This dessert is the perfect indulgence for anyone following a keto or low-carb lifestyle. Creamy peanut butter, rich chocolate, and a buttery almond flour base come together for a treat that’s not only decadent but also easy to make—no oven required! Whether you’re hosting or simply treating yourself, this no-bake delight will satisfy your sweet tooth without breaking your carb budget.
Ingredients
Bottom Layer:
- ¾ cup almond flour
- ½ stick butter (2 oz), melted
- ½ cup creamy peanut butter (I use JIF All Natural)
- ½ cup monk fruit or Swerve confectioners sugar
- ¼ teaspoon MCT oil
- 1 teaspoon vanilla extract
Topping:
- ½ cup sugar-free chocolate chips (I use Baked Believe)
- ¼ teaspoon MCT oil
Instructions
1. Prepare Your Pan
- Line an 8×8-inch pan with parchment paper, cutting it to fit snugly on the bottom. This makes removing the dessert much easier after it’s set. Alternatively, you can use a mini muffin pan for individual portions.
2. Make the Bottom Layer
- In a medium-sized bowl, mix together the almond flour and Swerve confectioners sugar until well combined.
- In a separate microwave-safe bowl, melt the butter for 20–30 seconds.
- Add the melted butter, peanut butter, and vanilla extract to the dry ingredients. Mix thoroughly until a smooth, thick dough forms.
- Spread the mixture evenly into the prepared pan, pressing it down firmly with a spatula or your hands to form the base layer.
3. Prepare the Chocolate Topping
- Place the sugar-free chocolate chips into a microwave-safe bowl.
- Drizzle the MCT oil over the chocolate chips. Microwave for 20–40 seconds, stirring halfway through, until the chocolate is fully melted and smooth.
4. Assemble the Dessert
- Pour the melted chocolate over the peanut butter layer. Spread it evenly using a spatula or the back of a spoon to ensure the entire surface is covered.
5. Chill to Set
- Refrigerate the dessert for at least 2 hours, or until it is firm and set.
6. Slice and Serve
- Once chilled, lift the dessert out of the pan using the parchment paper. Slice into squares or bars. If using a mini muffin pan, pop each portion out gently.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Happy Snacking!
This no-bake keto dessert is creamy, chocolatey, and completely guilt-free. Perfect for satisfying your sweet cravings while staying on track with your keto lifestyle. 🥜🍫
Let me know if you’d like tips for substitutions or additional variations!
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