This secretly healthy no bake Low Carb Chocolate Peanut Butter Bar recipe is the answer to all of your low carb sweet tooth cravings. Filled with shredded coconut, almonds, and a base of chocolate peanut-buttery goodness, it’s gluten free, dairy free, vegan friendly, lower in sugar, and only 3 grams of net carbs per serving!
If you’re trying to watch your carb intake like we do on Mondays and Tuesdays in The Faster Way, then I have the perfect treat for you. This secretly healthy no bake Low Carb Chocolate Peanut Butter Bar recipe is filled with healthy fats and only 3 grams of net carbs per serving! Jackpot!!!
Why Low Carb?
Low carb “diets” have gained so much popularity lately, but with the Faster Way (which is not a diet, but a lifestyle) there’s so much more to it. In this program, we practice carb cycling in order to alternate carbohydrate intake to prevent fat loss plateaus and to keep metabolism working effectively… Basically, you cycle between low carb days (Mondays and Tuesdays) and regular carb days (Wednesdays – Sundays) to ensure that your body burns fat effectively without causing significant hormonal damage or dips in energy (The FASTer Way to Fat Loss). Another component to carb cycling is strategically pairing workouts with carb intake, which turns the body into a fat burner as opposed to a sugar burner and provides one with enough fuel to keep energy levels up for strength training workouts.
Bottom line, we don’t cut out carbs completely because the body needs those healthy carbs to function properly. Carbs are not the enemy – processed, sugary foods are when they aren’t consumed in moderation! This, my friends, is why it is so important to have a few whole food “treats” on hand, whether they are low carb or not. If, and when, a craving hits, you won’t be sabotaging all of your hard work with processed sweets, and this Low Carb Chocolate Peanut Butter Bar recipe can help you with just that!
*This recipe is made with Lakanto Classic Monk Fruit Sweetener. I’m sure you can sub for other natural sweeteners (coconut sugar, pure maple syrup, etc), but it may alter the consistency and taste slightly.
Enjoy These Other Secretly Healthy Treats!
If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelleor #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
Low Carb Chocolate Peanut Butter Bar
(1 votes, average: 5.00 out of 5)
Loading...This secretly healthy no bake Low Carb Chocolate Peanut Butter Bar recipe is the answer to all of your low carb sweet tooth cravings. Filled with shredded coconut, almonds, and a base of chocolate peanut-buttery goodness, it's gluten free, dairy free, vegan friendly, lower in sugar, and only 3 grams of net carbs per serving!
Ingredients
- 1 cup slivered almonds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup natural peanut butter (no sugar added)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 2 tbs cocoa, unsweetened
- 3 tbs monkfruit sweetener
Instructions
Combine slivered almonds and coconut flakes into medium bowl. Set aside.
Melt coconut oil and peanut butter together in small sauce pan over low heat. Whisk until combined.
Pour monkfruit and cocoa into sauce pan. Whisk until it creates a nice, glossy consistency.
Remove sauce pan from burner and add vanilla. Whisk again until combined. Let mixture cool while you line a baking dish with parchment paper. (9x9, or any size as long as you can divide recipe into 16 equal parts per nutrition info)
Next, pour the wet ingredients over the dry and mix together until well combined.
Pour mixture into the prepared baking dish. Smooth out the top with a spatula and add additional *optional* slivered almonds.
Refrigerate for 2 hours or freeze for around 30-45 minutes.
Once it has solidified, cut into 16 equal bars, serve, and enjoy!
Nutrition
-
149 Calories
-
5g Carbohydrates
-
13g Fat
-
2g Fiber
-
4g Protein
-
1g Sugar
Notes
*Keep stored in the refrigerator for 1 week or freezer for up to 2 months.
