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 also to 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.
Being a lover of this combo means that this girl is not about to stop putting them together just because I’m on a ketogenic diet.
You see, I’m on a quest to show the world that the keto lifestyle is not only doable, but can also be a delicious way of eating.
This recipe was inspired by my well-loved keto soft-baked chocolate chip bars, so think of these as my peanut butter version.
You might also want to try my keto peanut butter fat bombs if like me you can’t get enough of this flavor profile. They taste just like Reese’s peanut butter cups and require no baking.
See there, I’m giving you plenty of delicious choices.
Do check out our keto peanut butter recipes for more delicious keto-friendly peanut butter recipes!
Keto Peanut Butter Chocolate Chip Bars
I am a fan of creating baking recipes that are easy. In fact, my keto baking aims to keep things so simple that even a novice baker can duplicate with success.
So if your schedule is anything like mine, you will appreciate that my recipes aren’t overly complicated and use easy-to-come-by ingredients.
The best way I can describe these bars is that they start as keto blondies and then get a generous dose of chocolate and peanut butter.
To ensure that each bite had an abundance of this flavor combo, I added peanut butter to the batter and dotted the top of the bars with 1/2 teaspoons of peanut butter.
And because I can’t leave good enough alone, I also sprinkled dry roasted peanuts across the top before baking and then amplified the chocolate flavor by using both sugar-free chocolate chips and chocolate bar pieces.
How To Make Low Carb Peanut Butter Chocolate Chip Bars
I have a confession to make, you see although I love to bake keto cookies, I am still a little more partial to cookie bar recipes during busy seasons. Why? Because they are so much easier to execute.
To be honest, I would much rather spread and bake a batch of bars than make a bunch of individual cookies when pressed for time. It’s definitely one more reason to make it part of your keto baking rotation.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following are all the ingredients you’ll need to make these keto peanut butter chocolate chip bars:
Note that the full printable recipe card is at the bottom of this page. But I recommend you stick around to get all the details before attempting this recipe to ensure great results.
- Sugar-free all-natural no-stir peanut butter
- Unsalted butter, room temperature
- Granulated sugar-substitute
- Sugar-free chocolate chips
- Sugar-free chocolate bar pieces
- Salted dry-roasted peanuts
- Baking powder
- Sea salt
Peanut Butter Swaps
This recipe uses unsweetened, natural no-stir peanut butter. Regular peanut butter is loaded with sugar and it’s why it’s so high in carbs but when you use a natural one the carbs stay reasonable.
I went for a stir-free option for ease. But I’m not saying you can’t use the kind you need to stir. However, if you go this route, you will need to make sure it’s well mixed before using it in this recipe.
When it comes to choosing which sugar substitute to use for these keto peanut butter chocolate chip bars I have a few options for you to choose from.
My go-to choice is Lakanto Monk Fruit because the texture is spot on since there is barely any aftertaste. It is a monk fruit and erythritol blend.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic indexes.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
The Importance Of Choosing Your Sugar-substitute Wisely
It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.
Plus, it’s unlike other sugar alcohols because it has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
I wouldn’t attempt to make it with a straight stevia baking sweetener unless you are already familiar with it. Personally. I don’t ever recommend stevia alone in my recipes because, depending on the brand, they may be quite bitter.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success. In this case, you will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t advise using Splenda Bake because it’s actually half sugar, half sucralose product and will be too high in carbs to be considered low carb.
This recipe does not call for a brown sugar substitute like Lakanto Gold or Surkin Gold, although it would have also worked. I chose just to use a granulated sugar substitute to keep things easier but swapping 1/2 of the sweetener for a brown sugar substitute is doable.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Since this recipe is made with almond flour and it’s what you prefer to use, I recommend you visit our keto almond flour recipes or more delicious options.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
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- 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.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 23.5gSaturated Fat: 8gCholesterol: 70mgSodium: 155mgCarbohydrates: 6.5gNet Carbohydrates: 4.1gFiber: 2.4gSugar: 1.6gProtein: 9.2g