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.
Ingredients in Keto Chocolate Peanut Butter Bars
Ingredients Notes
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.
More keto dessert recipes
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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Low Carb Chocolate Peanut Butter Bars
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 4 ounces cream cheese, softened
- 1 large egg
- 2 cups blanched almond flour (I use this brand)
- ½ cup peanut butter
- ½ cup heavy cream
- 5 tablespoons low carb sweetener (I use this brand)
- 1 teaspoon pure vanilla extract (I use this brand)
- ½ cup sugar free chocolate chips (I use this brand)
Instructions
- 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.
- To the mixing bowl, add almond flour, peanut butter, heavy cream, sweetener, and vanilla extract. Mix until all ingredients are well combined.
- Using a rubber spatula, fold the chocolate chips into the mixture.
- 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.
- Let cool completely. Slice into 16 equal squares.
Notes
- net carbs per serving: 3.3g
- Storage: Store in an airtight container in the refrigerator for up to a week.
- Make it dairy free: For a dairy free version, use a vegan cream cheese and substitute the heavy cream for almond milk or coconut milk.
- Salt: These are delicious with some flaky sea salt sprinkled on top before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 196
- Fat: 17.1g
- Carbohydrates: 7g
- Fiber: 3.6g
- Protein: 6.1g
**Recipe originally posted October 11th 2014 - Updated May 28th 2021**
Lisa says
These look fabulous, will be making some this weekend! And by the way, I really appreciate all that you and other bloggers do, it makes my life so much easier and better. Thank you and Mwrry Christmas
Wendy says
I just made a batch and the batter was delicious!!! Can’t WAIT to eat one!!
Cathie Holt says
These look amazing. I am baking tonight. Thank you for your TERRIFIC recipes. I am 2+ years into this WOE (and minus 90 lbs) and love your site....it is my go to favorite.
Julie says
You do great work have tried lots of your recipes their Fab!
Lori says
They look great Kyndra and I will try them this afternoon! It is very easy to put the info into MFP to get the nutrition info. Sorry that some people can't be more respectful and just say thanks!
LaWanda says
Better yet, try not saying anything at all!
Marsha says
Sounds great, but I'm disappointed that you don't post nutritional info....after all, this is posted as a low carb site. Every other low carb site posts this info with their recipes, what's up with you?
Peace Love and Low Carb says
First of all, your comment is very curt and not well received. "What's up with me?" Well, the nutritional information is on more than 90% of the recipes on my site. I do it as a courtesy because I know that it is important to people. It is very time consuming and is not something that I am required to do. As if providing free recipes and information wasn't enough?? Would you like me to also cook it for you? Sites like myfitnesspal, fat secret, live strong etc are great for entering your ingredients from a recipe and coming up with nutritional information.
flipflopfox says
Go Kyndra!
Lynne Morris says
Absolutely! Go Kyndra! I appreciate all that you do for us low carb recipe hunters. I can certainly figure out my carbs if you can provide the recipes. Thank you!
Martha Butler says
Took me 10 seconds to import the recipe into Fitness Pal and a couple minutes to correct some of the ingredients since it wanted me to use a fried egg lol. I just made the blueberry pancake bites, which my husband loved and I will be buying some of the missing ingredients to make this tomorrow. I am trying to get him to eat better snacks instead of Walmart apple pies and muffins. He loved the bites and is looking forward to me cooking again tomorrow. I so appreciate all that you do and hope you continue sharing your recipes with us. Thank you
Laura says
Nice! I was wondering where the nutrition info was, as well, but I do have enough sense to plug the info into my app and calculate what I'm using, since you could potentially use this as a jumping off point for variations of the recipe. For example, not all almond flours are the same nutritionally-I'm leaning toward trying this with unblanched almond flour, that pirate boy peanut butter, and tollhouse dark chocolate morsels. Probably not enough carbs to kick me out of ketosis, but probably nowhere close to your recipe's carb count either. People can be so rude online-take a grain of salt with that comment and let it go. I appreciate every free recipe you share, Kendra!
gus says
you go, girl!
Christina says
So well said lol
jane says
That's a BOOM! Thanks for all you do! So appreciated!
KQF says
Love it 😀
Well said, sometimes ppl need to use their own brains no?
Anonymous says
👏🏻👏🏻👏🏻
Lisa says
Maybe you should take some personal responsibility for your own health and well being Marsha. What a rude and entitled attitude, do you want a participation trophy too?
Kathy Conde says
When doubling the recipe would you still use an 8x8 pan or bigger pan? What size? TY!
Kyndra Holley says
If doubling the recipe, I would cook it in two batches
Alli says
Also wondering what the nutritional counts are. Thank you.
Jerry says
I made these - quite good! However, I did try a few different things.
1) The recipe has no salt at all. I heavily sprinkled sea salt on some of the surface and really think it helped. It is rare to see a bar or brownie recipe with no salt at all. It really brings out both the chocolate and nut flavors.
2) I don't have sugar-free chocolate. I chopped up an 85% cocoa chocolate bar and it worked well.
3) I baked it 20 minutes -- at least in my oven, it wasn't quite as brown and would probably give in a few minutes more next time.
4) I used the Swerve option.
All in all - this was *really* good.
Karen says
Really like it with the sea salt on top. I think they are better if you wait a day to eat. It is one of those foods that taste even better the next day after the ingredients have time to meld together. They are more moist the next day which normally I find the opposite in bar recipes.
Kayla says
No nutrition facts on this?
Martina says
Great pic Kyndra! It looks delicious! 🙂