Decadent No Bake Diabetic Chocolate Chip Peanut Butter Bars made with a peanut butter and chocolate chip crust and topped with melted chocolate and chopped peanuts.
Peanut butter and chocolate have got to be the best flavor combination. These sugar-free, keto and diabetic-friendly chocolate peanut butter bars will be everyone's favourite and they won't even know it's low carb.
Super dreamy no bake diabetic chocolate chip peanut butter bars make the best dessert, snack or treat and I get requests to make them for every family function.
Not only are these bars keto and low carb but they are also gluten free.
Why you'll love these low carb chocolate peanut butter bars?
- Super easy to make
- They are no bake so no fussing with the oven
- No added sugar but super-rich, tasty and decadent
- Everyone loves chocolate and peanut butter
- They store well in the fridge and freeze even better
- Low Carb - only 3g net carbs per bar
- Keto and diabetic friendly
Main ingredients used
Surprisingly only made with a few ingredients and is easy to make.
- Chunky and Creamy Peanut Butter: we use natural chunky sugar free peanut butter for the crust and natural creamy peanut butter melted with low carb chocolate for the topping.
- Low Carb Chocolate Chip Cookies: store-bought low carb chocolate chip cookies were used to make this crust. We used HighKey's Keto Mini Chocolate Chip Cookies but any low carb chocolate chip cookies will work in this recipe.
- Sugar-Free Chocolate Chips: Lily's, Cocopolo Chocolates or any low carb, keto or sugar free chocolate chips can be used for this recipe.
- Powdered Erythritol: a favourite sweetener to use for desserts. Monk Fruit Sweetener or Allulose can also be used for this recipe.
- Almond Flour: used to hold the crust together and give it some structure
See the recipe card for quantities.
Steps by step instructions
How to make no bake diabetic chocolate chip peanut butter bars?
STEP 1: Place the chocolate chip cookies in a food processor or blender and pulse until small crumbs form. Chop the peanuts and set them aside.
In a stand mixer or a hand mixer and a large bowl cream together the chunky peanut butter or keto peanut butter and the unsalted butter on medium speed. Slowly add the powdered erythritol and mix for one minute. Then add the processed chocolate chip crumbs and gently mix on low speed until combined.
STEP 2: Remove the bowl from the stand mixer and add the almond flour. Mix with a rubber spatula until evenly incorporated. (You can use the mixer for this step)
Transfer the crust mixture to a greased 9" x 13" baking dish. I used butter to great the dish. Spread evenly with a rubber spatula and then press the peanut butter crust down firmly with the back of the spatula.
STEP 3: Combine the sugar-free chocolate chips with creamy peanut butter in a medium-sized bowl.
Microwave on high in 30-second increments stirring in between until the chocolate is melted. I only had to do this 3 times (90 seconds). Watch it carefully as the chocolate can burn.
Allow to slightly cool before pouring over the peanut butter crust. If it's too hot it can melt the peanut butter in the crust.
Spread the chocolate over the crust evenly with a rubber spatula. Top with the chopped peanuts.
- STEP 4: Refrigerate the no bake chocolate peanut butter bars for 2 hours, cut into 20 squares and enjoy!
Other low carb dessert recipes you might enjoy
After the no bake peanut butter bars have sat in the fridge for 2 hours it may be difficult to cut into bars as the chocolate will harden a little. Let them sit out for about 10 minutes before cutting into bars.
If using natural peanut butter be sure to mix it well as the oil can separate.
- Serving: these chocolate chip bars are best served as they are, super decadence doesn't need anything to accompany them. Ok, if you know me I like to sip a creamy coffee while devouring a bar.
- Storage: store the no bake chocolate peanut bars in an airtight container in the fridge for up to one week.
- Freeze: wrap each bar individually and then place in a freezer lock bag or container. Keep up to 3 months. Thaw at room temperature for 1 hour before consuming.
- Peanuts: make it without the chopped peanuts for a smooth topping.
Frequently asked questions
Traditionally chocolate peanut butter bars are made with peanut butter and chocolate made with refined sugars.
In this recipe we not only use natural peanut butter but we also use chocolate that is sweetened with stevia and/or erythritol. Making them a healthier option for those following a low carb, keto, or diabetic-friendly diet. Thus not having a huge impact on blood sugars as a traditional bar would.
Each bar contains 5 grams of carbs, 2 of which are fibers, making them 3g net carbs per bar.
Low Carb No Bake Peanut Butter Bars
- Stand Mixer or hand mixer
- ½ cup unsalted butter
- 1 cup chunky natural peanut butter
- ½ cup powdered sweetener
- 1.5 cups highkey mini chocolate chip cookies or any low carb chocolate chips
- 1.5 cups almond flour
- 2 cups sugar free chocolate chips
- ½ cup creamy natural peanut butter
- ¼ cup chopped peanuts
- Crumble the chocolate chips cookies in a food processor or blender.
- Chop the peanuts and set them aside.
- Using a stand mixer or hand mixer, cream together the chunky peanut butter with the butter and powdered erythitol. Then gently add the chocolate chip cookie crumbe and mix until combined.
- Remove the bowl from the stand mixer and add the almond flour. Mix with a rubber spatula until evenly incorporated. (You can use the mixer for this step)
- Press the peanut butter mixture into a greased 9" x 13" baking dish.
- Combine the creamy peanut butter with the chocolate in a microwave safe bowl. Microwave on high in 30 second increments until melted.
- Allow to slightly cool before pouring over the peanut butter crust.
- Spread the chocolate over the crust evenly with a rubber spatula. Top with the chopped peanuts and refrigerate for 2 hours before consuming.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Chocolate and peanut butter is always my favorite! These bars are so rich and decadent.
These peanut butter bars are a delight! Will make them again for my mother in law (she’s a diabetic) when she is here for a visit.
How amazing were these! Like chocolate chip cookies that have been kicked up a notch! Thank you for the great recipes.
Look at those layers! I made these for my husband because he loves peanuts. It was even more delicious with the chocolate. He was thrilled!
these bars are so good! they really hit the spot!
These look sooo good. I found the recipe through Foodgawker. I think when you say in the ingredients "highkey mini chocolate chips" you meant to say their mini chocolate chip cookies. I can't wait to try these!
Thanks for pointing them out. I made the correction. Hope you enjoy the cookies.