These easy no-bake peanut butter bars are low-carb and gluten-free. While they require a few steps, they are easy to make and last for several days in the fridge.
If you like the combination of peanut butter and chocolate, you're in for a treat! These bars are deeply chocolatey and decadent. Just like these keto peanut butter cups, they combine two of my favorite foods: creamy peanut butter and dark chocolate. And as impressive as they look, they are quite easy to make.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal.
- Peanut butter: I use natural creamy peanut butter, as shown in the photo below. The only ingredients are peanuts and salt, and it's the kind of peanut butter you need to stir well before using.
- Sweetener: I use stevia. You can use a sugar-free powdered sweetener instead.
- Dark chocolate chips: As dark as you can go and still enjoy them! You can also use a dark chocolate bar (Lindt 85% is very good) and chop it with a sharp knife.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine melted butter, stevia, peanut butter, and almond flour. Spread the mixture in a wax-paper-lined pan, then freeze it for 15 minutes.
Gently spread a melted chocolate mixture on top of the hardened peanut butter layer.
Cover the pan and refrigerate it for at least 4 hours until the mixture is fully set. Then, cut it into 16 bars.
This recipe is very handy, one of the best things about this recipe is it doesn’t require too much product so you get plenty of batches out of your ingredients. I do Not add any sweetener to it as I don’t feel it’s necessary. My husband and daughter love this recipe as well, so it’s definitely family friendly as they don’t like most keto dessert recipes.
Briana
Read more comments
This recipe is very handy, one of the best things about this recipe is it doesn’t require too much product so you get plenty of batches out of your ingredients. I do Not add any sweetener to it as I don’t feel it’s necessary. My husband and daughter love this recipe as well, so it’s definitely family friendly as they don’t like most keto dessert recipes.Recipe Tips
- It's best to use a freshly opened jar of peanut butter since the bottom of these jars is often a bit too dry, even if you stir the peanut butter well.
- Instead of peanut butter, you can use natural almond butter. If you do, I recommend adding half a teaspoon of almond extract to the bottom layer to enhance the almond flavor.
- If you prefer a sweetener other than stevia, use a powdered one to ensure smoothness and prevent a grainy mouthfeel.
Recipe FAQs
No! In this keto version, Graham crackers are not needed. Almond flour works just as well.
The butter keeps the chocolate from hardening too much and becoming brittle after it sets.
No. These flours are not interchangeable. I only tested this recipe with almond flour.
You can keep them in an airtight container in the fridge, layers separated by wax paper, for up to a week. You can also freeze them for up to three months.
Recipe Card
Keto Peanut Butter Bars
Video
Ingredients
- ½ cup unsalted butter - melted and slightly cooled; 4 ounces
- ½ teaspoon stevia glycerite - heaping, to equal ¼ cup of sugar
- ½ cup natural creamy peanut butter - unsweetened, room temperature
- 1 cup superfine almond flour - 4 ounces
Topping:
- ¾ cup dark chocolate chips - 3.5 ounces
- 1 tablespoon unsalted butter
Instructions
- Line a square 8-inch baking dish with wax paper so that you have an overhang on both sides. This will allow for easy removal later on.
Make the bottom layer:
- Melt the butter in a medium microwave-safe bowl. Allow it to slightly cool.
- Mix in the stevia, peanut butter, and almond flour. Start mixing with a rubber spatula, then use a hand whisk to mix thoroughly until completely smooth and no almond flour lumps remain.
- Use the spatula to transfer the mixture to the prepared pan and to spread the mixture evenly. Freeze for 15 minutes.
Make the top layer:
- Place the chocolate chips and the butter in a microwave-safe bowl. Microwave in 30-second sessions, stirring after each session, until almost fully melted. Stir the mixture with a rubber spatula until fully melted.
- Pour the melted chocolate on top of the peanut butter layer, using the spatula to scrape it off the bowl and spread it evenly. Work gently so the chocolate layer stays on top of the peanut butter layer.
- Cover the pan with plastic wrap. Refrigerate until set and firm, about 4 hours.
- Carefully lift the wax paper and place it on top of a cutting board. Using a sharp chef’s knife, cut into 16 squares.
Notes
- Dry measurements (i.e., almond flour) are different than liquid (i.e., butter, peanut butter). That's why 4 ounces of the superfine almond flour I use equals 1 cup, but 4 ounces of butter or peanut butter equals ½ cup.
- Instead of peanut butter, you can make this recipe with natural almond butter. If you do, I recommend adding half a teaspoon of almond extract to the bottom layer to enhance the almond flavor.
- It's best to use a freshly opened jar of peanut butter since the bottom of these jars is often a bit too dry, even if you stir the peanut butter well when you open them.
- You can keep these bars in an airtight container in the fridge, layers separated by wax paper, for up to a week. You can also freeze them for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
John and Judy says
2 elderly people both with Cancers, seems Keto Peanut Butter Bars is what the Doctors ordered. Thank you.
Vered DeLeeuw says
Hi John and Judy,
I'm so glad you like these bars! Hugs. I wish you both good health.
Judy M says
I am thrilled to see a recipe like this with Stevia glyceride! I can’t use the other sweeteners, so sweets have been out of my diet for a long time. You rock!
I can’t wait to make this
Vered DeLeeuw says
Wonderful, Judy! I know you've been making several of my recipes. I hope you'll enjoy this one, too.
Vic says
Stevia makes my mouth itch. Can I just use regular peanut butter (it is already sweetened)?
Vered DeLeeuw says
Hi Vic,
I think so, but I haven't tried it. Might not be sweet enough.
Lynne Cannon says
Can I use a healthier substitute for the butter?
Vered DeLeeuw says
Hi Lynne,
I only tested this recipe with real butter, but you are welcome to experiment.
Dan Arellano says
Came across your recipe from Google search.
Nice and easy to follow with simple ingredients. I tweaked it a bit and used date syrup ~ 2 tbsp worth. I also sprinkled sea salt on the chocolate layer once added on top of the peanut butter. It brings out the peanut butter flavor as well as dark chocolate flavor a bit more.
Thank you for the recipe!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Dan! Thank you for the comment and for sharing your delicious tweaks.
Maria Ham says
Your PB bars were awesome.I was a little worried when I saw how soupy the PB layer was, but it firmed up quickly in the freezer. I also tried your keto cornbread which was fluffy, but a little too eggy for me. Maybe try 4 eggs next time instead of 5. Also it may change its taste after sitting. Thanx for the great recipes!
Vered DeLeeuw says
You're very welcome, Maria! Thank you for taking the time to review these recipes.
Briana says
This recipe is very handy, one of the best things about this recipe is it doesn’t require too much product so you get plenty of batches out of your ingredients, and we all know keto ingredients aren’t cheap. I personally use dehydrated peanut butter which you just throw in, you don’t have to rehydrate the peanut butter with water , the butter takes care of that for you. I now use the keto milk chocolate chips from choczero, but even with the low carb dark chocolate they’re very good. We prefer the milk chocolate as it adds sweetness. For my recipe I do Not add any sweetener to it as I don’t feel it’s necessary. My husband and daughter love this recipe as well, so it’s definitely family friendly as they don’t like most keto dessert recipes.
Vered DeLeeuw says
Hi Briana,
Many thanks for the detailed review! I appreciate it. I'm so glad you and your family like these bars.
JM says
Thank you for a simple, easy to make recipe without a lot of uneccessary ingredients--I could see it being the foundation for other variations. However, I just made it, and there seems to be a volume issue with the peanut butter base. It barely spread into an 8x8 dish, so I brought in the edges. Even bringing it to about 7x7, the base was about a 1/4" thick, not the thickness shown in the photos. Still tasty, but next time I may double the base (although then it changes the nutritional value quite a bit).
Vered DeLeeuw says
Thank you for the feedback! I've made these bars multiple times, and the recipe works for me. It may depend on the peanut butter brand used.