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These squares taste best cold, so keep them refrigerated until ready to serve!
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- Total Time:
- 2 hrs 15 mins
-
Cooking spray, for pan
- 1 1/2 c.
smooth unsweetened peanut butter
- 1 1/4 c.
coconut flour
- 1/4 c.
keto friendly powdered sugar, such as swerve
- 1 tsp.
pure vanilla extract
-
Pinch kosher salt
- 2 c.
keto friendly chocolate chips
- 2 tbsp.
coconut oil
- 1 tbsp.
Flaky sea salt, for garnish
Directions
-
- Step 1Line an 8″-x-8″ baking pan with parchment paper and grease with cooking spray. In a medium bowl, combine peanut butter, coconut flour, powdered sugar, vanilla, and salt. Stir until smooth and pour into prepared pan, smoothing the top with a spatula. Place in freezer for 30 minutes to firm up.
- Step 2Combine chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave, stirring every 30 seconds, until smooth and pourable. Pour chocolate over peanut butter layer and smooth.
- Step 3Garnish with flaky sea salt and place in freezer to harden, 2 hours or up to overnight.
- Step 4When ready to serve, remove peanut butter bars from baking dish and cut into squares.
Nutrition (per serving): 280 calories, 9 g protein, 14 g carbohydrates, 6 g fiber, 3 g sugar, 20 g fat, 6 g saturated fat, 540 mg sodium
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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