Low Carb No-Bake Chocolate Peanut Butter “Scotcheroos”

The chocolate peanut butter combo is absolutely addictive!  I love the soft texture of the peanut butter bottom with the firm chocolate top.  Since these are full of healthy fats thanks to the the peanuts and sugar free chocolate chips can have you feeling guilt-free!



Prep Time: 10 min
Cook Time: 1 min
Ready In: 11 min

Almond Flour
¾ cup

(84g or 2.96 oz)

2 ounce


The Ultimate Icing Sugar Replacement by Swerve
4 tablespoon

(60g or 2.12 oz)

Organic Natural Creamy Peanut Butter by Smuckers
½ cup

(128g or 4.52 oz)

Chocolate Chips, Sugar Free
½ cup, whole pieces – regular

(84g or 2.96 oz)


1. In a medium mixing bowl, combine the almond flour, melted butter, Swerve and peanut butter. I used the icing version of Swerve as it mixes it well. Mix until combined and then spread into a 7” x 5” small pan, lined with parchment paper or sprayed with cooking spray for ease of removal later. Set aside.

2. In the meantime, melt the chocolate chips in a heat proof bowl in the microwave in 30 second increments until melted. Stirring after each heating until melted. Pour over the top of the peanut butter mixture and place in the fridge until harden about 2 hours.

3. Bring the bars out from the fridge and allow to come to room temperature for 20 minutes. Turn out the bars and have them facing peanut butter side up. This makes it easier to cut through the chocolate so the chocolate will not shatter. Cut the bars into 12 squares. Keep in refrigerator to store.

Low Carb No-Bake Chocolate Peanut Butter “Scotcheroos”

Serving Size: 1 servings
Serving Weight: 0.7oz (20g)
Nutrient Value % Goal
Calories 164.1
Total Carbs 10.4g 34.7%
  Net Carbs info 1.7g 5.6%
  Diabetes Carbs info 4.8g
  Fiber 2.5g
  Starch 0.3g
  Sugar 0.7g
  Added Sugar
  Sugar Alcohols 6.3g
Protein 4.5g 3.5%
Fat 14.8g 11.4%
  Cholesterol 10.2mg 3.4%
Glycemic Load 0.7

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