No-Bake Keto Peanut Butter Chocolate Bars
- 1 cup Natural Peanut Butter (I use Smucker’s Natural Crunchy)
- 4 tbsp butter, softened
- 2/3 cup Lakanto monkfruit powdered
- 2 tbsp coconut flour
For the Chocolate Topping:
- 1 tbsp butter
- 1 3oz Lily’s Creamy Milk Chocolate Candy Bar
In a bowl, beat softened butter at high speed.
Add powdered Monkfruit powdered, peanut butter, and coconut flour then beat with a mixer again on medium until all of the ingredients are thoroughly combined.
Line a 9 X 9-inch baking pan with parchment paper (or grease pan) and spread the peanut butter layer evenly then place in the freezer for 10 minutes.
Meanwhile, tear the Lily’s Smooth Creamy Chocolate Bar into pieces in a small greased glass container and add 1 tablespoon of butter.
Microwave for 30 seconds on the low power setting then stir. If it is not completely melted microwave in 15-second intervals on low power stirring between each until it is melted. Make sure to always stir between intervals as it will continue to melt when you stir it.
**Do not overcook, or the chocolate will become hard and will not spread.
Remove the baking pan from the freezer and spread the pour the chocolate layer on top of the peanut butter layer, then using a spatula spread it evenly.
Return to the freezer for several hours or overnight to allow the No-Bake Keto Peanut Butter Bars to setup. Once they have set up, you can store either in the freezer or the fridge. We tried ours both ways, and they are delicious!
You can use almond flour in place of coconut flour. The conversion is 1/4 cup coconut flour is equal to 1 cup of almond flour.
Swerve Confectioners can be subbed for Lakanto Monkfruit powered at the same measurement.