👩🍳 Instructions
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1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a medium bowl, combine the natural peanut butter, 1/4 cup of the melted coconut oil, sweetener, vanilla extract, and pinch of salt. Stir well until completely smooth and thoroughly combined.
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3
Pour the peanut butter mixture into the prepared baking dish and spread evenly with a spatula. Place in the freezer for 15-20 minutes, or until firm to the touch.
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4
While the peanut butter layer chills, gently melt the sugar-free chocolate chips (or chopped chocolate bar) with the remaining 1/4 cup of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until smooth and glossy. Be careful not to overheat.
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5
Once the peanut butter layer is firm, remove the dish from the freezer. Pour the melted chocolate evenly over the top, gently tilting the pan to ensure full coverage.
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6
Return the dish to the freezer for another 30-60 minutes, or until the chocolate layer is completely set and hard.
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7
Once fully hardened, use the parchment paper overhang to lift the slab from the pan. Place on a cutting board. Using a sharp knife (warmed under hot water and wiped dry for cleaner cuts), slice the slab into 16 equal squares or desired bite-sized pieces.
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8
Store the Keto Peanut Butter Chocolate Bites in an airtight container in the freezer.
💡 Notes
Ensure your peanut butter has no added sugar or hydrogenated oils for optimal keto results. Adjust sweetener to your preference. For a nut-free version, use sunflower seed butter. A sprinkle of flaky sea salt on the chocolate layer before it sets adds a delicious contrast. These bites are best stored in the freezer to maintain their firm texture.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
4g
Total Fat
16g
Saturated Fat
9g
Carbs
5g
Fiber
2g
Sugar
1g
Sodium
80mg
Cholesterol
0mg
