Keto Chocolate Peanut Butter Candy Bars You Won’t Be Able To Stop Eating!
These low carb candy bars are so amazing.
With just about 10 minutes to mix up these low carb keto candy bar recipe you can’t go wrong.
Not only are they super easy and quick to prepare you are going to love how delicious they are too!
If you are missing candy on a ketogenic diet then you will want this one in your recipe box.
A great keto desserts, keto snack that you can make ahead for a grab and go snack.
Make these for parties and people who don’t follow a low carb diet will love them too – kids even love these keto candy bars.
Super yummy, tasty and delish homemade keto candy bars.
Are you ready to learn how to make keto candy bars?
Follow the step by step instructions for the best keto peanut butter chocolate candy bars!
Check out these other
Keto Candy Recipes
Keto Chocolate Peanut Butter Cups
Keto Caramel Chocolate Turtle Candy
How to make keto peanut butter chocolate candy bars
In a mixing bowl, combine Swerve sugar substitute
almond flour
butter and vanilla extract. Stir to combine completely until the mixture is smooth.
Press the mixture down into the silicone candy bar mold that has been greased well, leave a little space at the top of each mold to allow room for the chocolate.
Place the baking chips and coconut oil in a microwave safe bowl, and microwave at 30 second intervals until completely melted. Stir to combine well.
Use a spoon to pour the chocolate over the peanut butter mixture without disturbing it.
Place the mold into the freezer for a minimum of 2 hours.
Once hardened, turn the candy bars out of the mold and store in an airtight container in the freezer until ready to eat.
Serve
Enjoy
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Ingredients
- ½ C. Low carb peanut butter or almond butter
- ¼ C. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
- ⅓ C. Almond flour
- 4 Tbsp. Butter softened
- Silicone small candy bar mold
- ⅓ C. Lily’s baking chips
- 1 tsp. Coconut oil
Instructions
- In a mixing bowl, combine the peanut butter, Swerve sugar substitute, almond flour, butter and vanilla extract. Stir to combine completely until the mixture is smooth.
- Press the mixture down into the silicone candy bar mold that has been greased well, leave a little space at the top of each mold to allow room for the chocolate.
- Place the baking chips and coconut oil in a microwave safe bowl, and microwave at 30 second intervals until completely melted. Stir to combine well.
- Use a spoon to pour the chocolate over the peanut butter mixture without disturbing it.
- Place the mold into the freezer for a minimum of 2 hours. Once hardened, turn the candy bars out of the mold and store in an airtight container in the freezer until ready to eat.
Recipe Notes
Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 7
Net Carbs: 5 net carbs per serving
