If you are looking for a quick sweet treat that fits your low carb or keto lifestyle, these no-bake peanut butter chocolate bars are exactly what you need.
There is no oven involved, no complicated steps, and the whole thing comes together in under an hour. Most of that time is just waiting for the bars to set in the freezer.
The combination of creamy peanut butter and rich dark chocolate is hard to beat. It tastes indulgent, but every ingredient is kept low carb and sugar free so you can enjoy them without worrying about knocking yourself out of ketosis.
A sprinkle of flaky sea salt on top takes the flavor to another level. It sounds simple, but it really makes a difference.
This recipe makes 16 bars, and they keep well in the fridge, so you can make a batch at the start of the week and have something ready whenever a craving hits.
Why You’ll Love This Recipe
Great for Meal Prep – These bars store well in the fridge in an airtight container, so you can make a full batch and have a ready to grab snack all week long. No more scrambling for something keto friendly when a craving hits.
Ready in Under an Hour – With just 15 minutes in the freezer for the peanut butter layer and about 25 minutes for the chocolate to set, you’re looking at a finished batch of bars in less than an hour. That’s pretty quick for something that tastes this good.
It Tastes Like a Reese’s Cup – If you’ve been missing that classic peanut butter and chocolate combo since going keto, this is the recipe that fills that gap. The combination of creamy peanut butter and rich dark chocolate is incredibly satisfying.
Only 7 Ingredients – You don’t need a long shopping list or hard to find specialty items to make these bars. Chances are most of these ingredients are already sitting in your keto pantry right now.
Ingredients
For the Peanut Butter Layer
- 1 cup Natural Peanut Butter (no sugar added)
- 1/4 cup Coconut Oil, melted
- 1/4 cup Powdered Erythritol
- 1/2 tsp Vanilla Extract
- Pinch of Sea Salt
For the Chocolate Layer
- 4 oz Sugar-Free Dark Chocolate, chopped
- 1 tbsp Coconut Oil
- Flaky Sea Salt (for topping)
How to Make
Step 1
Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
Step 2
In a mixing bowl, stir together the peanut butter, melted coconut oil, powdered erythritol, vanilla extract, and pinch of sea salt until completely smooth and well combined. Pour the mixture into the prepared pan and spread evenly with a spatula. Place in the freezer for 15 minutes to firm up.
Step 3
While the peanut butter layer sets, melt the sugar-free dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until perfectly smooth.
Step 4
Remove the pan from the freezer. Pour the melted chocolate evenly over the peanut butter layer and tilt the pan to spread it into an even coating. Sprinkle flaky sea salt generously over the top.
Step 5
Return the pan to the freezer for 20 to 25 minutes until the chocolate is fully set. Use the parchment overhang to lift the slab out, then cut into 16 bars. Store in the refrigerator in an airtight container.
Helpful Tips
Use Natural Peanut Butter the Right Way
Natural peanut butter separates in the jar, so make sure you stir it really well before measuring it out. If you use peanut butter that still has the oil sitting on top unmixed, your layer won’t set properly and will end up greasy.
The peanut butter should be smooth and fully combined before it goes into the bowl with the other ingredients. Room temperature peanut butter also mixes much easier than cold peanut butter straight from the fridge.
Make Sure Your Erythritol Is Powdered
This matters more than you think. Granular erythritol will stay gritty in the peanut butter layer because there is no heat to dissolve it, and you will feel that crunch in every bite.
Powdered erythritol blends in smoothly and gives you a clean, even sweetness throughout the layer. If you only have granular, you can blend it in a coffee grinder for about 30 seconds to make it powdered.
Don’t Skip the Parchment Overhang
The parchment paper isn’t just to keep things from sticking. That overhang on the two sides is what lets you lift the whole slab out cleanly without cracking it or making a mess.
Make sure the overhang is long enough to actually grip, so at least 2 inches on each side. If the parchment slips around when you pour in the peanut butter layer, use binder clips on the edges of the pan to hold it in place.
Frequently Asked Questions
Can I use regular peanut butter instead of natural peanut butter?
It is best to stick with natural peanut butter that has no added sugar, since this is a low carb recipe and regular peanut butter usually has added sugars that will raise the carb count.
Natural peanut butter also tends to mix more smoothly with the coconut oil, which helps the peanut butter layer set up nicely in the freezer.
Low Carb No-Bake Peanut Butter Chocolate Bars
Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a mixing bowl, stir together the peanut butter, melted coconut oil, powdered erythritol, vanilla extract, and pinch of sea salt until completely smooth and well combined. Pour the mixture into the prepared pan and spread evenly with a spatula. Place in the freezer for 15 minutes to firm up.
- While the peanut butter layer sets, melt the sugar-free dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until perfectly smooth.
- Remove the pan from the freezer. Pour the melted chocolate evenly over the peanut butter layer and tilt the pan to spread it into an even coating. Sprinkle flaky sea salt generously over the top.
- Return the pan to the freezer for 20 to 25 minutes until the chocolate is fully set. Use the parchment overhang to lift the slab out, then cut into 16 bars. Store in the refrigerator in an airtight container.