Start by prepping your coconut layer. Line an 8x8-inch baking pan with parchment paper and set aside.
In a mixing bowl, add your shredded coconut, melted coconut oil and sticky sweetener of choice and mix well. The batter should be crumbly but thick. Pour into the lined baking pan and press firmly in place. Put in the freezer.
While the coconut layer is firming up, make your peanut butter layer.
In a microwave-safe bowl or stovetop, combine your peanut butter with your sticky sweetener and melt. Add your coconut flour and whisk very well- You want to avoid clumps. If the batter is too thin, add a little more coconut flour.
Remove the pan from the freezer and add the peanut butter layer over the coconut layer. Spread evenly over the coconut layer and refrigerate until firm. Once firm, use a slightly wet knife and cut into 20 bars.
* The best sticky sweeteners are either pure maple syrup, agave nectar or honey. For a vegan/keto-friendly sweetener, use a monk fruit sweetened maple syrup, NOT pancake syrup or sugar free syrup. ** Depending on your brand of coconut flour, you may need more to achieve a thicker texture. 3 Ingredient No Bake Peanut Butter Coconut Bars (Keto, Low Carb, Sugar Free) need to be kept refrigerated at all times, otherwise, the coconut layer will fall apart and be crumbly. The crack bars are also freezer friendly.