With school starting and everyone revving up to wake early in the morning, I thought that some peanut butter bars would be the perfect thing to share with everyone. These bars are fantastic to pack in a lunchbox for either school or work, and they double as an extremely tasty dessert.
Chocolate and peanut butter is just a plain classic combination. Everyone seems to love it, and it’s always a hit when I serve it to guests. The bitter dark chocolate plays with the sweet peanut butter fudge filling – giving a great balance in the flavors. Everyone would reach for these over a Reese’s PB Cup any day!
Yields 8 Peanut Butter Fudge Bars
The Preparation
Crust:
- 1/4 cup butter, melted
- 1 cup almond flour
- 1 tablespoon erythritol
- 1/2 teaspoon ground cinnamon
- salt, to taste
Fudge:
- 1/4 cup heavy whipping cream
- 1/4 cup butter, melted
- 1/2 cup peanut butter
- 1/4 cup erythritol
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon xanthan gum
Toppings:
- 1/3 cup low-carb dark chocolate, such as Lily's, chopped
The Execution
1. Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter.
2. Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.
3. Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.
4. For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.
5. After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can.
6. Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free chocolate chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.
7. When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.
This makes a total of 8 servings of Keto Peanut Butter Fudge Bars. Each serving comes out to be 342 calories, 33g fats, 5.7g net carbs, and 7.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon ground cinnamon | 3 | 0 | 1.1 | 0.7 | 0.4 | 0.1 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/2 cup peanut butter | 759 | 64.5 | 25.8 | 7.7 | 18.1 | 32.3 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1/8 teaspoon xanthan gum | 2 | 0 | 0.5 | 0.5 | 0 | 0 |
| 1/3 cup low-carb dark chocolate | 292 | 29.9 | 37.4 | 22.5 | 15 | 0 |
| Totals | 2738 | 264 | 91.4 | 45.9 | 45.4 | 58.5 |
| Per Serving (/8) | 342 | 33 | 11.4 | 5.7 | 5.7 | 7.3 |
Keto Peanut Butter Fudge Bars
Ingredients
Crust:
- ¼ cup butter melted
- 1 cup almond flour
- 1 tablespoon erythritol
- ½ teaspoon ground cinnamon
- salt to taste
Fudge:
- ¼ cup heavy whipping cream
- ¼ cup butter melted
- ½ cup peanut butter
- ¼ cup erythritol
- ½ teaspoon vanilla extract
- ⅛ teaspoon xanthan gum
Toppings:
- ⅓ cup low-carb dark chocolate such as Lily's, chopped
Instructions
- Preheat oven to 400F. Melt the butter, reserving half for the crust and half for the fudge. Combine almond flour with half of the melted butter.
- Add the erythritol and cinnamon and mix together. If using unsalted butter, add a pinch of salt to bring out more flavor.
- Mix until smooth and press the dough into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until the edges are golden brown. Remove from the oven and let cool.
- For the filling, combine the fudge ingredients in a small blender or food processor and blend (alternatively, use a hand mixer). Make sure to scrape down the sides and ensure the ingredients are well combined.
- Once the crust is cooled, gently spread the fudge layer all the way up to the sides of the baking dish. Use a spatula to even out the top.
- Just before chilling, top the bars off with some chopped low-carb chocolate. Refrigerate overnight or freeze if you want to serve them sooner.
- Once chilled, remove the bars by sliding out the parchment paper. Slice and serve!
