Makes 16 servings
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
In a bowl, beat softened butter on high speed.
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.
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.
Meanwhile, tear the Lily's Smooth Creamy Chocolate Bar into pieces in a small greased glass container and add 1 tablespoon of butter.
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.
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.
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!
The sugar alcohols in both the Monkfruit and Lily's Chocolate bar are not included in the nutritional information since most subtract to calculate net carbs.
Serving size: 1 bar
Net carbs: 2g
Recipe courtesy of Kasey Trenum