My family couldn’t get enough of this dish. I’ll definitely double the recipe next time.

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.

In a large mixing bowl, combine the peanut butter, coconut flour, erythritol, almond milk, vanilla extract, and salt. Stir until well mixed.

If using, fold in the sugar-free chocolate chips.

Spread the mixture evenly into the prepared baking dish, pressing down gently to smooth the top.

Bake for 15-20 minutes, or until the edges are lightly golden.

Allow the bars to cool in the pan for at least 10 minutes before slicing into squares.

For a nutty twist, try adding a handful of chopped walnuts or pecans to the batter. If you’re a fan of chocolate, drizzle some melted sugar-free chocolate over the top of the bars after baking. For a more decadent version, consider adding a layer of sugar-free chocolate ganache on top before serving. These bars can also be made with almond butter or sunflower seed butter for a different flavor profile.