This recipe came together out of a deep need to have peanut butter. I had a phase last summer where I could not stop eating peanuts. Cocktail peanuts are my favorite. Aren’t they everyone’s? I originally put this recipe on top of a regular almond flour crust. That was good but this is even better because peanut butter loves chocolate and chocolate loves peanut butter!
It’s super easy to whip together. It’s easy to remember although I do hand write all my recipes in a notebook. My wonderful husband just bought me some new notebooks. As you can see the old ones are getting pretty worn out!
I have gone to this recipe so many times. It’s just a brick of cream cheese, 2 servings peanut butter, vanilla, sweetener and an egg. Not vastly creative but it doesn’t need to be because it’s peanut butter and there’s chocolate! The first time my husband tried these he wasn’t doing low carb and named them “Heaven.” Peanut Butter Heaven bars has a nice sound to it.
I had a moment when making this where I lost my fear with cooking. That feeling you get when you are so worried about whether or not you are following the recipe correctly. I can remember when I first started baking low carb desserts I would get almost manic in the kitchen. I would be shaking by the time I was done. Why is scratch cooking so stressful?? It is at first though. I have about 6 months under my belt now. It’s like my brain needed to build new folders to organize and simplify this new way of baking. When I came up with this I do believe the “cheesecake” folder was done being built. I had this thought, “well it’s just cream cheese, egg, and whatever you want to flavor it with.”
What’s wonderful about peanut butter and cream cheese is that it makes a really rich thick layer. Peanut butter does this with heavy cream as well. There’s a wonderful little recipe on Linda’s website for making a peanut butter pudding and the only ingredients are heavy cream and peanut butter (and sweetener). It is absolutely divine as well. One serving is tiny though. I really do need more than that!
I like to make them dressy 🙂 I don’t normally do chocolate shavings. I’m not crazy about the look of it actually. Peanut butter with coconut oil makes an excellent drizzle. I do the same thing with a piece of hershey’s sugar free chocolate and coconut oil. Then just take a few peanuts and crush them up in a ziploc bag. Sprinkle on top of your peanut butter bars for the ultimate peanut butter experience!
- 1 package cream cheese
- 2 servings no sugar added peanut butter (4 tbsp or 64 grams)
- 1/2 cup sugar equivalent
- 1 tsp vanilla
- 1 egg
- 28 grams peanuts crushed
- 1 tbsp peanut butter
- 1 tsp coconut oil
- 1 sugar free hershey's chocolate
- 1 tsp coconut oil
- Soften cream cheese in microwave.
- Combine all of the ingredients with an electric mixer.
- Pour over a chocolate crust or go crustless for less carbs.
- Bake at 300 degrees for 25-30 mins.
- Drizzle peanut butter and chocolate over the top along with crushed peanuts.
- Let chill for 4 hours and cut into bars.
- Preheat oven to 350 degrees.
- Melt Bakers chocolate and add in sweetener, mix thoroughly set aside. Melt butter and add in sweetener, mix thoroughly. Put butter in the fridge to solidify again (about 20 mins).
- Combine dry ingredients (Almond flour, coconut flour, xanthan gum, salt) and mix well.
- Add chocolate and butter and with a mixer, blend until it's a crumbly dough and ingredients are all incorporated. Do not over mix it.
- Press into a casserole dish (9x6, 8x8) and bake at 350 degress for 10 mins.
- Let cool on rack until the pan is no longer hot, chill in fridge for 20-30 mins, add cheesecake filling and bake.
- Let chill for at least FIVE hours before trying to slice.
- It's a good idea to let this rest overnight. The crust will be crumbly for the first couple of hours after baking. In fact this is why it makes the perfect chocolate crunchies.
- serves 15
- 85 Calories; 8g Fat; 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1 net carb