KETO CHOCOLATE PEANUT BUTTER BARS RECIPE

The best keto peanut butter bars recipe – only 3.7g net carbs! These keto chocolate peanut butter bars feature layers of shortbread, peanut butter, and of course, chocolate

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

Servings: 5

INGREDIENTS

SHORTBREAD COOKIE LAYER

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Besti Monk Fruit Allulose Blend
• 3 tbsp Coconut oil
• 1/2 tsp Vanilla extract (optional)

PEANUT BUTTER LAYER

• 1/3 cup Besti Powdered Monk Fruit Allulose Blend
• 1/3 cup Peanut flour (also called “peanut butter powder”; preferably unsweetened – see note*)
• 3/4 cup Peanut butter (creamy, unsweetened – see note**)
• 1/2 tsp Vanilla extract (optional)

CHOCOLATE LAYER

• 6 oz Sugar-free dark chocolate chips
• 3 tbsp Coconut oil
• 1 tbsp Besti Powdered Monk Fruit Allulose Blend

INSTRUCTIONS

COOKIE LAYER

1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9×9 in (23×23 cm) baking pan with parchment paper.
2. In a medium bowl, stir together the almond flour and sweetener.
3. In a small bowl, stir together the melted coconut oil and vanilla. Mix into the almond flour mixture, pressing with the back of a spoon or spatula, until a crumbly dough forms.
4. Press the cookie dough into the lined pan. Bake for about 10 minutes, until the edges are golden. Cool for a few minutes, until the top is firm and the pan is cool enough to handle. (Meanwhile, make the peanut butter layer.)

PEANUT BUTTER LAYER

1. In a medium bowl, stir together the peanut flour and sweetener.
2. Add the peanut butter and vanilla. Mix well, pressing with the back of a spoon or spatula, until fully incorporated. (The mixture will be dense and can take some effort to incorporate. If you have a powerful blender or food processor, you can mix in there, scraping down the sides occasionally.)
3. Spoon pieces of the peanut butter dough on top of the cookie layer in the pan, then spread and press evenly. If it’s sticky, working with wet hands can help (but not too wet to avoid adding water to the peanut butter mixture).

CHOCOLATE LAYER

1. Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave (or on the stove in a double broiler), stirring every 20 seconds, until completely melted.
2. Whisk in the sweetener.
3. Pour the chocolate over the peanut butter layer and spread evenly. Cool completely, until the chocolate is solid, before cutting into bars. (You can also refrigerate to speed the cooling process, but then you’ll want to let it sit on the counter for about 30 minutes before cutting, to avoid having the chocolate crack.) Cut straight down with a large chef’s knife (don’t saw back and forth). Once cut, refrigerate to store.

Serving size: 1 bar, or 1/16 of entire recipe

*Peanut flour and peanut butter powder are the same. Most grocery stores carry peanut butter powder with a small amount of sugar – this is okay to use if you’re fine with that, but you’ll probably need to reduce the sweetener a little. You can buy peanut flour without any sugar added here.

**It’s your choice if you want to use salted or unsalted peanut butter, depending on if you want your bars to be a little salty or not. I liked them with lightly salted peanut butter.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories213

Fat18.6g

Protein5.9g

Total Carbs9.2g

Net Carbs3.7g

Fiber5.5g

Sugar 1.2g