Sugar-Free Peanut Butter Fat Bomb Bars (Keto, Low Carb)
These easy, no bake sugar free Buckeye (Peanut Butter) Fat Bomb Bars are the perfect keto, low carb treat!
WHAT IS A BUCKEYE?
Buckeyes are actually small, shiny, brown nuts with a tan patch in the center that comes from the official state tree of Ohio. Apparently they are supposed to resemble the eye of a deer and those carrying the nuts will have good luck. I am not sure when the tradition of turning these nuts into an edible, delicious chocolate covered peanut butter ball happened, but I am so glad it did!
I have a more traditional Buckeye ball recipe on my website for those that want that authentic look, but turning them into bars was something I knew I needed to created for my new cookbook, Naturally Keto. A layered peanut butter chocolate layer that is the perfect sugar free holiday dessert and no baking required!
WHAT IS A FAT BOMB?
Fat bombs are one of the best ways to get in a delicious fat snack on your keto diet keeping you satiated and satisfied. You can actually enjoy a fat bomb every day if you so wish. Fat bombs can include any nuts, nut butters or seeds and seed butters with some form of healthy fat like coconut oil, avocado oil or butter or even cream cheese. Some fat bombs can even be fruity like my Blackberry Fat Bombs. Some can be more savory like my Turmeric Fat Bombs. But today this recipe is complete and total decadence! The best combo in the world in my opinion, chocolate and peanut butter!
Keto baking doesn’t have to be a tedious task when you have some fabulous recipes you can make ahead and this recipe is no exception. You can prepare it ahead and wrap it well to freeze until you want to serve it.
Here are some other wonderful recipes you can make ahead of time:
- Pecan Snowballs
- Sugarless Sugar Cookies
- Chocolate Cream Pie (Yes I have actually frozen this and thawed 2 days before serving, worked wonderfully!)
- Carrot Cake Cheesecake
NATURALLY KETO COOKBOOK
(PLEASE NOTE STEP 3)
If you did purchase a copy of my cookbook already, I greatly appreciate it! I do need to mention that when you see this recipe in your cookbook, step 3 is missing the step where you should chill the peanut butter layer. I specifically decided to share a video and this recipe on my blog for this very reason, to correct that missing step in the book. It will be corrected in the future copies. But please accept my apologies for discovering this after the first printing.
KETO PEANUT BUTTER FAT BOMB BARS
Buckeye Fat Bomb Bars
Ingredients
- 1.25 cups peanut butter no sugar added
- 1/2 cup butter melted
- 1/2 cup almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla stevia
- 6 ounces sugar free chocolate chips
- 6 ounces heavy cream
- 1/8 teaspoon sea salt
Instructions
- Place parchment paper into an 8 by 8 baking pan.
- In a bowl mix together the peanut butter and butter, once combined and smooth and in flour, vanilla extract and stevia. Stir well and spread into baking pan. Chill in fridge for 30 minutes or freeze for 15.
- In another bowl place chocolate chips and salt. Heat cream in a small sauce pan on stove over medium until until bubbles start to form around edges. Pour cream over chocolate and let sit 5 minutes then whisk together until smooth. Pour over peanut butter and spread evenly.
- Refrigerate until set about 30 minutes. Keep refrigerated to store.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made these a few days ago. My main question is HOW DO YOU STOP YOURSELF FROM EATING THE WHOLE THING??????? They are sooooo good. Next time, and there will be a next time, I will add a bit more almond flour to help the PB layer set a bit more. It was still a bit sticky. I cut these into bite size pieces and froze them. But I still can’t stay our of the bowl. My freezer is now defrosting due to the door being open all the time as I sneak another bite. I did put a bit of sea salt on top of the chocolate also. OMGoodness!!!!! So good.
Can you clarify the amounts for the chocolate topping? Is it 6 ounces weight or volume?
6 ounces in weight
I’m out of Almond flour. Could coconut flour be substituted?
These are so delicious! They came out perfect! I was wondering if you can freeze them?
I made these last night & they ate delicious!! Thank you!!
The recipes has the word “ Buckeyes” and a description of what these are but no buckeyes in the ingredients? I’m confused 🥴
can i use Ghirardelli 100% cacao unsweetened chocolate?
Yes but you will definitely need to add your own sweetener to it.
Brenda do you have a suggestion for an alternative for the chocolate chips? Could the chocolate topping be made with something else? I can’t buy sugar free chocolate chips here in Singapore without having then shipped from the USA for an outrageous price. There are a couple of options for no sugar added chocolate bars, but I am not sure if that would work or if there is an alternative – perhaps something with cocoa, coconut oil? Thank you!
Sure, no sugar added chocolate bars would work too.
Hi Brenda, I made your recipe and OMG it was the best!!! My husband who loves peanut butter loved loved this as well as my whole family. Thank you so much👍😋
Can I use half peanut flour? Seems like that would ramp up the peanut taste even more.
That would probably work.
I drink raw milk. can I use raw butterinstead ? what would that do to carbs and fat?
Hi Brenda,
Because I can not eat peanuts, if I will replace the peanut butter with almond butter, do you think from your experience that this ok?
Thanks.
Yes I think it will work just fine for you.
Very tasty but too wet to stay in its form when not refrigerated. Might try doubling the almond flour next time.
Can you use regular flour
I’m not sure you want to use regular white flour in this as you aren’t baking it and the taste might not be good, as well as it’s not low carb.
What can be used in place of the stevia? Did you use salted or unsalted butter? They look yummy
I used salted butter and you can use any sweetener you like just add a small amount of it then taste and adjust.
what can i sub for the almond flour? allergic to almond flour.
Same amount of sunflower seed flour will work.
Wow. These sound like an amazing treat. My Mother in law has gone keto so I bet she will love these! I will have to make them for the holiday dinner!
Looks delish!
I made these and my chocolate layer did not harden, even after a day in the freezer. Any ideas what I did wrong? Overheated the HWC? Underheated? They’re still delicious though!
Well it’s not meant to be too hard, you do want it somewhat soft or biting into hard chocolate and soft peanut butter layer would be messy and difficult. It should be soft like fudge. Was brand of chocolate chips did you use?
I used Hershey’s sugar free chips but I bought Lily’s to try again because I noticed H’s had malitol in them.. I’m not sure though if I left it on the HWC on the stove too long or not long enough! It was really soft, not quite fudge consistency.
I made these and I freeze them and they are the BOMB ?. Your net carbs said 5. I have got it down to 1 net carb.
What I used:
Santa Cruz organic creamy peanut butter. 1.25 cups
Blue diamond almond flour 1.5 cup
Lily’s dark chocolate 6 oz
Ultra pasteurized heavy cream 6 oz
McCormick’s pure vanilla 1 tsp
Skinny girl vanilla stevia 1 tsp
Land o lakes salted butter 1/2 cup
1 Net Carb!!! That’s awesome, can I share your comment / recipe with others? Thanks for sharing.
Hi Chfistopher
How many servings are you getting from your recipe? With the ingredients you listed the net carbs for the whole recipe would be over 50? That’s way more than 1 net carb per serving if you are using the same serving size as Brenda. Just curious how you calculated your net carbs
Could I make this Dairy Free by using coconut oil in place of the butter & coconut milk in place of heavy cream OR do you think you would taste the coconut?
I think it’s worth a shot to try it! Please let me know how you like it!
I made it with coconut oil instead of butter and coconut cream instead of heavy cream. It works great and doesn’t taste like coconut.
How many servings in this. Did not see how many pieces this yields. Thanks
Right under the title, 16 servings
What can I use instead of liquid stevia – and no stevia at all? Thank you.
You could leave it out if you don’t want any sweetness in the peanut butter layer or add a small amount of sweetener you like.