Wednesday, September 16, 2015


These are plain addictive.  You could use almond butter instead of peanut butter.  For only 2 grams net carbs, you're going to have a tasty cookie bar to eat alongside your tea or coffee.  Great mid-afternoon pick-me-upper!

1 cup ground almonds, OR (250 mL)
  almond flour
1/cup shredded coconut (60 mL)
1/cup powdered erythritol, OR packet sweetener equiv. (kind used for coffee) (60 mL)
  OR your favorite sweetener
1/cup sugar-free peanut butter (60 mL)
1/cup unsalted butter, melted (60 mL)
Liquid sweetener (sucralose or steviato equal 1/cup (60 mL)
  sugar (OR your favorite sweetener)
3.5 oz sugar-free white chocolate (I like Ross bars)  (100 g)
  OR dark chocolate like Lindt if you prefer, OR a mix of cocoa butter and chocolate plus sweetener
  OR (5/8 cup) white chocolate chips
2 tbsp unsalted butter, melted (30 mL)
2 tbsp heavy cream (30 mL)

In food processor, or in bowl of mixer, process ground almonds, OR almond flour, coconut, erythritol, peanut butter, unsalted butter and liquid sweetener.

Press into an 8-inch (20 cm) square glass dish.  Place in freezer.

Meanwhile in double boiler, melt white chocolate along with butter.  Once it is melted, stir in cream.  Spread over crust layer.  Freeze until set and cut into 12 bars.  Refrigerate.

Yield:  12 bars
1 bar
191.7 calories
3.4 g protein
16.8 g fat
1.3 g fiber
2.0 g net carbs 

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