Keto Chocolate Peanut Butter Bars Recipes
KETO CHOCOLATE PEANUT BUTTER BARS
4 ingredient keto chocolate peanut butter bars you don't want to pass up. Super creamy and delicious low carb chocolate peanut butter bars.
Provided by tigger
Categories Desserts
Time 10m
Number Of Ingredients 6
Steps:
- Mix together the peanut butter and almond flour in a bowl.
- Press mixture into an 8"x8" baking pan lined with parchment. Chill for at least 30 minutes to set.
- Combine chocolate chips and butter in a heat-proof bowl. Set in the microwave for about 30 seconds or until melted.
- Pour melted chocolate over the peanut butter layer.
- Chill for a few more minutes to set the chocolate topping.
Nutrition Facts : Calories 245 kcal, Fat 19.7 g, SaturatedFat 5.2 g, TransFat 0.1 g, Protein 8.3 g, Carbohydrate 12.4 g, Fiber 6.6 g, Sugar 1.2 g, Sodium 41.5 mg, Cholesterol 5.7 mg, ServingSize 1 serving
KETO CHOCOLATE PEANUT BUTTER BARS RECIPE
The best keto peanut butter bars recipe - only 3.7g net carbs! These keto chocolate peanut butter bars feature layers of shortbread, peanut butter, and of course, chocolate.
Provided by Maya | Wholesome Yum
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
- In a medium bowl, stir together the almond flour and sweetener.
- In a small bowl, stir together the melted coconut oil and vanilla. Mix into the almond flour mixture, pressing with the back of a spoon or spatula, until a crumbly dough forms.
- Press the cookie dough into the lined pan. Bake for about 10 minutes, until the edges are golden. Cool for a few minutes, until the top is firm and the pan is cool enough to handle. (Meanwhile, make the peanut butter layer.)
- In a medium bowl, stir together the peanut flour and sweetener.
- Add the peanut butter and vanilla. Mix well, pressing with the back of a spoon or spatula, until fully incorporated. (The mixture will be dense and can take some effort to incorporate. If you have a powerful blender or food processor, you can mix in there, scraping down the sides occasionally.)
- Spoon pieces of the peanut butter dough on top of the cookie layer in the pan, then spread and press evenly. If it's sticky, working with wet hands can help (but not too wet to avoid adding water to the peanut butter mixture).
- Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave (or on the stove in a double broiler), stirring every 20 seconds, until completely melted.
- Whisk in the sweetener.
- Pour the chocolate over the peanut butter layer and spread evenly. Cool completely, until the chocolate is solid, before cutting into bars. (You can also refrigerate to speed the cooling process, but then you'll want to let it sit on the counter for about 30 minutes before cutting, to avoid having the chocolate crack.) Cut straight down with a large chef's knife (don't saw back and forth). Once cut, refrigerate to store.
Nutrition Facts : Calories 213 kcal, Carbohydrate 9.2 g, Protein 5.9 g, Fat 18.6 g, SaturatedFat 0.1 g, Sodium 0.1 mg, Fiber 5.5 g, Sugar 1.2 g, ServingSize 1 serving
NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
KETO PEANUT BUTTER BARS
Made with plant-based butter and Swerve®, these peanut butter bars fit right into the keto diet. No baking is required which makes these bars quick and easy to make.
Provided by Yoly
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Line an 8-inch square pan with parchment paper, extending the ends over the sides of the pan.
- Microwave plant based butter for 45 seconds or until melted. Add confectioners' sugar, graham cracker crumbs, and 1/2 cup peanut butter; mix well. Press into the bottom of the prepared pan.
- Microwave chocolate chips and 2 tablespoons peanut butter for 45 seconds. Stir and continue to microwave at 20 second intervals until melted. Pour over graham cracker-peanut butter mixture and spread with an offset spatula until smooth.
- Refrigerate until semi-hardened, about 30 minutes. Score chocolate layer with a knife so that chocolate layer will not crack when cutting into bars. Refrigerate until firm, about 30 more minutes.
- Remove dessert from pan by pulling on the extended parchment paper; cut into bars.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 25.4 g, Fat 14 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 146.6 mg, Sugar 2.6 g
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- Base: Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix to form a base.
- Peanut Butter Layer: In a clean bowl, add the peanut butter, butter, powdered Lakanto and sea salt. Whisk with a hand ballon whisk to combine. If your peanut butter is too thick, warm it slightly first. Spread over the base and freeze until set, about 10 - 15 minutes.
- Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie). Allow to cool slightly, then spread on top of the peanut butter layer. Place in the fridge for at least 2 hrs or until fully set (or freezer for about 30 minutes).
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- In a large bowl, add peanut butter or nut butter, almond flour, coconut flour, powdered sweetener, vanilla and salt. Mix until combined. Add 2 tablespoons of melted coconut oil if the mixture seems dry.
- Press peanut butter mixture into a parchment lined square baking dish. Freeze for 30 minutes to harden.
- In a medium bowl, combine sugar free chocolate chips with 2 tablespoon coconut oil. Melt in the microwave at 30 second intervals, stirring in between, until melted. Option to melt using the double boiler method.
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