Keto Peanut Butter Ice Cream Bars: A Deliciously Healthy Indulgence

For those embracing a ketogenic lifestyle, the craving for a sweet, creamy treat can be a challenge. Fortunately, you don't have to sacrifice your dietary goals to enjoy a frozen delight. Keto peanut butter ice cream bars offer a guilt-free way to indulge in a classic flavor combination. This article explores various recipes and techniques for creating these delectable treats, ensuring a satisfying experience for both novice and experienced keto enthusiasts.

Recreating the Classics: Keto Buster Bars

The famous Dairy Queen Buster Bars get a sugar-free keto makeover! What is a Buster Bar, you ask? Excellent question. Let’s dig into this discussion and afterward, we can dig into this delicious copycat dessert. The Buster Bar, with its layers of flavor and satisfying crunch, can be easily adapted for a keto diet. This recipe focuses on recreating the essence of a Buster Bar without the sugar and carbs.

Keto Chocolate Crust

The crust is easy, as I’ve made this keto chocolate crust many times in recipes like my Keto Chocolate Mousse Pie and Keto Dirt Cake. It’s good both baked and un-baked, but be sure you are using powdered sweetener if it won’t be baked, to avoid grittiness. The foundation of these bars is a rich, chocolatey crust that provides a satisfying base for the creamy filling.

Ingredients:

• Almond flour
• Cocoa powder
• Sweetener (powdered)
• Salt
• Melted butter

Instructions:

1. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt.
2. Stir in the melted butter until well combined.
3. Press firmly and evenly into the bottom of a 9x9 metal pan.
4. Freeze while preparing the ice cream.

For a nut-free option, simply substitute sunflower seed flour for almond flour.

Keto Vanilla Ice Cream Filling

I have my favorite Keto Vanilla Ice Cream recipe, which I highly recommend for this recipe. However, you can also use purchased keto ice cream if you prefer. Some brands are better (and lower carb!) than others, however, so I recommend reading my Keto Ice Cream Review here. You will need 2 pints of keto ice cream for this recipe. The creamy vanilla ice cream layer is crucial for the overall taste and texture of the bars.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Keto vanilla ice cream (homemade or store-bought)
• Salted peanuts (for sprinkling)

Instructions:

1. Prepare the ice cream as directed in the recipe. If it's freshly churned, it will be the perfect consistency for spreading over the crust. If it's not, you may need to soften it a bit on the counter first. *If you are using store bought keto ice cream, they usually require at least 15 minutes on the counter to soften enough to scoop and spread.
2. Sprinkle the surface evenly with the salted peanuts.
3. Place in the freezer until firm, at least 4 hours and up to overnight.

Keto Chocolate Sauce Topping

The chocolate sauce really just needs to be a ganache or a thick chocolate sauce. The final touch is a decadent chocolate sauce that hardens into a satisfying shell.

Ingredients:

• Heavy cream
• Sugar-free chocolate chips
• Sweetener
• Vanilla extract

Instructions:

1. In a medium saucepan over medium heat, bring the cream to just a simmer.
2. Add the chopped chocolate and let sit until melted, then whisk to combine.
3. Stir in the sweetener and vanilla extract until smooth.
4. Let cool at least 10 minutes (otherwise it will melt your ice cream!).
5. Pour the chocolate sauce over the ice cream. Tilt the pan in all directions to get the chocolate to coat the surface evenly.
6. Return to the freezer for 30 minutes or so, to set the chocolate topping.

No-Bake Keto Peanut Butter Bars

Anyone else too hot to cook and would therefore prefer no-bake treats for the rest of summer? All we need to make these magical bars is creamy peanut butter (use unsweetened to keep it keto), unsalted butter, almond flour (to hold it all together), sugar-free confectioners sweetener, sugar-free chocolate chips, and a pinch of sea salt. For those who prefer a simpler approach, no-bake keto peanut butter bars are an excellent choice. These bars require minimal effort and ingredients, making them perfect for a quick and easy treat.

Peanut Butter Layer

In a mixing bowl, combine the peanut butter, melted butter, almond flour, sugar-free confectioners sweetener and sea salt. Stir well until completely combined. A thick dough will form. The base of these bars is a creamy peanut butter mixture that sets in the freezer.

Ingredients:

• Creamy peanut butter (unsweetened)
• Unsalted butter
• Almond flour
• Sugar-free confectioners sweetener
• Sea salt

Instructions:

1. In a large mixing bowl, combine the peanut butter, melted butter, almond flour, sugar-free confectioners sweetener and sea salt.
2. Stir well until completely combined.
3. Line a 9” x 5” loaf pan or 8” x 8” cake pan with parchment paper.
4. Transfer the peanut butter mixture to the parchment-lined pan, and spread into an even layer.

Chocolate Topping

Microwave the chocolate and butter in a microwave-safe bowl for 20 second intervals, stirring well between intervals, until melted, about 40 to 60 seconds. The chocolate topping adds a layer of richness and sweetness to complement the peanut butter base.

Ingredients:

• Sugar-free chocolate chips
• Butter (or coconut oil for dairy-free)

Instructions:

1. Microwave the chocolate and butter in a microwave-safe bowl for 20 second intervals, stirring well between intervals, until melted, about 40 to 60 seconds.
2. Pour the chocolate mixture over the peanut butter layer and freeze for 2 hours, or until the bars are set up.
3. When you’re ready to serve, remove the bars from the pan and transfer them to a cutting board. Use a sharp knife to slice desired sized bars.

Chocolate Peanut Butter Ice Cream Bars

These Chocolate Peanut Butter Ice Cream Bars are heavenly. A creamy chocolate peanut butter ice cream dipped in a homemade magic shell makes for the perfect summer-time treat. All ingredients are low carb, keto, and gluten-free friendly. I used a natural peanut butter and sugar-free dark chocolate chips. For a more traditional ice cream bar experience, these chocolate peanut butter ice cream bars combine a creamy ice cream base with a hard chocolate shell.

Read also: Keto Calorie Counting: A Detailed Guide

Peanut Butter Ice Cream

I started out making these chocolate peanut butter ice cream bars by whipping up a low carb peanut butter ice cream base. Churning adds air to the ice cream while it's being frozen in an ice cream maker. The ice cream base is made with heavy cream, almond milk, and peanut butter.

Ingredients:

• Heavy whipping cream
• Unsweetened almond milk
• Vanilla extract
• Swerve or other keto-friendly sweetener
• Peanut butter

Instructions:

1. In a large bowl, beat heavy whipping cream until soft peaks form.
2. Add almond milk, vanilla, Swerve, and peanut butter, beat until well blended and stiff peaks form.
3. Spoon into popsicle molds (the number of ice cream bars depends on size of molds, I made 10 ice cream bars with these molds). Gently tap molds on counter to release any air bubbles. Place wooden popsicle sticks in the center of each. (Note: If you do not have popsicle molds you can use paper cups or small juice glasses).
4. Freeze for at least 4 hours. Remove ice cream bars from the molds. You may need to run the molds under warm water (being careful to not get the ice cream bars wet). Keep the bars in the freezer until you are ready to dip them.

Chocolate Magic Shell

The frozen ice cream in the cylindrical mold didn't come out as easy as the flat mold. Even though it's a silicone mold, I had to run the outside under water to loosen the ice cream from the mold. The cylindrical ones were also a bit trickier to dip in chocolate as I had to rotate them while tilting the container of melted chocolate. The magic shell is a simple combination of chocolate and oil that hardens quickly when it comes into contact with the frozen ice cream.

Ingredients:

• Sugar free chocolate chips, such as Lily's
• Vegetable or coconut oil (in solid form)

Instructions:

1. Line a backing sheet with parchment or wax paper. Set aside.
2. Make Chocolate Magic Shell by adding the chocolate chips and vegetable (or coconut) oil to a bowl, and melting in the microwave. (I find using a deep bowl makes it easier for dipping.
3. Dip each ice cream bar into the chocolate shell. Place the dipped ice cream bars onto the baking sheet. Let set. Store in airtight container in the freezer.

Keto Frozen Yogurt Buster Bars

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. For a lighter, tangier option, keto frozen yogurt bars offer a refreshing twist on the classic ice cream bar.

Yogurt Base

The base of these bars is a mixture of yogurt and peanut butter.

Ingredients:

• Yogurt
• Peanut butter
• Optional stevia or monkfruit

Instructions:

1. Line a baking tray with parchment paper or a silicone mat. Set aside.
2. In a medium bowl, add yogurt and peanut butter and whisk together. If needed, stir in optional stevia or monkfruit.
3. Spoon two equal amounts of the yogurt mix onto the prepared tray in round shapes about 3 inches apart.
4. Press a popsicle stick into each yogurt pop.
5. Freeze for 45 minutes or more until firm.

Chocolate Drizzle

Add the chocolate chips to a glass bowl and heat in the microwave at 30-second increments, stirring in between, until melted. The chocolate drizzle adds a touch of sweetness and visual appeal.

Read also: Magnesium Supplements for Keto

Ingredients:

• Sugar-free chocolate chips
• Chopped nuts (optional)

Instructions:

1. Add the chocolate chips to a glass bowl and heat in the microwave at 30-second increments, stirring in between, until melted.
2. Drizzle the chocolate over the frozen yogurt bars, and sprinkle with chopped nuts.
3. Freeze the bars again for 10 minutes to solidify the chocolate.
4. Use a knife under the bars to loosen before lifting off the tray. Serve.

Tips and Variations

• Ensure the popsicles are fully frozen before dipping in chocolate to prevent them from falling apart.
• Use natural peanut butter without added sugar for the best keto-friendly option.
• For an extra smooth mixture, use a blender to combine the ingredients.
• Store the finished bars in an airtight container in the freezer for up to a month.
• Substitute almond butter for peanut butter if you prefer (though it may change the net carbs).
• Use flavored Greek yogurt (e.g., vanilla or strawberry) to add a different twist to the bars.
• You can prepare the peanut butter and yogurt mixture a day ahead and freeze it when ready.
• Melt the chocolate in advance and store it in the refrigerator.

Creating Creamy Texture with Cottage Cheese

I promise you do not taste the cottage cheese. This texture is creamy and is somehow a cross between fudge and ice cream. Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results. An unusual but effective ingredient for achieving a creamy texture in keto ice cream bars is cottage cheese. When blended, cottage cheese adds a richness and smoothness that mimics traditional ice cream without the added carbs.

Ingredients:

• Cottage cheese
• Peanut butter
• Melted chocolate
• Salt
• Optional sweetener (monk fruit, maple syrup, or sweetener of choice)

Instructions:

1. Blend cottage cheese and peanut butter together until smooth.
2. Melt chocolate.
3. Mix the chocolate and cottage cheese mixture together and add a pinch of salt.
4. Pour into a parchment lined 8x8 pan and freeze for 3 hours.
5. Cut into squares and store in freezer.
6. Let thaw for 1-2 min before eating.

The Importance of Sweeteners

I chose these sweeteners for my favorite sweetness balance, but a lot of people think I under-sweeten my low carb dessert recipes so feel free to add more sweetener to your own personal taste. As I noted in the recipe, I don’t recommend replacing the xylitol with a less concentrated sweetener because I’ve found that the sugar alcohols help keep these Keto chocolate covered peanut butter ice cream bars from freezing so hard. Selecting the right sweetener is crucial for achieving the desired taste and texture in keto ice cream bars. Sugar alcohols like xylitol and erythritol are popular choices, as they provide sweetness without significantly impacting blood sugar levels.

tags: #keto #peanut #butter #ice #cream #bars