Keto Peanut Butter Breakfast Bars – Easy, Satisfying, and Low-Carb

Peanut butter lovers, this one’s for you. These Keto Peanut Butter Breakfast Bars are soft, chewy, and just sweet enough to feel like a treat—without knocking you out of ketosis. They’re perfect for busy mornings, a quick snack, or a pre-workout bite that actually keeps you full.

Mix everything in one bowl, press into a pan, and you’ve got a week’s worth of grab-and-go bars. Simple ingredients, no fussy steps, and big flavor.

Keto Peanut Butter Breakfast Bars - Easy, Satisfying, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 cup natural peanut butter (unsweetened, no added sugar; creamy works best)
• 2 large eggs
• 1/3 cup granulated erythritol or allulose (or your preferred keto sweetener)
• 1/2 cup almond flour (finely blanched)
• 2 tablespoons coconut flour
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt (skip if your peanut butter is salted)
• Optional add-ins: 2–3 tablespoons sugar-free chocolate chips, chopped peanuts, chia seeds, or unsweetened shredded coconut

Method

 

1. Prep the pan: Heat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving an overhang for easy lifting.
2. Mix the wet ingredients: In a large bowl, whisk peanut butter, eggs, vanilla, and melted coconut oil or butter until smooth and glossy.
3. Add the dry ingredients: Stir in sweetener, almond flour, coconut flour, baking powder, and salt. The dough will be thick and slightly sticky.
4. Fold in extras: If using, gently fold in chocolate chips, nuts, or seeds until evenly distributed.
5. Press and smooth: Transfer the dough to the lined pan. Use a spatula or damp hands to press it into an even layer.
6. Bake: Bake for 16–20 minutes, until the edges are set and lightly golden and the center feels just firm. Do not overbake.
7. Cool completely: Let the pan cool on a rack for at least 30–45 minutes. Lift out using the parchment and slice into 10–12 bars.
8. Optional finish: Drizzle with a little melted sugar-free chocolate or sprinkle with flaky salt.

What Makes This Recipe So Good

• Low-carb and satisfying: Each bar is rich in healthy fats and protein, so you stay full and focused.
• One-bowl prep: Minimal cleanup and no fancy equipment needed.
• Customizable: Add nuts, seeds, or sugar-free chocolate chips to make them your own.
• No baking fuss: A quick bake and they’re done—no long wait times.
• Kid-friendly flavor: Peanut butter and vanilla give that classic cookie vibe without the carbs.

What You’ll Need

• 1 cup natural peanut butter (unsweetened, no added sugar; creamy works best)
• 2 large eggs
• 1/3 cup granulated erythritol or allulose (or your preferred keto sweetener)
• 1/2 cup almond flour (finely blanched)
• 2 tablespoons coconut flour
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt (skip if your peanut butter is salted)
• Optional add-ins: 2–3 tablespoons sugar-free chocolate chips, chopped peanuts, chia seeds, or unsweetened shredded coconut

Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy lifting.
2. Mix the wet ingredients: In a large bowl, whisk peanut butter, eggs, vanilla, and melted coconut oil or butter until smooth and glossy.
3. Add the dry ingredients: Stir in sweetener, almond flour, coconut flour, baking powder, and salt.

   The dough will be thick and slightly sticky.

4. Fold in extras: If using, gently fold in chocolate chips, nuts, or seeds until evenly distributed.
5. Press and smooth: Transfer the dough to the lined pan. Use a spatula or damp hands to press it into an even layer.
6. Bake: Bake for 16–20 minutes, until the edges are set and lightly golden and the center feels just firm. Do not overbake.
7. Cool completely: Let the pan cool on a rack for at least 30–45 minutes.

   Lift out using the parchment and slice into 10–12 bars.

8. Optional finish: Drizzle with a little melted sugar-free chocolate or sprinkle with flaky salt.

How to Store

• Room temperature: Keep in an airtight container for up to 3 days.
• Refrigerator: Store up to 1 week. They’ll firm up nicely and hold their shape.
• Freezer: Freeze bars in a zip-top bag with parchment between layers for up to 3 months. Thaw at room temp for 20–30 minutes or overnight in the fridge.

Benefits of This Recipe

• Balanced macros for keto: Low in net carbs with a good mix of fat and protein to support steady energy.
• High in fiber: Almond and coconut flours add fiber to help you feel full longer.
• Portable and meal-prep friendly: Make a batch once, enjoy all week.
• Simple ingredients: No gums, syrups, or complicated steps—just pantry staples.

What Not to Do

• Don’t use sweetened peanut butter: Hidden sugars will spike the carbs and change the texture.
• Don’t skip cooling: Cutting while warm can cause crumbling.

  Let them set for clean slices.

• Don’t overbake: Dry bars aren’t fun. Pull them when the center is just set.
• Don’t swap out coconut flour 1:1: It’s highly absorbent. Removing it or substituting too much can make the bars greasy or too soft.

Alternatives

• Nut-free: Use sunflower seed butter instead of peanut butter.

  Note: it may turn green when baked due to a natural reaction—harmless and normal.

• Different sweeteners: Allulose gives a softer, chewier bar; erythritol yields a slightly crisper bite. Adjust to taste.
• Add protein: Mix in 1–2 tablespoons unflavored or vanilla whey or egg white protein and add 1–2 teaspoons extra almond milk if the dough feels dry.
• Crunch factor: Stir in chopped roasted peanuts or pumpkin seeds for texture without many extra carbs.
• Flavor twist: Add 1/2 teaspoon cinnamon or a pinch of espresso powder to deepen the flavor.

FAQ

Are these bars actually keto?

Yes, as long as you use unsweetened peanut butter and a keto-friendly sweetener, these bars are low in net carbs and fit most keto plans. Always calculate based on your specific brands to be sure.

Can I make them dairy-free?

Absolutely.

Use coconut oil instead of butter and make sure any chocolate chips are dairy-free and sugar-free.

What’s the best peanut butter for this recipe?

Choose natural, unsweetened peanut butter with just peanuts (and salt, if you like). Stir well before measuring to avoid oily or dry pockets.

How many bars does this make?

An 8×8-inch pan typically yields 10–12 bars, depending on how you slice them. Smaller bars are great for snacks; larger ones make a full breakfast.

Can I make them no-bake?

This recipe is designed for baking.

For a no-bake version, you’d need a different ratio of fats and binders, such as more coconut oil and a bit of nut butter, then chill to set.

Do they taste peanut-buttery or more like a cookie?

They land right in the middle—strong peanut butter flavor with a soft, cookie-bar texture and mellow sweetness.

How do I prevent them from sticking to the pan?

Parchment paper is key. Leave an overhang on two sides so you can lift the slab out without breaking it.

In Conclusion

These Keto Peanut Butter Breakfast Bars are a simple, reliable staple for busy mornings and smarter snacking. They’re rich, satisfying, and easy to customize with your favorite keto-friendly add-ins.

Make a batch on Sunday, stash them in the fridge, and you’re set for the week. Minimal effort, great texture, and a flavor that never gets old.