Keto Iced Peanut Butter Bars are a yummy low-carb version of the famous peanut butter dessert bars from the school cafeteria that kids and adults adore alike.
Delicious soft and moist peanut butter bars with creamy peanut butter frosting make these bars a big hit and bring back memories.
I remember how exciting it was in the elementary school cafeteria line on a day when the cafeteria ladies were serving iced peanut butter bars as a treat on that plastic green tray.
The cafeteria ladies were very nice and would always share the recipes with moms, students, or teachers, and I managed to get the recipe for their iced peanut butter bars.
The recipe is almost the same except for using low-carb sweeteners in place of traditional brown sugar and confectioners sugar, and I cut the recipe in half since I'm not feeding a large crowd of people.
This was inspired by my Keto Peanut Butter Cookie Fat Bombs on this site.
Jump to:
This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy
Ingredients for shopping
- ½ cup Butter
- 1 cup Smooth Peanut Butter, divided
- 1 cup Low Carb Granular Brown Sweetener
- ½ teaspoon Salt
- 2 teaspoons Vanilla Extract, divided
- 2 large Eggs
- 1 cup fine-blanched Almond Flour
- ½ cup Low-Carb Confectioners Powdered Sweetener
- 4 tablespoons Unsweetened Almond Milk
See the recipe card for more details.
Instructions
Preheat Oven to 350℉ (180℃) and grease or line a 9x9 inch baking pan. In a small saucepan over medium heat, melt all the butter and ¾ cup of the peanut butter until melted and combine.
Remove from heat and set aside.
To a large mixing bowl, add the low-carb brown sweetener, and salt and mix together, breaking up any clumps until lump free.
Add the almond flour and mix together thoroughly.
Add ½ tablespoon of the vanilla, and the two eggs to the mixing bowl and mix until smooth.
Add melted peanut butter and butter mixture to the mixing bowl. Mix together until combined.
Spread the batter evenly in the prepared pan. Bake in the oven for 20 to 25 minutes.
Prepare the peanut butter icing. Melt ¼ cup peanut butter in a small saucepan over medium-low heat. Add the almond milk and vanilla extract to the saucepan. Stir until softened and melted.
Remove from heat and add powdered sweetener and stir until smooth and a slightly thin consistency.
You can add a little more almond milk to thin the icing if needed.
Remove bars from oven. Cool a little until the bars are warm to the touch but not hot. Pour the peanut butter icing over the warm bars.
Spread evenly over the bars. Let the icing dry for several minutes to firm before slicing.
Slice into 12 bars and serve.
Hint: Ice the peanut butter bar while the bars are still warm but not hot to the touch.
📖 Printable Recipe Card
Keto Iced Peanut Butter Bars
Equipment
Ingredients
Peanut Butter Bars
- ½ cup Butter
- ¾ cup Smooth Peanut Butter
- 1 cup Low Carb Granular Brown Sweetener
- ½ teaspoon Salt
- ½ tablespoon Vanilla Extract
- 2 large Eggs
- 1 cup fine-blanched Almond Flour
Peanut Butter Icing
- ½ cup Low-Carb Confectioners Powdered Sweetener
- ¼ cup Smooth Peanut Butter
- 4 tablespoons Unsweetened Almond Milk
- ½ teaspoon Vanilla Extract
Instructions
- Preheat Oven to 350℉ (180℃) and grease or line a 9x9 inch baking pan.
- In a small saucepan over medium heat, melt the butter and ¾ cup peanut butter until melted and combined. Remove from heat and set aside.½ cup Butter, ¾ cup Smooth Peanut Butter
- To a large mixing bowl, add the low-carb brown sweetener, and salt and mix together, breaking up any clumps until lump free.1 cup Low Carb Granular Brown Sweetener, ½ teaspoon Salt
- Add the almond flour and mix together thoroughly.1 cup fine-blanched Almond Flour
- Add ½ tablespoon of the vanilla, and the two eggs to the mixing bowl and mix until smooth. Add the melted peanut butter & butter mixture to the mixing bowl. Mix together until combined.½ tablespoon Vanilla Extract, 2 large Eggs
- Spread the batter evenly in the prepared pan.
- Bake in the oven for 20 to 25 minutes. While the peanut butter bars are baking, prepare the peanut butter icing.
- Melt ¼ cup peanut butter in a small saucepan over medium-low heat. Add the almond milk and vanilla extract to the saucepan. Stir until softened and melted. Remove from heat and add powdered sweetener and stir until smooth and a slightly thin consistency. You can add a little more almond milk to thin it if needed.½ cup Low-Carb Confectioners Powdered Sweetener, ¼ cup Smooth Peanut Butter, 4 tablespoons Unsweetened Almond Milk, ½ teaspoon Vanilla Extract
- Remove bars from oven. Cool a little until the bars are warm to the touch but not hot. Pour the peanut butter icing over the warm bars and spread evenly over the bars.
- Let the icing dry for a few minutes to firm before slicing. Slice into 12 bars and serve.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Storage
Store the leftover peanut butter bars in a converted container in the fridge for up to 5 days, or freeze the bars in a sealed container for up to a month.
Recipes you may also enjoy
Related articles
Susan Austin says
Can these be frozen?
Stacey says
Hi Susan, Yes, these can be frozen, but would need to be completely thawed before comsuming.
Tina says
Wow these are soooo delicious!! Thanks for the recipe
Cynthia | What A Girl Eats says
Love how clean these ingredients are. They are perfect for a quick snack or dessert!
nancy says
wow these PB bars are keto? they tastes amazing and so easy to make toO!
Shelby says
Loving up on ALL the peanut butter in these!