These no-bake keto peanut butter bars are rich, creamy, and perfectly sweet without any added sugar. Made with simple low-carb ingredients, they’re an easy dessert or snack that satisfies cravings while keeping carbs in check.
Why You’ll Love This Recipe
These bars come together quickly without turning on the oven, making them ideal for busy days or warm weather. They’re naturally low in carbs, require minimal ingredients, and deliver a perfect balance of peanut butter and chocolate. The texture is smooth yet firm, and they store beautifully for make-ahead treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the peanut butter layer:
1 cup natural peanut butter (unsweetened, no added sugar)
1/2 cup almond flour
1/3 cup powdered erythritol
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
For the chocolate topping:
3/4 cup sugar-free dark chocolate chips
2 tablespoons coconut oil
Directions
Line an 8×8-inch square pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, combine the peanut butter, almond flour, powdered erythritol, melted butter, vanilla extract, and salt. Mix until smooth and fully combined.
Press the peanut butter mixture evenly into the prepared pan, smoothing the top with a spatula.
In a microwave-safe bowl, add the sugar-free chocolate chips and coconut oil. Heat in 20-second intervals, stirring each time, until fully melted and smooth.
Pour the melted chocolate evenly over the peanut butter layer and gently spread it to the edges.
Place the pan in the refrigerator for at least 1 hour, or until fully set.
Once firm, lift the bars out using the parchment paper and cut into squares.
You can swap peanut butter with almond butter for a different nutty flavor. Add a pinch of cinnamon to the base for warmth, or sprinkle chopped nuts or unsweetened coconut flakes over the chocolate layer before chilling for extra texture.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze them for up to 2 months. These bars are best enjoyed chilled and do not require reheating.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter will work and add texture, though the bars will be slightly less smooth.
Are these bars completely sugar-free?
They contain no added sugar, but always check labels to ensure your peanut butter and chocolate chips are sugar-free.
Can I make these dairy-free?
Yes, replace butter with coconut oil or a dairy-free butter alternative.
How do I keep the chocolate from cracking when cutting?
Let the bars sit at room temperature for 5 minutes before slicing to prevent the chocolate from cracking.
Can I use another sweetener?
Powdered monk fruit sweetener can be used in the same quantity as erythritol.
Are these bars suitable for meal prep?
Yes, they store well and are perfect for preparing ahead of time.
What size pan should I use?
An 8×8-inch pan works best for evenly thick bars.
Can I add protein powder?
Yes, add up to 2 tablespoons of unflavored or vanilla keto-friendly protein powder to the base.
Do these bars need to stay refrigerated?
They hold their shape best when kept chilled, especially in warm environments.
Are these bars kid-friendly?
Yes, they’re a great low-sugar treat for kids who enjoy peanut butter and chocolate.
Conclusion
No-bake keto peanut butter bars are a simple, satisfying dessert that fits perfectly into a low-carb lifestyle. With minimal prep and wholesome ingredients, they’re an easy way to enjoy something sweet while staying on track.
These no-bake keto peanut butter bars are creamy, chocolatey, and low in carbs, making them a perfect sugar-free treat. Easy to make with minimal ingredients, they require no baking and are great for quick desserts or keto-friendly snacks.
Ingredients
For the peanut butter layer:
1 cup natural peanut butter (unsweetened)
1/2 cup almond flour
1/3 cup powdered erythritol
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
For the chocolate topping:
3/4 cup sugar-free dark chocolate chips
2 tablespoons coconut oil
Instructions
Line an 8×8-inch square pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, mix together peanut butter, almond flour, erythritol, melted butter, vanilla extract, and salt until smooth.
Press the peanut butter mixture evenly into the pan and smooth the top.
In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
Pour melted chocolate over the peanut butter layer and spread evenly.
Refrigerate for at least 1 hour or until firm.
Lift the bars out using the parchment paper and cut into 12 squares.
Notes
Use almond butter instead of peanut butter for a different flavor.
Let the bars sit at room temperature for 5 minutes before slicing to prevent chocolate cracking.
Top with chopped nuts or coconut flakes before chilling for extra texture.
To make dairy-free, substitute coconut oil for butter in the base layer.
Store in the fridge for best texture and firmness.
