I made Keto Iced Peanut Butter Bars that deliver rich, peanut-packed slices of dessert bliss while staying totally keto-friendly.

Jump to Recipe

I am obsessed with these Keto Iced Peanut Butter Bars because the dense, silky layer of natural creamy peanut butter (no sugar added) hits like a guilty indulgence without the carb hangover. I crave that contrast when a glossy blanket of sugar free chocolate chips cools into a snap and then gives way to the richer peanut center.

I love how each bite is compact but ridiculously satisfying. But it’s not subtle.

It’s bold, slightly salty, and unapologetically peanut. I eat them standing at the counter.

No napkins. No regrets.

I always go back for another slice, fast and unapologetic.

Ingredients

Print Recipe (No Advertisments)

Peanut butter: creamy, protein-packed, gives that nutty base you’ll want in every bite.
Unsalted butter: adds richness and helps the base hold together, basically buttery comfort.
Powdered erythritol: keeps it sweet without sugar, so it’s keto-friendly and low guilt.
Almond flour: gives a bit of structure and light nuttiness, stops everything from being gooey.
Vanilla extract: brightens flavors, a small touch that makes it taste homemade.
Fine sea salt: balances sweetness, makes the peanut butter pop a little more.
Sugar free chocolate chips: chocolatey topping without sugar, perfect for a keto treat.
Butter or coconut oil: helps melt the chocolate smooth and glossy, makes it set nicely.
Extra peanut butter: swirled in for gooey pockets, basically peanut butter nirvana.
Powdered erythritol dusting: pretty finish and extra sweetness, optional but nice.

Ingredient Quantities

1 cup natural creamy peanut butter (no sugar added)

1/2 cup unsalted butter, softened

1/2 cup powdered erythritol or other powdered keto sweetener

1/4 cup almond flour (helps firm the base)

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

3/4 cup sugar free chocolate chips

2 tablespoons unsalted butter or coconut oil (for melting with chocolate)

2 tablespoons extra peanut butter (to swirl into the chocolate, optional)

additional powdered erythritol for dusting, optional

How to Make this

Print Recipe (No Advertisments)

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang so you can lift the bars out later; set aside.

2. In a medium bowl, beat 1 cup natural creamy peanut butter, 1/2 cup softened unsalted butter, 1/2 cup powdered erythritol, 1/4 cup almond flour, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until smooth and well combined; scraping down the sides helps make it uniform.

3. Press the peanut butter mixture firmly and evenly into the prepared pan, using a spatula or the bottom of a measuring cup to compact it; chill in the fridge for about 20 minutes to firm up.

4. While the base chills, melt 3/4 cup sugar free chocolate chips with 2 tablespoons unsalted butter or coconut oil in a microwave safe bowl in 20 second bursts, stirring between each, until glossy and smooth; or melt gently over a double boiler.

5. If you want a peanut butter swirl, stir 2 tablespoons extra peanut butter into a small spoonful and microwave 5 to 10 seconds so it’s pourable but not hot; you can also thin it with a tiny splash of oil if needed.

6. Pour the melted chocolate over the chilled peanut butter base and spread quickly and evenly; drop tiny dollops of the slightly softened extra peanut butter on top and swirl lightly with a toothpick or butter knife for a marbled effect.

7. Return the pan to the fridge and chill for at least 1 hour, or until the chocolate is fully set and the bars are firm.

8. Use the parchment overhang to lift the slab out of the pan and cut into bars with a sharp knife; warming the knife under hot water and wiping it dry between cuts gives cleaner edges.

9. If you like, dust the tops with a little additional powdered erythritol before serving, then store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper (with overhang)
2. Medium mixing bowl
3. Hand mixer or sturdy whisk
4. Rubber spatula or flat spatula for pressing and spreading
5. Measuring cups and spoons
6. Microwave safe bowl or small saucepan for double boiler
7. Small spoon and toothpick or butter knife for swirling
8. Sharp knife and cutting board
9. Plate or tray for chilling and the fridge or freezer space
10. Kitchen towel and hot water for warming the knife between cuts

FAQ

How long do these bars keep and how should I store them?

Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Let frozen bars sit 10 to 15 minutes at room temperature before eating so they soften a little.

Can I swap the peanut butter for another nut butter?

Yes, almond butter or sunflower seed butter both work. Pick a creamy, no-sugar-added kind. Sunflower is best if you need nut free, but it can taste a bit different and might be softer so chill longer.

What sweetener should I use if I don’t have powdered erythritol?

You can use powdered monk fruit or allulose in a 1:1 swap. If you only have granular erythritol grind it fine first or the bars can feel slightly gritty. Taste the dough before setting and adjust sweetness if needed.

Why did my filling stay too soft or crumbly?

Soft: peanut butter or butter was too warm, or you didn’t chill it long enough. Chill the pan at least 30 minutes. Crumbly: not enough fat or you overmeasured almond flour. Melted slightly and re-chill, or press firmly into the pan before chilling next time.

How do I get a pretty peanut butter swirl on top of the chocolate?

Drop small dollops of the extra peanut butter on the melted chocolate and run a toothpick or skewer through in a few gentle S shapes. Work quickly, the chocolate firms fast. If peanut butter is too thick warm it 5 to 10 seconds in the microwave so it drizzles.

Best way to cut clean squares?

Chill fully until firm, then use a sharp knife warmed under hot water and wiped dry between cuts. Press straight down, do not saw back and forth. Wiping the blade between slices keeps edges neat.

Keto Iced Peanut Butter Bars Recipe Substitutions and Variations

1 cup natural creamy peanut butter: swap for almond butter for milder taste, sunflower seed butter if nut-free, or unsweetened cashew butter for a slightly sweeter, creamier bar.
1/2 cup unsalted butter, softened: use ghee for a nuttier flavor and longer fridge life, or melted coconut oil for dairy-free bars (texture will be a bit softer at room temp).
1/2 cup powdered erythritol or other powdered keto sweetener: replace with a 1:1 monk fruit erythritol blend for less cooling effect, or use allulose (same sweetness but softer mouthfeel) adjusting a little for sweetness if needed.
1/4 cup almond flour: sub with 3 tablespoons coconut flour but use less cause it absorbs more liquid, or use finely ground flaxseed for a firmer, slightly nutty base.

Pro Tips

1. Chill the pressed base longer if it seems soft; 30 to 45 minutes is better than 20. If it still squishes when you press it, pop it back in for another 15. Firmer base means cleaner slices later.

2. If your peanut butter is super thick, warm it just a few seconds in the microwave so it blends easier, but don’t overheat it or the fats will separate and the texture gets grainy.

3. Melt the chocolate slowly in short bursts or over low heat, stirring like crazy. If it looks grainy or seizing, add a teaspoon of coconut oil or butter to smooth it out. For a shinier top, let the chocolate cool a little before pouring so it doesn’t sink into the base.

4. For neat bars, run a sharp knife under hot water, dry it quickly and then slice in one confident motion. Wipe the blade between cuts. Store in the fridge for up to two weeks or freeze layers separated by parchment if you want long term stash.

Keto Iced Peanut Butter Bars Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Keto Iced Peanut Butter Bars that deliver rich, peanut-packed slices of dessert bliss while staying totally keto-friendly.

Servings

servings

Calories

290

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper (with overhang)
2. Medium mixing bowl
3. Hand mixer or sturdy whisk
4. Rubber spatula or flat spatula for pressing and spreading
5. Measuring cups and spoons
6. Microwave safe bowl or small saucepan for double boiler
7. Small spoon and toothpick or butter knife for swirling
8. Sharp knife and cutting board
9. Plate or tray for chilling and the fridge or freezer space
10. Kitchen towel and hot water for warming the knife between cuts

Ingredients

1 cup natural creamy peanut butter (no sugar added)
1/2 cup unsalted butter, softened
1/2 cup powdered erythritol or other powdered keto sweetener
1/4 cup almond flour (helps firm the base)
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
3/4 cup sugar free chocolate chips
2 tablespoons unsalted butter or coconut oil (for melting with chocolate)
2 tablespoons extra peanut butter (to swirl into the chocolate, optional)
additional powdered erythritol for dusting, optional

Directions

Line an 8×8 inch baking pan with parchment paper, leaving some overhang so you can lift the bars out later; set aside.
In a medium bowl, beat 1 cup natural creamy peanut butter, 1/2 cup softened unsalted butter, 1/2 cup powdered erythritol, 1/4 cup almond flour, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until smooth and well combined; scraping down the sides helps make it uniform.
Press the peanut butter mixture firmly and evenly into the prepared pan, using a spatula or the bottom of a measuring cup to compact it; chill in the fridge for about 20 minutes to firm up.
While the base chills, melt 3/4 cup sugar free chocolate chips with 2 tablespoons unsalted butter or coconut oil in a microwave safe bowl in 20 second bursts, stirring between each, until glossy and smooth; or melt gently over a double boiler.
If you want a peanut butter swirl, stir 2 tablespoons extra peanut butter into a small spoonful and microwave 5 to 10 seconds so it’s pourable but not hot; you can also thin it with a tiny splash of oil if needed.
Pour the melted chocolate over the chilled peanut butter base and spread quickly and evenly; drop tiny dollops of the slightly softened extra peanut butter on top and swirl lightly with a toothpick or butter knife for a marbled effect.
Return the pan to the fridge and chill for at least 1 hour, or until the chocolate is fully set and the bars are firm.
Use the parchment overhang to lift the slab out of the pan and cut into bars with a sharp knife; warming the knife under hot water and wiping it dry between cuts gives cleaner edges.
If you like, dust the tops with a little additional powdered erythritol before serving, then store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.