For peanut butter and chocolate lovers, these keto chocolate peanut butter bars are healthy and one of the easiest low-carb dessert recipes. Also, it is so delicious and it takes no time at all for making. Further, it is a sugar-free and vegan friendly recipe. This keto chocolate peanut butter bars recipe requires very few ingredients.
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These chocolate peanut butter bars are the perfect keto dessert which is low in carbohydrates and slightly high in fats. I guarantee they will satisfy your craving for sweets.
Preparing The Peanut Butter Bars:
- Add the peanut butter, the erythritol and coconut flour in a medium-sized mixing bowl.
- Mix it well using a spatula util it becomes consistent peanut butter dough.
- Transfer the peanut butter dough into a small baking pan lined with parchment paper.
- Distribute the dough in the pan evenly.
- Put the peanut butter pan in the freezer while you prepare the chocolate.
Making The Chocolate:
- Put the coconut oil on the microwave for 20 seconds, until it melts.
- Add the melted coconut oil to the butter in a bowl and stir until well combined.
- Add the erythritol and the cocoa powder and continue stirring.
- Get the peanut butter pan out of the freezer.
- Spread the chocolate equally on top of the peanut butter.
- Put the pan in the freezer again for 20 minutes.
- Slice the chocolate peanut butter into small squares (10 squares).
How To Store It:
To save the chocolate peanut butter bars, put it in an airtight container and keep it in the fridge. You can keep it up to four weeks or freeze and defrost before you eat it.
Tips For Making The Keto Chocolate Peanut Butter:
Regarding the sweetener, I used erythritol; it works so well, and it is keto-friendly. Also, don't replace coconut flour with the almond flour because that will not work well in this recipe. Another thing, Be careful when cutting the bars for not breaking the chocolate.
Low-Carb Recipe: Chocolate Peanut Butter No Baking Bars
Ingredients
- 1 cup Peanut butter smooth
- ⅔ cup Coconut flour
- ⅓ cup Erythritol
Chocolat layer
- 2 tbsp Butter
- 4 tbsp Eextra virgin coconut oil melted
- ⅓ cup Unsweetened cocoa powder
- 2 tbsp Erythritol
Instructions
- Add the peanut butter , the erythritol and coconut flour in a medium-sized mixing bowl.
- Mix it well using a spatula util it becomes consistent peanut butter dough.
- Transfer the peanut butter dough into a small baking pan lined with parchment paper.
- Distribute the dough in the pan evenly.
- Put the peanut butter pan in the freezer while you prepare the chocolate.
Making The Chocolate:
- Put the coconut oil on the microwave for 30 seconds, until it melts.
- Add the melted coconut oil to the butter in a bowl and stir until well combined.
- Add the erythritol and the cocoa powder and continue stirring.
- Get the peanut butter pan out of the freezer.
- Spread the chocolate equally on top of the peanut butter.
- Put the pan in the freezer again for 20 minutes.
- Slice the chocolate peanut butter into small squares (10 squares).
Notes
Nutrition
[ Don’t miss: Keto Recipes: Stuffed Chicken Breast With Tomato, Olive and Spinach.]
More Keto Dessert Recipes:
If you want more keto dessert recipes check:
- Low Carb Easy Pumpkin Cake With Cream Cheese Frosting
- Keto Coconut Fat Bomb With Hazelnut And Chocolate Glaze
- Keto Peanut Butter Cheesecake – Easy Made Keto Dessert
I hope you liked the keto chocolate peanut butter bars recipe, try it and share your results with me.
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