Description
A rich, creamy no-bake dessert bar made with natural peanut butter, monk fruit sweetener, and stevia-sweetened chocolate. Perfect for low-carb and keto lifestyles.
Ingredients
1 cup natural peanut butter (Smucker’s Natural Crunchy recommended)
4 tbsp butter, softened
2/3 cup Lakanto powdered monk fruit sweetener
2 tbsp coconut flour
1 tbsp butter (for chocolate topping)
1 3oz Lily’s Creamy Milk Chocolate Bar
Instructions
1. In a bowl, beat softened butter at high speed.
2. Add powdered monk fruit sweetener, peanut butter, and coconut flour. Mix on medium until thoroughly combined.
3. Line a 9×9-inch baking pan with parchment paper and spread the peanut butter mixture evenly. Freeze for 10 minutes.
4. Break the chocolate bar into small pieces and place in a microwave-safe bowl with 1 tbsp butter.
5. Microwave on low power for 30 seconds, stir, and continue in 15-second intervals until melted, stirring each time.
6. Spread melted chocolate evenly over the peanut butter layer using a spatula.
7. Return the pan to the freezer for at least 2 hours or overnight until firm.
8. Once set, cut into squares and store in the fridge or freezer.
Notes
You can substitute almond flour for coconut flour using a 1:4 ratio.
Swerve Confectioners can be used in place of Lakanto Monkfruit Powdered.
Store in an airtight container, layered with parchment, for up to 10 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American