Chocolate peanut butter bars are a healthy and one of the easiest low-carb recipes. Also, it is delicious and easy made dessert. It takes no time at all for making. Further, it is a sugar-free, keto and vegan recipe. This low-carb recipe needs no-bake, and it requires very few ingredients.
Low-carb recipe: chocolate peanut butter bars:
Chocolate peanut butter bars are a keto recipe. Because it is low in carbohydrates and slightly high in fats.
Prepare the dough:
- Add peanut butter, the sweetener and coconut flour in a medium mixing bowl.
- Mix it with a spatula very well, then use your hand and continue mixing till it becomes consistent peanut butter dough.
- Transfer the peanut butter dough into a small baking pan; you need to cover it with a piece of parchment paper.
- Distribute the dough in the pan evenly.
- Put the peanut butter pan in the freezer until you prepare the chocolate.
Make the chocolate:
- Put the coconut oil on the stove for 30 seconds, to melt.
- Add the melted coconut oil to the peanut butter in a bowl and stir to combine both ingredients.
- Add the sweetener and the cocoa powder to the previous mixture and
- keep stirring.
- Get the peanut butter pan out of the freezer.
- Divide the chocolate on top of the peanut butter equally.
- Put the pan again in the freezer for 20 minutes.
- Slice the chocolate peanut butter into small squares(10 slices)
How to store it:
To save the chocolate peanut butter bars, put it in a container and keep it in the fridge. You can keep it up to four weeks or freeze and defrost a piece before you eat it.
Tips for the low-carb recipe:
Regarding the sweetener, I use
Low-carb Recipe: Chocolate Peanut Butter No Baking Bars
Ingredients
- 1 cup Peanut butter smooth
- 2/3 cup Coconut flour
- 1/3 cup Erythritol
Chocolat layer
- 2 tbsp Peanut butter
- 4 tbsp Eextra virgin coconut oil melted
- 1/3 cup Unsweetened cocoa powder
- 2 tbsp Erythritol
Instructions
- Mix peanut butter, the sweetener and coconut flour in a bowl.
- Mix the components well.
- Transfer the peanut butter dough into a small baking sheet covered with a piece of parchment paper.
- Put the peanut butter pan in the freezer.
Making the chocolate layer
- Melt the coconut oil.
- Add the melted coconut oil to the peanut butter in a bowl and stir both ingredients.
- Add the sweetener and the cocoa powder to the previous mixture and
keep stirring. - Divide the chocolate on top of the peanut butter equally.
- Put the pan again in the freezer for 20 minutes.
- Slice the chocolate peanut butter into small squares(10 slices)
Notes
[ Don’t miss: Keto Recipes: Stuffed Chicken Breast With Tomato, Olive and Spinach.]
I hope you liked my low-carb recipe, try it and share your pictures with me on Instagram. I will be so glad to see your photos.
