Low Carb Chocolate Peanut Butter Bars Recipe
Low Carb Chocolate Peanut Butter Bars Recipe
I’m pretty sure this Low Carb Chocolate Peanut Butter Bars Recipe is my new favorite! If you are a fan of the chocolate and peanut butter or almond butter combo, this recipe is a must try! This definitely ranks up there with our Keto Buckeyes Chocolate and Peanut Butter Balls Recipe! Oh, my word it’s good!
These peanut butter bars would be an excellent party idea too. No one would ever guess they are sugar-free. You can’t even tell the difference. If anyone ever tells you that the keto diet is boring or restrictive, just show them recipes like these. You might just convert them over!
If you don’t want to use peanut butter, you can always use almond butter, cashew butter or even sunflower seed butter too! All of them taste pretty good! The printable version of this recipe is at the very bottom of this post.
Keto Buckeyes Chocolate and Peanut Butter Balls Recipe
Low Carb Chocolate Peanut Butter Bars Recipe Ingredients
- ¾ C Peanut Butter
- ¾ C Butter
- ½ C Sukrin Icing Sugar (Or use your favorite keto friendly sweetener)
- 1 TSP Vanilla
- 1 C Almond Flour
- 1 C Coconut Flour
- 3 oz. Homemade Sugar-Free Chocolate Chips (or you can use Lily’s Sugar-Free Chocolate Chips too)
- 2 TBSP Coconut Oil
Low Carb Chocolate Peanut Butter Bars Recipe Instructions
- In a large microwave-safe bowl, melt peanut butter and butter. Typically takes about 90 seconds depending on your microwave. Set for 45 seconds, stir. Set for another 45 seconds, stir. If not melted at this point, add an additional 15 seconds until melted.
- To the melted butter add sweetener and vanilla, mix until combined.
- Add in almond and coconut flour, stir until incorporated.
- Place mixture in a lined 8×8 baking dish or brownie pan. If using a brownie pan this is enough dough to fill all 12 spots measured out in a tablespoon.
- Flatted dough with spoon or glass cup.
- Set aside in refrigerate and allow 10-15 minutes for them to firm up.
- Meanwhile, melt 3 oz. Homemade Sugar-Free Chocolate Chips and Coconut Oil in a small saucepan over low heat. You can also melt in the microwave. Start with 30 seconds, continuing to add 15 seconds until melted. Stir to combine.
- Pour chocolate mixture over the peanut butter mixture. Making sure a nice thin layer is evenly coated the bars.
- Place back in refrigerator or freezer for 5-10 minutes until chocolate has hardened.
- Remove from the pan, cut if using an 8×8 baking dish and enjoy!
This is the exact brownie pan we used for this recipe. I LOVE THIS PAN!
Low Carb Chocolate Peanut Butter Bars Recipe Nutrition
Serves 12
Calories 52, Total C 2.6g, Fiber 0.4g, Net C 2.2g, Sugars 0.3g, Fat 4.4g, Protein 0.6g
Here are a few photos we took while making these delicious low carb treats!
Don’t forget to pin this Low Carb Chocolate Peanut Butter Bars Recipe on Pinterest for later!
Low Carb Chocolate Peanut Butter Bars Recipe
Ingredients
- ¾ C Peanut Butter
- ¾ C Butter
- ½ C Sukrin Icing Sugar
- 1 TSP Vanilla
- 1 C Almond Flour
- 1 C Coconut Flour
- 3 oz. Homemade Sugar-Free Chocolate Chips or you can use Lily's Sugar-Free Chocolate Chips too
- 2 TBSP Coconut Oil
Instructions
- In a large microwave-safe bowl, melt peanut butter and butter. Typically takes about 90 seconds depending on your microwave. Set for 45 seconds, stir. Set for another 45 seconds, stir. If not melted at this point, add an additional 15 seconds until melted.
- To the melted butter add sweetener and vanilla, mix until combined.
- Add in almond and coconut flour, stir until incorporated.
- Place mixture in a lined 8x8 baking dish or brownie pan. If using a brownie pan this is enough dough to fill all 12 spots measured out in a tablespoon.
- Flatted dough with spoon or glass cup.
- Set aside in refrigerate and allow 10-15 minutes for them to firm up.
- Meanwhile, melt 3 oz. Homemade Sugar-Free Chocolate Chips and Coconut Oil in a small saucepan over low heat. You can also melt in the microwave. Start with 30 seconds, continuing to add 15 seconds until melted. Stir to combine.
- Pour chocolate mixture over the peanut butter mixture. Making sure a nice thin layer is evenly coated the bars.
- Place back in refrigerator or freezer for 5-10 minutes until chocolate has hardened.
- Remove from the pan, cut if using an 8x8 baking dish and enjoy!
Video
Nutrition
Nutrition facts are provided as a courtesy.
These are our all-time favorite lo carb treat! Easy to make & delicious!
I made these for the first time today and they are delicious! Definitely will make again. I was hesitant about the 1cup of coconut flour at first but it works.
I’d like tips on how to get them out of the brownie pan without ruining them. It doesn’t show on the video how you got them out…..
I use a bit of butter and coat the 8×8 pan. Not a thick coating, just a thin one is fine. Than I cut a piece of parchment so it fits in the pan and leaves a “handle” on each side. So my piece of parchment is about 8″ x 14″. Once the recipe is chilled you just need to gently pull up on the parchment to lift the whole recipe out at once. Put it on a cutting board and cut into 12 squares. This works well for any brownie or square recipe you make.
Or cut smaller pieces that fit into each brownie pan and lift out.
I used a regular 8×8 pan can someone tell me how big 1 serving size is per the 102 cal?
Up at the top, so it mentioned 12 bars per recipe, so cut accordingly 😊
Omg so good!!! What a wonderful treat while on Keto!!!
????? I don’t understand the calorie count. At 100 calories butter and 70 calories of my homemade peanut butter it is over 170 calories per bar not counting anything else. It states 102 per bar. ???? I was eager to try and didn’t even think about it til I was filling the pans. Good flavor but a pinch on dry side. I cut in 1/4’s to make 48 bite size and get macros down for my son in law on Keto diet.
These were very easy to make and taste delicious! For personal preference I will increase the chocolate a little next time.
YUMMMMMM! These look so good! I can’t wait to try them!
Oh my!! These are AMAZING!! They are the first Keto/ LC dessert I’ve made that my husband truly likes!! I added a couple tablespoons each of hemp seed and ground flax seed to up the fiber content! Used part unsweetened chocolate in place of some of the chocolate chips, as I don’t like my chocolate too sweet!! Definitely making these again!!! Thanks for sharing!!!
What do you suggest using in place of almond flour due to allergy to almonds? These look amazing!
Sesame seed flour works great in the place of almond flour.
I have read that sunflower seed flour is a good substitute. If you can’t find it, I gather that you can grind your own.
You should be able to find PB2 or some other powdered peanut butter. I don’t know if it would the same way, but it is defatted, so if the point is to firm it up, Im sure that would help do so. I sometimes fine PB2 at the local Big Lots stores when some local store has over ordered! But in the regular supermarket it’s usually in the Healthy Foods section of the store. HTH