Deeply dark and flavorful peanut butter bars are keto and low carb. An easy no-bake recipe, these gluten-free bars are made without graham crackers.
There’s something addictive about peanut butter. And when paired with dark chocolate, it’s even more dangerous.
But these amazing bars are so satisfying, that a little goes a long way. My husband and I have been enjoying one square each night after dinner, with our coffee, taking small bites, savoring, prolonging the pleasure.
Chocolate and peanut butter: the perfect match ❤️
I adore these keto peanut butter bars! They are chocolatey, intense, and wonderful. They combine two of my favorite foods: creamy peanut butter and very dark chocolate.
I also like the fact that they are so easy to make. They sure look impressive, but making them is not difficult at all.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty peanut butter bars. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Almond flour: I use blanched finely ground almond flour in this recipe. I don’t recommend using a coarse almond meal.
Butter: I use unsalted butter, and I prefer creamy European butter. But any butter will be great.
Peanut butter: I use natural creamy peanut butter. The only ingredients are peanuts and salt, and it’s the kind of peanut butter you need to stir well before using. It’s best to use a freshly opened and stirred jar, since the bottom of these jars is often a bit dry, even if you stir well.
Sweetener: I use stevia. You can probably use a sugar-free granulated sweetener instead (powdered would be best), but I haven’t tested that.
Dark chocolate chips: As dark as you can go and still enjoy them!
How to make keto peanut butter bars
This is a no-bake recipe. Super easy! It’s one of the easiest keto desserts on this blog. And these tasty bars are made without graham crackers. I use almond flour instead. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to line the pan with some wax paper, ensuring that you have a wax paper overhang. You will later use the overhang as handles for lifting the bars out of the pan.
2. Now, go ahead and melt some butter in a medium microwave-safe bowl. Allow to slightly cool, then mix in the stevia, peanut butter, and almond flour.
3. Start mixing these ingredients with a rubber spatula, then use a whisk to mix them thoroughly until completely smooth and no almond flour lumps remain, as shown in the video below.
4. Spread this mixture in the wax-paper-lined pan, then freeze it for 15 minutes.
5. Your next step is to gently spread a melted chocolate mixture on top of the hardened peanut butter layer. I add a bit of butter to the melted chocolate to keep it from hardening too much and becoming brittle after it sets.
6. The last step is to cover the pan and refrigerate it for at least 4 hours until the mixture is fully set. Then you can cut it into 16 bars.
How to store keto peanut butter bars
You can keep the leftovers refrigerated in an airtight container, separated by layers of wax paper. Remove them from the fridge 5-10 minutes (but no longer, or they become too soft) before serving.
More recipes that you might enjoy
Speaking of peanut butter, you should definitely try this amazing keto peanut butter fudge. It’s wonderful.
And these keto peanut butter truffles are perhaps too good! They are so rich and chocolatey.
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Keto Peanut Butter Bars
- ½ cup unsalted butter, melted and slightly cooled (4 oz)
- 1/2 teaspoon stevia glycerite (heaping, to equal 1/4 cup sugar)
- ½ cup natural creamy peanut butter unsweetened, room temperature
- 1 cup blanched finely ground almond flour (4 oz)
- 3/4 cup dark chocolate chips (3.5 oz)
- 1 tablespoon unsalted butter
- Line a square 8-inch baking dish with wax paper so that you have a wax paper overhanging 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 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 increments, stirring after each microwave 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 to spread in evenly. Work gently, so that 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.
- Keep leftovers refrigerated in an airtight container, separated by layers of wax paper. Remove them from the fridge 5-10 minutes (but no longer, or they become too soft) before serving.