Saturday, August 6, 2016



So delicious that I’m dreaming of making this confection again.  The protein and fat content satiates so well.  It couldn’t be easier or quicker to prepare!  It is somewhere between a toffee-like or smooth fudge confection.

2/cup peanut butter (150 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/cup powdered erythritol, OR (75 mL)
  6 coffee sweetener packets
1 cup vanilla whey protein (250 mL)
  (Gold Standard from GNC)
1/2 cup whipping cream, OR (125 mL)
  evaporated milk (more carby)
2 tbsp unsalted butter, melted (30 mL)
1/4 cup sugar-free chocolate chips, OR (60 mL)
  unsweetened carob chips (also Hershey's sugar-free choc chips at Wal-Mart)

In food processor, combine peanut butter, liquid sweetener, erythritol, OR coffee sweetener, vanilla whey protein, whipping cream and unsalted butter; process.  Press mixture into 9-inch (23 cm) pie dish (can use plastic wrap to help with this and the back of a dessert spoon). Sprinkle top with chocolate chips, OR carob chips.  Press into the mixture slightly.  Freeze for an hour and then refrigerate.

Yield:  25 squares
1 serving/choc/carob chips
82.1 calories
4.2 g protein
6.4 g fat
0.0 g fiber
1.4 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: