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Low Carb Peanut Butter Chocolate Bars (Keto)

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  • Author: Jessica Parker


Peanut butter and chocolate are one of my favorite ever combinations. I mean, isn’t it for you too?? As a kid, one of my neighbor friend’s mom would make these exact bars…only not low carb and DEFINITELY not low sugar! They were heavenly. Truth be told, I’m not sure I could handle them now the way I did back then. When you cut sugar out of your diet then it your body reacts in huge ways anytime you have it. I never thought I would say any of this!

Sugar and I used to be the best of friends! Having journeyed down the Paleo road and then finding KETO, I just can’t believe I ate it as regularly as I did. AND, I can’t believe I don’t miss it! Recipes like this make it easier during times like holidays, birthdays, etc. so that you don’t feel like your missing out; or if you just have that occasional craving.

If you are interested in learning more about KETO, please go check out my 8 Week KETO for Women program (found under the “shop tab on my site!) (complete with meal plans, all the guidance necessary to understand keto and how to transition into it smoothly!). This can be purchased with coaching or without if you prefer a self-guided approach.

Recipe adapted from <3



Peanut Butter Layer

  • ¾ cup Butter, melted
  • ¾ cup Peanut Butter, melted
  • ½ cup Powdered Erythritol (Swerve): I’ve found this at Natural Grocers, Market of Choice, Whole Foods
  • ¼ tsp Stevia, liquid *optional for added sweetness
  • 1 tsp Vanilla Extract
  • 2 cups Peanut Butter Powder (PB2 or something like this)

Chocolate Glaze

  • 3 oz Dark Chocolate (I use Lily’s Chocolate; it’s sweetened with stevia)
  • 2 tbsp Butter


  1. Line an 8×8 or 9×9 pan with parchment paper.
  2. In a large bowl, combine melted butter, melted peanut butter, sweetener, vanilla and stevia (if using). Stir in peanut butter (it will be dough-like).
  3. Press dough evenly into lined baking dish.
  4. Melt chocolate and butter together either in a glass dish in the microwave in 30 second increments, stirring in between. OR on low in a small pan.
  5. Pour melted chocolate over peanut butter dough and spread evenly then refrigerate until set (about an hour).
  6. Cut into about 16 pieces, depending on what size you prefer. I like to keep some of these in the fridge and the rest in the freezer so they don’t disappear to fast! 😉


  • Serving Size: 16