Keto Peanut Butter Bars are an easy no bake chocolate peanut butter dessert made with only 5 ingredients in just 10 minutes. This low carb recipe tastes just like the classic Reese’s Peanut Butter Bars using healthy gluten free and sugar free ingredients.
NO BAKE KETO PEANUT BUTTER BARS
What was your favorite candy bar as a kid? It’s hard to decide but Reese’s peanut butter cups were definitely one of the most popular in our class. The soft and fudgy peanut butter center coated in a sweet chocolate shell definitely makes the best combo.
But have you ever looked at the ingredients in those traditional peanut butter bars? As delicious and addicting as they were, they were filled with ingredients you can barely pronounce along with sugar and grains.
These homemade Keto Peanut Butter Bars are just as delicious and made with only 5 ingredients. Since they’re made with healthier sugar free ingredients, they won’t give you that sugar-crash after eating them.
For these Low Carb Chocolate Peanut Butter Bars, we swapped out the grains with superfine almond flour which you can find at almost every grocery store or Amazon.
REASONS WE LOVE DAIRY FREE PEANUT BUTTER BARS:
- made with only five simple pantry ingredients
- no bake and just 10 minutes of prep time
- gluten free, sugar free, grain free and diabetic friendly
- a healthy and delicious treat that can be made dairy free & vegan
- Macro friendly: only 196 calories per serving, 4 net carbs and 19 g fat
INGREDIENTS FOR SUGAR FREE PEANUT BUTTER CHOCOLATE BARS:
- smooth or crunch peanut butter (try subbing with almond, cashew, pumpkin seed or sun butter if you prefer)
- melted coconut oil OR ghee or butter (if not vegan)
- powdered monk fruit sweetener
- FOR THE TOPPING: melted sugar free chocolate (use dairy free / vegan brand as needed)
HOW TO MAKE KETO PEANUT BUTTER BARS:
- PREHEAT THE OVEN: Line an 8×8 square baking pan with parchment paper, leaving an overhand, set aside.
- MAKE THE BATTER: In a medium heat-safe bowl, heat coconut oil and peanut butter either on the stove or in the microwave in 20 second bursts, stirring after each addition until smooth. Add vanilla, almond flour and powdered sweetener and stir until smooth. Spread evenly into the prepared pan. Place pan in the freezer while you melt the chocolate.
- MAKE THE TOPPING: Melt chocolate and remaining coconut oil – either on the stove or in the microwave in 30 second bursts, stirring after each addition. (Be careful not to overheat so it doesn’t burn). Mix until smooth and spread evenly on top of the peanut butter layer.
- CHILL: Chill in the refrigerator until completely firm, at least 2 hours. Cut into squares.
See, how easy was that? The hardest part is just waiting for them to chill in the fridge.
Bring these delicious bars to your next holiday or summer party, for gift-giving, or for a Friday night at home. They are always a hit and you’ll love hearing the oohs and aahs from everyone.
Most people can’t believe how much they seriously DO TASTE just like the classic Reese’s Peanut Butter Cup. And then you’ll love telling them that they’re so much better since they’re homemade.
Yummy nostalgic treats with the perfect blend of peanut butter and chocolate .
Frequently Asked Questions
IS PEANUT BUTTER HEALTHY? CAN I HAVE PEANUT BUTTER ON A KETO DIET?
Just like anything, moderation is key. As long as you are not eating the entire jar in one sitting, all natural peanut butter is naturally low in carbs and high in fats. One two-tablespoon serving is 3.5 grams of net carbs.
ARE LOW CARB PEANUT BUTTER BARS PALEO?
Keto peanut butter bars are naturally gluten free but if you want a paleo friendly nut butter treat, you can switch out the peanut butter with almond butter, cashew butter or pecan butter instead.
For a nut free version, use sunflower seed butter, tahini or pumpkin seed butter.
I love using superfine blanched almond flour when I’m trying to replace traditional all purpose flour. It’s gluten free, grain free, tastes great and helps desserts hold up really well.
If you don’t have almond flour, you can also experiment with coconut flour. Since coconut flour tends to soak up more moisture, you can reduce the amount and start with 1/3 cup instead.
WHAT OTHER SWEETENERS CAN I USE IN LOW CARB PEANUT BUTTER COOKIES?
Monk fruit sweetener is my preferred sweetener I use in my low carb desserts. I find it mimics the taste of regular sugar the most without any aftertaste or cooling effect like I get with other sugar free sweeteners.
If you don’t have powdered monk fruit sweetener, feel free to use erythritol, Swerve or Stevia if those are your preferred sugar free sweeteners. You may have to adjust the amount according to your taste.
CAN I FREEZE LOW CARB PEANUT BUTTER BARS?
Yes, absolutely! Sugar Free Peanut Butter Chocolate Bars are perfect for making ahead and they’re freezer friendly!
HOW TO FREEZE GLUTEN FREE PEANUT BUTTER BARS?
To freeze your sugar free peanut butter bars, simply slice the bars into portions and place in a resealable bag or an airtight container and store it in the freezer for up to 3 months.
More low carb desserts:
Keto Peanut Butter Bars are an easy no bake chocolate peanut butter dessert made with only 5 ingredients in just 10 minutes. This low carb recipe tastes just like the classic Reese's Peanut Butter Bars using healthy gluten free and sugar free ingredients.
- 7 tablespoons melted cococonut oil (divided set aside 1/2 tablespoon for topping) , or melted unsalted butter or ghee if NOT vegan
- 2/3 cup peanut butter
- 1 teaspoon pure vanilla extract
- 1/2 cup superfine blanched almond flour
- 1/3 cups powdered monk fruit sweetener , (swap with any confectioners' / powdered sweetener of your choice
- 8 ounces sugar free chocolate or 1 cup sugar free chocolate chips (I use Lily's)
Line an 8x8 square baking pan with parchment paper, leaving an overhand, set aside.
In a medium heat-safe bowl, heat coconut oil and peanut butter either on the stove or in the microwave in 20 second bursts, stirring after each addition until smooth. Add vanilla, almond flour and powdered sweetener and stir until smooth. Spread evenly into the prepared pan. Place pan in the freezer while you melt the chocolate.
Melt chocolate chips and remaining coconut oil - either on the stove or in the microwave in 30 second bursts, stirring after each addition. (Be careful not to overheat so it doesn't burn). Mix until smooth and spread evenly on top of the peanut butter layer.
Chill in the refrigerator until completely firm, at least 2 hours. Cut into squares.
Store in an airtight container in the fridge.