This post may contain affiliate links, which help keep this content free. (Full disclosure)
If you’re a fan of the chocolate and peanut butter combo, these low carb keto chocolate peanut butter bars are for you! They are made up of 3 delicious layers: shortbread (based on my popular keto shortbread cookies), peanut butter, and chocolate. It’s sweet, crunchy, chocolatey, and SO good!
But don’t let the multiple layers intimidate you. They are all incredibly easy to make! You need just a few ingredients and several minutes for each one. These keto peanut butter chocolate bars will be ready to eat in just 30 minutes and you’ll be SO happy.
I actually created this recipe because I wanted to simplify my low carb tagalong cookies, because prior to these bars, that’s what my husband kept asking for. It got tiring to dip the cookies individually so often. The cookies may look more impressive, but when you want convenience, these keto peanut butter chocolate bars are the way to go.
I’m sharing my favorite keto peanut butter and chocolate recipes below, but if you love bars (they are a big thing here in Minnesota!), try out my low carb lemon bars, keto pumpkin bars, or keto pecan pie bars, too. And if you just crave peanut butter, make this easy keto peanut butter fudge!
This keto peanut butter bars recipe was originally published on October 4, 2017, and the post was republished in November 2020 to add updated pictures, useful tips, and some recipe improvements. I originally called them healthy peanut butter chocolate bars or gluten-free peanut butter bars – which they still are!
How To Make Keto Chocolate Peanut Butter Bars
These low carb peanut butter bars come together with 3 simple layers:
Shortbread Cookie Layer:
- Combine dry and wet ingredients. Pour wet ingredients into dry and mix together, until a crumbly dough forms.
- Add dough to pan. Press dough into the prepared pan – this is the perfect size.
- Bake. It’s done when the edges are golden.
Peanut Butter Layer:
TIP: Want less work? Use a food processor. It’s a bit more effort to do by hand, but that works, too.
- Add peanut butter layer to cookie layer. Dollop spoonfuls of the peanut butter layer over the cookie layer and spread it evenly.
- Melt chocolate. Mix sugar-free chocolate and coconut oil in a medium bowl. Heat in the microwave or over a double boiler until melted.
- Mix in sweetener. Whisk in Besti Powdered Monk Fruit Allulose Blend and let it dissolve.
- Top the bars. Drizzle chocolate over the peanut butter layer and smooth over the top evenly.
- Set. Cool completely, until the chocolate is solid. Then, carefully lift the parchment, transfer to a cutting board, and use a large chef’s knife to slice using a straight down motion.
TIP: Do not see-saw while slicing, or the bars will crumble.
Keto Peanut Butter Bars FAQs
Are peanut butter bars keto?
Regular peanut butter bars would not be keto, as they always have sugar added.
But these bars are keto friendly! Each serving has 3.7 grams net carbs.
Can you use a different sweetener?
Yes, you can. I prefer Besti Monk Fruit Allulose Blend in baked goods, as I think it provides the best flavor and texture, but you can use any granulated sweetener like allulose or erythritol in the cookie layer and any powdered sweetener like Besti Powdered Monk Fruit Allulose Blend, powdered allulose or powdered erythritol in the peanut butter and chocolate layers.
If you have different sweeteners that you want to use, refer to my keto sweetener guide for more information on which sweeteners will work.
Can you make these no bake?
Yes, you can skip the cookie layer and you won’t need to bake these at all!
If you want no bake keto peanut butter bars without the shortbread layer, you’ll want to add a couple extra tablespoons of peanut flour to the peanut butter layer. That way, the bars will be more sturdy.
Find more keto no bake recipes here.
Storage Instructions For Keto Peanut Butter Chocolate Bars
Can you make them ahead?
Yes, you can make these bars ahead. Because they need time to chill and solidify anyway, it’s a great make-ahead dessert or treat.
How to store keto peanut butter squares:
Store the bars in the refrigerator for up to a week… if they last that long! 🙂
Can you freeze keto peanut butter chocolate bars?
Yes, you can freeze the bars for 2-3 months. I recommend cutting them into individual servings before freezing, otherwise you’ll need to let the whole pan thaw a bit before you can cut into them.
More Keto Peanut Butter Chocolate Recipes
If you like this keto chocolate peanut butter bars recipe, you are sure to enjoy some of my other keto chocolate and peanut butter recipes, I love this combo!
- Keto Frozen Peanut Butter Pie – With a chocolate crust, and a frozen peanut butter filling, this dessert is rich and decadent, but sugar-free!
- Chocolate Chip Peanut Butter Protein Cookies – Just 6 ingredients to make these delicious cookies that are healthy enough for breakfast or a filling snack.
- Chocolate Peanut Butter Smoothie – Ready in 5 minutes and using just 5 ingredients, this filling smoothie will keep you full until lunch.
- No Bake Peanut Butter Chocolate Cookies – These low carb cookies don’t even need to bake and are made with just 5 simple ingredients.
- Keto Peanut Butter Cups – Yes, you can even make your own peanut butter cups! And it’s easier than you think. Just 5 ingredients!
Tools To Make Keto Peanut Butter Bars
Tap the links below to see the items used to make this recipe.
- Square Pan – This is the size you need for peanut butter chocolate keto bars. Plus, these pans have a lid, so they’re convenient for leftovers.
- Chef’s Knife – It’s important to cut these keto peanut butter chocolate squares straight down with a chef’s knife and not to saw with a serrated knife, or it will make a mess of the chocolate layer.
Keto Chocolate Peanut Butter Bars Recipe
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Keto Chocolate Peanut Butter Bars Recipe
The best keto peanut butter bars recipe - only 3.7g net carbs! These keto chocolate peanut butter bars feature layers of shortbread, peanut butter, and of course, chocolate.
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Shortbread Cookie Layer
Peanut Butter Layer
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
In a medium bowl, stir together the almond flour and sweetener.
In a small bowl, stir together the melted coconut oil and vanilla. Mix into the almond flour mixture, pressing with the back of a spoon or spatula, until a crumbly dough forms.
Press the cookie dough into the lined pan. Bake for about 10 minutes, until the edges are golden. Cool for a few minutes, until the top is firm and the pan is cool enough to handle. (Meanwhile, make the peanut butter layer.)
Peanut Butter Layer
In a medium bowl, stir together the peanut flour and sweetener.
- Add the peanut butter and vanilla. Mix well, pressing with the back of a spoon or spatula, until fully incorporated. (The mixture will be dense and can take some effort to incorporate. If you have a powerful blender or food processor, you can mix in there, scraping down the sides occasionally.)
- Spoon pieces of the peanut butter dough on top of the cookie layer in the pan, then spread and press evenly. If it's sticky, working with wet hands can help (but not too wet to avoid adding water to the peanut butter mixture).
Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave (or on the stove in a double broiler), stirring every 20 seconds, until completely melted.
- Whisk in the sweetener.
Pour the chocolate over the peanut butter layer and spread evenly. Cool completely, until the chocolate is solid, before cutting into bars. (You can also refrigerate to speed the cooling process, but then you'll want to let it sit on the counter for about 30 minutes before cutting, to avoid having the chocolate crack.) Cut straight down with a large chef's knife (don't saw back and forth). Once cut, refrigerate to store.
Last Step: Leave A Rating!
Serving size: 1 bar, or 1/16 of entire recipe
*Peanut flour and peanut butter powder are the same. Most grocery stores carry peanut butter powder with a small amount of sugar - this is okay to use if you're fine with that, but you'll probably need to reduce the sweetener a little. You can buy peanut flour without any sugar added here.
**It's your choice if you want to use salted or unsalted peanut butter, depending on if you want your bars to be a little salty or not. I liked them with lightly salted peanut butter.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂