Need more no-bake keto desserts? Try my no-bake keto cookies, keto coconut clusters, and keto fudge next. Peanut butter has been a staple of my diet, and I don’t plan on changing that any time soon. My no bake peanut butter bars combine creamy peanut butter with coconut flour to create a soft and cakey bar. Pair that with a thick layer of melted chocolate, and you have a dessert no one can resist.
Why I love this recipe
Just 3 key ingredients. All you need is peanut butter, sugar-free syrup, and coconut flour. Diet-friendly. With no effort at all, these bars are naturally gluten-free, oil-free, grain-free, AND sugar-free. No baking required. This recipe takes less than 5 minutes to make, and honestly, the hardest part is waiting for them to firm up. A kid-friendly treat. There’s no oven and minimal measuring needed, so you can let the kids take over. They may make a bit of a mess, but that’s half the fun. They taste like Reese’s peanut butter cups! Yet they’re low-carb and made with wholesome ingredients.
Ingredients needed
Peanut butter. Look for drippy, smooth peanut butter with no added sugar. If it’s a little firm, microwave it for 20-30 seconds to soften. Keto maple syrup. For sweetness and to bind the other ingredients. Coconut flour. My favorite no-bake flour that thickens the dough and keeps the bars soft and cakey. I also had some success with blanched almond flour, though if you go this route, you’ll need to add double the amount. Sugar-free chocolate chips. Optional, but if you want a peanut butter chocolate bar, drizzle some over the bars.
How to make keto peanut butter bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line an 8×8-inch pan with parchment paper. Step 2- Mix the dough. In a large mixing bowl, add all of the ingredients (except the chocolate, if using) and stir to combine. If the batter is too thin, add more coconut flour. Step 3- Shape. Pour the batter into the lined pan and press firmly in place. If desired, melt the chocolate chips and spread on top of the peanut butter layer. Step 4- Chill. Refrigerate the bars for 30 minutes before slicing and serving.
Arman’s recipe tips
Adjust the consistency. Depending on the brand of peanut butter I’m using, sometimes the bar batter is too thin to hold its shape. If this happens, add more coconut flour or keto powdered sweetener. Cut the calories. Use low-calorie peanut butter. Add butter to the chocolate layer. While optional, I find a few tablespoons of melted butter keeps the chocolate layer from becoming brittle. Swap the peanut butter. Use almond butter, hazelnut butter, or for a nut-free bar, use sunflower seed butter. Top the bars with coarse sea salt for a salty-sweet flavor.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to one month. To freeze: Place the bars in a ziplock bag and store them in the freezer for up to six months.
Frequently asked questions
More keto peanut butter recipes to try
Keto peanut butter cups Keto peanut butter cookies Keto peanut butter smoothie Keto rice crispy treats
