Instructions:
- Prepare a Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make the Peanut Butter Layer:
- In a mixing bowl, combine the peanut butter, almond flour, powdered erythritol, and melted coconut oil. Mix until well combined and the mixture is smooth.
- Press the peanut butter mixture evenly into the bottom of the prepared baking pan. Place it in the freezer while you prepare the chocolate layer.
- Make the Chocolate Layer:
- In a microwave-safe bowl or using a double boiler, melt the unsweetened dark chocolate and coconut oil together. If using a microwave, heat in 20-30 second intervals, stirring in between until fully melted.
- Stir in the powdered erythritol and vanilla extract. Taste and adjust the sweetness if needed.
- Assemble the Bars:
- Pour the melted chocolate mixture over the peanut butter layer in the pan, spreading it evenly with a spatula.
- Chill and Set:
- Place the pan in the refrigerator and let the bars chill for at least 2-3 hours, or until the chocolate is set.
- Cut and Serve:
- Once the bars are fully set, use the parchment paper overhang to lift the bars out of the pan.
- Place them on a cutting board and use a sharp knife to cut into bars of your desired size.
- Store:
- Store the keto chocolate peanut butter bars in an airtight container in the refrigerator for up to 1-2 weeks, or in the freezer for longer storage.
These Keto Chocolate Peanut Butter Bars are rich, satisfying, and perfect for curbing your sweet tooth while staying on track with your ketogenic diet. Enjoy!
