Desserts

Yummy Keto Peanut Butter and Jelly Bars

Calories 280kcal
Fat 24g
Net Carbs 4g
Protein 9g

Peanut butter and jelly are the perfect pair! The peanut butter is creamy and salty, while the jelly is sweet and adds texture. This delightful combo is what gave me the idea to create these yummy Peanut Butter and Jelly Bars. I hope you like them, too!

Let’s talk berries for a minute. You can use any combination of raspberries, blackberries, and blueberries that you want, but it will change the macros a bit. Blackberries are the lowest net carbs and blueberries have the highest amount of net carbs, but I like a combination of the three for the mixed berry jelly flavor. You want to avoid using strawberries because they have a lot of moisture that makes it hard for the filling to thicken.

How To Make Peanut Butter and Jelly Bars

Begin by preheating the oven to 350 degrees. Line a 9×11 inch baking dish with parchment paper.

Use an electric mixer to cream the room temperature butter and sweetener in a large bowl on high speed for about 2 minutes. Put the mixer on medium speed, and add the vanilla, eggs, and peanut butter. Mix until well combined. Slowly add in the almond flour, baking powder, and salt. Mix until combined and dough is in pea sized crumbles.

Spread a little over half of the dough into the prepared pan, reserving the rest of the dough for later. Press down so that it is even. Par-bake for 15 minutes.

While the crust is baking, prepare the filling. Mix all of the berries in a bowl. In a medium saucepan over medium heat, combine 2 cups of the berries and lemon juice. Bring the berries to a boil and then reduce the heat and simmer for 10 minutes, until the berries are soft.

Take the saucepan off the heat and whisk in swerve and xanthan gum. Smash the softened berries. Stir in the remaining berries until combined.

When the crust is done par-baking, take it out of the oven and spread the filling evenly over the crust all the way to the sides. Crumble the remaining dough onto the top and sprinkle with chopped peanuts. Bake for 25-30 more minutes until the top is golden brown. Remove from the oven and let cool completely.

Once cooled, use a sharp knife to slice into 15 equal sized squares. Enjoy these Peanut Butter and Jelly Bars chilled or at room temperature. As with most keto baked goods, the texture actually gets better after they are cooled and set for a few hours. Leftovers can be stored covered at room temperature for up to 2 days or in the fridge for up to a week.

Recipe for keto peanut butter and jelly bars.

Peanut Butter and Jelly Bars

4.43 from 14 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 15 servings
Calories: 280kcal

Ingredients

Crust and Topping

Filling

Instructions

  • Preheat the oven to 350 degrees. Line a 9x11 inch baking dish with parchment paper.
  • In a large bowl using an electric mixer, cream the butter and sweetener on high speed for about 2 minutes.  With the mixer on medium speed, add the vanilla, eggs, and peanut butter and mix until well combined.
  • Keep the mixer on medium speed and slowly add almond flour, baking powder, and salt. Mix until combined and dough is in pea sized crumbles.
  • Spread a little over half of the dough into the prepared pan, reserving the rest of the dough for later. Press the dough down with your fingers or the back of a rubber spatula so that it is even. Par bake for 15 minutes.
  • While the crust is baking, prepare the filling. Mix all of the berries in a bowl. In a medium saucepan over medium heat, combine 2 cups of the berries and lemon juice.
  • Bring the berries to a boil and then reduce the heat and simmer for 10 minutes, until the berries are soft.
  • Take the saucepan off the heat and whisk in swerve and xanthan gum and smash the softened berries. Stir in remaining berries until combined.
  • When the crust is done par baking, take it out of the oven and spread the filling evenly over the crust all the way to the sides. Crumble the remaining dough onto the top and sprinkle with chopped peanuts. Bake for 25-30 more minutes until the top is golden brown. Remove from the oven and let cool completely.
  • Using a sharp knife, slice into 15 equal sized squares.
  • Enjoy chilled or at room temperature. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to a week.

Notes

If you would like to use frozen berries, simply swap them out for the fresh berries. Add all of the berries straight to the pot (do not reserve any for the end) and instead of simmering for 10 minutes, simmer for 15-20 minutes before taking off of the heat and whisking in the Xanthan Gum.

Nutrition

Serving: 1square | Calories: 280kcal | Total Carbs: 21g | Protein: 9g | Fat: 24g | Fiber: 5g | Net Carbs: 4g | Sugar Alcohols: 12g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

Recipe for keto peanut butter and jelly bars.

I’ve got lots of yummy dessert recipes that will satisfy your sweet tooth. I love peanut butter and if you do too, check out these recipes for Peanut Butter Mousse, Peanut Butter Bites, Peanut Butter Cookies, and even a Chocolate Peanut Butter Smoothie!

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2 Comments

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    Carrie B
    October 16, 2020 at 9:42 am

    Hello! These look delicious, however, how are you coming up with the net carbs? If the carbs are 21g total with 5g of fiber…. how is the total net carbs = 4g?

    • Suzanne Ryan
      Reply
      Suzanne Ryan
      October 16, 2020 at 10:00 am

      Hi There! To come up with the net carbs, I subtract the fiber (5) and sugar alcohols (12) from the total carbs.

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