Try this Low Carb Chocolate Peanut Butter Bars recipe.
- Carbohydrate 137.752635102873 g
- Cholesterol 366.037500466402 mg
- Fat 528.856047954454 g
- Fiber 88.3133964261214 g
- Protein 64.7520225436906 g
- Saturated Fat 379.116506337314 g
- Serving Size 1 1 recipe (798g)
- Sodium 1371.83175167432 mg
- Sugar 49.4392386767515 g
- Trans Fat 32.0812442780489 g
- Calories 5286 calories
Step-by-step
- In a large microwave-safe bowl, melt peanut butter and butter. Typically takes about 90 seconds depending on your microwave. Set for 45 seconds, stir. Set for another 45 seconds, stir. If not melted at this point, add an additional 15 seconds until melted.
- To the melted butter add sweetener and vanilla, mix until combined.
- Add in almond and coconut flour, stir until incorporated.
- Place mixture in a lined 8x8 baking dish or brownie pan. If using a brownie pan this is enough dough to fill all 12 spots measured out in a tablespoon.
- Flatted dough with spoon or glass cup.
- Set aside in refrigerate and allow 10-15 minutes for them to firm up.
- Meanwhile, melt 3 oz. Homemade Sugar-Free Chocolate Chips and Coconut Oil in a small saucepan over low heat. You can also melt in the microwave. Start with 30 seconds, continuing to add 15 seconds until melted. Stir to combine.
- Pour chocolate mixture over the peanut butter mixture. Making sure a nice thin layer is evenly coated the bars.
- Place back in refrigerator or freezer for 5-10 minutes until chocolate has hardened.
- Remove from the pan, cut if using an 8x8 baking dish and enjoy!
Dense, aromatic layers of roasted peanut butter and rich, snappy chocolate yield a remarkably firm texture despite containing no traditional grains or refined sugars. Recreating classic confectionery textures without standard wheat flours and cane sugars presents distinct structural challenges because high-fat nut flours lack gluten to bind them. Almond flour brings moisture and fat while coconut flour acts as a powerful absorbent, drinking up excess liquids that would otherwise leave the base greasy and crumbly.
Balancing these two flours requires careful attention to hydration levels during mixing, ensuring the dough presses smoothly into the baking dish without cracking at the edges. Since thermometers are entirely useless for gauging chilled confectionery sets, visual and tactile cues remain paramount for determining when the bars are ready. Press a clean finger gently against the center of the dough after fifteen minutes in the refrigerator; it should yield slightly without leaving residue on your skin. Melting the chocolate chips alongside two tablespoons of coconut oil lowers the overall viscosity of the cocoa solids, creating a fluid glaze that spreads thinly and evenly across the chilled base before hardening in the freezer.
Substitutions demand proportional adjustments when altering fat-to-flour ratios in uncooked refrigerator desserts. Swapping natural peanut butter for conventional processed peanut butter introduces extra hydrogenated oils that alter how firmly the base sets, potentially requiring an extra five minutes of chilling time. Storing these squares in an airtight container in the refrigerator preserves their snap for up to one week.
