“Chocolate, peanut butter, and caramel. I’ve never heard anyone in my life say they don’t like that combination, even people with nut allergies!” Low Carb Mock Snickers Bar – You must try this recipe.
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- 1 ¼ cups almond flour
- ¼ cup butter, chilled
- ¼ cup granulated stevia
- ½ teaspoon xanthan gum
- 15 drops liquid stevia
- ½ cup granulated Stevia
- ½ cup heavy whipping cream
- ½ cup smooth peanut butter
- 1 teaspoon vanilla extract
- 6 tablespoons butter
- 2 ½ ounces unsweetened chocolate
- 2 tablespoons powdered Stevia
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 15 drops liquid stevia
- Preheat oven to 350°F
- Combine almond flour, butter, stevia, liquid sweetener, and xanthan gum in a food processor.
- Pulse until mixed into a fine crumby crust.
- Press mixture evenly into the bottom of an 8 inch baking pan
- Bake for 15 minutes until golden (make your filling and topping now)
- Set aside and let cool
- Combine the stevia with 1 tsp water in a small saucepan over medium-high heat
- Stir frequently until all the stevia has dissolved and the mixture bubbles, about 5 minutes
- Remove from heat and stir in the cream
- Return to heat and boil for 1 minute
- Stir in the peanut butter and vanilla extract until smooth
- Pour over the cooled shortbread crust and spread evenly. Let cool completely.
- Melt butter, chocolate, and stevia in a small saucepan over low heat.
- Stir occasionally until it has smoothed out and is glossy
- Add the cocoa powder and stir until there are no lumps
- Add the liquid sweetener and vanilla extract. Stir.
- Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread.
- Let set at room temp for at least 1 hour. You can add to the fridge after this but it hardens.
Per Serving: 213 calories; 20.8 g fat; 3.6 g carbohydrates; 4.6 g protein; 78 mg cholesterol; 137 mg sodium.
Recipe by: Kiro, Photo Credit: Matthew J. (flickr)
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