Choc Peanut Butter Bars

Choc Peanut Butter Bars

GF DF RSF LOW CARB KETO

Low Carb Choc Peanut Butter Bars

You are going to love these Low Carb Choc Peanut Butter Bars. Think goey choc brownie base with a thick layer of peanut caramel all topped with crunchy peanut butter chocolate. This recipe is GF, DF, RSF and Low Carb Keto friendly. I recommend using my Incredible Coconut Oil with a dash of my MCT Keto Tonic, both of which can be found here at my online store, to keep you feeling fuller for longer and reduce any cravings.

To keep these bars Low Carb make sure you use the Lakanto Monk Fruit range of sweeteners. This recipe works really well with the Maple Flavoured Syrup, but the Golden Monkfruit Sugar Substitute works wonderfully too. Check out the awesome range of Lakanto Low Carb Keto sweeteners here.
 
And don't forget you we have a 1/2 Price Program and Cookbook Special for my 10 Week Online Program of Meals, Mindset and Moves and you can get started here today!
 

  • INGREDIENTS

    BROWNIE BASE

    125 ml (1⁄2 cup) Incredible Coconut Oil, see online store
    150 g (1 cup) Lakanto Maple Flavoured Monk Fruit Sweetener or coconut sugar
    120 g (1 cup) cacao powder
    55 g (1⁄2 cup) almond meal
    1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla powder
    2 large eggs, beaten
    1⁄4 teaspoon sea salt

    PEANUT CARAMEL

    250 g smooth peanut butter
    125 ml (1⁄2 cup) maple flavoured monk fruit syrup or pure maple syrup
    125 ml (1⁄2 cup) coconut oil see online store
    1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla powder
    1⁄4 teaspoon sea salt

    CRUNCHY CHOC PEANUT LAYER

    250 g crunchy peanut butter
    250 ml (1 cup) cacao butter
    120 g (1 cup) cacao powder
    1/4 cup coconut oil, melted see online store
    1/4 cup Luke Hines MCT Keto Tonic, see online store, optional 
    3 tablespoons maple flavoured monk fruit syrup or maple syrup

  • METHOD

    Preheat the oven to 180°C and line a 24 cm square cake tin with baking paper.

    Add the coconut oil, sweetener and cacao powder to a saucepan over medium heat and whisk for 4–5 minutes, or until well combined and the sugar has dissolved.

    Stir in the almond meal, vanilla, egg and salt to form a batter, then remove from the heat, pour into the prepared cake tin and spread evenly. Bake for 10–15 minutes, or until a toothpick inserted into the centre comes out clean. Set aside in the fridge or freezer to cool completely.

    To make the caramel layer, add all the ingredients to a saucepan over medium–high heat and melt, stirring constantly, until nice and runny. Pour the caramel over the cooled brownie layer and transfer to the freezer for 30 minutes to set firm.

    For the crunchy peanut layer, add the coconut oil, cacao butter, cacao powder and sweetener to a saucepan over medium heat and stir until nice and smooth. Stir in the peanut butter and mix well to combine. Pour over the cooled caramel layer and return to the freezer for another 30 minutes, or until set.

    Slice with a warm knife and enjoy. Store int he fridge for up to 2 weeks or the freezer for up to 3 months.

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