Keto Peanut Butter Chocolate Chip Bars

 These Keto Peanut Butter Chocolate Chip Bars are loaded with peanut butter and chocolate goodness.  Thick and oozing with peanut butter and melty sugar-free chocolate chips makes these the perfect little low carb treat.

The fact that these low carb peanut butter chocolate chip bars are also fuss-free means you can enjoy them quickly. They are packed with flavor yet manage to also be sugar-free, grain-free, gluten-free and low in carbs.  

I’ve always been a fan of the flavor of chocolate and peanut butter together. I don’t know who was the first to pair them but as far as I am concerned it was a genius moment.


8 ounces of full-fat cream cheese (room temperature)

1/2 cup unsalted butter (room temperature )

2 cups of granulated sugar substitute 

5 eggs

1 cup of peanut butter (sugar-free) reserve 1/2 cup to be dotted to top of the bars before baking swirled.

1/2 cup of dry roasted peanuts ( for the topping)

2 tsp vanilla extract

1/2 cup of coconut flour

1 1/2 cup almond flour

1/4 teaspoon sea salt

1 1/2 teaspoons of baking powder

1 cup of sugar-free chocolate chips, reserve 1/4 for the topping

1 ounce of sugar-free chocolate bar roughly chopped for the topping

Sea salt flakes to be sprinkled to the top.


Preheat oven to 350 degrees.

Lightly grease a 9X13 baking pan.

In a large bowl using an electric mixer beat together the butter, cream cheese, 1/2 cup peanut butter, vanilla extract and sugar substitute. 

Add the five eggs one at a time, mix well making sure the eggs are well incorporated into the batter.

Fold in the almond flour, coconut flour, baking powder, salt. Mix gently with a spatula.

Stir in 3/4 cup sugar-free chocolate chips.

Spread the batter evenly unto a 9x13 inch baking pan.

Dot teaspoonfuls of the reserved 1/2 cup of peanut butter evenly to the top of the pan.

With a toothpick lightly swirl the peanut butter that you added to the top of the bars.

Add the dry roasted peanuts to the top of the bars evenly and press lightly.

Add to the top of the bars the reserved 1/4 cup of sugar-free chocolate chips and 1 oz of the chopped sugar-free chocolate bar pieces.

Sprinkle the top of the bars with sea salt flakes.

Bake for 35-40 minutes or until golden brown.

Allow cookie bars to cool completely before slicing.

Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

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