Bars are an easy item to bake when you are a busy mom. These bars are moist and full of flavor and who doesn’t like peanut butter, chocolate, and cream cheese!! These are even better a day or two after they have been baked and they also freeze well.

Peanut Butter Cream Cheese Bars THM-S
Bars:
- 2 cups cooked white navy beans, drained and rinsed well
- 5 eggs
- 1/3 cup THM peanut flour
- 3/4 cup Brown Sugar Sweetener
- 2 tablespoons sugar-free peanut butter
- 1 tablespoon THM vanilla
- 1/3 cup Greek yogurt OR cottage cheese
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 drops Loran Cake Batter Oil, optional
Cream Cheese Filling;
- 8 ounces cream cheese
- 5 tiny spoons THM Stevia
- 1 egg
- 1/3 cup sugar-free chocolate chips*
Preheat oven to 350 degrees F. Combine all bar ingredients in blender jar, Blend for 2 minutes. Allow to rest for a minute. Blend again for 2-3 minutes. Pour into a 9 x 13 cake pan. Mix cream cheese, Stevia, and egg together in a mixer bowl until smooth. Stir in chocolate chips. Drop by teaspoons over peanut butter batter. Swirl with a knife. Place in oven and bake for 20-22** minutes. Cool Completely. 18 bars.
I cook dry navy beans in my Insta-pot for this recipe. Pressure cook for 40 minutes.
**Lily’s Chocolate chips can be purchased from Vita-cost and Amazon. THM Store also carries sugar-free chocolate chips.
*Oven times do vary with individual ovens.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
Trim Healthy Mama Store. These products are superior in quality and taste. Peanut Flour Vanilla Extract Stevia Chocolate Chips

Peanut Butter Cream Cheese Bars THM-S
Ingredients
- Bars:
- 2 cups cooked white navy beans drained and rinsed well
- 5 eggs
- 1/3 cup THM peanut flour
- 3/4 cup Brown Sugar Sweetener
- 2 tablespoons sugar-free peanut butter
- 1 tablespoon THM vanilla
- 1/3 cup Greek yogurt OR cottage cheese
- 2 tablespoons butter melted
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 drops Loran Cake Batter Oil optional
- Cream Cheese Filling;
- 8 ounces cream cheese
- 5 tiny spoons THM Stevia
- 1 egg
- 1/3 cup sugar-free chocolate chips*
Instructions
-
Preheat oven to 350 degrees Combine all bar ingredients in blender jar, Blend for 2 minutes. Allow to rest for a minute. Blend again for 2-3 minutes. Pour into a 9 x 13 cake pan. Mix cream cheese, Stevia, and egg together in a mixer bowl until smooth. Stir in chocolate chips. Drop by teaspoons over peanut butter batter. Swirl with a knife. Place in oven and bake for 20-22** minutes. Cool Completely. 18 bars.
Recipe Notes
cook dry navy beans in my Insta-pot for this recipe. Pressure cook for 40 minutes.
**Lily’s Chocolate chips can be purchased from Vita-cost and Amazon. THM Store also carries sugar-free chocolate chips.
*Oven times do vary with individual ovens.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. Sourdough Starter and Sourdough Kits are available in our blog store. Buy It Now.

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