Low Carb Chocolate Peanut Butter Bars

By Peggie

Ingredients

• 3/4 3/4 3/4 C Peanut Butter
• 3/4 3/4 3/4 C Butter
• 1/2 1/2 1/2 C Sukrin Icing Sugar (Or use your favorite keto friendly sweetener)
• 1 1 1 TSP Vanilla
• 1 1 1 C Almond Flour
• 1 1 1 C Coconut Flour
• 3 3 3 oz. Homemade Sugar-Free Chocolate Chips (or you can use Lily’s Sugar-Free Chocolate Chips too)
• 2 2 2 TBSP Coconut Oil

Preparation

Step 1

In a large microwave-safe bowl, melt peanut butter and butter. Typically takes about 90 seconds depending on your microwave. Set for 45 seconds, stir. Set for another 45 seconds, stir. If not melted at this point, add an additional 15 seconds until melted.
To the melted butter add sweetener and vanilla, mix until combined.
Add in almond and coconut flour, stir until incorporated.
Place mixture in a lined 8×8 baking dish or brownie pan. If using a brownie pan this is enough dough to fill all 12 spots measured out in a tablespoon.
Flatted dough with spoon or glass cup.
Set aside in refrigerate and allow 10-15 minutes for them to firm up.
Meanwhile, melt 3 oz. Homemade Sugar-Free Chocolate Chips and Coconut Oil in a small saucepan over low heat. You can also melt in the microwave. Start with 30 seconds, continuing to add 15 seconds until melted. Stir to combine.
Pour chocolate mixture over the peanut butter mixture. Making sure a nice thin layer is evenly coated the bars.
Place back in refrigerator or freezer for 5-10 minutes until chocolate has hardened.
Remove from the pan, cut if using an 8×8 baking dish and enjoy!