Keto Peanut Butter Chocolate Bars

Keto Peanut Butter Chocolate Bars feature one of the yummiest combos in the world— dark chocolate and rich peanut butter! Think of it as a low-carb version of a Peanut Butter Cup, like Reese’s. They are just as addictive and delicious; also, they take minutes to prepare and are no-bake.

I enjoy making no-bake desserts, especially during summer when I don’t want to heat the oven, and during the holiday season, since I can divide and conquer what to bake and what not to bake. Another no-bake treat I enjoy making for my family is these No Bake Oreo Balls, absolutely delicious, and everyone loves them when I add them to holiday gift bags.

Sometimes there is a misconception that homemade low carb desserts are not as good as their original versions. Well, these chocolate peanut butter bars can prove this theory wrong. The thick peanut butter layer and the chocolate topping that snaps wonderfully when you bite into it make this treat unforgettable and always a crowd-pleaser. Easy to make, with just a few ingredients, in just a few minutes!

Why you will love this recipe 

• No baking: I love no-bake recipes, and this one is perfect for summer whenwhenit’ss hot to turn on the oven! Just mix, spread, and chill. 
• So quick and easy: It only takes me about 15 minutes to make these. The hardes part is waiting for the bars to chill. That’s why I usually make them the night before I plan to serve them. 
• Sugar-free treats: I enjoy giving these to the kids because they have no sugar, and they absolutely love them. And I can join them because they are low in carbs, too.
• They store well: I can always make extra and freeze them for months. They make excellent treats for hose midnight cravings since they are sugar-free and low-carb.
• Just a few ingredients: All I need to make these are 5 ingredients. Most of them are already in my kitchen!

What you will need

• Wet ingredients: I need butter to hold everything together, and unsalted butter gives me total control over the sweet-to-salty balance since peanut butter is already salty enough. Sugar-free peanut butter provides healthy fats without added sugars while using hydrogenated oil to prevent separation, unlike natural peanut butter. Pure vanilla extract elevates the flavor and creates a richer dessert.
• Dry ingredients: Fine almond flour has a texture like graham cracker crust while being low-carb. With its smooth base, it binds perfectly with butter and peanut butter to make a solid yet tender and chewy cookie. 
• Flavorings: I use confectioners’ sugar because the powdered texture dissolves into the peanut butter mixture without any gritty residue, delivering pure sweetness with no aftertaste.
• Chocolate: I use Ghirardelli sugar-free chocolate chips to provide a rich chocolate flavor without added sugar.

How to prepare

Mix and spread: First, I mix all the ingredients for the peanut butter bars, then spread the mixture into an 8-inch pan.

Melt the chocolate: I melt the chocolate chips for 30 seconds and stir until smooth.

Pour and chill: I pour the chocolate over the peanut butter and put the pan in the fridge to chill for at least 2 hours. 

Slice and serve: Afterward, I check whether they are firm enough before slicing them. 

Expert tip

The best peanut butter for this recipe

Choosing the right peanut butter is essential. Get your favorite, so you like the flavor, because that is the main ingredient, but make sure it is sugar-free. That doesn’t mean you have to get the all-natural, raw peanut butter; it’s hard to use because it always separates. I recommend getting a regular sugar-free peanut butter that’s easy to work with while still keto-friendly.

More tips to consider:

• Make sure the peanut butter base is packed down well. Otherwise, it will crumble.
• Add a bit of coconut oil to the chocolate chips to make the topping smoother and shinier and to keep it from cracking.
• If you do not like using sugar-free sweeteners, try pure maple syrup, raw honey, or dates. Just make sure it is soft and powdered or liquid, because granulated sugar will make it gritty.
• Add more almond flour if the mixture is too wet so it sets properly. 
• Alternatively, if it is too dry, mix in some more melted butter. 

Recipe variations and add-ins:

• Other nuts: Instead of peanut butter, I also love this with almond or cashew butter. 
• Make them crunchy: I like to make a batch of crunchy peanut butter bars using crunchy peanut butter for a different texture. My kids love these!
• Toppings: Make these extra indulgent with some sugar-free caramel sauce, shredded coconut, or dark chocolate syrup.
• Chocolate chips: Another way to make these bars more delicious is to add some chocolate chips to the peanut butter layer for extra flavor and texture.
• Double stack: To give these peanut butter bars an extra boost, I sometimes add another layer of peanut butter on top of the chocolate and then top it with another layer of chocolate. Just make the layers a little thinner and chill it for at least 4 hours.

Serving suggestions:

I like peanut butter with a glass of cold milk or a cup of hot chocolate, like my peanut butter hot chocolate made from scratch. This is a great recipe to make alongside other no-bake treats, such as these peanut butter coo ies made with oats, peanut butter, milk, butter, and sugar, or these paleo vegan coconut crack bars made with just 6 ingredients in only 10 minutes! And this no-bake Dubai chocolate tart is such an amazing treat; I am obsessed with the creamy pistachio dessert pie.

My keto arugula salmon roll is so easy to make with just a handful of ingredients, but looks so fancy that you can serve it at a dinner party. With smoked salmon, cream cheese, parmesan cheese, pine nuts, and fresh arugula, there are so many different flavors going on here to keep your taste buds busy; you won’t believe it’s low-carb. For something even easier, these chicken skewers are perfect, seasoned with my homemade Italian seasoning.

How to store leftovers:

• Refrigerate: I wrap leftovers in plastic and place them in an airtight container in the fridge for up to a week.   
• Freezing: To keep them longer, I wrap individual pieces in plastic and place them in freezer bags. They will stay fresh in the freezer for 3 months. 
• Defrost: I thaw them overnight in the fridge for the best flavor.

Frequently asked questions

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