Peanut Butter Chocolate Chip Bars are a tasty cookie bar to make ahead and keep in the freezer for those days when you need something sweet! And these tasty cookie bars are low in carbs and gluten-free for a healthy treat you’re going to love!
PIN the Peanut Butter Chocolate Chip Bars to try them later!
My niece and fantastic cooking assistant Kara worked on this new recipe for Peanut Butter Chocolate Chip Bars for weeks before we had a version we were happy with. Along the way I was storing all the variations we tried in my freezer and grabbing one when I needed a treat.
When we finally came up with this keeper version of the cookie bars and I had those stashed in the freezer, I noticed how I was really looking forward to having one with my coffee in the morning! I didn’t want them to be gone.
And today I just ate the last one from the freezer so I guess I need to make another batch. Kara and I both absolutely loved the final version of this recipe; I hope you will try these low-carb and gluten-free cookie bars soon!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- eggs
- Golden Monkfruit Sweetener (affiliate link), or sweetener of your choice
- Vanilla (affiliate link)
- No-Sugar Added Creamy Peanut Butter (see notes)
- Almond Flour (affiliate link)
- baking soda
- sea salt
- Sugar-Free Chocolate Chips (see notes)
- dry roasted peanuts
What Peanut Butter did we use for the Peanut Butter Chocolate Chip Bars?
I’m a long time fan of Adams 100% Natural Peanut Butter (affiliate link), and you can definitely use that for these cookies. But when we worked on the new-and-improved recipe for Sugar-Free Peanut Butter Cookies, we discovered that the peanut butter we liked best for baking was Skippy No-Sugar Added Creamy Peanut Butter (affiliate link) AND it was a bit lower in carbs than the Adam’s Peanut Butter. So that’s the brand we preferred for this recipe. However if you have a brand of low-sugar peanut butter you normally use, I’m sure it will be fine.
What Sugar-Free Chocolate Chips did we use for Peanut Butter Chocolate Chip Bars?
There are a few good brands of sugar-free chocolate chips on the market (although some are not very low in carbs, so pay attention to that.) I’m a fan of Lily’s Sugar-Free Chocolate Chips (affiliate link), and for this recipe we used Lily’s Semi-Sweet Baking Chips (affiliate link.)
Are the Peanut Butter Chocolate Chip Bars low in carbs?
We cut our pan of cookie bars into half lengthwise and then crosswise to make 14 generous bars, about the size of a purchased protein bar. At that size, each bar has 5.7 net carbs. You could definitely cut them into shorter bars if you wanted these to be more like a cookie, and of course that would decrease the carbs in each bar. (Some brands of Sugar-Free Peanut Butter and Sugar-Free Chocolate Chips have lots more carbs than others. Nutritional information was calculated using my preferred brands that are mentioned above.)
Want more tasty treats with Peanut Butter?
If you’re a fan of peanut butter in baked goods (like me) you might also like my Sugar-Free Peanut Butter Cookies, Flourless Sugar-Free Peanut Butter Chocolate Cookies, or Chocolate Peanut Butter Fudge.
How to make Peanut Butter Chocolate Chip Bars:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 350F/176C. Spray a 13″ x 9″ baking pan with non-stick spray.
- Use a stand mixer or a hand mixer for this recipe. Beat the eggs for one minute.
- Add Golden Monkfruit Sweetener and Vanilla and beat until well-combined with eggs.
- Heat peanut butter in microwave until it softens. Then add that to mixer bowl and beat until it’s combined.
- In a separate bowl, put Almond Flour, baking soda, and sea salt and whisk together.
- Add almond flour mixture to the mixer bowl and beat until combined; the batter will be stiff.
- Chop peanuts and measure out Sugar-Free Chocolate Chips.
- Add 2/3 of chocolate chips to the batter and beat to combine.
- Put finished dough in the sprayed baking pan and use your clean hands to spread it out into an even layer.
- Sprinkle chopped peanuts and the rest of the Sugar-Free Chocolate Chips over Peanut Butter Chocolate Chip Bars.
- Bake 20 minutes (or slightly longer), until the bars feel firm and the top is very lightly browned.
- Remove from oven and let cool in the pan until bars are cool; then cut into 14 bars, or make them smaller if you prefer.
- These will keep in the fridge for several days, or they can be frozen.
Weekend Food Prep:
I enjoyed the Peanut Butter Chocolate Chip Bars so much as a treat to store in the freezer and eat one at a time when I wanted something a little sweet, that I’m adding this recipe to a category called Weekend Food Prep, and I’d love to start out the week with some of these in the freezer.
Want more Sugar Free Cookies and Brownies?
For more sugar-free or low-sugar treats, check out my collection of Sugar-Free (or Low-Sugar) Cookies and Brownies.
Ingredients
- 3 eggs
- 3/4 cup Golden Monkfruit Sweetener
- 1 1/2 tsp. vanilla
- 1 cup Creamy No-Sugar Added Peanut Butter (see notes)
- 1 1/2 cups Almond Flour
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup Sugar-Free Chocolate Chips (see notes)
- 1/4 cup dry roasted peanuts
Instructions
- Preheat oven to 350F/176C. Spray a 13″ x 9″ baking pan with non-stick spray. We had the best results with this when we used a 13″ x 9″ Metal Baking Pan (affiiate link).
- Use a KitchenAid Stand Mixer (affiliate link) or a hand mixer (affiliate link) to beat the eggs for one minute.
- Then add the Golden Monkfruit Sweetener and Vanilla and beat until ingredients are well-combined, about 30 seconds.
- Heat the peanut butter in the microwave until it softens, about 30-40 seconds (depending on your microwave). Then add softened peanut butter to the mixer bowl and beat until it’s combined with the egg mixture, about 30 seconds.
- Put Almond Flour, baking soda, and sea salt in a bowl and whisk to combine.
- Then add almond flour mixture to the mixer bowl and beat until completely combined with other ingredients; the batter will be stiff.
- Chop the peanuts and measure out the Sugar-Free Chocolate Chips
- Add 2/3 of the chocolate chips to the batter in the mixer bowl and beat to combine, about 30 seconds.
- Put the batter mixture into the sprayed baking pan and use your clean hands to spread it out into an even layer.
- Sprinkle all the chopped peanuts and the rest of the Sugar-Free Chocolate Chips over the top of the Peanut Butter Chocolate Chip Bars.
- Bake 20 minutes, or slightly longer, until the bars feel firm and the top is very lightly browned
- Remove from oven and let cool in the pan until bars are quite cool; then cut into 14 bars. (Or make them smaller if you prefer them to be more like a small cookie.)
- These will keep well in the fridge for several days, or the can be frozen in a tightly-sealed container for a few months.
Notes
We preferred Skippy No-Sugar Added Creamy Peanut Butter (affiliate link) for this recipe, but any Natural No-Sugar Added Peanut Butter will be fine.
I prefer Lily’s Sugar-Free Chocolate Chips (affiliate link) and we used the Semi-Sweet variety for this recipe.
Nutritional information was calcuated using the ingredients described above.
This recipe created by Kalyn and Kara.
Nutrition Information:
Yield:
14
Serving Size:
1
Amount Per Serving:
Calories: 154Total Fat: 11.9gSaturated Fat: 2.9gTrans Fat: 0gUnsaturated Fat: 7.5gCholesterol: 40mgSodium: 199mgCarbohydrates: 9.8gFiber: 4.1gSugar: 2.2gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The Peanut Butter Chocolate Chip Bars will be great for low-carb or Keto diets, and they’re also gluten-free. If you’re really strictly limiting carbs you may wish to cut them slightly smaller. This recipe would be Phase two or three for the original South Beach Diet, and it might be a bit of a splurge on fat, but not bad compared to most recipes of this type!
Find More Recipes Like This One:
Use Desserts and Baking to see more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
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