Sugar-Free Peanut Butter Chocolate Bars (THM S, Low Carb)
Serves: 15 - 18 bars
Net Carbs: 2 grams per bar
  • ¼ cup coconut oil
  • ¼ cup peanut butter (I did not use a runny type of natural peanut butter. That could make this more difficult to firm up. You might want to experiment with your favorites.)
  • ¼ cup butter
  • ½ tsp vanilla(Must be real, alcohol-based; water-based vanilla may harden your chocolate as you’re stirring.)
  • Shake of salt
  • 3 TBSP powdered Pyure* (or Gentle Sweet or Homemade Pyure, or other stevia blend)*Or use 6 TBSP of a cup-for-cup powdered sugar sub
  • 1 ½ TBSP cocoa powder
  1. Melt peanut butter and coconut oil together until just melted. Do not heat or boil.
  2. Add remaining ingredients, whisking quickly to combine thoroughly. Do not delay and pour as soon as mixed.
  3. Pour into molds or flat container.
  4. Freeze for a few minutes until solid.
  5. Remove from molds or cut into squares and store in air-tight container in freezer.
I make this one in an 8 x 8 baking dish lined with parchment. It is firm in a few minutes, and I remove it (using the parchment as handles), cut it into squares, stick it in a plastic ware container, label it, and pop it in the freezer. That is how I distinguish this from the Milk Chocolate Bars, which I make in molds.

Also, see instructions for making powdered sugar-free sweetener here. Note that this can be made with granulated sweetener, but would have to be mixed in a food processor in that case.
Nutrition Information
Serving size: 1 bar Calories: 71 Fat: 7 Carbohydrates: 2 Protein: 1
Recipe by Donna Reish at