No bake peanut butter bars healthy dessert made with 6 simple ingredients, 100% sugar-free, gluten-free and vegan. A delicious keto snack to fix your sweet cravings with no sugar in less than 20 minutes.
No-bake peanut butter bars, a quick keto dessert
You know how much I love healthy sugar-free sweet treats, especially no-bake bars, remember that no bake cookie dough bar a while ago? Well, these no-bake peanut butter bars are even better. The recipe is very much inspired by the previous one, except that I used powdered sugar-free sweetener in this recipe – lots of you struggle to buy sugar-free liquid monk fruit syrup so I thought it might be better. By the way, if you are struggling to find some sweeteners or want to convert from one sweetener to another, make sure you check out our sweetener conversion chart and tool! Also, no almonds flour here, only coconut flour. This makes the no bake peanut butter bar a quick keto dessert or a quick low-carb snack! All you need to make the peanut butter layer are 3 simple ingredients:
- peanut butter – I use 100% natural peanut butter with no oil added, no sweetener added made with 100% peanuts.
- sugar-free powdered sweetener: powdered erythritol or monk fruit both work well with the same ratio. Use the one you prefer. Both have no carbs, they are sugar-free and keto friendly.
- coconut flour – please don’t replace with almond flour or anything else. You would need a very different amount and the texture wouldn’t be the same.
Taste like no bake peanut butter cookies in a bar!
These bars wouldn’t be proper no bake chocolate peanut butter bars without a fair amount of sugar-free chocolate on top! There’s always the option to buy your sugar-free chocolate, but it’s more fun and more rewarding to do it yourself! So you can make your sugar free chocolate layer using a combo of simple ingredients we all have in our pantry on a keto low-carb diet.
So this is all you need, just 4 ingredients:
- unsweetened cocoa powder
- extra virgin coconut oil – use unrefined coconut oil if you don’t like the flavor of coconut
- peanut butter – I use the same as above, nothing added, pure crushed peanuts
- erythritol – you could swap for another keto-friendly sweetener
So here we are, we just made no-bake peanut butter bars a healthy, sugar-free, gluten-free and vegan dessert or snack. A great option for the whole family, done in just a few minutes, it’s the perfect quick keto snack!
Can I freeze no bake peanut butter bars?
Yes you can! Probably not for more than 4 weeks, but this quick keto dessert can definitely be frozen! Don’t microwave though, leave them defrost for 30-60 minutes in the fridge or at room temperature.
More keto vegan no bake recipes
If you like no-bake keto snacks, have a look my other no bake recipes below.
- Raw peanut butter bars – like a Reese cup into a bar with no sugar
- No bake keto cookie – no-bake keto chocolate walnut cookies with no sugar
- No bake granola bars – delicious low-carb granola bars with 3 g net carbs per bars
- No bake cookie dough bars – a delicious alternative with chocolate chips in the dough!
I hope you guys enjoy this recipe too. As always, share a pic with me on Instagram if you try them. I will love to see your creation.
XOXO Carine
No bake peanut butter bars healthy
Ingredients
Peanut butter layer
- 1 cup Peanut butter unsalted, no oil added (265g)
- 2/3 cup Coconut Flour (72g)
- 1/3 cup Sugar-free powdered sweetener or powdered monk fruit/stevia blend (53g)
Chocolate Peanut butter layer
- 1/3 cup unsweetened cocoa powder
- 2 tablepoon Peanut butter unsalted, no added oil or sugar (30ml)
- 4 tablespoon Coconut oil , melted (60ml)
- 2 tablespoon Sugar-free powdered sweetener
Instructions
- In a medium mixing bowl, add peanut butter, coconut flour and powdered sugar-free sweetener of your choice.
- Combine with a spatula, then knead with your hand to form a consistent peanut butter dough.
- Transfer the peanut butter dough into a rectangle loaf baking pan covered with a piece of parchment paper. I used a cake loaf pan size: 9 inches x 5 inches X 1.8 inches.
- Press the dough to cover the bottom of the pan evenly. Use a spatula to smooth the top.
- Put the pan in the freezer while you prepare the chocolate peanut butter layer.
- In a small mixing bowl add peanut butter and coconut oil. Microwave 30 seconds, or bring on the stove for 1 minute under low heat, stirring constantly to combine both ingredients.
- Stir in powdered sugar-free sweetener and unsweetened cocoa powder. Make sure you stir the mixture fast to avoid any lumps or otherwise gradually add the powdered ingredients stirring after each addition.
- Remove the loaf pan from the freezer. Spread the chocolate layer on top of the peanut butter layer. It should set really fast as your base is very cold. Spread evenly using a spatula.
- Freeze 30 minutes before slicing into 12 slices. Warm the knife blade under heat before cutting, it avoid the chocolate layer to break.
Storage
- These bars are soft and must be stored in an airtight container in the fridge. Can store up to 4 weeks or freeze and eat frozen or defrost 30 minutes-1 hour before eating.
Leave a comment
I’ve made these as peanut butter cups several times using muffin tins and they are amazing. I’ve used swerve powdered and it was awesome. Tonight I tried Anthony’s powdered and it is nowhere near as sweet. I’ll have to try Anthony’s in a other recipe to see if it’s still as bland
I really love swerve too in my treats ! Enjoy the recipes here and thanks for the lovely feedback, XOXO Carine
Can I leave out the sweetener in the peanut butter layer?
It will be very liquid without it.
Just made the no bake cookie dough bars….a winner…very rich.. I cut them into 12
Thank you! So gla you love the recipe, Take care XOXO Carine
So you said to not substitute coconut flour, but unfortunately am very allergic to coconut, so is there something I can?
Interestingly, I started to make these for my daughter-in-law before I remembered that she hates coconut! Since I had already started I decided to try using some unflavored whey protein powder, same amount. Of course I don’t know what the texture of these are like with the coconut, but they worked up well with the whey powder and are soft, but kept in the fridge or freezer are awesome! I swapped out butter for the coconut oil in the chocolate topping. These completely satisfy my occasional crave for a peanut butter cup! I will be making these often!
Definitely a great idea for a high protein peanut butter snack! Thanks for sharing your tips, Enjoy the recipes on the blog, XOXO Carine
I haven’t tried anything of yours yet that I haven’t loved! And it all began with your fabulous eggless peanut butter cookies! 😋❤
That is so lovely 🙂 Thanks for the kind words. Enjoy the recipes here, XOXO Carine
I am sorry to hear that you have coconut allergy. I didn’t try something else in this recipe so I am not sure what could work. Probably almond flour but you may need way more and the texture will be softer too. I ope you will find more coconut free recipes on the blog, XOXO Carine.
What gives? In your write up, you specify “peanut butter – I use 100% natural peanut butter with no oil added, no sweetener added made with 100% peanuts” but the link in your recipe takes me to a product that includes: “Organic Valencia Peanuts, Organic Flax Seeds, Organic Coconut Sugar, Palm Oil, Sea Salt, Probiotic.” Do you have the wrong link??
I am not sure what happened with the link redirection sorry for that. It has been upadated. I am using 100% natural peanut butter made in New Zealand where I live. I updated the link and you can find it here. Enjoy ! XOXO Carine.
I did not like the strong coconut taste, had to toss out.
I am sorry to hear that! Coconut flour is very often use on keto recipe that is too bad that you can’t enjoy it. I hope you will enjoy another recipe on the blog, XOXO Carine.
Love the peanut butter almond flour cookies!!!!!!
Thank you! I can’t wait to see what you are making next from the blog, look forward for your next comment, XOXO Carine.
These are amazing. Thank you! I’m wondering what the saturated fat might be? Trying to figure out Weight watcher equivalent points
Bless your pea picking heart for the recipe….I can hardly wait to try it!!!!
Sheila….south Georgia
Enjoy the treat Georgia! XOXO Carine.
These are super easy to make and really help curve the sweet tooth. There was a strong coconut flavor.
Thanks for the feedback. Enjoy the low carb recipes on the blog. XOXO Carine.
Hello! Do you have any experience using maple syrup. I am not a fan of Stevia and other sugar replacements. Thanks!
Any liquid sweetener will work in this recipe, maple syrup is a great swap if you eat refined sugar free like brown rice syrup. Enjoy ! XOXO Carine.
Hi, im going to try these for sure. Where abouts do you buy you monk fruit powder from? Thanks for your great recipes. They have inspired me to start eating healthy again.
You can buy owdered monk fruit here, you get 20% off if you use my coade sweetashoney at the checkout or buy crytal monk fruit and bring it into a powder in your blender ! Enjoy the bars. XOXO Carine.
Hi Carine, I live in Germany and can’t purchase the sugar product from the US website. I have at home erythritol but I am not sure it is the right kind since it is the very small grains kind. Is the “powdered sugar” the equivalent of “sucre glace”? In that case I will need to look for it on Amazon since I didn’t manage to find powdered sugar for diabetics in the shops. Can’t wait to try your recipe as soon as I have figured out which sugar I need to use, My husband loves peanut butter and I’m curious to see if my son will enjoy it too 🙂 XOXO Emilie
Hi Emily (BFF), You can find powdered erythritol on Amazon here. It is sugar free and diabetes friendly. It is basically the grainy erythritol, powdered into an icing sugar texture (like sucre glace texture in French). I am sure you are all going to love this bar, such a treat for peanut butter lovers like Oli. XOXO Carine.