Keto Peanut Butter Fudge Bars

Keto Recipes > Dessert

With school starting and everyone revving up to wake early in the morning, I thought that some peanut butter bars would be the perfect thing to share with everyone. These bars are fantastic to pack in a lunchbox for either school or work, and they double as an extremely tasty dessert.

Fudge Bars Second

Chocolate and peanut butter is just a plain classic combination. Everyone seems to love it, and it’s always a hit when I serve it to guests. The bitter dark chocolate plays with the sweet peanut butter fudge filling – giving a great balance in the flavors. Everyone would reach for these over a Reese’s PB Cup any day!

Yields 8 Peanut Butter Fudge Bars

The Preparation

The Crust

The Fudge

  • ¼ cup heavy cream
  • ¼ cup butter, melted
  • ½ cup peanut butter
  • ¼ cup erythritol
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon xanthan gum

The Toppings

The Execution

1. Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter.

1 Almond flour and butter

2. Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.

2 Erythritol and cinnamon

3. Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.

3 Press into dish

4. For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.

4 Blend fudge

5. After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can.

5 Spread

6. Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free chocolate chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.

6 Sprinkle with chocolate

7. When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.

Pack these super tasty #keto Peanut Butter Fudge Bars in lunchboxes to take to work or school! Shared via //www.ruled.me/

This makes 8 total Peanut Butter Fudge Bars. Each bar comes out to be 349.5 Calories, 33.73g Fats, 5.08g Net Carbs, and 7.42g Protein.

Keto Peanut Butter Fudge Bars Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
1 cup almond flour 680 60 20 12 8 24
½ cup butter, melted 814 92.06 0.07 0 0.07 0.96
½ teaspoon cinnamon 3 0.02 1.05 0.7 0.35 0.05
1 tablespoon erythritol 0 0 0 0 0 0
¼ cup heavy cream 202 21.47 1.63 0 1.63 1.69
½ cup peanut butter 771 66.25 28.78 6.5 22.28 28.65
¼ cup erythritol 0 0 0 0 0 0
½ teaspoon vanilla extract 6 0 0.27 0 0.27 0
1/8 teaspoon xanthan gum 0 0 0.25 0.3 0 0
1/3 cup Lily’s Chocolate, chopped 320 30 44 36 8 4
Totals 2796 269.8 96.05 55.5 40.6 59.35
Per Serving (/8) 349.5 33.73 12.01 6.94 5.08 7.42
Keto Peanut Butter Fudge Bars

This makes 8 total Peanut Butter Fudge Bars. Each bar comes out to be 349.5 Calories, 33.73g Fats, 5.08g Net Carbs, and 7.42g Protein.

The Preparation

    The Crust
  • 1 cup almond flour
  • ¼ cup butter, melted
  • ½ teaspoon cinnamon
  • 1 tablespoon erythritol
  • Pinch of salt
  • The Fudge
  • ¼ cup heavy cream
  • ¼ cup butter, melted
  • ½ cup peanut butter
  • ¼ cup erythritol
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon xanthan gum
  • The Toppings
  • 1/3 cup Lily's Chocolate, chopped

The Execution

  1. Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter.
  2. Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.
  3. Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.
  4. For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.
  5. After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can.
  6. Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free chocolate chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.
  7. When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.
https://www.ruled.me/keto-peanut-butter-fudge-bars/

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