Keto Peanut Butter Bars

Chocolate Peanut Butter Bars

These are one of my favorite no-bake treats – thick peanut butter filling, sugar-free chocolate on top, and zero oven time.

I eat them as a dessert after dinner or grab one as a pick-me-up in the afternoon. The almond flour and coconut flour give the base structure without making it dense, and the chocolate layer on top is rich and salty against that creamy peanut butter filling.

They work great as a fat bomb too, and with about 10 grams of protein per bar from the peanut butter, they’re surprisingly filling.

Is Peanut Butter Keto?

Peanuts are higher in carbs than almonds, pecans, or macadamia nuts, so you do need to watch portions on keto. Each bar here comes in at just 5.2g net carbs, so they fit a low-carb day without any stress. And honestly, nothing tastes quite like peanut butter. Almond butter is close, but when you’re craving that peanut butter-chocolate combo, just make these.

Look for a peanut butter where the ingredients list is just peanuts and salt. Skip anything with added sugar or hydrogenated oils.

Can I Use Another Nut Butter?

Yes! Almond butter, cashew butter, or sunflower seed butter all work. Just make sure there’s no added sugar in whatever you pick. The flavor will be different but the texture stays the same.

Is Chocolate Keto?

I use ChocZero’s sugar-free chocolate chips for these. They’re sweetened without sugar alcohols, so no weird cooling aftertaste. Use my code KETOFOCUS for 10% off your order.

Melt Chocolate

Sugar-free chocolate can seize up if you overheat it. Microwave in 30-second bursts and stir between each one.

You can also melt it with a little coconut oil in a double boiler if you prefer more control. Either way, pour it over the peanut butter layer and spread it evenly to the edges.

Can I Make Peanut Butter Cups with This Recipe?

Absolutely! Spoon the mixture into mini muffin liners, press it down, and refrigerate until firm. Top with melted chocolate and you’ve got peanut butter cups.

How To Make These Bars

The whole recipe is four steps: mix the base, press it into a pan, freeze to set, then pour chocolate on top. The key is giving it enough time to firm up in the freezer before adding the chocolate.

About two hours total freeze time and you’re slicing into bars.

Tips For The Best Bars

The ingredient cost is a bit higher than regular desserts, but this recipe makes 12 bars. Per bar, it’s cheaper than any store-bought keto snack bar.

This is a great recipe for experimenting. Try crushed coconut, sliced almonds, or chopped pecans on top.

I use unsalted peanut butter so I can control the salt with flakey sea salt on top. If your peanut butter already has salt, skip the topping salt.

Make a batch on Sunday and you’ll have a ready-to-grab dessert all week. Beats reaching for something you’ll regret.

Use a large chef’s knife and cut straight down in one motion. Don’t saw back and forth or the bars will crumble.

Can You Leave These At Room Temperature?

Keep them in the fridge. They’ll hold up at room temperature for a couple hours but start to soften.

Storage

Fridge: up to one week. Freezer: up to 3 months. Wrap individually in parchment for easier grabbing.

These are one of my most-requested low-carb desserts and I think you’ll see why. Great with a glass of cold almond milk.