Keto breakfast recipes don’t get better than these peanut butter chocolate bars! If you’ve been looking for easy keto breakfast ideas, look no further. This low carb breakfast bar recipe takes practically no time at all to make, and the hardest part about making these is just waiting for the bars to set in the fridge.
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OTHER KETO RECIPES:
Keto Peanut Butter Cups:
Keto Cinnamon Rolls:
Strawberry Cheesecake Fat Bombs For Keto:
THINGS I USED IN TODAY’S KETO BREAKFAST BAR RECIPE:
Super Fine Almond Flour:
Lily’s Chocolate Chips:
PEANUT BUTTER CHOCOLATE BAR INGREDIENTS:
1 1/2 Cup (150g) Super Fine Almond Flour
1/3 Tbsps (48g) Confectioners Erythritol
2 1/2 Tbsps (30g) Coconut oil – melted –
1/2 Cup (160g) Natural Peanut Butter
Chocolate Topping Ingredients:
3 1/2 Tbsps (50g) Lily’s Chocolate Chips
1 Heaping Tsp (10g) Coconut Oil
Add all of the ingredients (except for the chocolate topping ingredients) to a large bowl.
Mix until a thick batter forms.
*NOTE: I used a runny-ish peanut butter, my peanut butter was fresh. If you use peanut butter that has “hardened” in the fridge, you may need a bit more coconut oil.
Once the consistency matches mine in the video, add the peanut butter to an 8×8 dish, and smooth it out equally with the bottom of a spoon.
Now add the chocolate topping ingredients to a small dish. Microwave the dish for 30 seconds at a time – stirring after each interval – until the chocolate and coconut oil has combined into a syrupy consistency.
Add all of the chocolate topping to the top of the peanut butter, and spread it out evenly with the bottom of a spoon.
Refrigerate overnight (or atleast 3 hours)
Breakfast Bar Macros (Per Bar Recipe Makes 9):
4.5 NET CARBS
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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