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**
Jay Flematti says
I made these recently exactly as the .recipe stated. My husband and I LOVED the texture and flavor.. I have a huge sweet tooth, so next time I am going to add a little extra sweetener.
★★★★
Kelly says
We really enjoyed these! The peanut butter flavour is great!
★★★★★
Ryan M Thornton says
Nice recipe! Question though: is there supposed to be oil accumulating on top as it bakes? I think it is from my smuckers natural peanut butter. Also, I added a tablespoon of cocoa powder to my 2nd batch to see how that turns out.
★★★★
Kyndra Holley says
Yes, that would definitely be the result of the natural peanut butter.
Audra says
Hell0- What is the equivalent measurement if I use liquid Stevia instead of the monk fruit? Thanks!
Kyndra Holley says
I couldn't say. I have never used liquid stevia
Nan says
This recipe is delicious! My husband loved them, and even my 10 year old grandson thought they were great. I’ started the Keto lifestyle a month ago, and I’m down 16 lbs, and feel great, but my weakness is sweets, and my favorite candy is Reese’s peanut butter cups. This recipe has totally cured my cravings for peanut butter, and chocolate.
Samantha Schmeiser says
Absolutely love these, they will be a new staple to curb my sweet tooth! ⭐⭐⭐⭐⭐!!!!!
★★★★★
Kris says
These are so yummy and easy too!
★★★★★
Janice says
I am so looking forward to trying these! Do you know if they would freeze well? As the only one eating keto in my house it will take me a while to eat these and I would hate for them to go bad before I eat them all!!
★★★★★
Kyndra Holley says
Yes, you can absolutely freeze them. Also, I like to store them in the fridge, which helps them last longer and I love the way they taste cold.
Kevin DeLorenze says
Thank you for your wonderful, and delicious recipes. We don't need the nutrition information, as all of us should be doing this all the time, as we don't use the same ingredients as you. I haven't tried this yet as its in the oven now. Lol. Your recipes are delicious, and I know it will be amazing.
★★★★★
Martha Moore says
Really good. I use almond butter instead of peanut butter then add 1/2 cup chopped walnuts to the batter. I like them cold after cooked and cooled. Yum
★★★★★