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Keto peanut butter bars are stacked on a white plate.
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Keto Peanut Butter Bars

If you like the combination of peanut butter and chocolate, you're in for a treat! These keto peanut butter bars are chocolaty and decadent.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Rest time 4 hours
Total Time 4 hours 20 minutes
Servings 16 bars
Calories 182kcal
Author Vered DeLeeuw

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:

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.
    A wax paper-lined pan.

Make the bottom layer:

  • Melt the butter in a medium microwave-safe bowl. Allow it to slightly cool.
    The butter was melted in a bowl.
  • 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.
    Mixing the ingredients for the bars' bottom layer.
  • Use the spatula to transfer the mixture to the prepared pan and to spread the mixture evenly. Freeze for 15 minutes.
    Spreading the bottom layer in the pan.

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.
    The chocolate was melted in a bowl.
  • 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.
    Spreading the melted chocolate on the hardened bottom layer.
  • Cover the pan with plastic wrap. Refrigerate until set and firm, about 4 hours.
    Wrapping the pan in cling wrap.
  • Carefully lift the wax paper and place it on top of a cutting board. Using a sharp chef’s knife, cut into 16 squares.
    The mixture was cut into squares.

Video

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

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