Keto No Bake Peanut Butter and Jelly Bars (2024)

These Keto No Bake Peanut Butter and Jelly Barsare such a delicious low carb dessert!!

They are super filling, one piece is really all you need.

These are so reminiscent of my favourite PB and J sandwiches from my childhood. My Dad, the ultimate peanut butter and jelly fan thought these were great as well.

The best part is how simple they are to make. Only one bowl and NO BAKING required. My favourite kind of keto dessert recipe.

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The peanut butter layer of these bars is made with a combination of natural peanut butter and almond flour along with some sugar free maple syrup and a hint of cinnamon. This makes for a super creamy/rich layer.

The jelly filling you can either use homemade keto friendly jam OR no sugar added store-bought jam.

Put it all together and these are insanely good. Any peanut butter and jelly lovers' dream.

Tools You'll Need To Make Keto No Bake Peanut Butter And Jelly Bars

• Low Carb Substitution Guide –This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
• Food Scale (optional but this is my favourite food scale, literally lasts a year on one set of batteries, I've had mine for ~4 years now and it's never once let me down, PLUS it will give you nutrition facts for tons of food items based on their weight and you can even add your own)
• Parchment or Wax Paper

Ingredients In Keto No Bake Peanut Butter And Jelly Bars

• Almond Flour
• Natural Peanut Butter
• Sugar Free Maple Syrup
• No Sugar Added Strawberry Jam
• Powdered Monkfruit/Erythritol Sweetener

Tips For Making Keto No Bake Peanut Butter And Jelly Bars

• Make sure your dough is crumbly but soft enough that it can be formed together into a chunk if you squish it in your hand.
• When slicing your bars, if you find them crumbling still, feel free to freeze them beforehand.

Can I Make These Low Carb No Bake Peanut Butter And Jelly Bars Without Almond Flour?

• Yes, you can make these with coconut flour(although, I recommend almond flour if you can get your hands on it/do not have an allergy!) Instead of using 1 1/2 cups of almond flour, you can replace it with 1/2 cup or 56g of coconut flour(add another 1/2-1 tbsp if the batter isn't thick enough).

Storage Instructions For This Keto Peanut Butter and Jelly Bars Recipe

• Store these Low Carb Peanut Butter And Jelly Bars in an airtight container in the fridge or freeze for later (make sure to place them between layers of wax or parchment paper in the container if freezing to prevent them from getting freezer burnt).

Keto No Bake Peanut Butter And Jelly Bars

Serves: 8

Ingredients:

• 1 1/2 cups almond flour, 168g
• 3 tbsp powdered monkfruit/erythritol sweetener
• pinch of cinnamon
• 1/8 tsp salt
• 6 tbsp natural peanut butter, 90g
• 2 tbsp sugar free maple syrup, 30g
• 1/2 tbsp water if needed
• 1/4 cup no sugar added strawberry jam, 60g

Directions:

1. In a bowl, mix together all of your dry ingredients.
2. Add the peanut butter, sugar free maple syrup and water if needed, stir until a crumbly dough forms.
3. Line a loaf pan with parchment paper and press half of the dough into the pan. Press firmly enough to form an even layer.
4. Top this layer with the jam, spread evenly.
5. For the final layer, gently press chunks of this dough on top of the jelly layer until the jelly is fully covered. This layer doesn't have to look perfect! Just make sure it's pressed down enough to form a layer. (You can also take chunks of the peanut butter dough and press them together in your hand to form flattened pieces, then place those pieces on top of the jelly layer, one at a time until you can form one solid layer and press all the pieces together).
6. Refrigerate the peanut butter and jelly bars for at least 2-3 hours.
7. Lift them from the pan using parchment paper then slice into bars and serve. Enjoy! (*See above for storage instructions)

Nutrition For 1/8th of recipe: 212 calories | 16.5g fat | 5.5g NET carbs | 7.6g protein | 3g fiber

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