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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.