#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
1 min
ready time
11 min
Keto No-Bake Chocolate Peanut Butter "Scotcheroos"
These Low-Carb no-bake chocolate peanut butter “scotcheroos” are so delicious yet simple to make. The combination of peanut butter and chocolate in these bars makes them so addictive! They’ve got a soft bottom texture from the peanut butter and a slightly firmer top texture from the chocolate. They come together in 3 simple steps and involve only 10 minutes of active preparation. With only 2 grams net carbs per serving and lots of healthy fats from the peanut butter and chocolate chips, you can enjoy these Low-Carb no-bake chocolate peanut butter “scotcheroos” as a dessert or snack without any guilt!
How to store these Low-Carb “scotcheroos”?
These Low-Carb no-bake chocolate peanut butter "scotcheroos" are a delicious and easy-to-make dessert that can be stored for several days. Once prepared, store them in the fridge for up to a week or freeze them for longer shelf life. To freeze them, wrap them tightly in plastic wrap and place them in a freezer-safe container or zip-lock bag. Thaw at room temperature for 15-20 minutes or in the fridge overnight before eating.
When is the best time to enjoy these Low-Carb “scotcheroos”?
These Low-Carb no-bake chocolate peanut butter "scotcheroos" are a versatile dessert that can be enjoyed at any time of the day. They are a perfect on-the-go snack, a post-workout treat, or a satisfying after-dinner dessert. You can enjoy them with a cup of coffee or tea in the afternoon or as a sweet treat after a meal. They are also a great addition to any party or gathering, as they can be made in advance and stored in the fridge until ready to serve.
Are there any variations to this recipe?
Yes. These Low-Carb “scotcheroos” can be easily customized with different flavors and ingredients to create a variety of delicious and unique treats. Swap out the peanut butter for almond or cashew butter to add a different nutty flavor or use a combination of different kinds of nut butter to create a more complex taste. For a fruity twist, add some chopped dried fruit such as cranberries, cherries, or apricots to the mixture. Lastly, use different types of chocolate such as dark or white chocolate to add a different level of richness and sweetness.
Net Carbs
1.7 g
Fiber
2.5 g
Total Carbs
10.4 g
Protein
4.5 g
Fats
14.8 g
164 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
¾ cup
Butter
2 ounce
The Ultimate Icing Sugar Replacement by Swerve
4 tablespoon
Organic Natural Creamy Peanut Butter by Smuckers
½ cup
Chocolate Chips, Sugar Free
½ cup, whole pieces - regular
Recipe Steps
steps 3
11 min
Step 1
Line a 7” by 5” oven-safe dish with parchment paper or spray with cooking spray. In a medium mixing bowl, add the almond flour, melted butter, sweetener, and peanut butter. Mix to combine until well incorporated. Add the mixture into the prepared dish and flatten to form an evenly smooth top surface and set aside.Step 2
In the meantime, in a microwave-safe bowl, add the chocolate chips and microwave at 30 seconds intervals until melted, stirring between the intervals. Pour the melted chocolate over the peanut butter mixture and spread to coat the top surface evenly. Place the dish in the fridge for about 2 hours until it hardens.Step 3
Remove the dish from the fridge and allow it to come to room temperature for about 20 minutes. Remove the bar dough from the dish by flipping the dish onto a surface lined with parchment paper with the peanut butter side facing up. This makes it easier to cut through since the chocolate is hardened. Cut the bars into 12 squares and store any leftovers in the refrigerator until ready to eat.
Comments
afurgason151f 10 days ago
I make these often I use monk fruit for sweetener, I also use almond butter instead of peanut butter and I add chopped nuts this time I added roasted pecans l mix them into the batter and I sprinkle Celtic salt on top the chocolate 😋
Nobuhle 13 days ago
The recipe was absolutely delicious! I made it with three tablespoons instead of four of sweetener, and I don't use swerve so I replaced that with monk fruit. Also, I used a silicone muffin pan so that they would already be separated. The only two challenges I ran into were that the chocolate chips just would not melt in the microwave nicely for some reason, and several of them were still rather crumbly. Next time I won't bother melting the chocolate chips. I'll just decorate the top with the chips whole. As far as them crumbling, I'm not so sure what to do with the issue of them crumbling other than eating them with a spoon which I did. Unfortunately I've learned that there is no way I can eat just one though. So now two of them is one serving for me. Lol
AmazingKale485654 2 months ago
I love the flavour of these, but I found they cracked in all the wrong places. So they were really hard to portion. I think the chocolate needs something to soften it. I might add either butter or coconut oil another time. There will be another time. They're too moreish not to make again!
ExcellentMacadamia327685 15 days ago
I agree, also it might help to score the mix before putting into the fridge to st? 😊
AmazingCauliflower646662 a month ago
Mix 100ml double cream to the chocolate
UpbeatAvocado462376 2 months ago
This is one of those rare recipes that tastes as good as it sounds! Like Cindy (a previous review) I added heavy cream to the melted chocolate to stretch it a bit, and also added 1/2 tsp vanilla to the peanut butter mixture, which always adds a certain 'baked goods' flavour. It's hard to eat only one!
Cindy 2 months ago
Once tweeked a bit! If you are using crunchy peanut butter it is a little drier than the creamy versions, adjust the butter slightly lower if using creamy version. I used less sweetener, and made a ganache with 100g sugar free choc chips to 100ml double cream (heavy cream for those over the pond) to make it go further with a nice thick layer. Oh, sorry, meant to say I divided (weighed) into 12 silicone cup cake holders. Each one was 45g, so 4g carbs per portion. Bit moreish I’m afraid. Struggle to eat just one. Adjust the recipe to 12 servings and the 45g should adjust for logging into your day.
StellarCauliflower856412 3 months ago
Delicious!
IneffableArugula369357 4 months ago
Good recipe but too much sweetener for me I’ll put half the amount and my bar of organic chocolate was 100g so I used all of it and made individual portions in cup cake cases.
Cindy 2 months ago
I did too…
afurgason151f 4 months ago
😮 incredibly scrumptious I am going to make this repeatedly!! watch out because it’s so good you want to eat more than one. I didn’t make it with peanut butter. I actually can’t have peanut butter so I made it with creamy almond butter for who cannot have peanuts.I did sprinkle a tiny bit of sea salt and roasted some almond slivers and sprinkle just a few on top of the chocolate, just amazing turned out perfect very easy to make. Thank you so much for the wonderful recipe.😋
FleurEngland264 4 months ago
Easy to make and ideal for the I crave something sweet - moments
Catabroccoli 4 months ago
Easy, and yummy by keto and non-keto followers
OutstandingAvocado132697 4 months ago
Yummy very good!, I'll make again!
Kky17! 4 months ago
Delicious!
ExcellentAvocado282646 6 months ago
Very delicious had to use more than 1/2 cup chocolate to cover the peanut butter mix. Definitely a winner in our house.
FullMoonChef 6 months ago
Whoa. Seriously good treat! Made in muffin pan with cupcake liners. May need a bit more chocolate to peanut butter ratio but will make again! Yum.
IneffableAvocado947069 6 months ago
Perfect tasty snack, but recommend topping melted chocolate with sea salt.
leslowe 9 months ago
Delish !!
SuperRadish424241 9 months ago
Great treats. I’ve made these many times and always good
RousingCauliflower551797 a year ago
I made these as cupcakes in paper with a dollop of the chocolate on top. No sticky hands
MarvellousCauliflower265287 a year ago
These taste like a Reese’s cup! I followed the recipe exactly using the brands I had on hand I used Let’s Bake Believe sugar free melting wafers from Walmart and Aldi brand natural unsweetened peanut butter.
Cindy a year ago
OMG… so good. As some of the contributors said. Just a little less butter, only 50g. A tiny sprinkle of sea salt. I used cup cake liners - I only had crunchy peanut butter and Lindt 85% dark chocolate to hand, so maybe the carb count wasn’t spot on… Made 12… they looked and tasted just like Reese’s. Defo make again as they satisfy my sweet craving
RemarkableKale324750 a year ago
Omg soooooo easy and sooooooo good!!!
Nicolemillern a year ago
These have saved me from eating things I shouldn’t! My go to treat!
AwesomeMacadamia556076 a year ago
Because of the Allulose scare I used 2 T Splendid Allulose…. Not 4 T. And the milk chocolate chips with no added sugar…delish! Just like Reese’s Peanut Butter cups!
MyNameIsZuza a year ago
Omg this is sooo good! Next time though I will add less butter as I do not feel that much is really needed and maybe some coconut 🥥 for a taste. Love it!
Keto_Jess 2 years ago
These are good. I added a pinch of chilli flakes to my chocolate and topped it with sea salt. Except one bar weighs about 32 grams that’s more than 10 grams over. I used the correct size tin and everything
FantasticAvocado472800 2 years ago
Delicious. Perfect for when you need a snack.