1. Line an 8-inch square baking pan with parchment or wax paper. Clear some space in the freezer for this pan—you’ll need it later. Set aside.
2. Make the Peanut Butter Layer: In a medium bowl, add Peanut Butter Layer ingredients: 1 cup peanut butter, keto maple syrup, and coconut flour.
3. Using a rubber spatula, stir and fold until well-mixed and thickened, with no visible flour patches remaining. It will be very thick.
4. Drop peanut butter “dough” ball in the center of prepared baking pan. Using the rubber spatula, spread from the center outwards, smoothing dough into an even layer. Set aside.
5. Make the Chocolate Topping: Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: 1 cup chocolate chips and ½ cup peanut butter. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
6. Pour the chocolate mixture over the peanut butter filling. Using a clean rubber spatula, smooth into an even layer. Tap the pan a few times to help even out the chocolate.
7. Transfer pan to freezer. Freeze for 45-60 minutes, or until firm. Remove from freezer and slice into 16 squares. Enjoy! Storing instructions below.

More Keto Chocolate Peanut Butter Recipes

• 3 Ingredient Keto Peanut Butter Balls (Low Carb)
• 3 Ingredient Keto Chocolate Peanut Butter Fat Bombs (Low Carb, Vegan)
• 3 Ingredient Keto Peanut Butter Fat Bombs Recipe
• Keto Peanut Butter Cookies (Low Carb) – 4 Ingredient