Low Carb Classic Peanut Butter Bars
Indulge in guilt-free decadence with these Low Carb Classic Peanut Butter Bars, the perfect treat for anyone following a keto or low-carb lifestyle. Packed with the nutty richness of unsweetened creamy peanut butter and subtly sweetened with erythritol, these no-bake bars are wonderfully chewy and satisfying without the sugar spikes. Coconut flour adds a touch of wholesome texture, while a glossy layer of sugar-free chocolate topping made with coconut oil and heavy cream takes these bars to the next level. Ready in just 15 minutes of prep and chilled to perfection, they’re the ideal make-ahead dessert, snack, or post-meal delight. Simple to make and loaded with flavor, these bars are gluten-free, low-carb, and irresistibly delicious!
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Recipe Information
Ingredients
- 1 cup unsweetened creamy peanut butter
- 0.5 cup coconut flour
- 0.75 cup erythritol sweetener
- 0.25 teaspoon salt
- 1 teaspoon pure vanilla extract
- 0.25 cup coconut oil
- 0.75 cup sugar-free chocolate chips
- 2 tablespoons heavy cream
Instructions
Line an 8x8 inch baking dish with parchment paper, leaving some extra paper hanging over the sides for easier removal later.
In a large mixing bowl, combine the unsweetened creamy peanut butter and coconut flour. Mix well until fully combined.
Add the erythritol sweetener, salt, and pure vanilla extract to the peanut butter mixture. Stir until the mixture is smooth and all ingredients are well incorporated.
Evenly spread the peanut butter mixture into the prepared baking dish, pressing it down firmly with a spatula or your hands to create a flat, even layer.
Place the dish in the refrigerator to chill while you prepare the chocolate topping.
In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between until the chocolate is completely melted and smooth. Be careful not to overheat.
Add the heavy cream to the melted chocolate and stir well to integrate completely.
Remove the dish from the refrigerator and pour the chocolate topping evenly over the peanut butter layer, spreading it gently with a spatula.
Return the dish to the refrigerator for at least 1 hour or until the chocolate has set completely.
Once set, lift the bars out of the dish using the parchment paper overhang. Cut into 12 squares.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 88.3 g | 315% | |
| Total Sugars | 21.2 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
