Craving a Reese's Peanut Butter Cup but trying to stick to a low-carb lifestyle? These Keto Peanut Butter Squares are the perfect solution! Packed with rich peanut butter and chocolate flavor, these chewy squares offer a guilt-free indulgence that will satisfy your sweet tooth without derailing your ketogenic diet. With just 8g net carbs per serving, this simple no-bake dessert is a game-changer.
Why You'll Love These Keto Peanut Butter Squares
- Easy to Make: With just a few simple steps and about two hours (mostly chilling time), even novice bakers can whip up a batch of these delicious squares. The hardest part is waiting for them to firm up!
- Added Protein Benefit: Natural peanut butter is a great source of healthy fats and protein, making these squares a more nutritious dessert option.
- Perfect for Making in Advance: These squares are ideal for meal prepping or packing for lunches. Make them a few days ahead of time for a convenient and satisfying snack.
- Customizable: Feel free to experiment with different variations by adding chopped nuts, a drizzle of sugar-free caramel, or a sprinkle of sea salt on top.
- Satisfying Texture: These bars have a buttery almond flour base, a creamy peanut butter layer, and a crisp chocolate layer for a delightful combination of textures.
- Tastes Like Peanut Butter Cups: Many compare the taste of these bars to peanut butter cups, making them a perfect treat for those who miss the classic candy.
- Secretly Keto-Friendly & Low Carb: These bars are so delicious, no one will guess that they're sugar-free!
Ingredients You'll Need
- Peanut Butter: It is important to use natural, unsweetened peanut butter with no added sugars to keep the recipe keto-friendly. Avoid runny peanut butter and opt for a firmer consistency.
- Coconut Oil: Coconut oil helps to create a smooth and creamy texture in both the peanut butter and chocolate layers. It can be interchanged with butter.
- Almond Flour: Almond flour serves as the base for the peanut butter layer, providing structure and a slightly nutty flavor. Coconut flour can be used as a substitute, but the amount needed may vary.
- Coconut Flour: Coconut flour is used in the peanut butter layer to absorb moisture and create a soft and cakey texture.
- Erythritol (or other keto-friendly sweetener): Erythritol, monk fruit sweetener, allulose, Bocha Sweet, or xylitol can be used to sweeten the bars without adding carbs. It is best to use powdered sweetener for the peanut butter layer to avoid a grainy texture.
- Vanilla Extract: Vanilla extract enhances the flavor of the peanut butter layer.
- Sugar-Free Chocolate Chips (or dark chocolate): Use sugar-free chocolate chips or dark chocolate with at least 85% cocoa solids for the chocolate topping.
- Butter: Butter gives these peanut butter chocolate bars rich, creamy flavor.
- Salt: A pinch of sea salt balances the sweetness and enhances the flavors. It is especially important if your peanut butter does not contain added salt.
Step-by-Step Instructions
- Prepare the Pan: Line an 8x8 inch square pan with parchment paper, leaving an overhang for easy removal.
- Make the Peanut Butter Layer:
- In a microwave-safe bowl, combine the peanut butter and 2 tablespoons of coconut oil.
- Melt in 30-second increments, stirring in between, until creamy.
- Add the almond flour, coconut flour, erythritol, and vanilla extract to the peanut butter mixture.
- Mix well with a spatula until everything is thoroughly combined.
- Transfer the mixture to the prepared pan and spread it out evenly.
- Place the pan in the refrigerator for 10 minutes to firm up.
- Make the Chocolate Layer:
- While the peanut butter layer is firming, combine the chocolate chips and the remaining coconut oil in a medium microwave-safe bowl.
- Melt in the microwave for 1 minute, stirring frequently, until the chocolate is completely melted and smooth.
- Pour the melted chocolate over the peanut butter layer and spread it out evenly.
- Chill and Set:
- Place the pan in the freezer for 2 hours, or until the bars are completely set.
- Slice and Enjoy:
- Once the bars are firm, remove them from the pan using the parchment paper overhang.
- Let the bars stand at room temperature for 20 minutes before slicing.
- Use a sharp knife to cut into 16 squares.
Tips for Success
- Choose the Right Peanut Butter: Make sure your peanut butter is natural, unsweetened, and not too runny. Dig down into the pot and use the firmer part.
- Powder Your Sweetener: For the peanut butter layer, use powdered sweetener to avoid a grainy texture. You can easily powder granulated sweetener by blending it in a food processor.
- Don't Skip the Salt: The salt in the peanut butter layer is essential for balancing the sweetness and enhancing the flavor.
- Adjust Consistency: If the peanut butter layer is too thin, add 1 tablespoon of coconut flour to firm it up. If the batter is too thin, add more coconut flour.
- Melt Chocolate Carefully: Microwave the chocolate in short intervals, stirring frequently, to prevent burning.
- Use a Hot Knife for Slicing: Run a sharp knife under hot water before slicing for clean cuts.
Variations
- Add Nuts: Mix chopped nuts into the peanut butter layer or sprinkle them on top of the chocolate layer.
- Drizzle with Sugar-Free Caramel: Add a drizzle of sugar-free caramel over the chocolate layer for extra sweetness and flavor.
- Sprinkle with Sea Salt: A sprinkle of sea salt on top of the chocolate layer enhances the flavors.
- Use Almond Butter: Substitute almond butter for peanut butter. However, almond butter tends to be more runny, so you may need to add a little coconut flour to firm it up.
- Make it Dairy-Free: Use coconut oil instead of butter to make the recipe dairy-free.
- Make it Nut-Free: Use a blend of sesame seed flour and sunflower seed flour in place of the almond flour, or leave out the crust completely.
Storing Instructions
- Refrigerator: Store the keto peanut butter bars in an airtight container in the refrigerator for up to 1 week. Separate the layers with wax paper to prevent sticking.
- Freezer: For longer storage, freeze the bars sliced and wrapped in parchment paper so they don't stick together. They can be stored in the freezer for up to 2 months.
Frequently Asked Questions
- What peanut butter is OK for keto? For the peanut butter to be keto-approved, it needs to be natural peanut butter that is unsweetened with zero added sugars.
- Is there a peanut butter with no carbs? No such peanut butter exists!
- Can I use crunchy peanut butter for this recipe? You can use any type of peanut butter that you would like, as long as it’s natural and without sugar.
- Can I use almond butter instead of peanut butter? Of course. Any nut butter works. Almond butter tends to be more runny than peanut butter, so you may need to add a little coconut flour to firm it up.
- Can I use coconut flour instead of almond flour? While the almond flour can be substituted for coconut flour, I haven’t tried this swap myself, so I’m not sure how much one would need.
- Should I add graham crackers to the bottom layer? No! In this keto version, Graham crackers are not needed. Almond flour works just as well.
- Why do you add butter to the melted chocolate? The butter keeps the chocolate from hardening too much and becoming brittle after it sets.
More Keto Recipes with Peanut Butter and Chocolate
If you love this combination, be sure to check out other keto recipes with peanut butter and chocolate, such as cookies and brownies. Low carb dessert heaven!
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