Get ready for an epic low-carb treat! These Gooey Keto Caramel Peanut Butter Cookie Bars feature layers of soft keto chocolate chip cookie dough sandwiching an incredibly rich and gooey sugar-free caramel peanut butter filling. They are decadent, satisfying, and perfect for anyone craving a truly indulgent keto dessert that rivals the original “Knock You Naked” bars!
Yields: 18 bars
Prep time: 30 minutes
Cook time: 25-30 minutes
Cooling time: 2+ hours (essential)
Total time: Approx. 3 hours
Course: Dessert, Bars
Cuisine: American
Method: Baking, Stovetop
Equipment:
- 9×13 inch baking pan
- Parchment paper (optional, for easier removal)
- Mixing bowls (large, medium, small)
- Electric mixer (handheld or stand)
- Medium saucepan (for caramel)
- Whisk
- Rubber spatula
Ingredients:
Keto Cookie Dough:
- 2 cups (224g) fine almond flour
- 1/4 cup (28g) coconut flour (Optional, aids texture)
- 1/2 tsp xanthan gum (Binder, recommended)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (approx. 140-150g) granulated low-carb sweetener (e.g., erythritol, allulose blend)
- 3/4 cup packed (approx. 140-150g) low-carb brown sugar substitute (e.g., Swerve Brown, Lakanto Golden) – See Note 1
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 2 cups (approx. 340g) sugar-free chocolate chips (e.g., Lily’s, ChocZero)
Keto Caramel Peanut Butter Filling:
- 1 batch Keto Caramel Sauce Base (see sub-recipe below)
- 5 oz (approx. 150ml or 2/3 cup) heavy cream
- 1/2 cup (128g) natural, unsweetened creamy peanut butter – See Note 2
Sub-Recipe: Keto Caramel Sauce Base:
- 1/2 cup (113g) unsalted butter
- 1 cup (approx. 190-200g) Allulose (Highly recommended for best gooey texture) OR other granulated low-carb sweetener – See Note 3
- 1/2 cup (120ml) heavy cream
- Pinch of salt
- 1/2 tsp vanilla extract
Ingredient Notes:
- Brown Sugar Sub: If you don’t have a brown sugar substitute, you can use an additional 3/4 cup granulated low-carb sweetener, but the flavor will lack the slight molasses depth.
- Peanut Butter: Ensure ingredients are only peanuts and possibly salt. Avoid brands with added sugar/oils.
- Caramel Sweetener: Allulose is strongly recommended for the caramel. It behaves most like sugar (melts clear, less prone to crystallizing) ensuring a smoother, gooier texture. Erythritol-based sweeteners can work but might yield a firmer or slightly gritty caramel layer upon cooling.
Instructions:
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking pan, or line it with parchment paper leaving an overhang for easier removal and slicing.
- Make Keto Cookie Dough:
- In a medium bowl, whisk together the almond flour, optional coconut flour, xanthan gum, baking soda, and salt.
- In a large bowl using an electric mixer, cream together the softened butter, granulated low-carb sweetener, and low-carb brown sugar substitute until light and fluffy (about 2-3 minutes).
- Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition until incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the sugar-free chocolate chips using a spatula. The dough will be thick.
- Press Bottom Layer: Take slightly more than half of the cookie dough (it doesn’t have to be exact) and press it evenly into the bottom of the prepared 9×13 inch pan using your fingers or the back of a spoon.
- Par-Bake Crust: Place the pan in the preheated oven and bake for 8-10 minutes, just until the edges start to look set and slightly puffed. Remove the pan from the oven and set aside.
- Make Keto Caramel Peanut Butter Filling:
- While the crust par-bakes, prepare the Keto Caramel Sauce Base: In a medium saucepan, melt the 1/2 cup butter over medium heat. Stir in the 1 cup Allulose (or other sweetener) until it dissolves/melts into the butter. Carefully stir in the 1/2 cup heavy cream and the pinch of salt (mixture may bubble up). Bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to low/medium-low and let it simmer gently (small, slow bubbles) for 5-10 minutes, stirring frequently to prevent scorching, until it thickens slightly and develops a light amber/caramel color. The exact time depends on your sweetener and stove. Remove from heat and stir in the 1/2 tsp vanilla extract.
- Finish Filling: Into the warm Keto Caramel Sauce Base, immediately whisk in the additional 5 oz (approx. 2/3 cup) heavy cream until smooth. Then, whisk in the 1/2 cup natural peanut butter until the filling is smooth and fully combined.
- Layer Filling: Pour the warm caramel peanut butter filling evenly over the par-baked cookie crust, spreading it gently to the edges with a spatula.
- Add Top Cookie Layer: Take the remaining keto cookie dough and drop it by rounded spoonfuls or flattened pieces evenly over the top of the caramel layer. It’s okay if there are gaps; the dough will spread slightly as it bakes.
- Final Bake: Place the pan back into the 375°F (190°C) oven. Bake for an additional 15-20 minutes, or until the top cookie dough dollops are set, slightly spread, and lightly golden brown around the edges.
- COOL COMPLETELY: This is absolutely crucial for the caramel to set properly! Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan to room temperature, which will take at least 2-3 hours, possibly longer depending on your kitchen temperature. Do not try to slice while warm. For easier, cleaner slicing, you can chill the completely cooled bars in the refrigerator for an hour before cutting.
- Slice and Serve: Once fully cooled (and optionally chilled), use the parchment overhangs to lift the block out onto a cutting board if desired. Use a large, sharp knife (wiping the blade clean between cuts can help) to cut into 18 bars. Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The caramel layer will be firmer when cold.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (assuming Allulose for caramel, natural peanut butter, erythritol-based sweeteners elsewhere, specific brands like Lily’s/ChocZero chips). Actual values will vary based on specific brands used, ingredient choices, exact sweetener types, potential substitutions, and portion sizes.
Per Serving (1 Bar, 1/18th of recipe):
- Calories: approx. 385 kcal
- Total Fat: approx. 36g
- Saturated Fat: approx. 16g
- Total Carbohydrates: approx. 40.5g (Includes fiber & sugar alcohols/Allulose)
- Dietary Fiber: approx. 3g
- Sugar Alcohols / Allulose: approx. 33.5g (Primarily from sweeteners)
- Net Carbohydrates: approx. 4g (Total Carbs – Fiber – Sugar Alcohols/Allulose)
- Protein: approx. 8g
- Sodium: approx. 315mg
(Note: Net carbs are calculated by subtracting fiber and applicable sugar alcohols/Allulose. Allulose has minimal impact on blood sugar and is often subtracted fully like fiber or erythritol. Individual responses to sweeteners can vary. Ensure all ingredients fit your dietary needs.)
