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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Wow! Love the simplicity of this recipe and how delicious the bars look. Well definitely be trying this recipe out!
Thanks so much.
This is very good! First time using coconut flour. I’m not a fan of almond flour in desserts so this was a nice change. This will be on my daily rotation and of course holiday desserts.
Fantastic! So glad you loved them.
Delicious and easy. Second time making. It’s my Keto evening treat !
Yay! It’s one of our favorites as well.
So here I am waiting to make this yet again and realize I do not have any coconut flour…..would almond flour work. I love these treats!!!
Hey Kathy, almond flour and coconut flour can be swapped out. It is usually 3 to 1 almond to coconut flour. This can change the nutritional info. I have not tried these with almond flour, so let me know how they turn out.
Absolutely delicious! I used almond butter and a few drops of almond extract and followed the directions. Made twice, now using pnb. It’s my keto treat every evening since I discovered it! Yum!
Fantastic. So glad you loved it.
I made these last night. Was dying for something sweet (chocolate and peanut butter)…SAVED me!!!!! I used natural crunchy peanut butter and oh so good!!!! I place half in the freezer so I can continue my indulgence later ♥️
Awesome! So glad you loved it.
I e made these over and over again and I can’t make them enough!!!!! LOVE!!!
How much almond flour do I need to use.? Not good at covering so I would like to know exactly how much. Thanks
The general formula is 4 parts almond to 1 part coconut flour.
I just made these and Chris is in love 🥰🍫🥜
Omg!! So yummy! I used a chia flax natural peanut butter -sprinkled some sea salted peanuts over the peanut butter layer – then used a Lilly’s extra dark chocolate bar for the top!! I used Stevia powdered sugar – and used 1/3 cup as its 2x sweeter – I cut them into much smaller pieces for a small treat!!!
Awesome! Glad you enjoyed them.
I don’t have a lily’s chocolate bar but have lily’s chocolate chips how much can I substitute?
I believe a Lily’s chocolate bar is 3 oz so 3 oz of the chococlate chips would work perfectly.
Yes, you can. I use them all the time. In fact, I dont melt them at all and take about 1/2 cup and stir them into the batter, whole. Delicious!
So how much almond flour would I use since I don’t have coconut flour?
Usually, the conversion is 1 to 4 coconut to almond flour however with this recipe I am not certain. The flour is just used in this recipe to bulk it up a little bit.
These are amazing…I make them in a peanut butter cup mold! TIP: If the chocolate hardens, add a tsp of coconut oil to it and give it a stir.
I love these! They have become a mainstay in my freezer. I cut them in much smaller pieces and when I get the urge for something sweet or a snack, a small piece does the trick to get me over the hump. I dont “frost” them. I stir in Lily’s Dark Chocolate Baking Chips instead. Easier. less mess and so, so good!
Awesome. So glad you love them. That’s a great idea. If you have a moment, I’d greatly appreciate you going back to the recipe card and rating this recipe with the stars.
These are the best things EVER!!! So addicted. Easy to make and I like them better than the real Reese’s. I use the dark chocolate chips instead of milk chocolate. Great treat on Keto or for anyone.
Fantastic. So glad you love them. My hubby loves dark chocolate too.