NO-BAKE PEANUT BUTTER BARS
KETO
INGREDIENTS
PEANUT BUTTER LAYER – 1 cup Peanut Butter – ⅔ cup Coconut Flour – ⅓ cup Erythritol CHOCOLATE LAYER – ⅓ cup Cocoa Powder – 2 tbsp Peanut Butter – 4 tbsp Coconut Oil – 2 tbsp Erythritol
Combine Base Ingredients
In a medium mixing bowl, add peanut butter, coconut flour, and erythritol.
1
Form a Dough Ball
Combine with a spatula, then knead with your hand to form a consistent peanut butter dough.
2
Transfer to Pan
Transfer the peanut butter dough into a rectangle loaf baking pan covered with a piece of parchment paper and press with a spatula.
3
Prepare Chocolate Layer
In a small mixing bowl, add peanut butter and coconut oil. Microwave for 30 seconds to combine both ingredients.
4
Add Cocoa and Erythritol
Stir in erythritol and unsweetened cocoa powder. Make sure you stir the mixture fast to avoid any lumps .
5
Spread Chocolate on Base
Remove the base from the freezer. Spread the chocolate layer on top of the peanut butter layer.
6
Freeze
Freeze for 30 minutes before slicing into 12 slices. Warm the knife blade under heat before cutting. It prevents the chocolate layer from breaking.
7
NET CARBS FAT PROTEIN
6.7 grams
18 grams
7.8 grams
SERVINGS
TIME
Serving: 1 Bar Makes: 12 Bars
Prep: 15 Minutes Freeze: 20 Minutes
NO-BAKE PEANUT BUTTER BARS
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