Ingredients:

  • 1 ½ cups Super-fine Almond Flour
  • ½ cup Granulated Keto Sweetener
  • 6 tablespoons Unsalted Butter, cold and cubed
  • 1 large Egg Yolk
  • ½ teaspoon Vanilla Extract (for crust)
  • ¼ teaspoon Salt
  • 1 cup Natural Creamy Peanut Butter (unsweetened)
  • 4 oz block Full Fat Cream Cheese, softened
  • ⅓ cup Powdered Keto Sweetener
  • 2 tablespoons Unsalted Butter, softened (for filling)
  • 1 teaspoon Vanilla Extract (for filling)
  • 8 oz Sugar-Free Chocolate Chips
  • 1 tablespoon Coconut Oil

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring it overhangs the sides (a 'sling').
  2. For the Crust: Whisk together almond flour, granulated keto sweetener, and salt in a large bowl.
  3. Add the cold, cubed butter. Use your fingers or a pastry blender to rub the butter into the flour mixture until it resembles coarse, wet sand.
  4. Add the egg yolk and vanilla extract. Mix until a cohesive dough forms. Press the dough evenly into the prepared pan and prick the surface several times with a fork.
  5. Bake for 16–18 minutes, or until the edges are light golden brown. Allow the crust to cool completely on a wire rack (at least 30 minutes).
  6. For the Filling: In a clean bowl, use an electric mixer to beat the softened cream cheese, softened butter, and powdered keto sweetener until light and fluffy. Scrape down the sides.
  7. Beat in the peanut butter and 1 teaspoon vanilla extract until the mixture is completely smooth and uniform.
  8. Spread the peanut butter filling evenly over the cooled crust using an offset spatula.
  9. Set the pan in the refrigerator for at least 60–90 minutes, or until the peanut butter layer is firm to the touch.
  10. For the Topping: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well between each, until completely smooth and glossy.
  11. Pour the melted chocolate evenly over the chilled peanut butter layer. Quickly tilt the pan to ensure the chocolate coats the surface completely.
  12. Final Chill: Return the bars to the refrigerator for a minimum of 2 hours, or until the chocolate is firm. Use the parchment sling to lift the bars, and use a sharp, hot knife (wiped dry) to slice into 16 even squares. Store in the refrigerator.