With school starting and everyone revving up to wake early in the morning, I thought that some peanut butter bars would be the perfect thing to share with everyone. These bars are fantastic to pack in a lunchbox for either school or work, and they double as an extremely tasty dessert.

Chocolate and peanut butter is just a plain classic combination. Everyone seems to love it, and it’s always a hit when I serve it to guests. The bitter dark chocolate plays with the sweet peanut butter fudge filling – giving a great balance in the flavors. Everyone would reach for these over a Reese’s PB Cup any day!

Yields 8 Peanut Butter Fudge Bars

The Preparation

The Crust

1 cup a lmond flour
¼ cup butter, melted
½ teaspoon cinnamon
1 tablespoon erythritol
Pinch of salt

The Fudge

¼ cup heavy cream
¼ cup butter, melted
½ cup peanut butter
¼ cup erythritol
½ teaspoon vanilla extract
1/8 teaspoon xanthan gum

The Toppings

1/3 cup Lily’s Chocolate, chopped

The Execution

1. Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter.

2. Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.

3. Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.

4. For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.

5. After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can.

6. Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free chocolate chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.

7. When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.

This makes 8 total Peanut Butter Fudge Bars. Each bar comes out to be 349.5 Calories, 33.73g Fats, 5.08g Net Carbs, and 7.42g Protein.

Keto Peanut Butter Fudge Bars	Calories	Fats(g)	Carbs(g)	Fiber(g)	Net Carbs(g)	Protein(g)
1 cup almond flour	680	60	20	12	8	24
½ cup butter, melted	814	92.06	0.07	0	0.07	0.96
½ teaspoon cinnamon	3	0.02	1.05	0.7	0.35	0.05
1 tablespoon erythritol	0	0	0	0	0	0
¼ cup heavy cream	202	21.47	1.63	0	1.63	1.69
½ cup peanut butter	771	66.25	28.78	6.5	22.28	28.65
¼ cup erythritol	0	0	0	0	0	0
½ teaspoon vanilla extract	6	0	0.27	0	0.27	0
1/8 teaspoon xanthan gum	0	0	0.25	0.3	0	0
1/3 cup Lily’s Chocolate, chopped	320	30	44	36	8	4
Totals	2796	269.8	96.05	55.5	40.6	59.35
Per Serving (/8)	349.5	33.73	12.01	6.94	5.08	7.42