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!
So, when my friends over at Lakanto asked me to create a recipe using their classic sweetener, I came up with these keto peanut butter bars!
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.
Lakanto Classic Sweetener
I get a lot of questions about which sugar replacement to use and which one tastes the best. And I have to say, the classic monkfruit sweetener by Lakanto is one of my go-to's. It is an erythritol and monk fruit mix and a 1:1 sugar substitute without fillers or nasties.
What is monk fruit
Monk fruit is also called buddha fruit or luo han guo. It’s a small green melon that’s native to southern China and was cultivated by monks centuries ago – hence the name. Pure monk fruit extract is up to 250 times sweeter than table sugar! You can find out more about luo han guo here.
By blending the erythritol with monk fruit, the cooling effect of erythritol is literally not noticeable. My kids like it (and we all know that kids say it how it is).
You can order it direct from Lakanto if you’re based in the US (get 20% off with my code SUGARFREE). If you’re elsewhere, get it from iherb (worldwide shipping).
How to make keto chocolate peanut butter bars
A quick word about our ingredients:
Peanut butter
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
Chocolate: Use either sugar free chocolate chips or a dark chocolate with at least 85% cocoa solids, preferably 90%.
Recipe steps:
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!
Recipe tips
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!
Tried this recipe? Give it a star rating below!
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Keto Chocolate Peanut Butter Bars
from sugarfreelondoner.comNote: 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.
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 tsp 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.
Notes
Nutrition
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Dan says
Hi. Thanks for this recipe. It is my weekly go to for the sweet tooth while on a keto diet.
Just wondering, because I tend to make 3-4 times the recipe quantities, how much does an average serving weigh in grams? So how much should each bar weigh to ensure you roughly hit the Marcos per serve. Many thanks in advance
Katrin Nürnberger says
Hi Dan, I did not weight these so I'm not sure. If you triple the recipe, you'd just have to make sure to cut into 16 x 3 slices and the nutrition will be the same. Or get the Keto Diet app, which has the nutrition calculator I use for all my recipes.
Aaron says
This is the fifth recipe I’ve tried from this fantastic website in the last couple of weeks! Amazing. So decedent! Are the recipe books available in print ?
Katrin Nürnberger says
Hi Aaron, I have a number of e-books on my website. You can check them out here
Ayla says
If I only have erythritol, what would be the quantities be? Do you have a recommendation?
Katrin Nürnberger says
I would use the same amount.
Tamara says
In my country we don’t have lakanto… can I substitute it with sucralose or stevia?
Katrin Nürnberger says
See if you can source an erythritol blend, it's much better than sucralose. Stevia would work but you'll have to make your own calculations as to how many drops you need.
M V Tunstall says
I mix my own erythritol blend and store it to use for drinks and cooking. I cup granulated erythritol + 3 TBSP granulated stevia is a good ratio for me.
Janet says
Does this actually work without baking the crust? I'm thinking that it should be baked. Am I wrong?
Katrin Nürnberger says
You don't need to bake the crust 🙂
Rebecca says
Hiya,
Just wondered if these can be made with another nut butter like almond butter?
Thanks!
Katrin Nürnberger says
Absolutely! Almond flour is often softer than peanut butter - make sure it's not too runny!
Christina Young says
Just made these yesterday and was blown away at how delicious these are. My boyfriend fell in love with them too. He couldn't stop talking about how good they were. He said this is the best bar I have ever made. Of course I told him the credit has to go to Katrin and her recipe! Thank you so much!!!
Lisa Frederick says
These are delicious and freeze well. A life saver when craving something sweet and chocolatey!
Abbey says
Made this last night and absolutely in love! Thank you so much for a great recipe xx
Bernadene says
These were amazing! Easy to make, but hard to wait. I did cut my bars at the peanut butter stage, then added the chocolate later. Even the base and peanut butter is a great taste. I did get some side drips from the chocolate, but that just made these even better. Thank you for a great recipe.
Brenda says
So good! Thanks for the recipe, I will definitely be making these again
Katrin Nürnberger says
Ah, so glad you enjoyed the bars!
Dahea Lee says
Omg I just tried this and it tastes like Reeses!! So good!! Thanks for the recipe!
Solange says
These are truly amazing, my daughter loved them and of course we adults as well. I followed your advice to use a warmed up knife and I came up with 16 pretty bars. Thanks for yet another delicious recipe! Now I can't wait to try the turkey and stuffing on Christmas eve. We've agreed on a keto dinner and an Italian carby lunch lol
Katrin Nürnberger says
That sounds like a great compromise! Glad you like the recipe 🙂