Keto No-Bake Peanut Butter Bars taste just like a peanut butter cup! Only 5 ingredients and a few minutes of prep is all it takes for this winning low-carb dessert!
The peanut butter and chocolate combo holds an impressive sector of this little blogspace. A significant market share, one might say.
My Keto Peanut Butter Edible Cookie Dough, Keto Peanut Butter Chocolate Pecan Turtles, and Keto Peanut Butter Buckeyes are just scratching the surface.
Because there are also a plethora of non-keto gluten-free and grain-free PB&C adventures here in addition to the low-carb treats.
These peanut butter bars are everything that’s right with the world.
Salty, creamy, sweet, requiring so little time or energy, they’re a net MAJOR win…record-breaking high return on investment!
Just to line us all out, here are the main features of these peanut butter bars.
Recipe Highlights:
- Grain-Free
- Easy to make dairy-free
- Sugar-free and low-carb
- No-bake
- Egg-free
- Easy prep (15 minutes tops)
- Kid-friendly, kid approved
Anyone else too hot to cook and would therefore prefer no-bake treats for the rest of summer? I see you.
These luscious hunks of sweet and savory bliss taste just like a Reese’s Peanut Butter Cup.
Let’s dive into the details of this peanut butter bars recipe because I have a sneaking suspicion they will be a hit in your heart and home. 😉
Ingredients for No-Bake Peanut Butter Bars:
All we need to make these magical bars is creamy peanut butter (use unsweetened to keep it keto), unsalted butter, almond flour (to hold it all together), sugar-free confectioners sweetener, sugar-free chocolate chips, and a pinch of sea salt.
The butter gives these peanut butter chocolate bars rich, creamy flavor, the sugar-free confectioners sweetener is used to sweeten the bars in low-carb fashion, and the almond flour combined with peanut butter ensures everything holds together. Sea salt to enhance it all!
If you don’t follow a low-carb ketogenic diet, feel free to replace the sugar-free confectioners sweetener with regular powdered sugar.
That’s it!
No eggs, grains, baking or funny business.
The peanut butter layer gets stirred together and the chocolate layer gets melted for that amazing salty-sweet peanut butter and chocolate combo.
Let’s make them!
How to Make No-Bake Peanut Butter Bars:
Make the Peanut Butter Bars:
In a mixing bowl, combine the peanut butter, melted butter, almond flour, sugar-free confectioners sweetener and sea salt. Stir well until completely combined. A thick dough will form.
Line a 9” x 5” loaf pan or 8” x 8” cake pan with parchment paper (foil works too!) Note: if you use a loaf pan, the bars will be very thick, which I think is fun, but a square cake pan makes bars that are more thinner…slash more reasonably portioned.
Transfer the peanut butter mixture to the parchment-lined pan, and spread into an even layer.
Make the Chocolate Layer:
Microwave the chocolate and butter in a microwave-safe bowl for 20 second intervals, stirring well between intervals, until melted, about 40 to 60 seconds.
Pour the chocolate mixture over the peanut butter layer and freeze for 2 hours, or until the bars are set up.
When you’re ready to serve, remove the bars from the pan and transfer them to a cutting board. Use a sharp knife to slice desired sized bars. Enjoy!
How to Store Chocolate Peanut Butter Bars:
After the initial freeze, the bars will stay stable at room temperature; however, I recommend storing the bars in the refrigerator or freezer, as they will become very soft (and melty) at higher temperatures. I don’t tempt fate in the summertime and simply keep them in the refrigerator.
That’s it! A little mix, a little pour n’ spread and you’re done! Share them with your favorite people, make it a project for kids.
Imagine a world where someone didn’t think to combine peanut butter and chocolate.
But then release yourself from that nightmare and make these!
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If you make this recipe, please feel free to share a photo on Instagram and tag me at @The.Roasted.Root!
Keto No-Bake Peanut Butter Bars
Ingredients
Peanut Butter Bars:
- 2 cups super fine almond flour
- 1 cup unsweetened peanut butter
- 1/2 cup unsalted butter melted, see note*
- 1 cup sugar-free confectioners sweetener**
- ½ tsp sea salt
Chocolate Layer:
- 1 ½ cups sugar-free chocolate chips
- 2 Tbsp butter
Instructions
- In a mixing bowl, combine the peanut butter, melted butter, almond flour, sugar-free confectioners sweetener and sea salt. Stir well until completely combined. A thick dough will form.
- Line a 9” x 5” loaf pan or 8” x 8” cake pan with parchment paper. Transfer the peanut butter mixture to the parchment-lined pan, and spread into an even layer.
- Microwave the chocolate and butter in a microwave-safe bowl for 20 second intervals, stirring well between intervals, until melted, about 40 to 60 seconds.
- Pour the chocolate mixture over the peanut butter layer and freeze for 2 hours, or until the bars are set up.
- When you’re ready to serve, remove the bars from the pan and transfer them to a cutting board. Use a sharp knife to slice desired sized bars. Enjoy!
Notes
Nutrition
If sugar free is not an issue do we just replace with equal amounts of sugar?
Hi Annie! You nailed it. Simply swap it out for regular powdered sugar (granulated cane sugar will give it a grainy texture, so I recommend powdered). Hope you enjoy! xoxo
The chocolate chip link is to ‘salted caramel chocolate chips’. Is that correct, or should we use dark chocolate chips? Thanks! It looks great!
Hi Tricia!
My apologies! It is meant to be for sugar-free dark chocolate chips (I went ahead and changed the link). Although now that I think about it, the caramel chips sound like they would be pretty amazing too 😉 Hope you enjoy!! xoxo
Could you use a powdered peanut butter in this recipe?
Hi Cindy,
I don’t have a huge amount of experience with powdered peanut butter, but I imagine it wouldn’t work out super well because the peanut butter is a big binder in the recipe. If you end up trying it, let me know! xoxoxo
@Cindy, I used peanut butter powder in place of the almond flour… it was great! I still used creamy peanut butter as the binder though. Not over powering peanut butter flavor at all. It was perfect!
I’m so happy to hear it! Thanks for reporting back, Renee! xo
These are ridiculous. So dang good. Will be making these again
I’m so happy to hear it, Jennifer! Thanks so much for the feedback! xoxo
@Jennifer, I love them too when I really want something sweet, but healthy.
These were so good! Reminded me of a peanut butter bar that I used to love from grade school. Thumbs up from my family. You are awesome!
I’m so happy you and your family enjoy them, Stella! Peanut butter and chocolate is just the best 🙂
This was freakin awesome. I used pb2 powder in place of the almond flour because I don’t do well with almonds, the texture is out of this world. Leaps and bounds better then the recipes that just use peanut butter and sugar. I even tried to make a lower calorie version for my kids, who don’t eat keto… I cut the creamy peanut butter down, cut the melted butter back to 5 T and added 3/4 c almond milk for them. (Still used the pb2 powder because it’s awesome in these). The filling is so creamy and soft but still holds it shape! . Wouldn’t take it on a road trip but I don’t travel with keto ice cream either and I still make that. This is a really good recipe. Finally a peanut butter bar that doesn’t get rock hard in the fridge, and has texture and has delicious peanut butter flavor without feeling like you’re eating a spoonful of pure peanut butter! I also spread it thinner in a 9×13 and they were still decent sized.
@Renee, Great to know! I’m keto, but also a T1 Diabetic. How many carbs are in the powder?