No-Bake Keto Peanut Butter Chocolate Bars will satisfy all of your dessert cravings with almost none of the sugar. Low Carb, low sugar, high fat Peanut Butter Bars make a perfectly delicious keto dessert or fat bomb.
No Bake Keto Peanut Butter Chocolate Bars
I’m a bad mother. Every Halloween, my kids knew that once they were done trick or treating, they had to sit down and take out at least half the Peanut Butter Cups they had–because those were clearly meant for me.
I’m serious. I steal candy from my own kids. But at least it’s only one kind. They can have (most of) the rest of it.
Fortunately for me, I’m not the only peanut-butter-chocolate addict who is trying to quit/reduce sugar.
Knowing there’s one of those little sugar-free treats waiting for me has made things much easier.
But I mean I’m clearly a peanut-chocolate fiend and I’m not the only one. Peanut Butter cups are one of the best selling candies in the United States, and I’m just a willing devotee of that trend.
I used to make a sugared version of these back in the day, and I wanted to reproduce that taste. It definitely takes a few specialty ingredients, but I tend to use those ingredients like Swerve and Sugar-Free Chocolate chips for other Keto Desserts so I am okay with stocking up on them.
THE STEPS TO MAKING THESE NO BAKE KETO PEANUT BUTTER BARS RECIPE ARE:
- Mix butter, peanut butter, and Swerve with the almond flour and pat out
- Melt chocolate chips and pour on top
- DO NOT RUSH THIS. Let it solidify in the fridge and let the tastes mingle. If you eat it too soon, it will taste like artificial sugar. Let the tastes meld together and it will be super fantastic.
If you love these keto peanut butter bars and are looking for other ketosis desserts or low carb desserts, here are some other options:
Other Ketogenic Desserts To Try:
- Keto Chocolate Cake is perfect for birthdays
- Spiced Keto Cookies come together fast– but really they get eaten even faster.
- My Keto Cream Cheese pound cake recipe is very popular.
- Try this creamy Keto Lemon Ricotta cheesecake in your Instant Pot.
- Check out my entire selection of low carb desserts right here!
Watch a Video on How to Make Keto Peanut Butter Bars
Equipment Needed
Nothing fancy needed.
- I did use a pastry cutter, but you can also use two knives to cut the ingredients in if you prefer. The pastry cutter does make it easier and you can use it for other recipes as well.
- I also like to make these in an 8-inch pan, but it’s a lot easier if you line it with parchment paper if you do that. Comes out very easily that way.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
No-Bake Keto Peanut Butter Chocolate Bars will satisfy all of your dessert cravings with almost none of the sugar. Low Carb, low sugar, high fat Peanut Butter Bars make a perfectly delicious keto dessert or fat bomb.
- 3/4 cup Almond Flour
- 2 oz Butter
- 1/4 cup Swerve Icing sugar style
- 1/2 cup Creamy Peanut Butter
- Vanilla extract
- 1/2 cup Sugar-Free Chocolate Chips
Mix all the ingredients for the bars together and spread into a small 6 inch pan
Melt the chocolate chips in a microwave oven for 30 seconds and stir.
Add another 10 seconds if needed to melt fully.
Spread the topping on top of the bars.
Refrigerate for at least an hour or two until the bars thicken up. These bars definitely improve with keeping so don’t be in a huge rush to eat them.
Tips and Tricks
- Mix butter, peanut butter, and Swerve with the almond flour and pat out
- Melt chocolate and pour on top
- DO NOT RUSH THIS. Let it solidify in the fridge and let the tastes mingle. If you eat it too soon, it will taste like artificial sugar. Let the tastes meld together and it will be super fantastic.
If you love these keto peanut butter bars and are looking for other keto desserts or low carb desserts, check out my entire selection of low carb desserts right here! Cakes, cookies, brownies, puddings–all low carb and mostly gluten-free.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Don’t forget to check out my Keto Desserts Cookbook!
Featuring recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can’t eat when you’re trying to lose weight. Many of the more than 100 recipes require no more than 10 to 15 minutes of prep time, and they taste as delicious and indulgent as they sound—how about Chocolate Peanut Butter Pops, Mocha Cheesecake, or Almond Butter Bombs?
Paige says
July 4, 2019 at 1:45 amI’ve made these several times and my family absolutely loves them. My husband and kids fight over who gets the biggest piece. I love that I don’t have to turn on the oven to make these and that they are so easy put together. They have a great texture and you can’t go wrong with a peanut butter and chocolate flavor combo.
Crystal says
June 24, 2019 at 8:12 pmSo this is regular peanut butter not sugar free? If its reg for 7 carbs I am really excited lol
Britt says
June 11, 2019 at 6:24 pmStraight up just found this recipe from googling keto deserts. I made this earlier this week and oh my word these are so delicious and quite possibly the only thing keeping me on keto. I’m making another batch tomorrow. Thank you for sharing, I’m going to delve into the rest of your site!
URVASHI PITRE says
June 11, 2019 at 6:25 pmYay!! Glad you found me too! I have tons of keto desserts here and I have a keto fat bombs, sweets, and treats book on amazon that has absolutely gorgeous photos. Look for urvashi pitre as author 🙂
mpickus says
September 6, 2018 at 2:16 pmHi there! I made this recipe and absolutely loved it! I was wondering if these bars have to stay in the fridge when not being eaten? Or can they be left out? Right now I have them stored in the fridge and it seems the chocolate on top has become harder the longer I’ve left it in. Let me know if it is safe to leave them out like one would do with a plate of cookies or brownies. Thanks!
KA says
August 4, 2018 at 8:23 pmI’m having a tough time understanding the butter part. Can you please break it down for me differently? 2 ozs of butter by weight or volume? I’ve asked my husband and he has only confused me more. 🙁 thank you and forgive my silly question.
Suejo says
June 12, 2019 at 9:46 am2 oz of butter is 1/4 cup or 4 TB
Holly says
July 29, 2018 at 3:01 pmCan I use coconut flour?
Wendy says
August 2, 2018 at 3:24 pmCoconut flour is more absorbant than almond and will not have same consistancy. It cant be modified.
If its the only option for you, use this combo fornthe filling.. you dont need the butter or vanilla.
1cup peanut butter
1/4 cup corn syrup or maple sugar
1/2 cup coconut flour
Angel says
July 20, 2018 at 9:08 amHi. Forgive me if this question has been asked. Is the butter to be melted, prior to mixing in with the other ingredients? or room temperature?
ps…I don’t count carbs/not carbs….I just need something better for me, to help my sweet tooth! No dentist will pull it! 🙂
Thank you!
URVASHI PITRE says
July 20, 2018 at 1:40 pmAs long as it is at room temperature, you should be OK 🙂
jackie says
July 11, 2018 at 3:31 pmThese are great,but i am awfully tired of being the only one who makes these yet doesn’t get many.Think i’ll get a mini fridge for my room.
Kristen says
July 9, 2018 at 8:55 pmI’m salivating… what can I say? Lol – anyone have trouble finding the sugar free chocolate chips? Publix doesn’t have them. What about using sugar free Hersey’s Cocoa powder instead?
Pam Park says
July 14, 2018 at 9:40 amLilly’s dark chocolate chips no sugar are on the baking aisle. Lilly also has sugar free baking bars and milk chocolate candy bars. I added a little heavy whipping cream and Swerve confectioners sugar substitute to the chocolate chips during the melting process to take some of the bitterness out of the dark chocolate. But it just depends of your palate.
Lauren says
June 16, 2018 at 5:23 pmMade these last night. Delicious! Definitely helped so much with my sweet cravings while going through the Keto diet. I didn’t have almond flour so I used coconut flour instead, but still yum!
Cat says
June 14, 2018 at 12:06 pmTo everyone freaking out over the carbs, the nutrition info on this recipe is correct, maybe even a tad high. If your peanut butter is high in carbs, make your own. A cup of peanuts in the food processor, process still they turn into peanut butter (about 5 minutes) yields 1/2 cup peanut butter at 10.8 net carbs. Divide that by 8 and your peanut butter is 1.35 grams per serving. The only other ingredient with any carbs is the almond flour. About 11 net carbs per cup, and this recipe calls for 3/4 cup of almond flour, so from the almond flour you’re getting a mere 1 net carb per serving. If your chocolate is sugar free then the net carbs in this recipe is right at 3 grams per serving, exactly as stated. BTW these are awesome. From one peanut butter cup lover to another….THANK YOU for this recipe.
URVASHI PITRE says
June 14, 2018 at 1:16 pmThank you for posting this comment! You are absolutely dead on
Cat says
June 15, 2018 at 10:19 pmI also like that these are no bake. In the summer I loath turning on the over ????
Gunnar says
June 10, 2018 at 6:41 amI have noticed the carbs are extremely off on this also. Recounted not understanding how you got so low. I would like to see pictures of nutrition to see how you came up with this. I assume you used an app that messed up. One star unless i am convinced otherwise that the ingredients you listed was a mistake.
Ali says
June 10, 2018 at 2:01 pmYou should not be ruining a good rating by
Giving one star when you have not done your research about net carbs of erythritol
Odin says
June 9, 2018 at 7:53 pmLook out! CARBS ARE NOT CORRECT HERE! Please i would like to see your math. Per each ingredient. Not keto friendly. Im coming up with a higher number. Swerve 1/4 cup is 36 carbs. Almond flour 3/4 cup 15 carbs. Peanut butter 1/2 cup is 16 carbs. Chocolate chips 60 chips (which are tiny) is 9 carbs so about 30 carbs. Add that up. Your total carbs and net carbs is way off. Show me the math and i will change my rating. Please if you are on a low carb diet do not eat this!
Urvashi says
June 9, 2018 at 8:04 pmYou are not calculating this correctly. Swerve has 0 carbs. Those are sugar free chocolate chips we are using. 60 chips have less than 2-4 gms net carbs. I wish I could attach a picture but I just entered this into my fitness pal where you can find this. I’d urge you to check your ingredients correctly before posting comments like this.
Victoria says
June 9, 2018 at 8:40 pmWhat kind of vanilla flavoring did you use?
Odin says
June 10, 2018 at 5:27 amNo swerve has 4g of carbs per 1tsp. Check out the links you have. Its all there. Ruining people diets!
Kristina says
June 10, 2018 at 12:39 pmActually, you subtract the total amount of erythritol (3 grams) from the amount of carbs (3 grams), giving you a total of 0!
Tada- simple math.
Alice says
June 10, 2018 at 1:59 pmSwerve has zero net carbs. You subtract the erythritol
Christine says
June 10, 2018 at 9:41 pmI adore this treat!
For this recipe:
My almond meal has 18 carbs
My peanut butter has 28 carbs
My swerve nets to zero carbs
Lilly chocolate chips 9 carbs less 3 for erythritol 6 grams, 12 for this recipe
This is a total of 58 grams of carbs divide that by the 8 servings we use, 7.25 per serving
Sonja Adcock says
June 9, 2018 at 1:06 pmDelicious!
Katie says
June 5, 2018 at 6:38 pmYum! I didn’t have the powdered sweetener so I put some truvia in a blender to powder it & used 90% cocoa bar for the topping. *note* make sure the peanut butter you use isn’t loaded with sugar, I think that may have been the issue with the carbs in the other comment? These are amazing! Definitely a “make again” recipe 🙂 and I put mine into myfitnesspal & I was totally good on the carb count – Thanks!
CJ says
June 5, 2018 at 12:24 pmthese are amazing. So good and very filling. My craving for sweets has never fully gone away even after many months of low carb eating so I really appreciate these genuine treats. I find that if I have even just half of one at the end of lunch, it really helps hold me several hours til dinner so I can avoid snacking.
Mary says
June 3, 2018 at 8:14 pmI just made these today. Yummy!!! I made them by the recipe except only used 1 1/2 Tablespoons Monkfruit and crushed 12 squares of 80% chocolate and mixed it into the peanut butter mixture. I then spooned it into 13 mini paper muffin cups and popped them into the freezer! Like I said – YUM!!!
Thank you for the recipe!!!
Nicole says
June 3, 2018 at 5:19 pmI just made this and inputted everything into the Carb Manager app which shows 15.5 net carbs per serving. I was able to copy the URL and everything popped in on its own. I’m not sure if the calculation is off on your end or theirs but I’m losing my mind thinking I just ate so many carbs when it was supposed to be 4 net. The peanut butter portion was good but the chocolate was nauseously bitter so I will be cutting the servings in 1/2 and getting 16 instead of 8. But the carbs are still outrageously high.
Urvashi says
June 3, 2018 at 6:15 pmPlease check your app for what it says on the sweetener carb count. My counts are correct. I’d appreciate your correcting the 1 star rating as well. Peanut butter almond flour and sugar free chocolate have very few carbs. Sometimes my app messes up on what products it chooses for ingredients. I often have to check each ingredient. I suspect that’s what’s happening in this case for you
Lori says
July 9, 2018 at 9:10 pmThese are my favorite keto cookie !! I need to make these again. I think I used an 8″ square pan and cut into smaller pieces. They were plenty big for a treat when I needed one. These freeze very well.
Michael T Casillas says
May 7, 2018 at 11:13 pmJust wanted to say I have been enjoying your recipes. Especially this one. Just started Atkins and I needed to have a dessert to run to. Thank you for your website.
Kathy says
May 6, 2018 at 2:39 pmHi, I found your recipe on Pinterest. Delicious! I didn’t have the right sized pan so I scooped the mix into mini silicone muffin pans and doubled the amount of chocolate ships. Will definitely make again!
Angela Harris says
April 22, 2018 at 3:05 amIt would help me and maybe others if a portion/serving size would be measured by ounces and then give us the Nutrition facts per serving.. can’t wait to try this.. ty
Cora Valentine says
April 16, 2018 at 9:34 pmWhat is the portion size. Im new to Keto and no one has shown portion size on any recipe. Thanks fir the help. Can’t wait to try these bars.
URVASHI PITRE says
April 16, 2018 at 9:35 pmSo the way I show portion size is I show how many servings. You make the recipe and divide into bars that correspond to the servings and you have one bar per portion size I hope that helps!
Kelly Irvin Richtarich says
April 22, 2018 at 4:52 pmThis makes total sense, however I don’t see anywhere where it says how many servings this makes. Can you help me out with that please? I just made them and can’t wait til after dinner to try one. Thanks for posting!
URVASHI PITRE says
April 22, 2018 at 5:33 pmIt’s on the recipe card. See where it says 8 servings?
Jillian says
April 13, 2018 at 2:00 pmThese are the best dessert ever. I use regular Erythritol and pulse grind in a small food processor. Everything else is according to recipe. I have a hard time not eating the entire container, and have been wondering if I can just use these as my main meal and supplement with protein here and there! Love love love!!!!!
URVASHI PITRE says
April 13, 2018 at 5:26 pmI like that idea!
KGee says
April 12, 2018 at 9:23 pmWhat Almond Flour did you use? When I click the Almond flour link in the recipe/ingredients list, it takes me to Shredded Coconut on Amazon.
URVASHI PITRE says
April 12, 2018 at 9:39 pmI use either Bob’s red milk or the one they have at Costco
Aileen says
April 3, 2018 at 7:19 pmI doubled the recipe and put it into an 8×8 pan, refrigerated overnight, and it never hardened into the bar consistency. The PB layer was soft and spreadable, the chocolate turned out a bit more solid. Still tasty, but any suggestions?
URVASHI PITRE says
April 4, 2018 at 5:28 amThe PB didn’t harden in the fridge? That’s surprising. It should have hardened even without anything else in it. Did you put in less almond flour or something?
Jerry says
April 4, 2018 at 1:55 pmMy pb didn’t harden either, but they were still good.
Jerry says
April 3, 2018 at 9:19 amThanks for this recipe! Can’t wait to try them.
Missy says
March 19, 2018 at 3:37 pmNut allergy here. Could I use coconut flour instead? Would I need to add liquid or just less? Thx!
URVASHI PITRE says
March 19, 2018 at 6:52 pmCoconut flour wouldn’t be a straight swap. I’d have to experiment to see what would work
Brandi says
April 4, 2018 at 10:50 pmBut allergy but your eating peanut butter? How does that work..
Emily says
April 8, 2018 at 11:41 amPeanuts are legumes, not nuts.
Bre Sawin says
March 17, 2018 at 2:51 pmI really want to make these for Easter. Is the Swerve the confectioners sugar or granulated? Thanks.
URVASHI PITRE says
March 18, 2018 at 1:08 amI think either would work but confectioners would be better and easier
Lauren says
March 7, 2018 at 2:34 pmI made these today. I used unrefined coconut sugar instead of the swerve. This is a great recipe!!!! I am the same and love peanut butter and chocolate. Thank you for this!
Renee says
February 27, 2018 at 11:49 amI had to double this recipe to get it to look like the picture, otherwise they were extremely thin. They were delicious, though!
Lauren says
February 19, 2018 at 7:44 pmJust starting to try keto and these look amazing so I made them, however now I input them into MFP and am calculating TWENTY carbs vs 7? I used Lily’s stevia dark chocolate, skippy natural Pb, California natural delight almond flour and granular swerve. Am I missing something? They look so good sitting on my counter but 20 carbs is my daily allowance!! Please help!
Lauren says
February 19, 2018 at 7:51 pmTo be more specific I Divided recipe by 8 so:
.8 oz almond flour = 3g carbs
.5 oz stevia dark choc = 6g carbs
.5 oz natural PB = 3g carbs
.2 oz swerve = 7g carbs
Amber says
February 20, 2018 at 9:17 pmI just put in the recipe by scanning the barcodes on each of the incredients, calculated the number of servings for the full recipe, then divided mine by 9 (I’m using a larger pan so they are thinner but just as yummy!) and I came out with 8.1 carbs and that is because I did not use completely sugar free chocolate. So the “7” carbs is pretty close!
Amber says
February 20, 2018 at 9:18 pmOh and this is using MFP as well.
URVASHI PITRE says
February 19, 2018 at 8:00 pmI used to love MFP. But I don’t trust it anymore. Check each of the ingredients one at a time in there and double check
Sonia says
February 23, 2018 at 6:07 amI think t depends on what you use and how many servings you use. I used a sugar free peanut butter powder, butter, almond flour, 4 drops of stevia as didn’t have powder and stevia milk chocolate. I got 10 servings of 30 gram bars. Mine needed up being 120 cals, 4.7 gram carbs, 10 gram fat and 5.1 gram of protein. They are really nice but I think I would eat half of one instead next time as quite sweet.
Bridgette Dukarm says
February 16, 2018 at 11:37 pmCan you use coconut flour?
URVASHI PITRE says
February 16, 2018 at 11:48 pmHonestly I don’t know. They may be too dry with it.
Missy says
February 14, 2018 at 1:33 pmCan you use almond butter instead of PB? Has anyone tried and does it taste good?
URVASHI PITRE says
February 14, 2018 at 10:22 pmYes I have. And it is very good
Mike says
February 18, 2018 at 11:54 amLast night, I tried making them with Almond Butter/Sunflower Butter (instead of Peanut Butter), switch stevia/sweetner with a teaspoon of Honey (I didn’t have stevia on hand, but will try and use very little stevia next time which they say is better for a keto diet-I may try no extra sweetner), and replaced the Butter (Dairy-Free) with Coconut Oil. I ate them straight out of the fridge and were quite tasty.
Tara says
February 12, 2018 at 3:24 pmIs there any other sweetener that can be used in place of the Swerve?
URVASHI PITRE says
February 12, 2018 at 3:34 pmTruvia or Splenda or whatever sweetener you prefer will work for these
Deanna says
February 6, 2018 at 7:30 pmMade this last night . thwycare delicious!!! My family loved them
Janet says
February 5, 2018 at 4:03 pmAm I missing how many net carbs per serving? Thanks!
Marion says
February 4, 2018 at 8:11 pmJust made these bars tonight and I’m so happy I could cry. We have been doing keto for just about a month now and have tried lots of keto recipes. This is by FAR the best dessert recipe we have come across! Thank you so much!!
URVASHI PITRE says
February 4, 2018 at 8:27 pmOh I’m so glad to hear that! I hope you’ll try my cakes as well. They don’t taste like sawdust. They taste like proper cake
joanne says
February 1, 2018 at 4:19 pmgranulated sugar or powdered sugar?
URVASHI PITRE says
February 1, 2018 at 4:55 pmTBH I use whatever I can find. Powdered is easier and requires less mixing.
April says
June 9, 2019 at 2:10 pmim new to Keto, I ordered both granular and powdered swerve, but ended up with 2 pkgs of granular! This recipe calls for powdered, correct? Just pulse it in Vitamix until it looks like powdered sugar?? I cant make it to the store anytime soon– but need these!!!!
URVASHI PITRE says
June 9, 2019 at 2:55 pmYes just pulse it in blender or clean coffee grinder
Ace says
July 19, 2019 at 10:11 pmRecipe just says vanilla extract. Am I missing a spot amidst all the unrelated clutter where we suggest how much vanilla extract to use or are we, like, using the force?
Help me, Obi-wan Kenobi… you’re my only hope.
URVASHI PITRE says
July 20, 2019 at 1:37 amI think the Force will help you “feeeel” the right amount of vanilla. If the Force is not strong with you on a particular day, I would recommend 1 teaspoon 🙂
Angie says
January 29, 2018 at 8:02 pm4 oz is WAY too much butter. As other reviewer’s have commented, 2 ounces is plenty. You really should adjust.
Sheryl says
January 28, 2018 at 10:20 pmWhat brand peanut butter did you use? I want to make sure the one I have isn’t a higher sugar content. Thank you
Nancy Atkins says
January 28, 2018 at 12:25 amWhat about using peanut powder instead of almond flour?
URVASHI PITRE says
January 28, 2018 at 8:43 amNow that’s a thought. I think that might work.
Debra says
January 27, 2018 at 1:55 pmCan I substitute regular AP flour for the almond flour? I’m not keto… just trying to cut down on my sugar intake and I LOVE peanut butter and chocolate! Thank you for your time…
Debra
URVASHI PITRE says
January 27, 2018 at 2:06 pmNo you couldn’t sadly as it would taste raw. But you could use crushed up graham crackers instead of the almond flour.
Kylie says
January 25, 2018 at 3:55 amI made this tonight and they were soooooo good. Thank you for the recipe! I used Natvia Icing Mix instead of swerve as that seems to be more commonly available here. So glad I found this recipe yum yum.
Steve says
January 13, 2018 at 10:32 pmMy wife and I are on a Keto diet so these were a good find. The non-sweet chocolate topping kinda killed it though. I mixed in about 5 packets of stevia and it tuned it up, but I’m going to try mixing the chocolate with Almond milk next time too.
URVASHI PITRE says
January 13, 2018 at 10:49 pmI use either Lily’s chocolate or Hershey sugar free choc chips for the topping
Angela says
January 25, 2018 at 7:11 pmI wanted to try this using mini muffins tin…would I need to spray the tin?
URVASHI PITRE says
January 25, 2018 at 11:45 pmI think I would, yes
Nancy Atkins says
January 28, 2018 at 12:29 amYou can’t add watery liquids to melted chocolate, it will seize up. Add some butter, ghee or coconut oil when melting to make it easier to spread.
Sasha says
February 16, 2018 at 4:02 pmPersonally, I think mixing the chocolate with heavy whipping cream would be better than mixing it with Almond milk; if you were going that route.
Hildy Hogate says
January 12, 2018 at 6:01 pmMy digestive tract gets very upset by maltitol (which is in the SF chocolate chips) and erythritol (which is in Swerve). Sorbitol causes the same reaction. Are there substitutes that will work for these 2 ingredients?
URVASHI PITRE says
January 12, 2018 at 9:36 pmOh I wish I knew what to suggest. What other sweetener can you tolerate?
Hildy says
January 13, 2018 at 12:07 pmStevia, monk fruit, the “real” stuff- all those are fine. It just seems to be the -tol type that are a problem for me. BTW, I found you because of your fabulous butter chicken recipe. Thank you!
URVASHI PITRE says
January 13, 2018 at 1:40 pmSo I’d try just substituting one of those in which case. See how it goes.
Natalie says
January 14, 2018 at 9:30 pmYou could sub. unsweetened bakers chocolate for the SF chocolate chips.
Nancy Atkins says
January 28, 2018 at 12:32 amIf using unsweetened baking chocolate, will need to add a sweetener and a little butter or ghee when melting it.
Natalie says
March 21, 2018 at 8:34 pmOh I have the same problem – would they be horrible tasting without a sugar sub? I made them as the recipe calls and they were amazing but the GI did not think so .
Cynthia says
January 10, 2018 at 2:00 amGreat recipe. Even my husband thought they tasted like the real thing. A winner.
Sarah says
January 4, 2018 at 4:39 pmI tried this recipe with 4oz of butter but it came out very runny. I redid it with 4 tbsp and it came out great.
Cindi DeGiacomo says
January 29, 2018 at 11:00 amI also made these with 4 oz of butter which is equal to 1 stick of butter. Although the taste was good, the peanut butter mixture is very runny and doesn’t set. I believe 1/2 of stick of butter would be much more appropriate.
Padme says
April 4, 2018 at 7:31 amCan you recommend a butter please?
Lisa says
December 17, 2017 at 8:26 amCould I mic coconut oil and cocoa together for the sugar free topping instead of sugar free chocolate chips? (They are hard to find)
URVASHI PITRE says
December 17, 2017 at 11:11 amYes you can. The only caveat there is that coconut oil can soften/melt at room temperature so you may need to store the bars in the fridge and eat immediately after removing one from the fridge. Such a hardship! ????
Diane says
December 15, 2017 at 6:28 pmCan i sub peanut butter for almond butter. I too am dairy free so would have to use coconut oil instead of butter.
Jennifer says
December 15, 2017 at 10:44 amWhat would you substitute for the butter? I’m dairy free.
URVASHI PITRE says
December 15, 2017 at 1:39 pmTechnically you could sub coconut oil, but I suspect you may have to refrigerate it.
Kimberley says
December 11, 2017 at 10:14 amI did try a version of this with coconut flour and it was a bit “oozy” in that it never really set properly and was like a solid liquid. I will try again but following your recipe with almond flour. Based on your video, I would recommend to others NOT to use coconut flour – the almond will just give it a more robust texture.
URVASHI PITRE says
December 11, 2017 at 1:28 pmYes coconut flour and almond flour act completely differently. It’s not possible to sub one for the other without significant recipe changes.
Brad says
December 7, 2017 at 9:54 pmCan you use any type of peanut butter?
URVASHI PITRE says
December 7, 2017 at 9:58 pmYup! I use whatever I hade lying around the house 🙂
URVASHI PITRE says
December 9, 2017 at 12:30 pmAlso Brad, can I ask if you meant to rate this only 3 stars? If it was an accident, would you mind fixing that? People do rely on star ratings–as does Google–in deciding what to make. I’d appreciate it
Gigi says
December 3, 2017 at 8:49 pm4 oz butter is 1/2 cup but in your video it looks like you only have a few tablespoons. Can you clarify this?
URVASHI PITRE says
December 3, 2017 at 10:18 pmGo by the recipe not the video is what I would suggest. I test the written recipe extensively.
Robin says
November 24, 2017 at 9:05 amWhich swerve did you use? Powdered or granular?
URVASHI PITRE says
November 24, 2017 at 2:19 pmI think I used powdered.
Joyce says
October 21, 2017 at 1:55 pmI was wondering how I would calculate my net carbs as I used no sweetener and put them in little cups and got 12 servings.
URVASHI PITRE says
October 21, 2017 at 6:27 pmI would use a reliable calculator such as MyFitnessPal to calculate that
Lindsay says
October 20, 2017 at 8:25 pmI was craving something sweet but didn’t want to completely ruin all the good work I’ve done and stumbled on this recipe. I made them tonight and boy were they good!! I generally don’t post on anyone’s recipes, usually because I don’t think they’re very good, and because I know I’m very picky and hard to please. I just had to post though because I thought these were delicious!! Awesome recipe. Thanks for getting me over my sweets craving hump!
URVASHI PITRE says
October 20, 2017 at 10:50 pmOh I’m so glad to hear that. I have lots of keto desserts that you might like. The keto chocolate walnut cake is my favorite.
Tim says
December 5, 2017 at 1:26 pmdo you have a link to this dessert ?
Kait says
October 5, 2017 at 7:02 pmYou ma’am, are a national treasure. Making these right now!
URVASHI PITRE says
October 5, 2017 at 7:02 pmSend me the address so I can be over! I love these
Afsaneh says
October 3, 2017 at 8:57 pmCan you use coconut flour instead of almond?
URVASHI PITRE says
October 3, 2017 at 9:04 pmI’d have to recreate with different proportions. You can’t just sub one for the other in equal proportions. Coconut flour absorbs water like mad so it makes things really dry. You have to add liquids.
Tonya says
September 14, 2017 at 12:45 pmCan’t wait to make this tonight! I couldn’t find Swerve though. Any suggestions? Will regular Splenda do?
URVASHI PITRE says
September 14, 2017 at 12:46 pmYes it will actually since there’s no baking involved.
deborah says
November 19, 2017 at 12:05 pmI use Splenda (generic version to save money).