Peanut Butter Chocolate Bars

Dark, intense peanut butter chocolate bars are keto and low carb. An easy no bake recipe, these bars are  gluten free and made without graham crackers.
Course Dessert
Cuisine American
Keyword chocolate, peanut butter
Prep Time 20 minutes
Rest time 4 hours
Total Time 4 hours 20 minutes
Servings 16 bars
Calories 182kcal
Author Vered DeLeeuw


  • 1 cup blanched almond flour (112 grams)
  • ½ cup unsalted butter, melted and slightly cooled (112 grams)
  • ½ cup creamy peanut butter, unsweetened, room temperature (128 grams)
  • ¼ cup low carb honey substitute (or real honey if you don't mind the carbs)


  • 3/4 cup 85% cacao chocolate chips (100 grams)
  • 1 tablespoon unsalted butter


  • In a medium bowl, use a rubber spatula to mix together the almond flour, melted butter, peanut butter and honey substitute.
  • Use the spatula to transfer the mixture to a wax-paper-lined, 8-inch square pan, and to spread the mixture evenly.
  • 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 mixture, 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 leftover peanut butter chocolate bars refrigerated in an airtight container, separated by layers of wax paper. Remove from fridge five minutes (but no longer, or they become too soft) before serving.


Serving: 1bar | Calories: 182kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Sodium: 37mg | Fiber: 2g | Sugar: 2g