Keto Tagalongs

By ChefYeti  , ,     ,

November 17, 2016

  • Prep: 35 mins
  • Cook: 25 mins
  • Yields: 16 bars

Directions

11. Preheat oven to 350.

22. In a medium bowl mix all the shortbread ingredients until combined. Press into the bottom of a square 8×8 baking dish.

33. Bake for 15-20 minutes or until golden brown.

44. Meanwhile, combine the peanut butter ingredients. If your peanut butter is cold you can microwave it for 30 seconds to soften it.

55. When the shortbread comes out of the oven drop little blobs of the peanut on top of it. Spread gentle with a spatula. The heat from the cookie will help spread the peanut butter. Be gentle or the bottom layer can crumble.

66. Melt the chocolate in the microwave with a small amount of coconut oil (so it doesn't burn). Combine swerve and salt (as much as necessary). Pour over the peanut butter. Spread gently. Put in the refrigerator until firm. Cut into squares and enjoy!

Ingredients

Cookie Layer:

3/4 cups almond flour

3 tbs Swerve

3 tbs butter, softened

1 tsp vanilla extract

Peanut Butter Layer:

1/2 cup peanut butter

3 tbs swerve

1/2 tsp vanilla extract

Chocolate Layer:

1 bar of 85 to 100% chocolate

Swerve to taste

Sea Salt to taste

Coconut Oil

00:00

Nutrition Facts

Serving Size1 bar
Calories124
Sodium66 mg
Protein3.8 grams
Cholesterol6mg
Sugar1.1 grams
Total Fat11.7 grams
Saturated Fat4.4 grams
Trans Fat0.0 grams
Total Carbohydrates4.4 grams
Dietary Fiber2.1 grams

0 Reviews

All fields are required to submit a review.