Keto Peanut Butter Cup Bars Recipe

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Keto Peanut Butter Cup Bars are the best of both worlds – chocolate and peanut butter combo, while still being low carb. And, they are no bake treats so they are quick and easy to make.

These bars get better with time, so they are a great way to prepare for cravings before they hit. This recipe is a win/win.

🥘Ingredients:

Dessert Bars:

  • 1.5 cup Peanut Flour * PBfit or you can use almond flour if peanut flour isn’t available.

If you don’t have peanut flour, you can substitute this ingredient with almond flour. But definitely use it if you do, it really amps up the peanut flavor in this dessert.

  • 4 oz Butter soft

Yes, you can switch this ingredient out for coconut oil if you want a vegan option.

  • 1/2 cup Allulose *powdered. Powder this ingredient in the blender if needed.

I am a huge proponent of everyone using their favorite sweetener but I really believe that using allulose make this treat better.

Allulose doesn’t have any weird aftertastes since it is a “real” sugar. If you want to know more about low carb sweeteners, you can find the good, the bad, and the ugly right here.

I usually buy the natural brand from Costco. But they have started carrying this “Keto” nut butter and its fan-freaking-tastic!

Chocolate Topping:

Lilys is the queen bee for sugar free chocolate chips. You could also use the bars if you have those available but don’t use “bakers” chocolate in this recipe.

If you have ever wanted to make your own low carb chocolate bar, check out this recipe by Sweet as Honey.

  • 4 Tbsp Butter

👨🏿‍🍳 Instructions:

  • Mix all the ingredients for the bars together and spread into a small 8*8 inch, parchment lined pan.

If your ingredients are cold, it will be difficult to mix. You can slightly heat the peanut butter and butter in the microwave if you need to warm them up.

  • Melt the chocolate chips in a microwave safe dish in 30 second increments, stirring each time until smooth. Do not scald or the chocolate will seize. Mix in butter until smooth.

This step is important. Stir the chocolate during each 30 second increment.

  • Spread the topping over the bars. *Optional -Sprinkle with peanuts if desired.

Sprinkles make everything taste better right?

  • Refrigerate for at least an hour or until the bars are firm. Cut into eight pieces and store in the fridge for up to one week. Freeze if you will be keeping them longer.

📋 Tips:

  • To make this recipe vegan:

Switch out the butter for a vegan friendly option and make sure the peanut butter is “natural” meaning only peanuts and salt in the ingredient list.

  • To make this recipe peanut free :

Use the Keto Nut butter, almond butter or cashew butter if someone you love is allergic to peanuts and you want to share.

I cant imagine not eating these up within the week. But, if you want to make them ahead of time follow the instructions up until the point where you have cut your bars. Then wrap each piece with parchment and store in a freezer bag for later.

Simply defrost on the counter before you are ready to eat them.

I think that’s all for the Keto Peanut Butter Cup Bars!

They really are super easy to make and have saved me from my long time peanut butter and chocolate addition.

It’s a flavor combo that I just can’t kick (as evident by the vast amount of choco/peanut butter desserts on this site).

As always, please post any questions or comments below. I look forward to hearing how you guys liked them!

Cheers for now!

Brandy

More Low Carb Recipes to Love:

Peanut Butter Cup Bars

Keto Chocolate Peanut Butter Bars

Brandy
Chocolate and Peanut butter just go together. This dessert is the best of both worlds and it's low carb to boot. This is a simple recipe that anyone can make to keep their cravings at bay. Make this dessert ahead…it gets better as it sits and it freezes well.
4.41 from 5 votes
Prep Time 10 minutes
Cook Time 1 minute
Chilling Time 1 hour
Total Time 1 hour 11 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 295 kcal

Equipment

8 Inch Pan
Mixing Bowl
Parchment

Ingredients
  

Dessert Bars

Chocolate Topping

Instructions
 

  • Mix all the ingredients for the bars together and spread into a small 8*8 inch, parchment lined pan.
  • Melt the chocolate chips in a microwave safe dish in 30 second increments, stirring each time until smooth. Do not scald or the chocolate will seize. Mix in butter until smooth.
  • Spread the topping over the bars. *Optional -Sprinkle with peanuts if desired.
  • Refrigerate for an hour or until the bars are firm. Cut into eight pieces and store in the fridge for up to one week. Freeze if you will be keeping them longer.
    Peanut butter chocolate bars Keto

Notes

This recipe yields 8 small peanut butter bars. One serving is one bar.

Nutrition

Serving: 1pieceCalories: 295kcalCarbohydrates: 14gProtein: 10gFat: 23gSodium: 109mgFiber: 8gNet Carbs: 6gFat Ratio per Serving: 70.17%Protein Ratio per Serving: 13.56%Carb Ratio per Serving: 8.14%
Keyword gluten free, no bake dessert, vegan options
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Keto Peanut Butter Cup Bars is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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Recipe Rating




4 Comments

  1. 4 stars
    Thank you Brenna, I have tasted the original bars and they are delicious. Very thin, but so yummy. Next time I will use your updated ingredient list to make them. Thanks for your quick response to my original comment.

  2. Hi Joy! I am so sorry that the pan listed was too big. My darn editor messed it up (yeah, that was me too). I have corrected the recipe to reflect the correct amount of ingredients for the 8*8 pan since this is a much more common size. My apologies. So sorry (again) and thanks for pointing it out, I’ll try to do better. I hope your cookie brittle was good anyway. Cheers.

  3. 3 stars
    Hi, I just made these bars nd used the pan that was recommended but there was no where near enough batter for that size pan. The base is less than 1/4″ thick! If we were supposed to double or triple the recipe to get what looks like in your picture, it should say so. So disappointed as I have tried several of your recipes in the past and have always found them to be awesome. I will taste them as soon as they are cooled enough…hopefully these ‘cookie’ type pieces will be tasty.