OMG !!! When I sank my teeth into these babies, I was hooked ! Imagine a layer of creamy peanut butter sandwiched between a fudgy brownie and nutty chocolate – it’s heavenly. And the sprinkling of coarse sea salt adds such a nice savory taste which goes so well with chocolate. The best testimony came from my carb eating family members – they love it ! They actually can’t tell that they are low carb or keto. So I am sure that you can impress your guests or family members with these Keto Peanut Butter Brownie Bars.

The recipe can be viewed and printed at this link;

[ Total Servings = 18 ]
Per serving ;
Total Carb = 9.7 g
Dietary Fiber = 4.5 g
Net Carb = 5.2 g
Calories = 229
Total Fat = 21.8 g
Protein = 6 g


Unsweetened chocolate = 175 g / 1 cup (Note: I used Bakers Unsweetened Chocolate but you can use any suitable chocolate)
Unsalted Butter (room temperature) = 113 g / 1/2 cup
Allulose = 120 g / 1/2 cup (OR any keto friendly sweetener)
Unsweetened Cocoa Powder (sieved) = 30 g / 1/4 cup
Coconut flour = 30 g / 1/4 cup (OR 120 g / 1 cup Almond flour or Ground Sunflower Seeds)
Eggs = 3 large (room temperature)
Salt = 1/2 tsp

1. Preheat the oven at 350F or 180C.
2. Melt the butter and chocolate in a bowl over the stove at low heat. You can also use the microwave to melt at intervals. Once the chocolate is almost melted, turn off the heat and remove the pan. Just whisk until it is fully melted. Do not overheat the mixture as it can cause the chocolate to split resulting in the fat seeping out from the cocoa butter.
3. Add the sweetener and whisk until combined.
4. Add the eggs one at a time and whisk to combine until the texture is smooth and thick.
5. Add the salt, sieved cocoa powder and whisk until combined.
6. Add the coconut flour and fold with a spatula until well combined. The texture should be smooth and thick.
7. I used 3 small rectangular pans (size 7×3.5×3″) so that it is easier to cut into bars but you can also use 8 or 9″ square pans or any suitable rectangular pans. Line the pans with parchment paper. I divided the batter equally into the 3 pans and spread evenly.
8. Bake for 12 to 15 mins. Do not overbake as it can cause the brownie to be too dry. During baking, the top may bulge up but it is fine as you can use the back of a spoon to flatten it after baking. The top of the brownie may feel spongy after baking but will firm up once cooled.
9. Cool the brownie completely.

Unsweetened Creamy Peanut Butter = 300 g / 1 1/4 cup

1. Once the brownie layer is cooled, top with the peanut butter and spread evenly.
2. Tap the pans to even out the peanut butter.
3. Freeze for 30 minutes and meanwhile, prepare the nutty chocolate layer.

Unsweetened Dark Chocolate = 220 g / 1 1/4 cup (I used Dark Chocolate sweetened with stevia hence, I did not add any sweeteners. If you are using unsweetened dark chocolate, then you may add any sweetener about 50 g / 1/4 cup. Add the sweetener after you remove the pan from the heat. Whisk and adjust taste accordingly.)
Unsalted Butter (room temperature) = 14 g / 1 tbsp
Toasted Nuts (Chopped) = 150 g / 1 cup (I used a combination of almonds and pecans but you can use any nuts of your choice)
Coarse sea salt = A handful

1. Melt the chocolate and butter over low heat. Do not overheat. Remove the pan from heat and whisk in the sweetener if using.
2. Add the nuts and mix until well combined.
3. Add the nut mixture onto the peanut butter layer and spread evenly.
4. Sprinkle with coarse sea salt.
5. Chill in the refrigerator for a few hours or until set and firm.
6. Cut into bars. If they are not firm enough, just chill them further after cutting.
7. These peanut butter brownie bars can be refrigerated up to 1 week or frozen for months.

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