Low Carb Chocolate Peanut Butter Bars
Peanut butter layer:
1 cup no sugar added peanut butter
1 cup powdered erythritol
12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)
1 tablespoon coconut flour
2 tablespoons softened butter
2/3 cup sugar-free chocolate chips
2 tablespoons butter
2 tablespoons heavy cream
Thoroughly mix all ingredients for the peanut butter layer. It will be similar to a dough in consistency. Line an 8 X 8 pan with parchment paper. Leave the paper hanging out to make removing the candy easier. I sprayed mine with a little non-stick cooking spray. Press in peanut butter mixture firmly.
Melt chocolate and butter together. I used the microwave, but a double boiler is safer if you are worried about burning the chocolate. Remove from heat, add the cream, and stir thoroughly. Spread over the top of the peanut butter mixture. Let sit in the refrigerator for at least 2 hours. These are also good frozen.
Remove from baking dish and cut into 16 squares. I invert mine while I’m cutting them. That way the chocolate doesn’t tend to break and the peanut butter doesn’t get smushed.
Watch your portions with these. They are addictive, and peanut butter obviously isn’t the lowest carb option available. I definitely wouldn’t use these during induction. However, they are an awesome dessert for ongoing weight loss and maintenance.
Serves 16: 3.5 NET carbs each