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Peanut Butter Cream Cheese Bars THM-S

Course Dessert
Prep Time 15 minutes
Cook Time 22 minutes
Servings 18
Author Glenda Groff


  • 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*


  1. 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.