Craving a decadent, fudgy treat that won’t derail your keto lifestyle? Look no further! These Instant Pot Peanut Butter Chocolate Bars are the answer. They’re unbelievably rich, packed with protein, and ridiculously easy to whip up. Using the Instant Pot creates a perfectly moist, dense texture that’s simply irresistible. Get ready to satisfy your sweet tooth the smart way!

Ingredients

• 1 cup / 112g almond flour
• 1 cup / 120g flax meal
• 1 cup / 256g creamy, unsweetened peanut butter
• 1 cup / 170g unsweetened dark chocolate, chopped or chips
• 2 tsp / 8g baking powder
• 2 large eggs, room temperature
• ¼ tsp / 1.5g fine sea salt

Instructions

1. Directions
2. Prepare Your Pan: Line a small baking pan that fits inside your Instant Pot with parchment paper, leaving some overhang to act as handles. Set it aside.
3. Mix the Batter: In a food processor or a large bowl, combine the almond flour, flax meal, peanut butter, chocolate, baking powder, eggs, and salt. Process or mix until a smooth, thick batter forms.
4. Fill the Pan: Scrape the batter into your prepared pan and spread it into an even layer. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the bars.
5. Set Up the Instant Pot: Pour 1 cup of water into the inner pot and place the metal trivet inside. Carefully lower your foil-covered pan onto the trivet.
6. Pressure Cook: Secure the lid and set the steam release valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 25 minutes on high pressure.
7. Release and Cool: Once the cooking cycle is complete, perform a quick release of the pressure. Carefully remove the pan and let it cool completely to room temperature before slicing and serving.

Nutritional Information

• Serving Size: 1 bar
• Calories: 410
• Total Fat: 34g
• Net Carbs: 6.7g
• Fiber: 11.6g
• Protein: 17.4g

Pro Tips

• for Success
• Use a natural, drippy peanut butter with no added sugar for the best texture and to keep it keto-friendly.
• For a beautiful finish, reserve a few tablespoons of chocolate chips and sprinkle them over the top of the batter before covering with foil.
• Do not skip the cooling step! Chilling the bars in the refrigerator for at least an hour will help them firm up for clean, perfect slices.
• Ensure your baking pan is covered very tightly with foil. This is crucial to prevent water from the steam creating a soggy top.

FAQ

Q: Can I make these peanut butter bars without an Instant Pot
A: While this recipe is optimized for the Instant Pot to create a uniquely moist and fudgy texture, you can bake them. Pour the batter into a prepared pan and bake at 350°F (175°C) for 20-25 minutes. The result will be slightly more cake-like than the pressure-cooked version.

Q: What is the best peanut butter for this keto recipe
A: Use a creamy, natural, and unsweetened peanut butter for the best results. Look for brands where the only ingredients are peanuts and salt. This ensures the bars remain keto-friendly and have the ideal drippy consistency for mixing.

Q: Why do I need to cover the pan with foil
A: Covering the pan tightly with foil is a crucial step. It prevents condensation from the Instant Pot’s steam from dripping onto the batter, which would result in a soggy, wet top instead of a perfectly cooked bar.

Q: How should I store these keto chocolate bars
A: Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Chilling them in the fridge is highly recommended as it helps them firm up for cleaner slices and enhances their dense, fudgy texture.