No Bake Keto Peanut Butter Chocolate Bars

  • 1 cup Natural Peanut Butter (I use Smucker’s Natural
    Crunchy)
  • 4 tbsp butter, softened
  • 2/3 cup Powdered Monkfruit
  • 2 tbsp coconut flour

For the Chocolate Topping:
  • 1 tbsp butter
  • 1 3oz Lily’s Creamy Milk Chocolate Candy Bar

  1. In a bowl, beat softened butter on high speed.
  2. Add powdered Monkfruit powdered, peanut butter, and coconut
    flour then beat with a mixer again on medium until all of the ingredients are
    thoroughly combined.
  3. Line a 9 X 9 inch baking pan with parchment paper (or grease
    pan) and spread the peanut butter layer evenly then place in the freezer for 10
    minutes.
  4. Meanwhile, tear the Lily’s Smooth Creamy Chocolate Bar into
    pieces in a small greased glass container and add 1 tablespoon of butter.
  5. Microwave for 30 seconds, then stir. If it is not completely
    melted microwave in 15-second intervals stirring between until it is. Make sure
    to always stir as it will continue to melt when you stir it. Do not overcook or
    the chocolate will become hard and will not spread.
  6. Remove the baking pan from the freezer and spread the pour
    the chocolate layer on top of the peanut butter layer then using a spatula
    spread it evenly.
  7. Return to the freezer for several hours or overnight to
    allow the No Bake Keto Peanut Butter Bars to setup. Once they have set up you
    can store either in the freezer or the fridge. We tried ours both ways and they
    are delicious!

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