Prep Time: 20 minutes | Cook Time: 0 minutes (plus 3+ hours to chill) | Total Time: 3 hours 20 minutes
Skill Level: Beginner | Yield: 16 bars
Category: Dessert | Diet: Keto, Gluten-Free, Sugar-Free
Indulge without the guilt! These Keto Peanut Butter Chocolate Layered Bars are a rich, satisfying, and decadent treat that perfectly balances creamy peanut butter with deep, dark chocolate. With a salty-sweet almond flour crust and layers of luscious fat-filled filling, they are designed to keep you in ketosis while feeling like a true dessert splurge. No baking required—just mix, layer, and chill.
Nutrition Information (Per Bar)
Calories: 238
Total Fat: 22g
Saturated Fat: 9g
Total Carbohydrates: 6g
Dietary Fiber: 3g
Net Carbs: 3g
Protein: 6g
Sodium: 145mg
Nutritional values are estimates and may vary based on specific ingredient brands used.
Ingredients
For the Crust:
1 ½ cups (150g) fine almond flour
⅓ cup (85g) creamy, no-sugar-added peanut butter
¼ cup (55g) unsalted butter, melted
2 tablespoons (25g) granulated erythritol or monk fruit sweetener
1 teaspoon vanilla extract
Pinch of salt
For the Peanut Butter Filling:
1 cup (260g) creamy, no-sugar-added peanut butter
8 oz (225g) full-fat cream cheese, softened to room temperature
½ cup (115g) unsalted butter, softened
⅔ cup (130g) powdered erythritol or monk fruit sweetener
1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
4 oz (115g) sugar-free dark chocolate (at least 85% cacao), chopped
½ cup (120ml) heavy whipping cream
1 tablespoon (14g) unsalted butter
Optional garnish: Flaky sea salt
Equipment
8×8 inch (20×20 cm) baking pan
Parchment paper
Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Small saucepan
Rubber spatula
Instructions
Step 1: Prepare the Pan
Line the 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides. This “sling” will make it easy to lift the entire set dessert out for clean cutting. Set aside.
Intensity: Low | Time: 5 minutes
Step 2: Make the Crust
In a medium bowl, combine the almond flour, melted butter, ⅓ cup peanut butter, sweetener, vanilla, and salt.
Mix vigorously with a spatula or fork until a uniform, crumbly dough forms. It should hold together when pinched.
Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a flat glass or measuring cup to achieve a smooth, compact layer.
Place the pan in the freezer for 15 minutes to set while you prepare the filling.
Intensity: Low | Time: 10 minutes (plus 15 minutes inactive freeze)
Step 3: Make the Peanut Butter Filling
In a large bowl, combine the softened cream cheese, softened butter, and 1 cup of peanut butter. Using an electric mixer on medium speed, beat for 1-2 minutes until smooth and completely combined, scraping down the sides as needed.
Add the powdered sweetener and vanilla extract. Beat again on medium-high speed for 2-3 minutes until the mixture is very creamy, light, and fluffy. This step is key for the right texture.
Remove the pan from the freezer. Spoon the peanut butter filling over the chilled crust.
Using a spatula or offset knife, spread the filling into a perfectly smooth, even layer, reaching all corners.
Return the pan to the freezer for 30 minutes to allow the filling to firm up before adding the warm ganache.
Intensity: Medium | Time: 10 minutes (plus 30 minutes inactive freeze)
Step 4: Make the Chocolate Ganache Topping
Place the chopped sugar-free chocolate in a heatproof bowl.
In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer (small bubbles form around the edges). Do not boil.
Immediately pour the hot cream over the chopped chocolate. Let it sit, untouched, for 3 minutes to melt the chocolate.
Add the tablespoon of butter. Starting in the center, gently whisk the mixture until it becomes a smooth, glossy, and unified chocolate ganache. Let it cool for 5 minutes to thicken slightly.
Intensity: Low | Time: 10 minutes
Step 5: Assemble and Chill
Slowly pour the slightly cooled ganache over the chilled peanut butter layer. Tilt the pan gently to help it spread evenly to the edges.
Optionally, sprinkle with a few flakes of sea salt for a perfect sweet-salty contrast.
Carefully transfer the pan to the refrigerator.
Chill for at least 3 hours, or preferably overnight, until all layers are completely firm and set.
Intensity: Low | Time: 5 minutes (plus 3+ hours inactive chill)
Step 6: Slice and Serve
Use the parchment paper sling to lift the entire dessert block out of the pan and onto a cutting board.
Warm a large, sharp knife under hot water, wipe it dry, and use it to slice the slab into 16 even bars (4 rows by 4 columns). Clean and rewarm the knife between cuts for pristine edges.
Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 10 days, or individually wrap and freeze for up to 3 months.
Intensity: Low | Time: 5 minutes