Keto peanut butter jelly bars make the ultimate keto-friendly snack. The salty rich flavor of peanut butter combines beautifully with the homemade strawberry jelly for one fantastic keto treat.
Without a doubt, these low carb PB&J bars will be a hit with the entire family.
These bars are a delicious gluten-free option of the classic PB&J sandwich. Except this is a deliciously yummy cookie bar recipe that is void of the carbs of bread.
I grew up eating PB&J sandwiches, as most of us did and if I wasn’t doing keto I would totally enjoy a toasted peanut butter jelly sandwich. Just being real here.
But for me, it’s not an option because gluten-intolerance is a major issue for me. This is why I am always looking for ways to bring back classic flavor profiles together in a keto-friendly way without the worry of gluten.
As a major fan of peanut butter, I have a large keto peanut butter recipe collection and if you share the same love I highly recommend you check it out.
Keto Peanut Butter Jelly Bars
Its peanut butter jelly time made keto! The classic combo oozes of childhood memories and comfort for most of us. And it’s a combo that as adults we still crave. Or at least I still crave.
Thankfully, a treat like these keto PB&J bars allows us to enjoy all the flavors without the worry of being kicked out of ketosis.
Who says grown-ups can’t enjoy PB&J bars?
As a fan of cookie bar recipes, I’ve been saving this recipe to share near the time that school opens back up because it would make the perfect healthy after school treat for the kiddos.
How To Make Peanut Butter Jelly Bars
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Decadent, peanut butter bars with a sandwich layer of homemade sugar-free strawberry jam. What’s not to love?
You’ll be making the jelly layer first since you will need to allow it to fully cool before adding to the bar batter.
You can use a store brought sugar-free jelly if you prefer to save some time. Just make sure it’s one that is considered keto-friendly.
I can recommend the Good Good brand of Sweet Strawberry Jam since it is sweetened with stevia and contains only all-natural ingredients.
I decided to make these low carb peanut butter jelly bars with coconut flour since I get sooo many requests for keto coconut flour recipes.
As a plus, the use of coconut flour makes it this dessert lower in carbs. And don’t worry it doesn’t have a coconut flavor thanks to the peanut butter and strawberry jelly.
Peanut Butter Substitution
List Of Materials And Ingredients You’ll Need
The following are the ingredients and equipment you’ll need. Note that the full printable recipe card is at the bottom of the post. Just scroll my friends it’s what allows me to share my recipes for free.
- Mixing bowl
- Electric stand mixer or hand mixer
- 9×9 baking pan
- Coconut flour
- Granulated sugar substitute Lakanto
- Unsalted butter softened
- Vanilla extract
- Sugar-free peanut butter
- Full-fat cream cheese, room temperature
- Fresh strawberries
- Large eggs, room temperature
- Lemon juice or lemon extract
- Unflavored gelatin
- Baking powder
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also a fan of the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. Personally, I don’t like using stevia because I am sensitive to the aftertaste.
But if that’s not the case for you, you could certainly use it in this keto bar recipe. However, if you do, be sure to reduce the amount called for in the recipe by half since its a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
In case you don’t know I 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.
I sure hope you will give this recipe for keto PB&J bars a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
And if you need a good keto meal plan I recommend this one.
Join Our Jesus And Keto Movement
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire 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.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. 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. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Keto Peanut Butter Jelly Bars
- 8 ounces of cream cheese, softened
- 1/2 cup unsalted butter
- 3 eggs
- 1 1/4 cup granulated sugar substitute
- 3/4 cup all natural peanut butter
- 1 teaspoon of vanilla extract
- 3/4 cup coconut flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon salt
- Make the jelly first: In a small saucepan over medium heat combine the strawberries, sugar substitute, lemon juice, and water and allow to simmer then reduce the heat to low and cook for about 20-25 minutes.
- In a small shallow bowl combine the gelatin powder to 2 tablespoons of water and allow it to bloom. The gelatin will expand in about 3-5 minutes.
- Next, add the bloomed gelatin to the saucepan and stir until the gelatin melts into the jelly.
- Allow the jelly to cool completely and store in the refrigerator in a clean covered jar for about two weeks if not making the recipe the same day.
- Preheat oven to 350 degrees and grease a 9x9 pan.
- In a large mixing bowl using an electric mixer cream the softened cream cheese, butter, and sugar substitute until well combined about 2 minutes.
- Next, with the electric mixer set to low add the eggs one at a time and vanilla extract and mix until all the ingredients are combined.
- To the batter now add the peanut butter and combine until well incorporated.
- In a small mixing bowl combine the coconut flour, baking powder, salt.
- With the mixer set to low add the flour mixture to the peanut butter batter. Mix until just combined.
- Spread half the batter into the 9x9 greased pan with an offset spatula or knife.
- Next, spread half the cooled jelly over the peanut butter batter.
- Then add the reminder peanut butter batter in large spoonfuls to the pan spreading carefully. But do not worry if all the jelly is not covered as it will spread in the oven.
- Lastly, top the bars with the remainder of the jelly being careful to spread as evenly possible.
- Bake the PB&J bars for 40-45 minutes in the preheated 350-degree oven until golden brown.
- Allow the bars to cool completely before slicing into squares
- Store 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: 175Total Fat: 14.6gSaturated Fat: 6.9gCholesterol: 49mgSodium: 120mgCarbohydrates: 6.4gNet Carbohydrates: 3.7gFiber: 2.7gSugar: 1.7g