Homemade chocolate peanutbutter Bars gluten free low carb

Serves 16. Each serving has 9.3 g of carbs and 2.8 g of fiber. Total NET CARBS = 6.5 g.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup water

  • 3/4

    cup Swerve Sweetener or other erythritol

  • 1/4

    cup xylitol

  • 2

    tsp molasses

  • 1/2

    cup whipping cream

  • 2

    tbsp butter

  • 1/2

    tsp baking soda

  • 1

    cup creamy peanut butter

  • 1/4

    cup peanut flour (could use almond flour)

  • 1

    cup chopped peanuts

  • 4.5

    oz 85% or 90% chocolate, chopped

Directions

Line an 8x8 inch pan with parchment or waxed paper, with a 1 inch overhang on the sides for lifting out the cooled bars. Combine water, Swerve Sweetener and xylitol in a heavy saucepan over medium heat. Stir until Swerve and xylitol dissolve. Bring to a boil and cook without stirring 7 to 9 minutes, until mixture begins to darken in colour. Mixture may smoke slightly. Stir in molasses or honey. Remove from heat and stir in whipping cream, butter and kosher salt. Stir in baking soda. Mixture will bubble vigorously. While caramel is still warm, stir in peanut butter. Mixture will likely seize and get clumpy, but that's okay. Stir in peanut or almond flour until well combined, then stir in chopped peanuts. Spread mixture in prepared baking pan and chill until firm, 30 minutes. Lift the bars out by the overhanging parchment and cut into 16 squares (or more - I made mine bite-sized). Place bars on a cookie sheet and freeze 30 minutes. In a small saucepan over low heat, melt chocolate, stirring until smooth. One at a time, drop frozen bars into melted chocolate, quickly tossing with a fork to coat. Lift out and gently tap fork on the side of the pan to remove excess chocolate. Place bars on a waxed paper-lined plate or baking sheet to set. Store in the refrigerator.

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