Step 1: Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: Mix the Base: In a large mixing bowl, combine the almond flour, 3 tablespoons of Lakanto Classic, and a pinch of salt. Stir until well mixed.
Step 3: Add the Wet Ingredients: Add the melted butter and firm peanut butter to the dry ingredients. Mix everything together until you have a thick, cohesive dough.
Step 4: Spread in the Pan: Transfer the mixture into the prepared baking pan. Use a spatula to evenly spread the dough, pressing it down firmly to create a smooth, flat layer.
Step 5: Bake the Base: Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown. Keep an eye on them to avoid over-baking.
Step 6: Prepare the Chocolate Topping: While the base is baking, melt the sugar-free chocolate with the coconut oil (or butter) in a double boiler or microwave. Stir until smooth and combined. Once melted, mix in the powdered Lakanto Classic for sweetness.
Step 7: Assemble the Bars: Once the base is done baking, remove it from the oven and let it cool for a few minutes. Pour the melted chocolate mixture over the top, spreading it evenly with a spatula.
Step 8: Chill and Set: Let the bars cool at room temperature for a few minutes before placing them in the refrigerator. Allow them to chill for at least 1 hour, or until the chocolate has set.
Step 9: Slice and Enjoy!: Once set, remove the bars from the pan using the parchment paper overhang. Slice into squares or rectangles, and enjoy your delicious Keto Peanut Butter Bars!
