This chocolate peanut butter keto bark is amazing! It is rich, decadent, delicious, and low carb!
My daughter, Rachael, and I made this chocolate peanut butter keto bark last night! It was deemed a success this morning when my family tried it! This is a super fun and easy recipe to make. No one would guess it comes together in just 10 minutes! You can chill it for 1-2 hours in the freezer or overnight before breaking into pieces and serving. And each piece comes in at just 0.5 net carbs!
What kind of chocolate chips did you use for this chocolate peanut butter keto bark?
You can use any keto brand chocolate chips you’d like for this recipe. I actually used two different brands because that’s what I had in my pantry. I used Bake Believe white chocolate chips and Lily’s semi-sweet chocolate chips. Both contain zero net carbs, and both are delicious! I like to keep a supply of keto chocolate chips in my pantry. If you do this, you’ll be less likely to grab a high carb sweet when you have a craving for a sweet treat!
Let’s talk keto peanut butter!
There are many keto peanut butter options available. It’s important to read nutrition labels when choosing peanut butter. Many add sugar and other ingredients that make them high carb. I like my peanut butter to contain only peanuts, or peanuts and salt. I recommend you try a few different kinds and taste test to determine which is your favorite. Or you can just buy whichever keto peanut butter you find for the best price, as brands often vary greatly on price, and often taste remarkably similar.😉
Do you have any tips for making this awesome keto bark?
This is a quick and easy recipe, but there are a few things you can do to ensure it comes out perfectly every time! First, line the bottom and up the sides of your baking pan with parchment paper. You can then remove the entire piece of bark from the pan before breaking it into pieces. It also makes for easy clean up! Next, I microwave my chocolate chips; but you can melt using a double boiler if you’d prefer. Have fun swirling the mixtures together. You can use a knife or a spatula for this step. Last, chill the mixture for 1-2 hours or overnight before breaking into pieces to serve. This allows the mixture to set up. You can use a knife to break your bark into pieces or break it apart using your hands.
Here are some additional keto recipes which combine chocolate and peanut butter!
Chocolate Peanut Butter Keto Fudge
Keto Chocolate Butterscotch Peanut Butter Cups
Keto Peanut Butter Chocolate Bites
No-Bake Keto Peanut Butter Chocolate Bars
Helpful Hints:
*You either microwave or use a double boiler on the stove to melt your chocolate.
*Chill your bark 1-2 hours or overnight before breaking into pieces to serve.
Main Kitchen Equipment and Utensils:
- Large baking pan
- Medium mixing bowl
- Small mixing bowl
Splash of Encouragement:
***Have fun in the kitchen trying new cooking/baking techniques***
Chocolate Peanut Butter Keto Bark
This chocolate peanut butter keto bark is amazing! It is rich, decadent, delicious, and low carb!
Ingredients
- 1½ cups keto white chocolate chips
- 1 tablespoon coconut oil
- 1¼ cups keto peanut butter
- 2 cups keto semi-sweet chocolate chips
- ½ teaspoon vanilla
- ¼ teaspoon salt
Instructions
1. Prepare a large baking pan by lining bottom and up sides with parchment paper. Set aside.
2. In a medium microwave safe mixing bowl, add white chocolate chips and coconut oil.
3. Microwave for 1 minute. Stir mixture. Then microwave in 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth (approximately 2 minutes total).
4. Add peanut butter and stir until mixture is smooth and combined. Set aside.
5. In a small microwave safe mixing bowl, add semi-sweet chocolate chips. Microwave in 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth (approximately 1½ minutes total). Add vanilla and salt. Stir to combine. Set aside.
6. Pour peanut butter mixture onto prepared pan, spreading mixture out as needed, to form a thin layer.
7. Pour semi-sweet chocolate chip mixture on top of peanut butter layer. Use a spatula or knife to swirl layers together.
8. Chill mixture in the freezer for 1-2 hours. Break bark apart into pieces.
9. Store, in a covered container, in the refrigerator.
Nutrition Information:
Yield: 36 Serving Size: 1 pieceAmount Per Serving: Calories: 110Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 65mgCarbohydrates: 1.5gNet Carbohydrates: 0.5gFiber: 1gProtein: 2g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
What size pan? You say “large baking pan” – that is a big range there 😉
Thank you
Hi Dee. There are a quite a variety of sizes that would work. You can use a 15×10 or 17×12 inch baking pan or a regular sized cookie sheet. You can also spread the mixture out to make it thinner or can keep it thicker. I hope you’ll get a chance to try this bark!
Oh my gosh amazing! I’m making a second recipe today. I burned the white chocolate, but that user error, so just be extra careful with it lol.
I portion these out in ziplocks, freeze and pull out when I need a snack. It just takes 10, 15 minutes to unfreeze enough to bite.
Kaite, thank-you and I’m so glad you enjoyed it!It’s one of my all-time favorites as well!