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
Keywords: low carb dessert, keto dessert, chocolate peanut butter desserts, low carb blondies, keto cookie bars, low carb chocolate peanut butter bars
**Recipe originally posted October 11th 2014 - Updated May 28th 2021**
Bertha Mitchell says
I made this recipe yesterday and they're so delicious 😋😋😋
★★★★★
Michele says
My husband said yum. I mistakenly put a whole cup of peanut butter in it. It didn’t look done at 20 minutes so I left it in another 10 and then turned the oven off and let it sit for another 10. I also sprinkled about a teaspoon of salt per Jerry’s comments. It adds a nice contrast. Deliciousness. Thank you for your awesome recipes.
★★★★★
Yvonne says
I would like to say a big Thank you for what you do for us. It is not easy and very time consuming putting all this together. I myself have made the choice of going Low carb for both of us.
★★★★★
Cathy Clark says
Sounds delicious & I’m about to goi in & make them right now—nothing better than peanut butter & chocolate!!!
Marsha, didn’t your Mother ever tell you “if you can’t say something nice, don’t say anything!
Thx for all you do Kyndra! I LOVE your site!!!
Sarah King says
I'm about to make the brownies, they look delicious. I made your big mac and cheese and it was awesome!! I'm pretty new to keto and I've never been a cook. I'm so glad your recipes are not only easy to make but taste great too. Because of my work schedule, I have to make casseroles a lot so dinner is just a microwave away. I've printed all your casserole recipes and I'm working my way through them. Thank you so much for the work you do to help us. I'm down 22 lbs now and can't believe it because of all the good food I'm eating! I'm definitely a fan of your website!
Kristy says
Sounds delicious! I was just wondering is there anything I could substitute the heavy whipping cream for? Would Greek yogurt be a suitable substitute?
Thank you in advance!
Lisa Bishop says
You might try evaporated milk if dairy isn’t the problem, and coconut milk if dairy is off limits. Use fat-free versions if that’s the concern, but fat will improve the flavor.. Your yogurt idea would probably work too.
Okay, I see now I’m replying in 2021 to a 2018 question, but I’m going to post anyway. It’s a good question.
Lisa says
I love all your recipes !
And I'm so glad you stood your ground on the "rude one "
Figure it out is what I say !
Always your fan 🙂
Kathy says
Made these today and they were such a nice treat. I baked in an 8 x 8 pan however mine were about twice the thickness and crumbled quite a bit. Any idea what could have gone wrong? Excellent with a cup of Lady Grey this rainy afternoon.
Elena Tansy says
I didn’t have any peanut butter so I modified your recipe using almond butter, tossed in some toasted coconut, and had Chocolate Coconut Almond Butter bars instead! And they did not disappoint! I used swerve and added a little extra baking time because my oven took a little longer! Thank you for the recipe!
Amy McAleavey says
Oh - wow! Two of my favorite foods together! I can't wait to make this (I'm going to try to make my own sugar free chocolate so we'll see how that works!) Great dessert/snack idea (only 161 calories according to My Fitness Pal)
★★★★★