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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Absolutely delicious. I keep mine in the freezer. I make them all the time.
They’re such a great treat to have available whenever you’re craving something sweet. Glad you love them.
These are by far the most delicious creation! If you like Reese’s Peanut Butter cups, you will love these. The only issue I had with the recipe is that there wasn’t enough chocolate to form a complete layer over the peanut butter, but I swirled it over the top and it worked just as well. Will be making theses weekly for my family!
That is so awesome! Glad you’ll be making these on a regular basis.
Can you sub almond flour for the coconut flour?
You can but would need to sue 4x more almond flour
These are amazing and I use almond flour instead. And yes, 4x more is the key!!
My husband and I enjoy these on an almost weekly basis.
I’m so glad you and your hubby enjoyed these!!
I am so excited to try these. I was unable to find Lily’s chocolate. Are there other chocolate recommendations?
You can click the Lily’s link in the recipe to order it from Amazon. Your local grocery store should carry some type of sugar free chocolate chips that you could use.
Walmart sells lily chips now 🙂
Awesome!
To me, it tastes just like a Reese’s peanut butter cup. This recipe is God sent since Reese’s are my favorite candy that I can’t resist. Thanks so much for sharing!
How many servings are in a batch? Just wondering how many to cut to get the same nutrition listed above. I did nine but seem big…however SO delicious!
The serving size is in the top left-hand side of the recipe card. I’m glad you enjoyed them!
Lily’s is so pricey. Can i use regular 100% cacao no sugar chocolate and just add my own sweetener? I find stevia/swerve too chemical like. I prefer using natural sugar derived from plants like coconut palm which is low glycemic but I don’t know if its low carb/keto. Let me know your thoughts.
I’ve only fixed the recipe as is so I’m not sure about the changes you suggested.
Omg! I want to eat the entire pan! Life saver for sure. I used Lily’s Dark chocolate instead and it was amazing! They are a little runny but I think it’s due to the creamy peanut butter I used. Thank you so much for this recipe!
You’re welcome. I’m glad you enjoyed them.
Best treat I have made, thank you!
You’re welcome. Glad you liked it!
Hi there, In a holiday cookie party dilemma. I would buy the Lily bars on amazon but I am out of time. Can i substitute any other chocolate?
Your local grocery store should have sugar free chocolate chips, which you could substitute. I know Walmart carries them.
Does it have to be monifruit powder sugar.i only have regular monifruit sugar..
You can grind a classic sugar free sweetener into powdered in a blender. That being said, I was out of powdered before and used Monkfruit and it worked fine.
I ABSOLUTELY Love these! It is hard to stay out of it.😅
They really are hard to stay out of!
Has anyone tried using Almond butter? I have a peanut allergy.
I have only fixed it as the recipe says.
Yes and it’s absolutely delicious!!
This is a very forgiving recipe! I’m getting ready to move and don’t have all my bake ware. I also don’t know where my monkfruit is, so I used Splenda. (My highest concern is low carb, not ketosis.) I only had Lily’s chocolate chips, so I added a little Splenda. Then it seemed too think, so I added another tbsp butter to the topping. I spooned the PB mixture into dollops on the paper, then spooned the chocolate part on top. I’m not saying it will look as good as the pictures, but it will taste great! I can hardly wait for the mixture to set up.
I just moved so I understand where you’re coming from! Trust you enjoy them!
Truly, this peanut butter filling taste JUST like the real deal inside a Reese Cup! I have’t been able to replicate that keto or non-keto! I wanted to experience the real deal, so put them in a muffin tray with silicone liners and made 12. Due to the products I used, I ended up getting 1g net carb each for the batch of 12. Santa Cruz peanut butter only has 2g net carbs per 2T and is wonderful (I used crunchy). I also use the Lily’s semi-sweet chips which are 0g net carbs while their bars usually have between 4-12g per 3oz bar, and the dark chocolate chips have 1-3g per 14g… although they have new milk chocolate chips that have the same 2g net carbs as the dark chocolate, so I’ll be trying those next time I make these… and there WILL be MANY next times! Thanks so much for this delicious recipe!!! Reese cups were always a weakness and I haven’t had anything even close in a few years!!!
You’re welcome! Glad you liked the recipe. Nothing like Reese Cups!!
Just made these and they were soooo good!! I used powdered swerve because thats what I had and oh my goodness, so yummy!!! Great, easy recipe! Thanks!!
You’re welcome! I’m glad you enjoyed them.