Low carb and keto-friendly peanut butter bars studded with chocolate. This is an easy one-bowl recipe. The bars are thick, fluffy, and chewy. They are full of peanut butter flavor and melted chocolate.
These peanut butter bars are delightful. They are thick and fluffy, but not quite a cake. They also have a tight crumb and some chew to them, like blondies.
- powdered erythritol
- peanut butter
- superfine almond flour
- baking powder
This recipe needs powdered sweetener rather than granular so that it completely melts into the batter.
For the chocolate, you can use dark or sugar-free chocolate chips or chopped chocolate. I prefer using chopped chocolate because it melts better.
How to Make Keto Peanut Butter Bars
- To make these bars, the powdered erythritol is whisked into melted butter until dissolved.
- Then the peanut butter, eggs and vanilla are whisked in.
- Next, almond flour, salt and baking powder are whisked in until evenly combined.
- Finally, 1/2 cup of the chocolate is stirred in.
- The batter is then poured into an 8 x 8 inch baking pan. The remaining chocolate is sprinkled over the surface. The bars are then baked until golden and done.
Peanut Butter Chocolate Chip Bars
- 1/2 cup unsalted butter melted (keep hot)
- 2/3 cup powdered erythritol
- 1/2 cup unsweetened natural creamy peanut butter
- 2 large eggs
- 1 tsp vanilla
- 1 1/3 cup superfine almond flour
- 1 tsp baking powder
- 1/4 tsp table salt
- 1 cup chopped dark or sugar free chocolate or chocolate chips
- Preheat oven to 350°F. Grease and line an 8 inch by 8 inch baking pan with parchment paper.
- In a large mixing bowl, add hot melted butter and powdered erythritol. Whisk until erythritol is dissolved into the butter. Add in peanut butter and whisk until batter is smooth. If batter appears grainy from the powdered erythritol, microwave mixture for a few seconds and stir again until it is smooth.
- Add in eggs and vanilla. Whisk until evenly combined.
- Add in almond flour, baking powder, salt. Whisk until evenly mixed into batter.
- Stir in 1/2 cup of the chocolate. Pour batter into prepared pan.
- Sprinkle remaining chocolate over surface of batter.
- Place pan into oven and bake for about 20 minutes or until toothpick inserted comes out clean or has only a few crumbs clinging. Let bars cool before cutting and serving. Keep uneaten bars stored in an airtight container to prevent them from drying out.
- Recipe slightly adapted from gnom-gnom.
- You can also bake in a 9 x 9 inch pan, but your bars will be thinner. You may also need to reduce baking time.
- I use So Nourished powdered erythritol*
- I used Kirkland Signature superfine almond flour.*
- You can make this with your favorite dark chocolate or keto chocolate. I used Lily's chocolate bars* but you can also use Lily's chocolate chips.*
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from sugar alcohols
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.