These rich, creamy chocolate peanut butter bars have all the flavor of a peanut butter cup without the sugar or baking. They’re perfect for a quick dessert or keto-friendly snack.
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 16 bars
Ingredients
Peanut Butter Layer
- 1½ cups (375 g) natural, unsweetened peanut butter
- ½ cup (115 g) unsalted butter, melted
- ⅓ cup powdered erythritol, monk fruit sweetener, or allulose
- 1 teaspoon vanilla extract
- 2 cups (200 g) almond flour
- ¼ teaspoon salt (omit if using salted peanut butter)
Chocolate Topping
- 1 cup (170 g) sugar-free chocolate chips
- 2 tablespoons coconut oil or butter
Optional Toppings
- Chopped roasted peanuts
- Flaky sea salt
- Sugar-free chocolate drizzle
- Unsweetened shredded coconut
Instructions
1. Prepare the Pan
- Line an 8×8-inch baking pan or dish with parchment paper, leaving some overhang for easy removal.
2. Make the Peanut Butter Layer
In a large bowl, combine:
- Melted butter
- Peanut butter
- Sweetener
- Vanilla
Mix until smooth.
Add:
- Almond flour
- Salt
Stir until a thick, smooth dough forms.
Press the mixture firmly and evenly into the prepared pan.
3. Make the Chocolate Layer
In a microwave-safe bowl:
- Combine the sugar-free chocolate chips and coconut oil.
- Microwave in 20-second intervals, stirring after each, until completely smooth.
Alternatively, melt over a double boiler.
4. Assemble
Pour the melted chocolate over the peanut butter layer and spread evenly with a spatula.
Sprinkle with chopped peanuts or flaky sea salt, if desired.
5. Chill
Refrigerate for 2 hours, or until the chocolate is firm.
6. Slice
Lift the bars out using the parchment paper.
Cut into 16 squares with a sharp knife. For clean slices, warm the knife under hot water and wipe dry between cuts.
Approximate Nutrition (Per Bar)
- Calories: 220
- Fat: 20 g
- Protein: 7 g
- Total Carbohydrates: 8 g
- Fiber: 4 g
- Net Carbs: 4 g
Nutrition values are estimates and will vary based on the specific brands of ingredients used.
Storage
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator for 15–20 minutes before serving.
Tips
- Use natural peanut butter (just peanuts and salt) for the best flavor and texture. Stir well before measuring.
- If you prefer a firmer base, add an extra 2–4 tablespoons of almond flour.
- For a sweeter dessert, increase the powdered sweetener to ½ cup.
- Keep the bars refrigerated, especially in warm weather, to maintain their shape.
Variations
- Chocolate Almond Bars: Replace the peanut butter with unsweetened almond butter.
- Crunchy Version: Use crunchy natural peanut butter for added texture.
- Peanut Butter Cup Flavor: Add ½ teaspoon of espresso powder to the chocolate topping to enhance the chocolate flavor.
- Nut-Free Option: Substitute sunflower seed butter for the peanut butter and use sunflower seed flour in place of almond flour if needed.
These no-bake bars are creamy, fudgy, and satisfying—an easy low-carb treat that’s ideal for meal prep, parties, or whenever you’re craving something sweet without the added sugar.