Keto Peanut Butter Squares
Keto peanut butter bars are a low-carb, high-fat treat perfect for those following a ketogenic diet. Made with simple ingredients like natural peanut butter, coconut flour, and a low-carb sweetener such as erythritol, they offer a rich, satisfying flavour without the sugar spike. Topped with a layer of dark chocolate, these no-bake bars are quickly prepared and make a great snack or dessert to keep you on track with your keto goals.
In this blog post, you will learn how to make keto peanut butter bars.
How to Make Keto Peanut Butter Bars
In a medium bowl, mix your peanut butter, 1 tbsp. erythritol, and coconut flour.
Press into the bottom of your 8”x8” freezer safe dish and place into the freezer for an hour. Make sure to line the dish with parchment paper so that the squares are easy to remove from the dish.
While the peanut butter base is freezing, melt the chocolate and butter and whisk together well. Add the 2 tbsp. of erythritol and whisk again.
Pour the chocolate mixture on top of the frozen peanut butter base then return to the freezer.
Let freeze for 2-3 hours or until the chocolate top has frozen and is solid.
Let thaw a little until you can just cut it into squares.
Keep in the fridge until ready to eat.
Storage
You can store your keto peanut butter bars in the refrigerator for up to 7-10 days. Store them in an airtight container. Because they are made with peanut butter and butter, they need to stay cool to hold their shape.
You can store them in the freezer for about 2-3 months. Either pre-cut them then layer parchment paper between each bar or leave them in the original container that they were frozen in as one large bar.
When you are ready to eat the keto bars, thaw them at room temperature for about 15-20 minutes.
Ingredients
Peanut Butter: peanut butter is the rich, creamy, or chunky base that gives these bars their classic nutty flavour. Make sure to use a natural, no-sugar-added peanut butter to keep the carbs low for keto.
Erythritol: erythritol is a popular keto-friendly sweetener that adds sweetness without the blood sugar spike.
Coconut Flour: coconut flour thickens the peanut butter and helps bind everything together without adding many carbs. It is highly absorbent, so just a small amount gives the bars structure and softness.
Butter: melted butter adds richness to the chocolate and helps the bars to firm up when chilled which gives them a dense and satisfying bite.
Dark Chocolate: a layer of dark chocolate adds a deep and slightly bitter contrast to the sweet, nutty base. Using a sugar-free or a very low-sugar dark chocolate keeps the bars keto-approved while giving them a luxurious candy-bar feel.
Tips
- Do not leave the keto bars at room temperature for too long as they need the cool of the fridge to stay firm.
Keto Peanut Butter Bars
Ingredients
- 1 c. peanut butter smooth or chunky
- 3 tbsp. erythritol
- 1/2 c. coconut flour
- 1 c. dark chocolate melted
- 1/2 c. butter melted
Instructions
- Take the peanut butter and place into a medium bowl. Mix into the peanut butter 1 tbsp. of erythritol and the coconut flour.
- Line an 8”x8” freezer safe dish with parchment paper.
- Press the peanut butter base into the freezer safe dish and place into the freezer for an hour.
- Melt the chocolate either over the stove or in the microwave and whisk into it melted butter. Add 2 tbsp. of erythritol.
- Pour the chocolate mixture over the frozen peanut butter and place it back into the freezer for 2-3 hours or until frozen.
- Remove from the freezer and let thaw just enough so that you can cut the squares.
- Keep in the fridge until ready to eat.
Notes
Author: Sarah Young
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