Keto Peanut Butter Bars
User Reviews
5
Keto Peanut Butter Bars
Description
The bars start with a mixture of melted butter and natural peanut butter sweetened with stevia glycerite and mixed thoroughly with superfine almond flour until smooth. This mixture forms the base layer, pressed evenly into a lined pan and chilled to set. The topping is made by gently melting dark chocolate chips and butter together, which is poured over the chilled peanut butter layer and spread evenly. The bars are then refrigerated or frozen to solidify into a firm yet creamy texture.
These bars offer a satisfying contrast between the creamy, nutty almond and peanut butter layer and the glossy, firm dark chocolate topping. They are suitable for those following keto or low-carb lifestyles, with sweetness provided by the stevia instead of sugar. The recipe recommends using natural peanut butter to avoid excessive dryness in the bars.
Leftovers should be stored refrigerated in an airtight container separated by wax paper sheets to prevent sticking and maintain texture for up to a week, or frozen for up to three months for longer storage. Almond butter can be used as a substitute for peanut butter with added almond extract to boost flavor.
Ingredients
- ½ cup butter melted and slightly cooled; 4 ounces, unsalted
- ½ teaspoon stevia glycerite heaping, to equal ¼ cup of sugar
- ½ cup peanut butter unsweetened, room temperature, natural creamy
- 1 cup almond flour 4 ounces, superfine
Topping:
- ¾ cup dark chocolate chips 3.5 ounces
- 1 tablespoon butter unsalted
Instructions
- Line a square 8-inch baking dish with wax paper so that you have an overhanging on both sides. This will allow for easy removal later on.
Make the bottom layer:
- Melt the butter in a medium microwave-safe bowl. Allow it to slightly cool.
- Mix in the stevia, peanut butter, and almond flour. Start mixing with a rubber spatula, then use a hand whisk to mix thoroughly until completely smooth and no almond flour lumps remain.
- Use the spatula to transfer the mixture to the prepared pan and to spread the mixture evenly. Freeze for 15 minutes.
Make the top layer:
- Place the chocolate chips and the butter in a microwave-safe bowl. Microwave in 30-second sessions, stirring after each session, until almost fully melted. Stir the mixture with a rubber spatula until fully melted.
- Pour the melted chocolate on top of the peanut butter layer, using the spatula to scrape it off the bowl and spread it evenly. Work gently so the chocolate layer stays on top of the peanut butter layer.
- Cover the pan with plastic wrap. Refrigerate until set and firm, about 4 hours.
- Carefully lift the wax paper and place it on top of a cutting board. Using a sharp chef’s knife, cut into 16 squares.
Notes
- Use freshly opened natural peanut butter jars to avoid dryness in the bars.
- You can substitute almond butter for peanut butter and add ½ teaspoon almond extract to enhance the flavor.
- Keto bars should be stored refrigerated, separated with wax paper, for up to one week or frozen for up to three months.
- Measure dry and wet ingredients carefully as their weight-to-volume ratios differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 182kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Sodium | 37mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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