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    Home » Recipes » Keto Dessert

    No Bake Keto Chocolate Peanut Butter Bars

    Published: Aug 31, 2019 · Modified: Jun 10, 2023 by Radwa · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    No bake keto chocolate peanut butter bars recipe is simple, easy and will satisfy your sweet tooth. Also, these bars are sugar free, low carb and keto-friendly dessert that is made with only 6 ingredients.

    These keto bars are made with a layer of creamy peanut butter topped with a thick layer of chocolate. Super healthy and one of the easiest low-carb dessert recipes.

    Eat a bite from a no bake keto chocolate peanut butter bar.

    If you're looking for delicious keto desserts, check out my easy recipe index. And don't forget also to check out my Keto Bread 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 dessert recipe requires very few ingredients.

    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.

    For more peanut butter desserts, Keto Coconut Flour Peanut Butter Cookies, Keto Peanut Butter Cake and Almond Flour Peanut Butter Mug Cake.

    Why You'll Love This Recipe

    • Low-carb treat with no added sugar, perfect for the keto diet.
    • No bake treat made with simple ingredients.
    • This keto peanut butter squares recipe is easy to make; it is made with only 6 ingredients and has detailed instructions to follow.
    • Low carb, keto friendly and gluten free dessert.

    Ingredients For Keto Chocolate Peanut Butter Bars

    • Peanut butter: Use natural peanut butter; smooth or crunchy.
    • Coconut flour
    • Butter: Preferably unsalted butter.
    • Coconut oil
    • Cocoa powder: Use unsweetened cocoa powder.
    • Erythritol: You may use monk fruit sweetener instead.

    “See the recipe card for full information on ingredients and quantities.”

    Variations & Substitutions

    • You may use sunflower seed butter, cashew butter almond butter instead of peanut butter.
    • Use melted sugar-free milk chocolate chips or unsweetened dark chocolate instead of the homemade chocolate layer on top.
    • Add a few drops of vanilla extract.

    How To Make No Bake Keto Chocolate Peanut Butter Bars

    Prepare The Peanut Butter Layer

    Labeled ingredients and final making of the peanut butter layer.

    One - To make the creamy peanut butter layer: Add peanut butter, erythritol and coconut flour in a medium-sized mixing bowl, and mix well until combined.

    Two: Transfer the peanut butter mixture into a small baking pan lined with parchment paper, distribute the dough in the pan evenly.

    Three: Put the peanut butter pan in the freezer while you prepare the chocolate.

    Make The Chocolate Layer

    Labeled ingredients and final making of the chocolate layer.

    Four: Put coconut oil in the microwave for 20 seconds until it melts.

    Five: Add the melted coconut oil to the butter in a bowl and stir until well combined.

    Six: Add erythritol and cocoa powder and continue stirring.

    Seven: Get the peanut butter pan out of the freezer. Spread the chocolate equally on top of the peanut butter.

    Eight: Put the pan in the freezer again for 20 minutes. Slice the chocolate peanut butter into small squares (10 squares).

    Tips

    • Don't replace coconut flour with almond flour because that will not work well in this recipe.
    • Be careful when cutting the bars for not to break the thick layer of chocolate on top.
    • Don't keep these bars at room temperature; store them in the fridge to firm up.
    No bake keto chocolate peanut butter bars on top of each others.

    Serving Ideas

    Serve this delicious keto dessert as a dessert or side dish to Stuffed Chicken Breast With Tomato, Spinach Quiche With Fresh Spinach, Oven Baked Salmon With Parsley and Garlic, or Cheesy Cauliflower Rice.

    You can also serve with a dollop of Keto Avocado Ice Cream, Keto Vanilla Protein Ice Cream or 3 ingredients Chocolate Ice Cream.

    Recipe FAQs

    How to store these bars?

    To store them, put them in an airtight container and keep them in the fridge. You can keep them for up to four weeks or freeze them for up to 2 months.

    Is peanut butter bad for keto?

    Depending on which brand you use. If you use pure peanut butter with no addition at all, then yes, it is keto.

    Can I make these bars ahead of time?

    Yes, make these bars, cut them into squares and add parchment pepper between each bar, then put them in a well-sealed container in the fridge or freezer to use when needed.

    Easy Keto Desserts

    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
    • Cut a slice of the crustless spinach quiche with fork.
      Easy Crustless Spinach Quiche With Fresh Spinach
    • flourless, keto, sugar free lava cake has a lovely liquid chocolate centre.
      Sugar Free Chocolate Lava Cake (Keto)
    • A cup full of no egg keto vanilla protein ice cream.
      Keto Vanilla Protein Ice Cream Recipe (No Eggs)
    • a collection of the best keto bread recipes ever.
      9 Best Keto Bread Recipes

    Follow Healthy Life Trainer on Pinterest and Instagram to keep up-to-date with all new recipes.

    Recipe Card

    Eat a bite from a no bake keto chocolate peanut butter bar.
    Print Pin
    5 from 2 votes

    No Bake Keto Chocolate Peanut Butter Bars

    This No bake keto peanut butter chocolate bars recipe is a simple, easy, sugar-free and low-carb treat made with just 6 ingredients.
    Course Dessert
    Cuisine American
    Diet Diabetic
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Freeze 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 10 Squares
    Calories 267kcal
    Author Radwa

    Equipment

    • Loaf tin
    • Mixing bowl
    • Measuring spoons
    • Measuring cups

    Ingredients

    Peanut butter layer

    • 1 cup Peanut butter  smooth
    • ⅔ cup Coconut flour
    • ⅓ cup Erythritol

    Chocolat layer

    • 2 tablespoon Butter
    • 4 tablespoon Eextra virgin coconut oil  melted
    • ⅓ cup Unsweetened cocoa powder
    • 2 tablespoon Erythritol

    Instructions

    Make the peanut butter layer

    • Add peanut butter, erythritol and coconut flour in a medium-sized mixing bowl, and mix well until combined.
      ⅔ cup Coconut flour, ⅓ cup Erythritol, 1 cup Peanut butter 
    • Transfer the peanut butter mixture 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.

    Make The Chocolate

    • Put coconut oil in the microwave for 20 seconds until it melts.
      4 tablespoon Eextra virgin coconut oil 
    • Add the melted coconut oil to the butter in a bowl and stir until well combined.
      2 tablespoon Butter
    • Add erythritol and cocoa powder and continue stirring.
      ⅓ cup Unsweetened cocoa powder, 2 tablespoon Erythritol
    • 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

    • Don't replace coconut flour with almond flour because that will not work well in this recipe.
    • Be careful when cutting the bars for not to break the thick layer of chocolate on top.
    • Don't keep these bars at room temperature; store them in the fridge to firm up.

    Variations

    • You may use sunflower seed butter, cashew butter almond butter instead of peanut butter.
    • Use melted sugar-free milk chocolate chips or unsweetened dark chocolate instead of the homemade chocolate layer on top.
    • Add a few drops of vanilla extract.
    Storage: Put them in an airtight container and keep them in the fridge. You can keep them for up to four weeks or freeze them for up to 2 months.

    Nutrition

    Serving: 1Square | Calories: 267kcal | Carbohydrates: 12g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 128mg | Potassium: 189mg | Fiber: 5g | Sugar: 3g | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    More Keto Dessert

    • Keto lemon mug cake layered & topped with cream cheese frosting.
      Keto Lemon Mug Cake (Sugar-Free)
    • keto almond flour chocolate mug cake topped with chocolate chips.
      Almond Flour Chocolate Mug Cake (Keto)
    • Gluten free shortbread bars on top of each others.
      Gluten Free Shortbread With Almond Flour
    • Spreading the keto Nutella on a slice of keto bread.
      Keto Nutella - Sugar Free Hazelnut Spread

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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