Keto Peanut Butter Heaven is a heavenly keto peanut butter dessert recipe! A creamy peanut butter-infused base is topped with a thin layer of rich chocolate topping, making it perfect for those moments when you need something sweet and satisfying. 1g net carbs each!
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One of the most popular keto recipes on my blog is the aptly named Keto Chocolate Heaven. It’s a decadent, creamy chocolate base covered with a layer of keto chocolate topping. I’ve received many requests to make a peanut butter version, so here it is! Of course, I had to name it Keto Peanut Butter Heaven. 🙂
Note: If you try Keto Chocolate Heaven after making this recipe, you’ll find that the process is a bit different. Both processes are easy and produce the same result, but I’ve come to prefer this process. I’ll update that post soon!
Why You’ll Love This Keto Peanut Butter Dessert
- It makes 30 pieces, and each piece is rich enough to satisfy your sweets cravings.
- It stores well in the fridge or freezer.
- It will remind you of the classic peanut butter bars dessert without all of the sugar and carbs.
- In fact, each rich piece contains only 1g net carbs!
- It doubles as a fat bomb recipe.
Ingredients Needed to Make Keto Peanut Butter Bars
Ingredient quantities for this keto peanut butter dessert are located in the recipe card at the end of the post.
- Cream cheese
- Butter
- Unsweetened creamy peanut butter – if you happen to live near a Kroger, I recommend Kroger Natural Creamy Peanut Butter
- Refined coconut oil – if you use unrefined, your chocolate topping will have a slight coconut flavor
- Vanilla extract
- Salt
- Swerve Confectioners
- Cocoa powder – for the best flavor, use Dutch-process cocoa powder
How to Make Keto Peanut Butter Heaven
This is just a quick overview of how to make the low carb peanut butter bars. For the recipe in detail, scroll to the recipe card at the end of the post.
Making this recipe takes three easy steps:
Step #1: Make the Peanut Butter Base
Combine all of the peanut butter base ingredients using the process outlined on the recipe card (at the end of the post).
Add to a wax or parchment paper-lined pan, smooth, and freeze for at least 30 minutes.
TIP: I used a 6×6 square pan like this one.
A few minutes before the freezer time is up, make your chocolate topping.
Step #2: Make the Chocolate Topping
Mix all ingredients.
TIP: Note that the coconut oil should be melted, and the topping should be made right before adding it to the base; otherwise, it will begin to firm up.
Step #3: Make the Final Dessert
Add the topping to the base, chill in the fridge, and then remove before cutting into 30 glorious pieces!
TIP: If you have a hard time cutting it, let it thaw slightly on the counter. You can also warm the tip of your knife in hot water.
How to Store Keto Peanut Butter Heaven
Store in the fridge or freezer in an airtight container (freezer-safe if using the freezer). As long as none of the ingredients expire sooner, I’ve stored this in the fridge for up to three weeks and the freezer for up to three months.
Nutrition Facts for Keto Peanut Butter Heaven
Each piece contains:
- 119 calories
- 12g fat
- 3g protein
- 1g net carbs
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Keto Peanut Butter Chocolate Heaven
Ingredients
Peanut Butter Base Ingredients
- 8 oz cream cheese softened
- 4 oz butter softened
- 1 cup unsweetened creamy peanut butter
- 1 cup Swerve Confectioners plus more if desired
Chocolate Topping Ingredients
- 1/4 cup refined coconut oil melted
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 5 tbsp cocoa powder preferably Dutch-process
- 5 tbsp Swerve Confectioners
Instructions
How to Make the Peanut Butter Base
- Combine cream cheese, butter, and peanut butter in a large bowl. Beat together until smooth. Add Swerve and beat again until smooth and well-combined. Taste and add more Swerve Confectioners if desired.
- Line a pan with wax or parchment paper and spread mixture evenly into the pan, making the top as smooth as possible.
- Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping.
How to Make the Chocolate Topping
- Mix all ingredients. (Note that the coconut oil should be melted, and the topping should be made right before adding it to the base; otherwise, it will begin to firm up.)
How to Make the Final Dessert
- Remove the peanut butter base from the freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.
- Pour chocolate topping on top, as evenly as possible, tilting the pan if necessary.
- Chill in the fridge for ten minutes or until the topping has fully hardened.
- Remove pan from the fridge, remove dessert from pan, and cut into 30 pieces. (If you have a hard time cutting it, let it thaw slightly on the counter. You can also warm the tip of your knife in hot water.)
Notes
- I used a 6×6 square pan like this one.
- If you have a Kroger grocery store in your area, I highly recommend using their Kroger Natural Peanut Butter.
- Store covered in the fridge or freezer.
- Use MELTED coconut oil as listed in the recipe for best results. If you use liquid coconut oil (coconut oil that does not solidify, even in cool temperatures), you will need to heat it in order to properly combine it with the dry ingredients.
- Use unsalted or salted butter depending on your personal preferences.
- Traditional cocoa powder can taste a bit bitter to some people; for a smoother, less bitter flavor, use Dutch Process Cocoa Powder.
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this blog, you’ll find recipes and tips that will help you live a delicious low-sugar and low-carb life. Thanks for visiting!
What size pan?:)
Hi Kari, My apologies! I included that info in the post but forgot to put it in the recipe card. I used a 6×6 square pan like this one.