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Low Carb No-Bake Peanut Butter Pie Bars

Delicious and nutritious bars made with creamy peanut butter, low-carb chocolate, and a satisfying crust, perfect for satisfying sweet cravings while aligning with low-carb dietary goals.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 4 hours 8 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Almond Flour Swap with pecan flour for variation.
  • 1/3 cup Swerve Granular Keeps the crust sweet and low in carbs.
  • 1/4 cup Unsweetened Cocoa Powder Can also use carob powder for a caffeine-free option.
  • 1/4 tsp Xanthan Gum Optional, particularly if using full-fat ingredients.
  • 4 tbsp Butter, room temperature Substitute with coconut oil for a dairy-free alternative.
For the filling
  • 2 blocks (8 oz) Cream Cheese Use low-fat cream cheese for a lighter option.
  • 3/4 cup Natural Creamy Peanut Butter Swap with sunflower seed butter for nut-free.
  • 1/4 cup Creamy Natural Peanut Butter Replace with almond butter for a nut-free option.
  • 3/4 cup Heavy Cream Can switch to coconut cream for a dairy-free version.
  • 1 tbsp Coconut Oil Can be replaced with palm oil if necessary.
  • 1/3 cup Swerve Granular A sugar substitute that allows for sweetness without impacting blood sugar.
  • 1/2 tsp Liquid Stevia Optional, based on your personal taste.
For the topping
  • 1 cup Low Carb Milk Chocolate Use for a rich topping; consider dark chocolate for a slightly different flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F and line an 8×8 square pan with parchment paper.
  2. In a small bowl, whisk together the almond flour, cocoa powder, Swerve, and xanthan gum until fully combined.
  3. Add the butter and cut it in with a fork until the mixture resembles coarse crumbs. Press this mixture into the bottom of the prepared pan and bake for 8 minutes.
  4. Allow the crust to cool while you prepare the filling.
Making the Filling
  1. In a large mixing bowl, whip the heavy cream and liquid stevia together until stiff peaks form.
  2. In a separate bowl, beat the softened cream cheese, Swerve, and natural creamy peanut butter until smooth and creamy.
  3. Fold the whipped cream into the cream cheese mixture until just combined.
Assembly
  1. Spread the creamy filling over the cooled crust and refrigerate until set, about 4 hours or overnight.
  2. Melt the chocolate by microwaving for 30 seconds at a time, stirring in between until smooth. Add the coconut oil and peanut butter, and mix until fully blended.
  3. Spread the chocolate mixture over the cheesecake layer and allow it to cool for at least 5 minutes before slicing into bars.

Notes

Serve these bars chilled for a refreshing treat. They can be stored in an airtight container in the fridge for up to a week or frozen for up to three months.