Keto Peanut Butter Pie Bars

If you love peanut butter and chocolate together, these keto peanut butter pie bars are going to be a real treat for you.

They have a rich chocolate crust, a creamy peanut butter layer in the middle, and a smooth chocolate layer on top.

One of the hardest parts of eating low carb is missing out on classic bakery desserts, but this treat fixes that problem completely.

Each square is fully low carb and keto friendly, so you can enjoy something sweet without worrying about extra sugar.

You only need to bake the crust for ten minutes, and the rest is just mixing and chilling in the fridge.

Why You’ll Love This Recipe

Classic Flavor Combo – Rich chocolate and creamy peanut butter create an irresistible taste that easily satisfies any sweet craving.

Dreamy Mousse Texture – Whipped heavy cream folded into peanut butter creates an airy filling that truly melts in your mouth.

Crispy Chocolate Crust – The simple cocoa almond flour base delivers wonderful crunch without adding high carb grains or sugar.

Bakery Style Ganache – A glossy dark chocolate topping gives every slice a stunning look straight from a gourmet bakery display.

Recipe Ingredients

For the Chocolate Crust

• 1 1/4 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Powdered Erythritol
• 5 tbsp Butter, Melted
• 1 pinch Salt

For the Peanut Butter Filling

• 8 oz Cream Cheese, Softened
• 3/4 cup Natural Creamy Peanut Butter
• 2/3 cup Powdered Erythritol
• 1 tsp Vanilla Extract
• 1 pinch Salt
• 1 cup Heavy Cream

For the Topping

• 1/2 cup Sugar Free Dark Chocolate Chips
• 1/4 cup Heavy Cream
• 2 tbsp Chopped Salted Peanuts

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Mix the almond flour, cocoa powder, erythritol, salt and melted butter until evenly moistened. Press firmly into the pan, bake for 10 minutes and cool completely.

Step 3

Beat the cream cheese, peanut butter, powdered erythritol, vanilla and salt for 2 to 3 minutes, until smooth and fluffy.

Step 4

In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold it into the peanut butter mixture in two additions until no streaks remain.

Step 5

Spread the filling over the cooled crust and smooth the top. Chill for 2 hours.

Step 6

Heat 1/4 cup heavy cream until steaming, pour it over the chocolate chips and stir until glossy. Let cool for 10 minutes, then spread over the filling and sprinkle with the chopped peanuts.

Step 7

Chill for 1 more hour until the top is set, then lift out and slice into 16 bars.

Tips

Use a Flat Glass to Pack the Crust

Almond flour dough does not hold together as easily as standard flour dough. You will get the best results if you use the flat bottom of a measuring cup or drinking glass to press the mixture down.

Pressing firmly locks the crumbs together into a solid base. This prevents the crust from crumbling apart when you cut the bars later.

Let the Crust Cool Completely

I recommend letting the baked crust cool down all the way to room temperature before you add the peanut butter layer.

If the pan is even slightly warm, the cream cheese and whipped cream will melt on contact. That will leave you with a soupy layer instead of a firm, fluffy filling.

Stir Your Natural Peanut Butter Well

Natural peanut butter separates easily in the jar, leaving oil sitting on top. Stir the jar thoroughly until the texture is completely smooth before measuring it out.

From my experience, using peanut butter with uneven oil can make your filling feel greasy or turn out too stiff to spread.

More Recipes

• Keto Caramel Peanut Cheesecake Bars
• Keto Peanut Butter Cheesecake
• Keto Peanut Butter Cup Blondies
• Keto Snickers Cheesecake Bars
• Low Carb No-Bake Peanut Butter Chocolate Bars

Frequently Asked Questions

Can I use granulated sweetener instead of powdered erythritol?

It is best to stick with powdered sweetener because granulated erythritol will not dissolve properly in the no-bake filling. This can leave your peanut butter layer with an unpleasant gritty texture.

If you only have granulated sweetener on hand, you can pulse it in a clean blender or coffee grinder for a few seconds to make your own powder.