Keto Peanut Butter Bars
Published May 8, 2021 • Updated March 2, 2026
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No-bake keto peanut butter bars with a thick, fudgy filling topped with sugar-free chocolate and flakey sea salt. I use 1.5 cups in the base so these are genuinely rich, not dry or chalky, at just 5g net carbs.
These remind me of Reese’s cups, except I know exactly what’s in them and each bar has about 10 grams of protein from the filling alone. The base is dense and smooth (not gritty like most keto versions), and the chocolate layer snaps clean when you bite through it.
I’ve been making these since I first started the site, and the version you see now is probably my fourth or fifth round of testing. The biggest thing I changed was the filling ratio. Most recipes use about a cup. I use 1.5 cups, and that’s what makes the base thick enough to feel like a real candy bar instead of a thin layer that crumbles when you pick it up.
Reader Nina made these after years of gritty store-bought bars and said they beat every sugar-free option she’d tested. That’s the 1.5-cup ratio doing its job. More filling means a smoother, denser texture that actually holds together when you pick up a bar.
The other thing that sets this recipe apart is the two-flour base. I use both almond flour and coconut flour, and there’s a reason. Coconut flour alone makes the bars too dense and dry. Almond flour alone doesn’t absorb enough moisture, so the filling stays too soft and won’t hold its shape. Together, you get a base that’s firm enough to slice cleanly but still fudgy in the middle.
If you like this flavor combo, I also have a lighter mousse version and a full pie with a similar filling. My no bake cookies use a similar no-oven approach too.
The no-bake part is what makes these so repeatable for me. I make a batch most Sundays, and they sit in the fridge all week. No oven preheating, no watching a timer. Mix, press, freeze, pour chocolate, done. The whole thing takes less than 15 minutes of actual hands-on work.
One thing I’ll say: don’t rush the chill time. The base needs a full 30 minutes in the freezer before you add chocolate, and another two hours after. The flavors genuinely come together during that freeze. If you cut too early, the chocolate slides off and the filling tastes flat.
These are great alongside my fudge recipe if you’re building a low-carb dessert spread, or with chocolate mousse for a full chocolate night. My almond flour cookies round it out if you want something with a crunch.
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Ingredients
1 ½ cup peanut butter or nut butter -
1 cup almond flour
-
1/2 cup coconut flour
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1/4 cup powdered erythritol
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1 teaspoon vanilla
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Pinch of salt
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4 tablespoons melted coconut oil, divided
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7 oz sugar free chocolate chips
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Flaky Sea Salt
Step by Step Instructions
Step by Step Instructions
Peanut butter layer
In a large bowl, add peanut butter or nut butter, almond flour, coconut flour, powdered sweetener, vanilla and salt. Mix until combined. Add 2 tablespoons of melted coconut oil if the mixture seems dry.
Assemble peanut butter layer
Press peanut butter mixture into a parchment lined square baking dish. Freeze for 30 minutes to harden.
Melt chocolate
In a medium bowl, combine sugar free chocolate chips with 2 tablespoon coconut oil. Melt in the microwave at 30 second intervals, stirring in between, until melted. Option to melt using the double boiler method.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do these taste like Reese's cups?
I get asked this all the time, and yes. The chocolate-to-filling ratio is close to a Reese's cup, especially when you let them warm up for a few minutes before eating. The main difference is the base has more texture from the almond and coconut flour. My husband said he couldn't tell the difference, and he's the first person to call out a 'healthy' swap.
Can I use a different nut butter?
I've made these with almond butter, cashew butter, and sunflower seed butter. All work. Almond butter is the closest swap for taste and texture. Cashew butter makes them a little sweeter. Just check the label for added sugar. The only thing I'd skip is tahini, because it gives the bars a bitter edge that fights the chocolate.
What sweetener can I use instead of erythritol?
I've tested stevia, monk fruit, and allulose in these. My preference is allulose because it doesn't have that cooling aftertaste erythritol sometimes gives. If you use a liquid sweetener, cut the amount in half since it's more concentrated. I usually start with less and taste the base before pressing it into the pan.
Can I substitute butter for coconut oil?
Yes, and I've done this when I ran out of coconut oil. Melted butter works in both the base and the chocolate layer. The bars taste a little richer and won't be dairy-free anymore, but the texture holds up fine. I use unsalted so I can still control the salt on top.
Can I add protein powder to these bars?
I'd swap it for the coconut flour, not add it on top of everything else. The total dry ingredient ratio matters for the texture. I've used unflavored whey and it worked, but the bars were slightly crumblier. Chocolate-flavored protein powder actually blends in well here if you don't mind the extra sweetness.
What size pan should I use?
I use an 8x8 square baking dish and cut into 12 bars. A 9x9 works too, but the bars will be a bit thinner. If you go 9x9, I'd check them a few minutes earlier since the thinner base freezes faster. Either way, line the pan with parchment so you can lift the whole slab out before cutting.
Why does my chocolate layer crack when I cut the bars?
Two reasons I've run into: the bars are too cold, or you're using a sawing motion. Pull them from the freezer and let them sit for about five minutes. Then use a large knife and press straight down in one motion. I run my knife under hot water and dry it between cuts for the cleanest slices.
How should I store these?
Fridge in an airtight container for up to a week. For the freezer, I wrap each bar individually in parchment so they don't fuse together. They keep about 3 months frozen. I grab one and let it thaw on the counter for 5-10 minutes before eating. The chocolate layer softens just enough.
I never make desserts and somehow these came together on the first try. The chocolate set up clean over the peanut butter layer, no cracking or pooling. Do you think sunflower seed butter would work the same way, or is the peanut butter flavor too integral to the base?
Making these for a snow day movie marathon with the neighbors this weekend so I need to at least double the batch. Can I just multiply everything straight across, or does the coconut flour get weird when you scale up? I've had keto bars go chalky on me before when I try to double and really don't want that here.
Straight multiply works. The coconut flour isn't the thing keeping these fudgy, the peanut butter is. Double everything and you're fine.
These taste exactly like the peanut butter squares my grandma made every Christmas, the ones I thought I'd never eat again on keto. That flaky sea salt on top is doing something to my brain. So grateful this exists.
The sea salt was the last thing I added and I almost left it off. It does something.
Was skeptical because of the graininess issue with keto bars, but the peanut butter layer came out legitimately fudgy. Beats every store-bought sugar-free bar I've tried.
The peanut butter ratio is what does it. Most bars skimp on it and you get that dry, chalky thing. These have 1.5 cups so the fudgy layer is actually thick. Glad it landed.
Can you use something besides coconut oil
You can substitute with melted butter.
OMG! These were AMAZING!!!! Really easy to make and the taste is...I have no words. I used crunchy almond butter and sprinkled chopped pecans and sea salt on the chocolate before putting back in the freezer to harden. Thanks so much for the recipe!
Crunchy almond butter gives you more texture in the base, and pecans pressed into the chocolate before it sets is something I haven't done. Trying that next batch.
Hello, In these Keto PB choc bars, can I substitute something with unflavored whey protein?
I haven't tried it but I would substitute the coconut flour for the protein powder. I think that would still work.
What size of baking dish did you use? How many bars came out with the dose of ingredients stated in the recipe?
I used a square baking dish. Either an 8x8 or 9x9 will work. I cut mine into 12 squares, but you can do 9 and adjust the macros.