Keto Chocolate Peanut Butter Fudge Bars Recipes

KETO CHOCOLATE PEANUT BUTTER BARS

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.

KETO CHOCOLATE PEANUT BUTTER FUDGE BARS

Steps:

• Mix Peanut Butter, Heavy Whipping Cream, and 1/4 Cup Powdered Swerve in a medium bowl and set aside
• In a Medium Bowl, Microwave the Cream Cheese and Butter for 20 seconds, remove and stir
• Add Baker's Chocolate and erythritol to cream cheese mixture, and microwave for an additional 20 seconds
• Stir until all chocolate is melted
• Press the Peanut Butter Layer into the bottom of an 8x8 dish lined with parchment
• Top with Chocolate Layer
• Optional: Mix 1 Tbsp of Peanut Butter with a few drops of coconut oil to drizzle on top
• Refrigerate for at least 30 minutes

KETO CHOCOLATE PEANUT BUTTER BARS RECIPE

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.

KETO CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Put first 3 ingredients in a microwave safe bowl, and microwave until butter is melted.
• Whisk together until well combined.
• Add remaining ingredients and whisk until smooth.
• Pour into a foil-lined 8x8 pan, and refrigerate until set.
• Cut into 64 one-inch pieces.