Keto Dessert Recipes KETO DIET

KETO CHOCOLATE PEANUT BUTTER BARS

Only 3.7g net carbs in the finest KETO CHOCOLATE PEANUT BUTTER BARS recipe!
It is SO wonderful and is sweet, crunchy, and chocolatey. Recipe for keto chocolate peanut butter bars Only 3.7g net carbs in the finest keto peanut butter bar recipe!

FAQS

ARE PALM OIL BARS KETO?

Since regular peanut butter bars always contain sugar, they would not be considered keto.

But these bars are suitable for keto diets! The net carbohydrates in each serving are 3.7 grams.

DO YOU HAVE ANOTHER SWEETENER?

You can, indeed.

If you wish to use a variety of sweeteners, check out my guide to keto sweeteners for more details on which ones will be effective.

AN THESE BE MADE WITHOUT BAKE?

You can omit the cookie layer and avoid baking these altogether. The bars will be stronger in this manner.

STORAGE GUIDELINES

CAN THEY BE MADE IN ADVANCE?

You may create these bars in advance, yes.

CAN KETO PEANUT BUTTER CHOCOLATE BARS BE FROZEN?

Yes, the bars can be frozen for two to three months. To avoid having to partially thaw the entire pan before cutting into them, I advise cutting them into individual servings before freezing.

BAR-MAKING UTILITIES FOR KETO PEANUT BUTTER

You’ll need a square pan in order to make peanut butter chocolate keto bars. Additionally, these pans include a lid, making them useful for leftovers.
Using a serrated knife to see through the chocolate layer would ruin the chocolate layer, instead use a chef’s knife to cut these keto peanut butter chocolate squares straight down.

INGREDIENTS

LAYER OF SHORTBREAD COOKIES

  • 1 cup Blanched Almond Flour
  • Besti Monk Fruit Allulose Blend, 1/4 cup
  • 3 tbsp. coconut oil
  • Vanilla extract, 1/2 tsp (optional)

LAYER OF PEANUT BUTTER

  • Besti Powdered Monk Fruit Allulose Blend, one-third cup
  • Peanut flour, commonly known as “peanut butter powder,” should ideally be unsweetened, 1/3 cup
  • 3/4 cup creamy, unsweetened peanut butter
  • Vanilla extract, 1/2 tsp (optional)

BROWNIE LAYER

  • Dark chocolate chips, 6 oz., sugar-free
  • 3 tbsp. coconut oil
  • 1 tablespoon of Besti’s Monk Fruit Allulose Powder Blend

COOKIE SCREEN

  1. Set the oven to 350 degrees F. Use parchment paper to line a 9×9 in. baking pan.
  2. Almond flour and sweetener are combined in a medium bowl.
  3. Vanilla extract and melted coconut oil should be combined in a small bowl. Push it into the almond flour mixture when a crumbly dough develops using the back of a spoon.
  4. In the prepared pan, press the cookie dough. The edges should be brown after about 10 minutes of baking. Once the top is hard and the pan is cold enough to handle, let it cool for a few minutes. Make the peanut butter layer.

LAYER OF PEANUT BUTTER

  1. Mix the sugar and peanut flour in a medium bowl.
  2. Vanilla and peanut butter should be added. Mix thoroughly and incorporate completely by pressing with the back of a spoon or spatula. (Incorporating the dense mixture may require considerable effort. You can puree or process in a strong blender or food processor, occasionally scraping down the sides.)
  3. Over the cookie layer in the pan, spread and press the peanut butter dough pieces equally.

BROWNIE LAYER

  1. Mix the coconut oil and chocolate chips in a bowl(medium). Stirring every TWENTY secs, heat in the microwave until totally melted.
  2. Add the sweetener by whisking.
  3. Spread out the chocolate evenly over the peanut butter layer. Before cutting into bars, let the chocolate cool completely and become completely solid. (You may also refrigerate it to hasten the cooling process.) To prevent the chocolate from cracking, you should let it set on the counter for about 30 minutes before slicing. Use a large chef’s knife to cut down directly; avoid sawing back and forth. Once chopped, store in the refrigerator.

Nutrition Facts

Calories213
Fat18.6g
Protein5.9g
Total Carbs9.2g
Net Carbs3.7g
Fiber5.5g
Sugar1.2g

Leave a Comment