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    Home » Dessert Recipes » Keto Peanut Butter Bars

    Keto Peanut Butter Bars

    Last updated: Feb 4, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These 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.

    While they require a few steps and take some time to be ready, they are actually quite easy to make, and they last for several days in the fridge.

    Three keto peanut butter bars stacked on a white plate.

    If you like the combination of peanut butter and chocolate, you're in for a very special treat!

    These keto peanut butter bars are amazing. They are so chocolatey and decadent. They combine two of my favorite foods: creamy peanut butter and extra-dark chocolate. And as impressive as they look, they are actually quite easy to make.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these tasty 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.
    • 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! You can also use a dark chocolate bar (Lindt is good) and chop it with a sharp knife.
    The ingredients needed to make keto peanut butter bars.

    Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these keto peanut butter bars:

    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.

    Now, go ahead and melt some butter in a medium microwave-safe bowl. Allow it to slightly cool, then mix in the stevia, peanut butter, and almond flour.

    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.

    Spread this mixture in the wax-paper-lined pan, then freeze it for 15 minutes.

    A photo collage showing steps 1-4 for making keto peanut butter bars.

    Your next step is to gently spread a melted chocolate mixture on top of the hardened peanut butter layer.

    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.

    A photo collage showing steps 5-8 for making keto peanut butter bars.

    Expert tip

    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.

    Frequently asked questions

    Should I add graham crackers?

    No! In this keto version, there's no need for Graham crackers. Almond flour works just as well.

    Why do you add butter to the melted chocolate?

    I add a bit of butter to the melted chocolate to keep it from hardening too much and becoming brittle after it sets. The butter keeps it just a bit softer.

    Can I use coconut flour instead of almond flour?

    These flours are very different than each other and are not interchangeable. I only tested this recipe with almond flour.

    Variations

    Instead of peanut butter, you can make this recipe with natural almond butter. If you do, you might want to add half a teaspoon of almond extract to enhance the almond flavor.

    Serving suggestions

    If you like the combination of chocolate and peanut butter, it's fun to make a platter of several types of desserts for your guests. You can include these bars, keto peanut butter cups, keto peanut butter cookies, and keto fudge.

    Storing leftovers

    You can keep the leftovers refrigerated in an airtight container, separated by layers of wax paper, for up to a week. You can also freeze them for up to three months.

    Keto peanut butter bars stacked on a white plate.

    Related recipes

    • Keto Peanut Butter Cups
    • Keto Peanut Butter Cookies
    • Keto Fat Bombs
    • Keto Chocolate Mug Cake

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto peanut butter bars.
    4.98 from 149 votes
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    Keto Peanut Butter Bars

    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.
    Prep Time20 mins
    Rest time4 hrs
    Total Time4 hrs 20 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Servings: 16 bars
    Calories: 182kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • ½ cup unsalted butter melted and slightly cooled (4 oz)
    • ½ teaspoon stevia glycerite (heaping, to equal ¼ cup sugar)
    • ½ cup natural creamy peanut butter unsweetened, room temperature
    • 1 cup almond flour blanched finely ground (4 oz)

    Topping:

    • ¾ cup dark chocolate chips (3.5 oz)
    • 1 tablespoon unsalted butter

    INSTRUCTIONS

    • 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 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 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 it 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.

    WATCH THE VIDEO:

    NOTES

    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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1bar | Calories: 182kcal | Carbohydrates: 6g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Sodium: 37mg | Fiber: 2g | Sugar: 2g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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