Keto Chocolate Peanut Butter Recipes

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KETO CHOCOLATE PEANUT BUTTER BARS RECIPE



Keto Chocolate Peanut Butter Bars Recipe image

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

1 cup Wholesome Yum Blanched Almond Flour
1/4 cup Besti Monk Fruit Allulose Blend
3 tbsp Coconut oil
1/2 tsp Vanilla extract ((optional))
1/3 cup Besti Powdered Monk Fruit Allulose Blend
1/3 cup Peanut flour ((also called "peanut butter powder"; preferably unsweetened - see note*))
3/4 cup Peanut butter ((creamy, unsweetened - see note**))
1/2 tsp Vanilla extract ((optional))
6 oz Sugar-free dark chocolate chips
3 tbsp Coconut oil
1 tbsp Besti Powdered Monk Fruit Allulose Blend

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

KETO CHOCOLATE PEANUT BUTTER BARS



Keto Chocolate Peanut Butter Bars image

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

For the Peanut Butter Base
1.5 cups Sugar-Free Peanut Butter
¾ cup Almond Flour
For the Chocolate Topping
1.5 cups Sugar Free Dark Chocolate Chips
3 tbsp Butter (melted)

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

CHOCOLATE-PEANUT BUTTER KETO CUPS



Chocolate-Peanut Butter Keto Cups image

This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.

Provided by John Larkin

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h18m

Yield 12

Number Of Ingredients 8

1 cup coconut oil
½ cup natural peanut butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
1 teaspoon liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ounce chopped roasted salted peanuts

Steps:

  • Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
  • Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
  • Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g

KETO PEANUT BUTTER CHOCOLATE CHIP COOKIES



Keto Peanut Butter Chocolate Chip Cookies image

Low-carb chocolate chip-peanut butter cookies.

Provided by Justin Alexander

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 25m

Yield 20

Number Of Ingredients 11

1 cup all-natural peanut butter
1 cup blanched almond flour
1 cup sugar substitute (such as Equal®)
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon kosher salt
⅓ cup sugar-free chocolate chips
⅓ cup crushed peanuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine peanut butter, almond flour, sugar substitute, oil, eggs, vanilla extract, baking powder, xanthan gum, and salt in a bowl. Add chocolate chips and peanuts. Mix until a stiff cookie dough comes together.
  • Spoon out 1 to 2 tablespoons of dough for each cookie and form into balls; place on a baking sheet. Flatten balls in a criss-cross pattern with a fork.
  • Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 6.2 g, Cholesterol 27.9 mg, Fat 20.7 g, Fiber 2.2 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 151.9 mg, Sugar 1.6 g

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