This recipe for Low Carb Peanut Butter and Jelly Bars turns everyone's favorite childhood treat into a delicious bar that makes the perfect dessert or snack. These bars are also keto-friendly, grain, and gluten-free!
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Is there any more classic combination than peanut butter and jelly?
I think not.
These bars are a great way to enjoy the delicious combination as a snack or dessert all while sticking to a low carb or gluten-free diet.
Ingredients and Substitutions:
Peanut Butter is the most delicious and additional ingredient but you can swap it for any nut butter that you like, including Sunbutter if you have a nut allergy.
Low Carb Sweetener of your choosing. I use Lakanto Monkfruit sweetener because I don't notice any aftertaste and it doesn't recrystallize the way some other sweeteners do.
Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!
You can use any bulk sweetener that you like, but unfortunately, liquid sweeteners will not work in this recipe.
If you decide to go with a different sweetener, then be sure to check out this conversion chart to make sure that you are substituting with the proper amount.
Eggs and Vanilla
Powdered Peanut Butter adds volume and amplifies the peanut butter flavor which is almost always a good idea IMO! If you are avoiding peanuts you can use almond flour or ground sunflower seeds!
Reduced Sugar Jam or Jelly of your choice. You can find many varieties of reduced sugar jams at most grocery stores or you can check out my recipe for easy homemade berry rhubarb jam!
Tips for making these Low Carb Peanut Butter and Jelly Bars:
One of the best things about these bars is just how easy they are to make. They are almost foolproof!
The peanut butter batter should be the consistency of cookie dough. If you make many substations you may need to add extra peanut butter or peanut butter powder to correct the dough.
I don't often have trouble with this dough sticking to the pan, but I always grease my pan just in case.
After you spread the jam on the bottom layer of peanut butter dough, use your hands to drop small bits of the remaining peanut butter dough over the top. It doesn't have to be perfect 🙂
To ensure that the bars bake evenly, I recommend baking them covered with aluminum foil for the first 10 minutes or so of baking. If you don't have any foil just lower the oven temp to 325 degrees F and add 5-10 minutes to the cooking time.
Be sure to check out these other great recipes:
- Chocolate Peanut Butter Granola | Low Carb, Grain-Free
- Chewy Chocolate Chip Cookies | Keto, Gluten-Free
- Berry Rhubarb Jam | No Added Sugar
- Snickerdoodle Cheesecake Bars | Low Carb, Gluten-Free
- Chocolate Chip Cookie Cheesecake Bars | Keto
Low Carb Peanut Butter and Jelly Bars
- Preheat the oven to 350° F and grease a 9x13" dish with butter or non-stick spray.
- In a large mixing bowl combine the peanut butter, sweetener, eggs, powdered peanut butter, and vanilla. Mix until smooth and well combined.
- Spread ⅔ of this mixture into an even layer on the bottom of the prepared dish. Top this peanut butter layer with an even layer of the jam, then drop the remaining penaut butter mixture over the top of the jam in small bits.
- Cover with alumium foil and bake for 10 minutes, then remove the foil and bake for an additional 10 minutes.
- Allow to cool before slicing and enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.