Low carb chocolate peanut squares (Printer-Friendly Version)
# What You'll Need:
→ Peanut Butter Layer
01 -
1½ cups creamy peanut butter
02 -
2 tablespoons coconut oil
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1 cup superfine almond flour
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½ cup coconut flour
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⅓ cup powdered erythritol
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1 teaspoon vanilla extract
→ Chocolate Topping
07 -
1 cup sugar-free chocolate chips
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2 tablespoons coconut oil
# Let's Cook!:
01 -
Start by lining an 8×8 square baking pan with parchment paper. Make sure to leave some overhang on the sides so you can easily lift out the bars later.
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In a microwave-safe bowl, combine the peanut butter with 2 tablespoons of coconut oil. Zap it in the microwave for about 30 seconds until just melted, then stir until smooth and creamy.
03 -
Add the almond flour, coconut flour, powdered erythritol, and vanilla extract to your peanut butter mixture. Use a spatula to fold everything together until you have a thick, well-combined dough.
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Press the peanut butter mixture firmly and evenly into your lined pan. Pop it in the fridge for about 10 minutes to firm up while you prep the chocolate layer.
05 -
In another microwave-safe bowl, combine the sugar-free chocolate chips and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
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Take your pan out of the fridge and pour the melted chocolate over the peanut butter layer. Tilt the pan or use a spatula to spread it evenly across the surface.
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Place the pan back in the refrigerator and let it chill for at least 2 hours, or until the chocolate is completely set and firm to the touch.
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Once set, lift the entire slab out of the pan using the parchment paper overhang. With a sharp knife, cut into 16 equal squares. For clean cuts, wipe your knife between slices.
# Recipe Notes:
01 -
These bars are keto-friendly with only 8g net carbs per serving
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Store in an airtight container in the refrigerator for up to a week
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For a firmer texture, you can keep them in the freezer for up to 3 months
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Let frozen bars thaw for about 10 minutes before enjoying