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Keto PB Fluff Chocolate Chip Cookie Dough Bars are an easy no-bake cheesecake dessert. It’s one layer of keto peanut butter mousse and another of low-carb edible browned butter chocolate chip cookie dough.
I was inspired to make this after thinking about a popular Philly dessert bar called “The Jawn”. This version has two of my favorite combos: chocolate and peanut butter. Plus, it doesn’t include added sugar or grains.
This post is sponsored by ChocZero, a brand that makes keto-friendly and sugar-free chocolates and syrup. All opinions are my own. Thank you in advance for supporting the brands that help keep the recipes and content on this site free.
Ingredients
This recipe has two layers. Each layer requires common keto pantry ingredients. Here’s what you’ll need to gather by layer.
Peanut Butter Fluff
- Creamy Peanut Butter
- Cream Cheese
- Keto Powdered Sweetener
- Heavy Cream
- Caramel or Vanilla Extract
Keto Chocolate Chip Cookie Dough
- Almond Flour
- Coconut Flour
- Keto Milk Chocolate Chips
- Caramel Honest Syrup
- Keto Brown Sugar
- Caramel or Vanilla Extract
- Salted Butter
Quick note about flour in Keto Edible Cookie Dough:
The cookie dough portion includes a mixture of almond flour and coconut flour. I tried this recipe using just almond flour and just coconut flour, but preferred the mixture instead.
The all coconut flour version was too grainy and dry. The all almond flour version didn’t hold enough. By combining them, they make up for what each lacks.
How to Brown Butter
My chocolate chip cookie dough layer includes browned butter. Browned butter is super easy to make. In fact, you just add butter to a pan and heat it until it turns a bright amber color.
I keep my pan on medium heat and it takes about five minutes. But, the resulting butter gives baked goods a rich flavor that really doesn’t compare.
If you haven’t tried browned butter, I’ve included the photos below so that you can see what it looks like in the end. Be sure to add all the bits into the cookie dough layer.
How to Make This
The best way to learn how to make this dessert is by watching the post video. You can view it by scrolling down to the recipe card and clicking play. In the video, you’ll see three basic steps:
- Create the peanut butter mousse layer
- Make the cookie dough layer
- Combine them in a square pan
Toppings
This dessert tastes fantastic as is. But, you can decorate it by adding some toppings. My favorites are:
- Milk Chocolate Chips
- Chocolate Honest Syrup
- Salted Peanuts
Storage & Making this Ahead
I prefer to make this dessert the night before I plan to start eating it. By making it ahead of time, the flavors get a chance to meld. The mousse layer also tends to stiffen a bit.
For storage, I keep this refrigerated for up to four days. But, you can also add the bars to the freezer.
Keto Chocolate Chip Cookie Dough Bars
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Equipment
- 9-inch Square Pan
Ingredients
Peanut Butter Mousse
- 4 oz cream cheese, softened
- ¼ cup Powdered Monk Fruit Erythritol
- 2 tbsp Peanut Butter, creamy, unsweetened
- ½ cup heavy cream
- 1 tsp caramel extract, you can also use vanilla extract
Keto Chocolate Chip Cookie Dough
- 1.25 cup Almond Flour
- 3 tbsp Coconut Flour
- 1/4 cup Keto Brown Sugar Replacement
- 1/4 cup Honest Syrup, caramel, use DRDAVINAHS for 10% off!
- 2 tsp caramel extract, you can also use vanilla extract
- 4 tbsp Butter, browned, see the blog post or video tutorial for how to do this
- 1/4 cup Sugar-free Milk Chocolate Chips, use DRDAVINAHS for 10% off!
Instructions
Peanut Butter Fluff
- Add the cream cheese to a stand mixer. Mix on high until smooth (about 2 minutes)
- Add all of the remaining ingredients
- Mix until stiff peaks form, about 2 minutes on high. Set aside.
Keto Chocolate Chip Cookie Dough
- Mix the almond flour, coconut flour, and keto brown sugar in a bowl.
- Add the honest syrup, cooled browned butter, and caramel extract to the bowl. Mix until combined.
- Fold in the keto milk chocolate chips. Set aside.
Cookie Dough Bars
- Add the cookie dough layer to a parchment lined square pan. Press it down with a silicone spatula or your hands
- Spread the peanut butter mousse on top of the cookie dough layer.
- Cover and store in the refrigerator for at least 2 hours before serving.
Video
Recipe Notes
- Milk Chocolate Chips
- Chocolate Honest Syrup
- Salted Peanuts
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
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