These Sugar-Free Lunch Lady Peanut Butter Bars feature a thick, creamy peanut butter base topped with a smooth chocolate layer. They deliver the nostalgic flavor of the classic cafeteria treat while keeping sugar completely out of the recipe. Rich, satisfying, and easy to prepare, they’re perfect for anyone looking for a low-carb dessert option.
Why You’ll Love This Recipe
These bars are incredibly simple to make with no baking required. The peanut butter layer is soft and creamy, while the chocolate topping adds just the right amount of richness. Because they are sugar-free, they’re ideal for those following a low-carb or reduced-sugar lifestyle. They also store beautifully, making them great for meal prep, parties, or an anytime sweet craving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Peanut Butter Base
1 cup (250 g) creamy natural peanut butter (no added sugar)
1/2 cup (113 g) unsalted butter, melted
1/2 cup (60 g) powdered sugar-free sweetener (such as powdered erythritol or monk fruit blend)
1 teaspoon vanilla extract
1 1/4 cups (140 g) almond flour, finely sifted
1/4 teaspoon salt
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the melted butter and peanut butter. Stir until completely smooth and creamy.
Add the powdered sugar-free sweetener, vanilla extract, almond flour, and salt. Mix thoroughly until a thick dough forms. The texture should be soft but firm enough to press into the pan.
Press the peanut butter mixture evenly into the prepared pan, smoothing the top with a spatula. Place the pan in the refrigerator while preparing the chocolate layer.
In a microwave-safe bowl, combine the sugar-free chocolate chips and butter. Microwave in 20–30 second intervals, stirring between each, until fully melted and smooth.
Pour the melted chocolate over the chilled peanut butter base. Spread evenly with a spatula.
Refrigerate for at least 1–2 hours, or until fully set.
Once firm, lift the bars out using the parchment paper and cut into squares. For clean slices, use a sharp knife and wipe it between cuts.
Servings and timing
Servings: 16 bars
Preparation time: 15 minutes
Chilling time: 1–2 hours
Total time: Approximately 1 hour 30 minutes
Approximate nutritional values per bar:
Calories: 312
Fat: 28 g
Net Carbs: 4 g
Fiber: 3 g
Protein: 9 g
Total Carbs: 7 g
Variations
For a three-layer version, add a thin middle layer of sugar-free caramel before pouring the chocolate topping.
You can replace almond flour with finely ground sunflower seed flour for a nut-free alternative.
Add 1/4 teaspoon of cinnamon to the base for a subtle warmth.
Stir in 2 tablespoons of crushed roasted peanuts into the peanut butter layer for added texture.
Sprinkle flaky sea salt over the chocolate before chilling for a sweet-salty finish.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 7 days.
For longer storage, freeze them in a sealed container for up to 3 months. Place parchment paper between layers to prevent sticking.
These bars are best served chilled or slightly softened at room temperature for about 10 minutes. Reheating is not recommended, as the chocolate topping may melt unevenly.
FAQs
Can I use regular peanut butter instead of natural peanut butter?
Yes, but make sure it has no added sugar if you want to keep the recipe completely sugar-free.
What sweetener works best for this recipe?
Powdered erythritol or monk fruit blends work best because they dissolve smoothly and prevent a gritty texture.
Can I make these dairy-free?
Yes. Substitute the butter with coconut oil in equal amounts for both layers.
Why is my peanut butter layer too soft?
It may need more chilling time, or your peanut butter may be too runny. Natural peanut butter should be well stirred but not overly oily.
Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture, so it is not a direct substitute. If using it, start with 1/3 cup and adjust as needed.
How do I get clean slices?
Chill the bars thoroughly and use a sharp knife wiped clean between cuts.
Are these bars keto-friendly?
Yes, they are low in net carbs and suitable for most ketogenic diets.
Can I double the recipe?
Yes. Use a 9×13-inch pan and double all ingredient quantities.
Can I add protein powder?
Yes. Replace 2 tablespoons of almond flour with unflavored or vanilla protein powder.
Do these need to stay refrigerated?
Yes, refrigeration keeps the layers firm and prevents the chocolate from softening too much.
Conclusion
Sugar-Free Lunch Lady Peanut Butter Bars bring back the comforting flavors of a childhood favorite while fitting perfectly into a low-sugar lifestyle. With their creamy peanut butter base and rich chocolate topping, they’re easy to prepare, satisfying, and perfect for sharing. Keep a batch chilled and ready whenever a sweet craving strikes.
Sugar-Free Lunch Lady Peanut Butter Bars feature a thick, creamy peanut butter base topped with a smooth chocolate layer. This nostalgic no-bake dessert delivers rich flavor without added sugar, making it perfect for low-carb and reduced-sugar lifestyles.
Ingredients
Peanut Butter Base:
1 cup (250 g) creamy natural peanut butter (no added sugar)
1/2 cup (113 g) unsalted butter, melted
1/2 cup (60 g) powdered sugar-free sweetener (erythritol or monk fruit blend)
1 teaspoon vanilla extract
1 1/4 cups (140 g) almond flour, finely sifted
1/4 teaspoon salt
Chocolate Topping:
3/4 cup (130 g) sugar-free chocolate chips
2 tablespoons (28 g) unsalted butter
Instructions
Line an 8×8-inch (20×20 cm) pan with parchment paper.
In a bowl, mix melted butter and peanut butter until smooth.
Add powdered sweetener, vanilla, almond flour, and salt. Mix until a thick dough forms.
Press mixture evenly into prepared pan and refrigerate while preparing topping.
Melt chocolate chips and butter in 20–30 second intervals, stirring until smooth.
Pour melted chocolate over peanut butter layer and spread evenly.
Refrigerate 1–2 hours until fully set.
Lift from pan and cut into 16 bars using a sharp knife.
Notes
Chill thoroughly before slicing for clean cuts.
Store refrigerated up to 7 days.
Freeze up to 3 months with parchment between layers.
Use well-stirred natural peanut butter for best texture.
