Keto Peanut Butter & Chocolate Breakfast Bars Recipe | Easy Low Carb KETO Breakfast Ideas
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OTHER KETO RECIPES:
Keto Peanut Butter Cups:
Keto Cinnamon Rolls:
Strawberry Cheesecake Fat Bombs For Keto:
THINGS I USED IN TODAY’S KETO BREAKFAST BAR RECIPE:
Super Fine Almond Flour:
Lily’s Chocolate Chips:
PEANUT BUTTER CHOCOLATE BAR INGREDIENTS:
1 1/2 Cup (150g) Super Fine Almond Flour
1/3 Tbsps (48g) Confectioners Erythritol
2 1/2 Tbsps (30g) Coconut oil – melted –
1/2 Cup (160g) Natural Peanut Butter
Chocolate Topping Ingredients:
3 1/2 Tbsps (50g) Lily’s Chocolate Chips
1 Heaping Tsp (10g) Coconut Oil
Add all of the ingredients (except for the chocolate topping ingredients) to a large bowl.
Mix until a thick batter forms.
*NOTE: I used a runny-ish peanut butter, my peanut butter was fresh. If you use peanut butter that has “hardened” in the fridge, you may need a bit more coconut oil.
Once the consistency matches mine in the video, add the peanut butter to an 8×8 dish, and smooth it out equally with the bottom of a spoon.
Now add the chocolate topping ingredients to a small dish. Microwave the dish for 30 seconds at a time – stirring after each interval – until the chocolate and coconut oil has combined into a syrupy consistency.
Add all of the chocolate topping to the top of the peanut butter, and spread it out evenly with the bottom of a spoon.
Refrigerate overnight (or atleast 3 hours)
Breakfast Bar Macros (Per Bar Recipe Makes 9):
4.5 NET CARBS
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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