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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