Low Carb Flourless Peanut Butter Chocolate Chip Cookie Bars

Easy and delicious Low Carb Flourless Peanut Butter Chocolate Chip Cookie Bars. This is one of my oldest and best recipes. If you love peanut butter and chocolate, you’ll love these bars. With just a few simple ingredients, they’re sure to become a family favorite!

peanut butter chocolate chip bars stacked on a gray and white graphic napkin.

Why You’ll Love Low-Carb Flourless Peanut Butter Chocolate Chip Cookie Bars

I’ve always loved making bar cookies because they are easy!  I often converted regular cookie recipes into bars.  It’s time-saving when you don’t have time to roll out and cut cookies.  This cookie bar was inspired by the basic flourless peanut butter cookie recipe I’ve been making for many years.  It combines two of my favorite things, chocolate and peanut butter! Natural peanut butter and sugar-free chocolate chips keep them low-carb and keto friendly. Another great thing about this recipe is that it only uses a few simple pantry staples.

Recipe ingredients, peanut butter, eggs, sweetener, baking powder, vanilla, chocolate chips.

Ingredients & Substitutions

Peanut Butter – Make sure to use natural peanut butter; the ingredients are peanuts and salt. You can use creamy or crunchy peanut butter. Natural Almond butter can be used as a replacement for peanut butter. Using a brand that has more natural oils will help keep the bars from being dry and crumbly.

Eggs – Eggs are an essential ingredient in this recipe, as there is no flour. The eggs help bind the bars together.

Sugar-Free Chocolate Chips – There are many more options for sugar-free chocolate chips these days. I use Lily’s or Choczero. It can be fun to try different flavors. Sometimes I use white chocolate chips.

Sweetener – Any granular sweetener will work for this recipe. I usually use a monk fruit/erythritol blend.

Baking Powder – This helps the bars rise. Make sure to use baking powder, not baking soda! Make sure your baking powder is fresh because it loses its potency over time. Replace it every six months.

Vanilla Extract – I prefer pure vanilla extract in all of my baking. The flavor is richer and enhances the bars’ flavors.

Unbaked peanut butter chocolate chip bars in a metal pan.

How To Make These Cookie Bars

Gather your ingredients and preheat the oven to 375 degrees. Grease or line your baking pan with parchment paper. I prefer to use a metal pan or glass.

Place all of the ingredients in a medium mixing bowl. Use a wooden spoon to stir until well combined. Spread the mixture evenly in the pan.

Bake for 14 to 16 minutes, until the edges are brown and the center is set. Watch closely and be careful not to over bake; check at 14 minutes because the cookie can burn quickly. 

Allow cooling completely in the pan before cutting into 12 bars. If you like them soft and gooey, you can eat them sooner. They just won’t cut well. The bars will firm up as they cool.

Fully baked peanut butter chocolate chip bars in a metal baking pan.

Storage Instructions

Leftover bars can be stored in an airtight container for up to a week. They can be wrapped well and stored in the freezer for up to a month. Allow them to come to room temperature before serving. 

If you love peanut butter and chocolate, try these Sugar-Free Peanut Butter Chocolate Bars. They are very similar to Reese’s cups!

peanut butter chocolate chip bars stacked on a gray and white graphic napkin.

Low Carb Peanut Butter Chocolate Chip Cookie Bars

If you love peanut butter and chocolate, you'll love these bars. With just a few simple ingredients, they're sure to become a family favorite!
4.43 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 16 minutes
Calories: 123kcal
Author: Natasha Newton

Ingredients

Instructions

  • Preheat oven 375 degree. Grease an 8-inch baking pan.
  • Put all ingredients in a mixing bowl. Using a wooden spoon, stir until well combined. Spread the mixture evenly in the prepared pan.
  • Bake for 14 to 16 minutes, until the edges are brown and the center is set. Watch closely and be careful not to overbake; checking at the 14 minutes because the cookie can burn easily.
  • Allow to cool completely in the pan before cutting into 12 bars. (they will firm up as they cool.) Leftovers can be stored in an airtight container for up to a week.

Notes

Net Carbs 4.4g
*It’s okay to slightly underbake the cookie bars if you like them with a gooey center.  
*It’s best to use peanut butter that contains more natural oils.  This will help the bars be less crumbly.  
Tried this recipe?Mention @ketoislife or tag #natashassouthernflavor!

Nutrition

Calories: 123kcal | Carbohydrates: 7.1g | Protein: 24g | Fat: -17g | Fiber: 2.7g

If you’re looking for more wonderful low-carb and keto recipes, check out my bestselling cookbooks! Let’s Celebrate is my latest book and has over 115 recipes!

14 Comments

    1. Hi! I don’t think I would use a liquid because there aren’t many ingredients and you need the consistency of the granular to make it work. So truvia or Splenda may be an option if you don’t gave granular swerve.

  1. Oh I undertand that part but you list 5 drops of liquid stevia also. I don’t have that but I do have a liquid splenda type sweetener
    Sorry to be a pain!

    1. I’m not sure because the stevia is to offset the cooling effect the swerve may have. You could try the Splenda. Or a powdered stevia. Hope that helps.

  2. How many servings does your recipe yield? I’m new to keto and dying for a sweet fix. But I want to make sure I don’t go over my macros!

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