Keto Peanut Butter Cup Bars Recipe

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.

• 1 cup Sugar Free Peanut Butter *Creamy

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

• 2 tsp Vanilla extract

Chocolate Topping:

• 9 oz Sugar-Free Chocolate Chips

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.

• This Keto Peanut Butter Cup Bar recipe freezes well:

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:

• The Perfect Keto Almond Butter Cookie
• Best Keto Magic Cookies
• No Bake Chocolate Peanut Butter Cookies
• Easy Keto Tortilla Chips

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.