Easy Keto Chocolate Peanut Butter Bars Recipe
If you’re anything like me, you’ve stood in front of the fridge more than once just wishing there was something sweet that didn’t wreck your low-carb goals. That’s why I started playing around with different versions of these keto chocolate peanut butter bars. My husband loves Reese’s cups. And I mean really loves them. I wanted to find something he’d genuinely enjoy and stay within his low-carb goals.
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I tried so many combinations, but for the longest time, they all had that weird overwhelming taste from coconut oil. It took some tweaking (okay, a lot of tweaking), but this version finally nailed it. No odd coconut flavor, just rich, creamy peanut butter goodness with a smooth chocolate layer on top. And yes…my Reese’s-loving husband totally approves.
These keto dessert bars are no-bake, low carb, and super simple to make. Whether you’re craving an afternoon treat or a quick make-ahead dessert, this recipe’s been a game-changer in our house. They’re also freezer-friendly, which makes them perfect for prepping ahead.
Why You’ll Love These Keto Chocolate Peanut Butter Bars
- No oven needed – These no-bake bars are perfect when it’s too hot to cook or you just want something fast.
- Quick & easy – Minimal ingredients and just a few steps mean this recipe is beginner-friendly and done in minutes.
- Low carb & sugar-free – Sweetened with keto-friendly ingredients so you can enjoy guilt-free.
- Rich, creamy, and chocolatey – The classic combo of peanut butter and chocolate never disappoints!
- I absolutely love them – I am super picky about low carb treats. I have a super picky palate…some keto sweets taste great until that aftertaste hits. You know what I mean?
- Make ahead magic – These bars store great in the fridge or freezer for whenever that dessert craving hits.
Ingredients You’ll Need
Here’s everything you’ll need to make these easy keto chocolate peanut butter bars:
- Natural peanut butter – Make sure it’s unsweetened. Look for a brand with just peanuts and maybe salt… no added sugar or oils. A few of our go-to keto-friendly options are Smuckers Natural Chunky, Crazy Richard’s, 365 by Whole Foods, and MaraNatha No-Stir. You can also swap with almond butter or sunflower seed butter if needed.
- Sugar-free chocolate bar – I love using Lily’s or ChocZero, but any keto-friendly brand will work.
- Butter – Helps smooth the chocolate, adds creaminess, and helps bind the ingredients together.
- Powdered monk fruit sweetener – This blends best for a creamy texture. Powdered erythritol or a keto blend can work too.
- Coconut flour – Gives structure to the base layer. You can use almond flour but follow the conversion of 1/4 c Coconut to 1 c Almond flour.
💡 Tip: Want an extra crunch? Stir in some chopped nuts or keto granola before chilling!
How to Make Keto Chocolate Peanut Butter Bars
Step 1: Make the base layer
In a medium bowl, combine the butter, peanut butter, coconut flour, and powdered sweetener.
Step 2: Mix the base layer
After combining the base layer ingredients, mix until they are completely smooth and well combined.
Step 3: Press Mix into Dish
Transfer your peanut butter base layer to a 9×9 glass dish. Press it down evenly to where the entire bottom of the dish is covered.
💡 Tip: Want easy clean up? Line the 9×9 baking dish with parchment paper before transferring the base mix to make clean up a snap.
Step 4: Melt the chocolate
In a glass bowl (or using a double boiler), melt the sugar-free chocolate with the butter. Stir until completely smooth.
Step 5: Pour and smooth
Pour the melted chocolate over the peanut butter layer and use a spatula to smooth it evenly from edge to edge. This is my hubby’s favorite part. He loves to lick the spatula clean. lol.
Step 6: Chill until set
Refrigerate for at least 1 hour or until firm. For quicker results, you can pop the pan in the freezer for 20–30 minutes.
Step 7: Slice and serve
Once set, lift the bars out of the dish using the parchment paper. Slice into squares and enjoy! Store leftovers in the fridge or freezer in an airtight container.
These are perfect to meal prep for busy weeks, parties, or when you just want a quick and easy low-carb snack on hand!
Tips for the Best Keto Chocolate Peanut Butter Bars
- Use parchment paper – The parchment paper will make clean up a breeze and help lift the bars out without breaking.
- Taste as you go – Not all peanut butters or sweeteners are created equal. Adjust to your sweetness preference before pressing the base layer.
- Don’t overheat the chocolate – Use short intervals in the microwave (15–20 seconds) and stir often so it doesn’t seize up.
- Chill completely before slicing – This helps the layers set firmly and keeps the chocolate from cracking.
- Use a warm knife for cleaner cuts – Just run it under hot water and wipe dry between slices. This is one of my favorite hacks!
Easy Variations to Try
- Nut-free option: Use sunflower seed butter and coconut flour for an allergy-friendly treat. Our oldest daughter has severe nut allergies, so this is a go-to when she is craving low-carb chocolate-covered peanut butter bars.
- Texture Options: Mix in chopped pecans, peanuts, or keto granola into the base layer for chunkier options. Go with smooth natural peanut butter for a smoother texture.
- Double chocolate: Add a few sugar-free chocolate chips directly into the peanut butter base. You can never have too much chocolate.
- Layered twist: Add a thin layer of crushed keto cookies or chopped nuts between the base and chocolate topping for texture and taste.
Storage Tip: These bars keep beautifully in the fridge for up to a week… They’re also amazing straight from the freezer!
Frequently Asked Questions
Can I use a different nut butter besides peanut butter?
Absolutely! I’ve made these bars with almond butter and even sunflower seed butter when I was out of peanut butter or trying to avoid nuts for our allergic daughter. Just make sure it’s the natural, unsweetened kind to keep things keto.
What sweetener works best?
I personally use powdered monk fruit sweetener because it blends in super smooth. You can use Swerve or a powdered erythritol blend too. If you taste the mix and it’s not quite sweet enough, just keep adding to your liking.
Do these bars need to stay refrigerated?
Yes! Since there’s no baking and no preservatives, I always keep them in an airtight container in the fridge. They stay firm and perfect for up to a week (if they last that long around here!).
Can I freeze these keto chocolate peanut butter bars?
Definitely. I actually freeze half the batch sometimes to make them last longer. My husband swears they taste even better straight from the freezer.
How many net carbs are in each bar?
It’ll depend on the exact ingredients and portion sizes, but I usually cut mine into 16 small squares and each one comes out to around 2–3g net carbs. I always recommend plugging your ingredients into a macro calculator if you need precise numbers.
I hope you love these as much as my family does. They’re always the first thing to disappear from the fridge when I make a batch!
More Keto Peanut Butter Dessert Recipes:
- Peanut Butter Fluff
- Everything But the Kitchen Sink Fat Bombs
- Keto Peanut Butter Cookies
- Keto Cheesecake Bites with Peanut Butter
Don’t Miss Any New Keto Recipes
You can access all of my Keto/Low Carb Recipes in my Keto/Low Carb Recipe Index or follow me on Pinterest for fabulous Keto/Low Carb Recipe Ideas. If you are just getting started following a keto diet and would like more information, here is a list of fantastic resources.
More No-Bake Keto Desserts
Easy Keto Chocolate Peanut Butter Bars Recipe
Ingredients
- 1 cup Natural Peanut Butter (I use Smucker's Natural Crunchy)
- 4 tbsp butter, softened
- 2/3 cup Lakanto powdered monk fruit sweetener
- 2 tbsp coconut flour
For the Chocolate Topping:
- 1 tbsp butter
- 1 3oz Lily's Creamy Milk Chocolate Candy Bar
Instructions
- In a bowl, beat softened butter at high speed.
- Add powdered Monkfruit powdered, peanut butter, and coconut flour then beat with a mixer again on medium until all of the ingredients are thoroughly combined.
- Line a 9 X 9-inch baking pan with parchment paper (or grease pan) and spread the peanut butter layer evenly then place in the freezer for 10 minutes.
- Break the Lily's Smooth Creamy Chocolate Bar into pieces in a greased glass container and add 1 tablespoon of butter.
- Microwave for 30 seconds on the low power setting then stir. If it is not completely melted microwave in 15-second intervals on low power stirring between each until it is melted. Make sure to always stir between intervals as it will continue to melt when you stir it. **Do not overcook, or the chocolate will become hard and will not spread.
- Remove the baking pan from the freezer and spread the chocolate layer on top of the peanut butter layer, then using a spatula spread it evenly.
- Return to the freezer for several hours or overnight to allow the No-Bake Keto Peanut Butter Bars to setup. Once they have set up, you can store either in the freezer or the fridge. We tried ours both ways, and they are delicious!
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Notes
Nutrition
And you can only eat 1? Hmmmm….. i made these and that may be hard to do…lol…
These are great! And so easy…. thank you for sharing..
So glad you loved them!
Oh…my…YUM!!!! Tasted just like a Reece’s Cup. Even my non-low-carb husband loved them. We were sad yesterday when we finished the batch. They were easy to make and will likely be a regular in our house!
Awesome! So glad you loved them. My hubby is asking that I make more as well.
Hi, thanks for the easy to make recipe. I use the dark chocolate chips but didn’t have quite enough to cover a 9 x 9 pan. Also, once everything was frozen and I tried to cut into the peanut butter bars, I was not able to make them look quite as great as yours do in the picture. Any suggestions for cutting into the frozen dessert? Thanks
Sure! Cut them before you freeze them all the way. You can also store them in the fridge once they are set up. So you could wait until they defrost a little to cut them.
These were great. I love peanut butter cups and now I found my replacement for the high carb Reese cups. Where do you go to put the ingredients to get the
carb amounts.
Awesome. Glad you enjoyed! My hubby loves it too!
Hi, would these work without the sweetener in the peanut butter, or does it help form the bar along with making it sweeter?
I only have tested the recipes as is so I’m not sure.
kasey , should these be covered in the freezer and how long should they be in there ?
I cover anything I put in the freezer to avoid freezer burn. I would think they would last 6 months.
I feel like I’m cheating these are so good.
Glad you enjoyed!
Be still my heart! Heading to the kitchen! I know these are going to be great! Thank you!!
Excellent!!!! I got my daughter hooked on them too! This recipe tastes very close to Reese’s peanut butter cups which my family loves. Thanks for the great recipe!
Hey, Gine, glad you all love them!! This is my hubs favorite too!
Hi Kasey,
I was wondering if I am assuming correctly that the bars are cut into 9 servings for the nutritional info to be correct?
All nutritional info is on the recipe card.
just made these. I used only 1/3 cup of powdered Swerve because I dont like things too sweet and they were absolutely delicious! Thank you.
You’re so welcome! I’m glad you liked them.
Do u use salted butter or unsalted
Salted
As soon as I buy the chocolate I’m going to be making these. I am toying with the idea of making a second chocolate layer so it has a top and bottom layer of chocolate , but I was wondering if you tried this while developing the recipe…… because I’m concerned that if I do a top and bottom layer of chocolate that might make the peanut butter layer squish out when you bite into it. Curious if you have any thoughts on if it might work or not?
I’ve only made it as the recipe states. You could certainly try it with the chocolate on the top and bottom and if it doesn’t turn out the way you would like, you could fix it with one layer the next time.
I did go ahead and made them with both a top and bottom layer of chocolate. They turned out really well. I’m glad I tried doing it that way.
Thanks for a great recipe! I loved them and I will love keeping a bag of these in my freezer for a quick treat.
Ii did make it with a top and bottom layer but made both layers a bit thinner. it was a great success. I used about half the sugar in the peanut butter layer and enjoyed it greatly.
This is my crack! Love love love this recipe and super easy
I have made these twice and they taste amazing, they are so yummy that even my husband who is not doing keto can’t stay out of them. The peanut butter part is very soft so I keep them in the refrigerator and if it starts to get too soft who cares, use a spoon, because the taste is spot on.
I’m so glad you and hubby like them. I have even kept mine in the freezer and pulled one out when I wanted a treat.
Excellent
So glad you enjoyed them!
Can I use Stevia instead of the Monk Fruit? Just started keto a week ago so still learning.
I don’t use Stevia because it can be bitter. If you don’t use Monk Fruit, I would suggest Swerve.