 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.
This way, the chocolate layer does not crack when you slice the bars.
What I learned
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 blended 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 tablespoon coconut flour.
In my opinion, the salt in the peanut butter layer is ESSENTIAL! It really gives the bar that extra oomph.
"These are a staple in our house, also very versatile as I add whatever's in the cupboard for crunch on top of the chocolate layer." (Wendy)
FAQs
Use coconut oil instead of the butter.
Of course. Any nut butter works. Almond butter tends to be more runny than peanut butter, so you may need to add a little coconut flour to firm it up.
You can use a blend of sesame seed flour and sunflower seed flour in place of the almond flour. Or, leave out the crust completely.
Storage
After slicing, I recommend that you store these keto peanut butter bars in the fridge or in the freezer. They last at least 1 week in the refrigerator (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.
Related Recipes
Here are more keto recipes with peanut butter and chocolate - from cookies to brownies. Low carb dessert heaven!
- Keto No Bake Peanut Butter Cookies1 Hours 5 Minutes
- Keto Peanut Butter Brownies35 Minutes
- Keto Peanut Butter Mug Cake4 Minutes
- Keto Peanut Butter Blondies25 Minutes
- Low Carb Protein Bar Recipe30 Minutes
- Sugar Free Ice Lollies4 Hours 5 Minutes
- Keto Chocolate Peanut Butter Fudge5 Minutes
- Keto Peanut Butter Cups (like Reese's)30 Minutes
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Recipe
Keto Chocolate Peanut Butter Bars
Ingredients
Base
- 1.5 cup / 150g almond flour
- 3 tbsp / 30g Lakanto Classic
- 5 tbsp / 70g butter melted
PB Layer
- ¾ cup / 190g peanut butter (use firm peanut butter, no runny oils)
- 3 tbsp / 45g butter melted, (or coconut oil)
- 2 tbsp / 20g Lakanto Classic powdered
- ½ teaspoon salt to taste
Chocolate Layer
- ⅔ cup / 4.4 oz / 125g sugar free chocolate or dark chocolate, at least 85% cocoa solids
- 2 tbsp / 28g coconut oil (or butter)
Instructions
- 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.
Collette
I made these with almond flour and Pure Vita Demerara alternative for the biscuit base (I used a coffee grinder to grind the demerera for the peanut butter layer).I used butter instead of coconut oil. They are absolutely delicious and they are good to eat from the freezer especially in the warmer weather. Perfect for keto/low carbs.
sandy
they are so easy to make. My family loved them. I also gave some to friends and they liked them too. I didn't use the coconut oil, I used butter instead and they were delicious. Some people don't like coconut oil because it leaves a coconut flavor. Since I was making it for my grandkids too, I was playing it safe and used butter. Kids can be picky and I wasn't sure if they would like the coconut flavor.
I make these a lot. It's a good recipe. I recommend it highly.
Dean
These are super easy to make, and I think they actually taste a lot better straight from the freezer. They don't freeze solid, and are still easy to eat right away.
Barb Rastl
I've made these twice. The first time I followed the recipe and we loved them. Today I baked the crust for 15 minutes at 350 until lightly brown and we liked them even better!
Katrin Nürnberger
Thanks for sharing your tweak! Sounds delicious.
Leila
Do you think I could sub the peanut butter with another nut butter, for example with almond or sesame butter?
Katrin Nürnberger
Of course. Almond butter will work very well. Pure tahini may be a little strong. Perhaps mix it with another nut or seed butter?