Peanut Butter Bars
When I was a kid I had a friend whose mom made the absolute best peanut butter bars. They were packed full of peanut butter, chocolate chips, and the best part about them was the peanut butter frosting she drizzled over the top.
As I was creating this recipe the goal was to mimic those peanut butter bars I loved so much, but without the flour and sugar. After some experimentation, I came up with a recipe I was ecstatic with!
It had a soft cookie-like texture, a rich peanut butter flavor, chocolate chips, and a delicious peanut butter frosting, all while remaining low carb and sugar-free.
This recipe swiftly became yet another favorite in my kitchen and will definitely be made often!
If you are tempted to cut corners and skip the frosting, don’t do it!!! The frosting is what takes these bars from being delicious to absolutely epic!
Ingredient List
3/4 Cup Unsweetened Peanut Butter
1/4 Cup Unsalted Butter (Room Temperature)
1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
2 Large Eggs
1/2 Cup Vanilla Mölk
1/4 Teaspoon Salt
1 Teaspoon Baking Powder
1 1/2 Teaspoons Vanilla Extract
1 Cup Almond Flour
1/2 Cup Lily’s Chocolate Chips (Or your favorite sugar-free chocolate chip)
For the Frosting
2 Tablespoons Unsweetened Peanut Butter
3 Tablespoons Powdered Erythritol Sweetener ( Or your favorite powdered sweetener)l
1 Teaspoon Vanilla Extract
1/2 Cup Heavy Whipping Cream
How to Make Low Carb Peanut Butter Bars
As always begin the process by preheating your oven to 350° Fahrenheit and greasing a 9 by 9 baking dish.
(Unless you have a USA Pan)
I recently was given one of these by my mother and was told they were the absolute best pans in the world as long as you didn’t use cooking spray on them.
Why? I immediately asked, and she informed me thata USA pan is lined with an excellent silicon nonstick liner. The propellants in the cooking spray can break down the liner over time ruining them altogether.
“Will these really work without cooking spray?” I questioned my mom, having a hard time believing my baked goods would come out okay.
She replied with an immediate yes and said that she never had an issue with her stuff sticking to her pan.
Still nervous I gave the pan its first try with these peanut butter bars. It felt wrong not to grease the pan, but I heeded the advice I was given and put the batter in the un-greased pan.
After the cookies had baked and cooled, it was time to see just how well this pan really worked.
As I cut the bars I noticed the sides did not stick at all, and when it came time to dip out a bar it came out effortless and perfect! After that, I was sold on these pans.
If you are looking for a new baking sheet or pan, I highly recommend you give these a try and let me know what you think!
I hope you’ll be at least half as happy with them as I am!
Okay, enough of that speel. Now it’s time to make your peanut butter bars. 😉
Because these bars are basically a giant cookie, I followed the same process I do when making cookies.
Begin by putting your peanut butter, butter, and sweetener in a mixing bowl, then cream it together using either a stand or a hand mixer.
Once you have a smooth creamy mixture, add the eggs one at a time and mix again until evenly incorporated.
Next, add the protein powder, salt, baking powder, and vanilla. Mix again on low speed then slowly add the almond flour.
Scrape the sides of the bowl to ensure everything is mixed evenly and mix again.
Once your batter is well mixed add the chocolate chips, and mix on low or by hand until evenly distributed throughout the batter.
Press the dough out evenly in your prepared baking dish and bake for 15-18 minutes or until the edges have begun to brown and the middle has set.
While your bars are baking or cooling mix together your frosting.
Combine the peanut butter, sweetener, vanilla, and whipping cream in a small mixing bowl. Using a whisk or a fork whip the frosting until all the ingredients have blended together evenly and you have a smooth and creamy frosting.
Put the frosting in a piping bag, or in a Ziploc bag and snip the corner off. Once your cookie bars are baked and cooled pipe the frosting over the bars in a zig-zag pattern, or pattern of your choice.
Cut the bars into nine equal pieces, and enjoy!
If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above recipe or our other recipes o make your purchases. As an affiliate marketer, we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.
Low Carb Peanut Butter Bars
Ingredients
- 3/4 Cup Unsweetened Peanut Butter
- 1/4 Cup Unsalted Butter (at room temperature)
- 1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 2 Large Eggs
- 1/2 Cup Vanilla Mölk
- 1/4 Teaspoons Salt
- 1 Teaspoon Baking Powder
- 1 1/2 Teaspoons Vanilla Extract
- 1 Cup Almond Flour
- 1/2 Cup Sugar-Free Chocolate Chips
For The Frosting
- 2 Tablespoons Unsweetened Peanut Butter
- 3 Tablespoons Powdered Erythritol
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Heavy Whipping Cream
Instructions
- As always begin the process by preheating your oven to 350° Fahrenheit and greasing a 9 by 9 baking dish.
- Begin by putting your peanut butter, butter, and sweetener in a mixing bowl , then cream it together using either a stand or a hand mixer.
- Once you have a smooth creamy mixture add the eggs one at a time and mix again until evenly incorporated.
- Next, add the protein powder, salt, baking powder, and vanilla. Mix again on low speed then slowly add the almond flour.
- Once your batter is well mixed add the chocolate chips, and mix on low or by hand until evenly distributed throughout the batter.
- Press the dough out evenly in your prepared baking dish and bake for 15-18 minutes or until the edges have begun to brown and the middle has set.
For The Frosting
- While your bars are baking or cooling mix together your frosting.Combine the peanut butter, sweetener, vanilla, and whipping cream in a small mixing bowl. Using a whisk or a fork whip the frosting until all the ingredients have blended together evenly and you have a smooth and creamy frosting.
- Put the frosting in a piping bag, or in a Ziploc bag and snip the corner off. Once your cookie bars are baked and cooled pipe the frosting over the bars in a zig-zag pattern, or pattern of your choice.Cut the bars into nine equal pieces, and enjoy!