Keto Iced Peanut Butter Bars Recipe

Introduction

Keto Iced Peanut Butter Bars offer a rich, creamy treat that fits perfectly into a low-carb lifestyle. These bars combine a tender, peanut buttery base with a smooth, sweet icing for a decadent dessert without the guilt.

Ingredients

• ½ cup Butter
• ¾ cup Smooth Peanut Butter
• 1 cup Low Carb Granular Brown Sweetener
• ½ teaspoon Salt
• ½ tablespoon Vanilla Extract
• 2 large Eggs
• 1 cup Fine-blanched Almond Flour
• ½ cup Low-Carb Confectioners Powdered Sweetener
• ¼ cup Smooth Peanut Butter (for icing)
• 4 tablespoons Unsweetened Almond Milk
• ½ teaspoon Vanilla Extract (for icing)

Instructions

1. Step 1: Preheat the oven to 350℉ (180℃) and grease or line a 9×9 inch baking pan.
2. Step 2: In a small saucepan over medium heat, melt the butter and ¾ cup peanut butter together. Remove from heat and set aside.
3. Step 3: In a large mixing bowl, combine the low-carb granular brown sweetener and salt. Break up any clumps until the mixture is smooth.
4. Step 4: Add the almond flour to the bowl and mix thoroughly to combine.
5. Step 5: Stir in ½ tablespoon vanilla extract and the two eggs, mixing until smooth.
6. Step 6: Pour the melted butter and peanut butter mixture into the bowl and mix until everything is well combined.
7. Step 7: Spread the batter evenly in the prepared baking pan.
8. Step 8: Bake for 20 to 25 minutes until set.
9. Step 9: While the bars bake, prepare the icing by melting ¼ cup peanut butter in a small saucepan over medium-low heat.
10. Step 10: Add the almond milk and ½ teaspoon vanilla extract to the melted peanut butter, stirring until combined and melted.
11. Step 11: Remove the saucepan from heat, then stir in the powdered sweetener until the icing is smooth. Add a little more almond milk if a thinner consistency is desired.
12. Step 12: Remove the baked bars from the oven and allow them to cool until warm to the touch but not hot.
13. Step 13: Pour the peanut butter icing over the warm bars and spread evenly.
14. Step 14: Let the icing dry and set for a few minutes before slicing into 12 bars and serving.

Tips & Variations

• For a crunchier texture, fold in ½ cup chopped nuts such as pecans or walnuts into the batter before baking.
• Use natural peanut butter without added sugar to keep the recipe low-carb and keto-friendly.
• If you prefer a chocolate twist, drizzle melted sugar-free dark chocolate over the icing once set.

Storage

Store the peanut butter bars in an airtight container in the refrigerator for up to one week. To serve, allow bars to come to room temperature for a softer texture or enjoy them chilled for a firmer bite. Reheat briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter for this recipe?

Yes, almond or cashew butter can be used as a substitute, but the flavor and texture may vary slightly.

Is this recipe suitable for those on a strict keto diet?

Absolutely. The recipe uses low-carb sweeteners and almond flour to keep carbs minimal, making it keto-friendly.

Keto Iced Peanut Butter Bars Recipe

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These Keto Iced Peanut Butter Bars are a delicious low-carb treat perfect for anyone following a keto or low-carb lifestyle. With a rich, buttery peanut butter base and a smooth, lightly sweetened peanut butter icing, these bars offer a satisfying dessert that’s both easy to make and indulgently flavorful. The recipe uses almond flour and low-carb sweeteners to keep the carbs down while still delivering a classic peanut butter dessert experience.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Bars

• ½ cup Butter
• ¾ cup Smooth Peanut Butter
• 1 cup Low Carb Granular Brown Sweetener
• ½ teaspoon Salt
• ½ tablespoon Vanilla Extract
• 2 large Eggs
• 1 cup Fine-Blanched Almond Flour

For the Icing

• ½ cup Smooth Peanut Butter (divided: ¼ cup for melting)
• 4 tablespoons Unsweetened Almond Milk
• ½ teaspoon Vanilla Extract
• ½ cup Low-Carb Confectioners Powdered Sweetener

Instructions

1. Preheat oven and prepare pan. Preheat your oven to 350℉ (180℃) and grease or line a 9×9 inch baking pan to prevent sticking.
2. Melt butter and peanut butter. In a small saucepan over medium heat, melt ½ cup butter and ¾ cup smooth peanut butter together until fully combined. Remove from heat and set aside to cool slightly.
3. Mix dry ingredients for the bars. In a large mixing bowl, combine 1 cup low carb granular brown sweetener and ½ teaspoon salt, breaking up any clumps to ensure the mixture is lump-free.
4. Add almond flour. Stir in 1 cup fine-blanched almond flour thoroughly to incorporate it evenly.
5. Add eggs and vanilla. Add 2 large eggs and ½ tablespoon vanilla extract to the bowl and mix until smooth.
6. Combine wet and dry mixtures. Pour the melted butter and peanut butter mixture into the bowl with the dry ingredients and mix until fully combined and smooth.
7. Spread batter in pan. Transfer the batter to the prepared baking pan and spread it out evenly.
8. Bake the bars. Place the pan in the oven and bake for 20 to 25 minutes until the bars are set and lightly golden on top.
9. Prepare the peanut butter icing. While the bars are baking, melt ¼ cup smooth peanut butter in a small saucepan over medium-low heat. Add 4 tablespoons unsweetened almond milk and ½ teaspoon vanilla extract, stirring until the mixture softens and melts together smoothly.
10. Add powdered sweetener to icing. Remove the saucepan from heat and stir in ½ cup low-carb confectioners powdered sweetener until smooth and slightly thin in consistency. Add a little more almond milk if needed to achieve the right spreading consistency.
11. Apply icing to the bars. When the bars come out of the oven, let them cool just enough so they are warm to the touch but not hot. Pour the peanut butter icing over the warm bars and spread it evenly with a spatula.
12. Cool and serve. Allow the icing to dry and firm up for a few minutes. Once set, slice into 12 bars and enjoy your keto-friendly treat.

Notes

• Use smooth peanut butter for the best texture and spreadability in both the bars and the icing.
• Make sure to break up any clumps in the sweeteners to achieve a smooth batter and icing.
• Adjust almond milk quantity in the icing to reach your preferred consistency—it should be spreadable but not too runny.
• Store leftover bars in an airtight container in the refrigerator to keep them fresh for up to 5 days.
• For a nut-free dairy-free variation, substitute almond flour with a suitable seed flour and ensure peanut butter alternatives fit your dietary needs.

Keywords: keto peanut butter bars, low carb peanut butter dessert, keto dessert bars, almond flour bars, peanut butter icing bars