These keto peanut butter bars are the perfect low carb treat for any peanut butter lover. The soft cookie layer topped with a creamy peanut butter icing and chopped peanuts is a combination that is hard to resist.
Keto Peanut Butter Bars
Whenever I want a keto treat, it has to be either peanut butter or chocolate. I would have to say that my absolute favorite keto chocolate treat would have to be my Chocolate Mug Cake which also has a peanut butter version. This recipe for keto peanut butter bars really satisfies my peanut butter sweet tooth with no added sugar, as long as you use a sugar free peanut butter.
One of my favorite treats used to be Reese's Peanut Butter Cups (and I still have them on occassion). The combination of chocolate and peanut butter is such a classic. That's why I made my recipe for no bake Keto Peanut Butter Cups a few years back. But when you don't have time for all that layer making, you can bake this keto peanut butter bars recipe.
I really think this peanut butter bar recipe just has that something special. Maybe it's the salty sweet combo that I love so much? Just like in my Bacon Chocolate Bark (don't knock it till you try it!). I also like to add sugar-free chocolate chips on top sometimes to give me that peanut butter cup flavor. So good!
What you need
This easy keto peanut butter bars recipe uses simple ingredients, but I provide swap options incase you want to make them dairy free or need nut free. The full recipe card with exact measurements is toward the bottom of the page.
Sugar free natural peanut butter: In order to make this keto diet friendly, you really need to use a peanut butter with no added sugar. It doesn't have to be anything fancy. Most grocery stores now have their own low cost version. Substitute: you can try almond butter or cashew butter.
Brown sugar granulated sweetener and powdered sweetener: The base of the bars use the brown sugar sweetener, and the icing uses the powdered sweetener. The one I use is an erythritol and monk fruit blend that is a 1 for 1 substitute for sugar.
Substitute: If you're in a pinch, you could use the powdered for both the cookie layer and icing layer, but not the other way around. You really need powdered for the icing so it isn't gritty.
Butter: Unsalted butter or salted will work. Substitute: If you want your peanut butter bars to be dairy free, you could try ghee or coconut oil.
Almond flour: I always suggest using a finely ground almond flour for all keto desserts. Coconut flour will not work for this recipe but you can try sunflower seed flour.
The rest of the ingredients needed are eggs, vanilla, baking powder, salt, and roasted peanuts (make sure they do not have any added sugar!)
How to make the best keto peanut Butter bars
- Prep the pan and pre-heat the oven: Prep your 9x9 baking pan with cooking spray or rub it down with butter, then make a parchment paper sling (not wax paper). This is the best way to guarantee your bars will come out of the pan in one piece.
2. Make the peanut butter cookie layer: Melt the peanut butter and butter together in a bowl, then stir in the brown sweetener, egg and vanilla. Stir in the dry ingredients. The keto bars batter will be thick.
3. Bake: Spread the peanut butter mixture into the prepared pan with a rubber spatula. Smooth to make an even layer. Place into already preheated oven and bake until golden brown.
4. Prepare the icing and then pour over the cookie layer. Top with chopped peanuts, sea salt, or chocolate chips. Refrigerate so the creamy peanut butter layer can firm up.
5. Cut the bars after you refrigerate them and after you pull them out of the pan with the handy sling. Otherwise it could be quite difficult to pull them out of the pan in one piece!
Storage and serving
This recipe make 16 servings. You can store them in an airtight container separated with parchment paper so they don't stick together, but I didn't bother to do that and it wasn't a problem.
You can also freeze them, which is what I usually do with all of my low carb desserts, especially fat bomb recipes (in an air-tight container for up to 3 months). Otherwise, I swipe one every time I open the refrigerator! That makes them great for a road trip!
They are the perfect low sugar and low-carb treat even die hard sugar free haters will love (aka husbands). Let me know how they work for you!
-Jennifer
Keto Peanut Butter Bars Recipe - 3 Net Carbs
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Ingredients
Bars:
- ½ Cup sugar free creamy peanut butter
- ¼ Cup butter, cut into pieces
- ¾ Cup sugar free brown sweetener
- 1 Large Egg
- 1 teaspoon Vanilla
- ¾ Cup almond flour (see my favorite on Amazon)
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Icing:
- ½ Cup sugar free creamy peanut Butter
- 2 Tablespoons Unsweetened Almond Milk
- 3 tablespoons butter, cut into pieces
- ½ Cup sugar free powdered sweetener
- ½ teaspoon Vanilla Extract
- ¼ Cup roasted salted peanuts, chopped
Equipment
- 1 9x9 pan
- parchment paper
Instructions
- Preheat the oven to 350F (175C). Spray the inside of a 9x9 pan with cooking spray or grease with butter, then line it with a parchment paper sling, leaving excess on the two sides for easier removal. The spray will ensure none if the bars stick in any places the parchment paper is not covering.
- In a large microwave safe mixing bowl, combine the butter and peanut butter. Place in the microwave and melt in 30 second increments until the mixture is smooth. Add in the brown sweetener, egg and vanilla. Whisk until ingredients are fully combined.
- Stir in the almond flour, baking powder and salt. Mix until all ingredients are fully combined. The batter will be thick.
- Spread the peanut butter mixture into the prepared pan. Smooth to make an even layer. Place into already preheated oven and bake for about 17-20 minutes, or until golden brown. Let cool for 10 minutes.
Icing:
- While your peanut butter bars are cooling, make the icing. Combine the peanut butter, almond milk, and butter in a microwave-safe bowl. Microwave for 30 seconds or until the mixture is melted. Immediately add in your powdered sweetener and vanilla. Stir until fully combined.
- Pour over the baked peanut butter bars and spread into an even layer. Sprinkle with chopped peanuts and press them into the icing. Place into the refrigerator for about 1-2 hours, or until the peanut butter bars are firm. Use the sling to remove them from the pan and cut into 16 bars.
Notes
- Toppings: Top with sugar-free chocolate chips or sea salt (or all of the above!) before refrigerating for an even more decadent keto dessert.
- Storage: Keep refrigerated for up t0 4 days or freeze for up to 3 months in an airtight container.
- Nutrition: I calculated the nutrition using Kirkland creamy natural peanut butter.
- If you would like to cut the bars into 12 servings, the nutrition would be as follows: Calories: 247, Carbs: 6g, Fiber: 3g, Fat: 23g, Protein: 8g
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Brenda S says
Thank you, thank you for this great treat!! These are absolutely wonderful and I will make them again and again!
Rhonda says
Hi Jennifer, I’m excited to try this recipe, was wondering if you can substitute almond butter for the peanut butter? Thanks! Rhonda
Jessica says
Fantastic recipe! My family loved it!
Sarah says
I highly recommend making these using FATSO salted caramel peanut butter. They turned out so good!
Jennifer Banz says
That sounds amazing!
Az Anna says
I'm making this now, but I notice a couple of problems. First you call for one egg in your bars ingredients but in the instructions you say add in the EGGS (plural)! Secondly, in the icing recipe ingredients you list 3 tablespoons of butter cut into pieces but in the instructions for the icing you never mention the butter. How is the butter used? Or is it not used in the icing?!
Jennifer Banz says
Thank you for the feedback and I am sorry for the confusion. There is only 1 egg in the bars and the butter is melted into the icing.
Rosemarie says
Hi Jennifer...this recipe sounds great! I loce anything PB! Can you please clarify the cutting step?
You wrote: "5. Cut the bars after you refrigerate them and after you pull them out of the pan with the handy sling. Otherwise it could be quite difficult to pull them out of the pan in one piece!" Do you mean to first refrigerate the bars, then pull out of the pan with the handu sling, and then cut the bars? Thanks! I'll make them tomorrow😊
Jennifer Banz says
Refrigerate, remove from the pan, then cut. You're going to love them!