Keto Chocolate Peanut Butter Bars -No Bake

Keto chocolate peanut butter

Keto Chocolate Peanut Butter Bars -No Bake

These are EVERYTHING.

I mean if you are a chocolate peanut butter lover (who isn’t? ..um people who are allergic, Sam)

Then you will absolutely, positively, LOVE THESE KETO CHOCOLATE PEANUT BUTTER BARS.

Keto chocolate peanut butter

The rich thick layer of chocolate on top of the soft, gooey peanut butter crust. OMG.

I was ready to take out a spoon and just eat the whole thing like one big cake.

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Honestly they were that good.

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Not to mention they are extremely easy to make…even you can make them!

Yes, you. Person who is reading this and thinking I would love to make all these recipes but I ain’t got the time or ingredients for that…

YOU CAN MAKE THESE. I PROMISE.

Keto chocolate peanut butter You can grab almond flour from costco or be like me and buy excessively large quantities here on Amazon.

You can also pick up monkfruit/erythritol sweetener and peanut butter from your local bulk foods store.

(Although if you want to go a step further and end up with perfect beautiful bars like the ones pictured, I HIGHLY reccomend my new favourite brand “So Nourished Monkfruit/Erythritol Blend” because it is POWDERED which makes for amazingly smooth not weirdly crunchy no-bake goods.. and you can also use it in any recipe that typically calls for powdered sugar).

Amazingly Awesome Sweetener I Use
Amazingly Awesome Sweetener I Use

Then for the chocolate you can use any stevia sweetened chocolate OR if that’s too much work and/or too hard for you to find, you can also use unsweetened bakers chocolate from any regular store and add your own sweetener yourself.

That’s it.

I feel like I made that sound more difficult than it should have but you get the idea.

IMG_8269Anyways, here’s the amazingly awesome, super easy to make recipe I’ve been raving about.

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Keto Chocolate Peanut Butter No Bake Bars

Ingredients:

Peanut Butter Layer
  • pinch of salt
  • 1/2 cup(120g) crunchy or smooth natural peanut butter (I like crunchy because it adds something to the recipe!)

*You can use a sweetener that isn’t the monkfruit/erythritol blend. *You can also use a sweetener that isn’t powdered. This is just my favourite for no-bake recipes as it tastes SO close to real sugar and it being powdered means no weird crunchiness in no baked products as is an issue with regular granulated sweeteners.

Chocolate Layer:

Directions:

1. In a bowl, add your almond flour, sweetener and salt. IMG_8102.jpg 2. Add the peanut butter, coconut oil and vanilla extract. IMG_8103.jpg 3. Stir well until a thick dough forms. IMG_8279.jpg 4. Press dough into the bottom of a greased loaf pan (PARCHMENT PAPER LINED AND GREASED loaf pan, I didn’t have any but they are much easier to remove if you use parchment) evenly using clean hands or a spatula. IMG_8280.jpg 5. Place the pan in the freezer for roughly 10min before topping. 6. Melt your chocolate-chips and coconut oil by microwaving and stirring between 30s increments.IMG_8104.jpg 7. Using a spatula, scrape out the chocolate on top of the peanut base. 8. Pick up the pan and rotate it around to evenly coat the base with chocolate, finally tap it on the counter a couple times to make sure everything is flat. IMG_8278 9. Freeze for another 2 hours before attempting to remove. 10. Pull the parchment paper out of the pan and cut squares using a sharp knife dipped in hot water. IMG_8269 11. Serve immediately or store in the fridge or freezer in an airtight container between parchment paper layers for a future snack! Enjoy your Keto Chocolate Peanut Butter No-Bake Bars!

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Keto Chocolate Peanut Butter No Bake Bars
Keto chocolate peanut butter
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Servings
Ingredients
Peanut Butter Layer
Servings
Ingredients
Peanut Butter Layer
Keto chocolate peanut butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, add your almond flour, sweetener and salt.
  2. Add the peanut butter, coconut oil and vanilla extract.
  3. Stir well until a thick dough forms.
  4. Press dough into the bottom of a greased loaf pan (PARCHMENT PAPER LINED AND GREASED loaf pan, learned that the hard way) evenly using clean hands or a spatula.
  5. Place the pan in the freezer for roughly 10min before topping.
  6. Melt your chocolate-chips and coconut oil by microwaving and stirring between 30s increments.
  7. Using a spatula, scrape out the chocolate on top of the peanut base.
  8. Pick up the pan and rotate it around to evenly coat the base with chocolate, finally tap it on the counter a couple times to make sure everything is flat.
  9. Freeze for another 2 hours before attempting to remove.
  10. Cut squares using a sharp knife dipped in hot water.
  11. Serve immediately or store in the fridge or freezer in an airtight container between parchment paper layers for a future snack!
Recipe Notes

Notes:

*You can use a sweetener that isn't the monkfruit/erythritol blend.

*You can also use a sweetener that isn't powdered. This is just my favourite for no-bake recipes as it tastes SO close to real sugar and it being powdered means no weird crunchiness in no baked products as is an issue with regular granulated sweeteners.

 

Nutrition for 1/8 of recipe: 19.5g Fat | 4.8 NET Carbs | 6.6g Protein | 6g fibre

OTHER SIMILAR RECIPES YOU MAY LIKE:

No-Bake Almond Joy Cheesecake Truffles
No-Bake Almond Joy Cheesecake Truffles
KETO No-Bake Snowball bites
KETO No-Bake Snowball bites
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