Keto Chocolate Peanut Butter Bars

Why You’ll Love This Recipe

I love these bars because they’re no-fuss, super satisfying, and completely keto-friendly. They strike the perfect balance of textures and flavors—nutty, creamy, chocolatey—and they taste like a treat I shouldn’t be allowed to have. But with clean ingredients, no added sugar, and healthy fats, they’re a smart indulgence. They’re also freezer-friendly and great for meal prep or on-the-go snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shortbread Cookie Layer

• 1 cup blanched almond flour

• ¼ cup Besti Monk Fruit Allulose Blend (or another keto sweetener)

• 3 tbsp coconut oil, melted

• ½ tsp vanilla extract (optional)

Peanut Butter Layer

• ⅓ cup Besti Powdered Monk Fruit Allulose Blend

• ⅓ cup unsweetened peanut flour (or peanut butter powder)

• ¾ cup creamy unsweetened peanut butter

• ½ tsp vanilla extract (optional)

Chocolate Layer

• 6 oz sugar-free dark chocolate chips

• 3 tbsp coconut oil

• 1 tbsp powdered monk fruit sweetener

Directions

Prepare the Shortbread Layer

1. I preheat the oven to 350°F and line a 9×9-inch pan with parchment paper.

2. In a bowl, I mix the almond flour and sweetener.

3. In a separate bowl, I mix the melted coconut oil and vanilla (if using), then pour it into the almond flour mixture. I stir until a crumbly dough forms.

4. I press the dough evenly into the prepared pan and bake for about 10 minutes until the edges are golden. I let it cool completely before adding the next layer.

Prepare the Peanut Butter Layer
5. In a medium bowl, I combine the powdered sweetener and peanut flour.
6. I add in the peanut butter and vanilla, mixing thoroughly with a spoon or spatula until it forms a thick dough. (A food processor helps if it’s too dense.)
7. I press the peanut butter mixture over the cooled shortbread layer evenly.

Prepare the Chocolate Layer
8. In a microwave-safe bowl, I combine the chocolate chips and coconut oil. I microwave in 20-second intervals, stirring each time, until fully melted.
9. I whisk in the sweetener until smooth.
10. I pour the melted chocolate over the peanut butter layer and spread it evenly.
11. I let the bars set on the counter for about 30 minutes (or chill them in the fridge to speed it up), then slice into squares with a large chef’s knife, cutting straight down to avoid cracking the chocolate.

Servings and timing

This recipe makes 16 bars.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes (plus cooling)

Variations

• I’ve swapped almond flour for coconut flour (using less) for a slightly different shortbread texture.

• Sometimes I use almond butter instead of peanut butter for a change in flavor.

• I top the chocolate with chopped roasted peanuts or sea salt for added crunch and contrast.

• If I want to skip baking, I leave out the shortbread layer and just go for the peanut butter and chocolate—still delicious!

storage/reheating

Fridge:
I store the bars in an airtight container in the fridge for up to 7 days.

Freezer:
I freeze individual squares for up to 3 months. I slice them before freezing so I can grab one without needing to thaw the whole pan.

To Serve:
I let frozen bars thaw at room temperature for 10–15 minutes or in the fridge overnight.

FAQs

Are traditional peanut butter bars keto?

No, regular versions are typically made with sugar and are too high in carbs. But these keto peanut butter bars are made with low-carb ingredients and contain only 3.7g net carbs per serving.

Can I use another sweetener?

Yes, I’ve used other keto-friendly sweeteners like stevia, erythritol, or monk fruit blends. Just make sure they’re powdered for the smoothest texture.

Can I make these without baking?

Yes, I’ve skipped the shortbread layer to make no-bake peanut butter chocolate bars. It works great and saves time.

Can I use a different nut butter?

Definitely. Almond butter, sunflower seed butter, or cashew butter all work well as long as they’re unsweetened and smooth.

How do I cut the bars without cracking the chocolate?

I let the bars sit at room temperature for about 30 minutes before slicing and use a large, sharp chef’s knife to press straight down—no sawing.

Conclusion

These Keto Chocolate Peanut Butter Bars are one of the easiest and most rewarding desserts I make. They’re sweet, rich, and totally satisfying without all the carbs and sugar. Whether I’m prepping for the week, making a treat for guests, or just want something indulgent and healthy, these bars always hit the mark.

Print