These keto Chocolate Peanut Butter Bars are like a cross between a chewy chocolate chip cookie and a blondie, all while being gluten free, sugar-free and low carb. Best of all, they only have 7 ingredients and take less than 30 minutes to make. They are the perfect low carb dessert recipe.
Step by Step Instructions
How to make low carb chocolate peanut butter bars
STEP 1: Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper. In a large mixing bowl, using a hand mixer, mix the cream cheese with the egg until smooth.
STEP 2: To the mixing bowl, add almond flour, peanut butter, heavy cream, sweetener, and vanilla extract. Mix until all ingredients are well combined.
STEP 3: Using a rubber spatula, fold the chocolate chips into the mixture.
STEP 4: Transfer the mixture to the prepared baking pan. Bake for 20 to 25 minutes or until the edges turn golden brown. The center might still be a little soft, but it will continue cooking as it cools.
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Recipe Tips and Variations
Frequently Asked Questions
A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency. That being said, I have not tested this recipe with coconut flour.
The monk fruit I use is a 1:1 ratio for regular sugar. You can use any low carb sweetener you prefer in this recipe.
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**Recipe originally posted October 11th 2014 - Updated May 28th 2021**