Keto Chocolate Peanut Butter Bars
User Reviews
5
Keto Chocolate Peanut Butter Bars
Description
The bars start with a base made from almond flour, melted butter, and a granulated sugar substitute pressed firmly into a lined tray. The second layer is a creamy peanut butter mixture blended with butter, powdered sweetener, and a touch of salt for balance. This layer is chilled to set before the final layer.
The chocolate topping is made by melting sugar-free dark chocolate with coconut oil, which softens and spreads easily over the peanut butter. Once fully chilled and firmed in the fridge or freezer, the bars are cut to serve. The chocolate layer provides a glossy finish and contrasts the textural layers with a slightly crisp snap at room temperature.
These bars suit those following a ketogenic diet seeking a chocolate-peanut butter combination without excess sugar. Proper setting and slicing techniques preserve the clean layers and structure.
The original notes mention using Lakanto sweetener in both base and peanut butter layers, storing bars refrigerated for up to a week or freezing for 3 months.
Ingredients
Base
- 1.5 cup / 150g almond flour
- 3 tbsp / 30g Lakanto Classic sweetener
- 5 tbsp / 70g butter melted
PB Layer
- ¾ cup / 190g peanut butter (use firm peanut butter, no runny oils)
- 3 tbsp / 45g butter melted, (or coconut oil)
- 2 tbsp / 20g Lakanto Classic sweetener powdered
- ½ teaspoon salt to taste
Chocolate Layer
- ⅔ cup / 4.4 oz / 125g chocolate or dark chocolate, at least 85% cocoa solids, sugar free
- 2 tbsp / 28g coconut oil (or butter)
Instructions
- Base: Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix to form a base.
- Peanut Butter Layer: In a clean bowl, add the peanut butter, butter, powdered Lakanto and sea salt. Whisk with a hand ballon whisk to combine. If your peanut butter is too thick, warm it slightly first. Spread over the base and freeze until set, about 10 - 15 minutes.
- Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie). Allow to cool slightly, then spread on top of the peanut butter layer. Place in the fridge for at least 2 hrs or until fully set (or freezer for about 30 minutes).
- Let the bars come to room temperature before cutting. Run a shape knife under hot water and slice. This will help prevent the chocolate layer cracking.
Notes
- Use firm peanut butter without runny oils for best texture in the peanut butter layer.
- Store bars in the refrigerator for up to one week or freeze for up to three months.
- Warm peanut butter slightly if too thick before mixing to ensure smooth layering.
- Run a knife under hot water before slicing to prevent chocolate cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Total Carbohydrates | 7g | 2% |
| Protein | 5.6g | 11% |
| Fat | 21.4g | 33% |
| Saturated Fat | 8.3g | 42% |
| Fiber | 3.9g | 16% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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