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.
🌟 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
- Sugar-free and keto-friendly - 3.1g net carbs
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.
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.
First, combine the base ingredients in a large mixing bowl...
...and press them into a baking pan lined with parchment paper.
Next, stir together the peanut butter mixture...
...and spread it over the crust. 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!
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.
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.
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.
Here are more keto recipes with peanut butter and chocolate - from cookies to brownies. Low carb dessert heaven!
Tried this recipe? Give it a star rating below!
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.
- 1.5 cup / 150g almond flour
- 3 tbsp / 30g Lakanto Classic
- 5 tbsp / 70g butter melted
- 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.