Katrina's Cookbook

Ketogenic Fudge Peanut Butter Bars
(from Ketogenic Desserts and Snacks-John Richards)

1 cup almond flour
1 tsp. erythritol
1/4 cup melted butter
dash of salt
1/2 tsp. cinnamon
1/2 cup natural smooth peanut butter
1/2 tsp. vanilla extract
1/4 cup heavy cream
1/4 cup melted butter
1/8 tsp. xanthan gum
1/4 cup erythritol
Topping: 1/3 cup chopped sugar-free dark chocolate

**Makes 8 servings

-Begin by preheating your oven to 400*F. While your oven preheats, cover the inside of a 9"x9" baking dish with parchment paper.

-Now we make the crust. Melt 1/2 cup of butter (the crust and fudge butter) in a microwave safe bowl.

-Add 1/2 of your melted butter to a medium sized mixing bowl and pour in your crust cinnamon and crust erythritol. Mix together your ingredients well and add in your dash of salt while mixing.

-Once well mixed, press your bowl contents in to the bottom of your lined baking dish. Bake for 10 minutes in your oven until browned. Once browned, take it out of the oven and let it cool.

-Now for the filling, pour all of your fudge ingredients in to a blender and blend together until thoroughly mixed.

-When your filling ingredients are mixed completely, pour them over your cooled crust and spread evenly. Sprinkle the top with your broken dark chocolate pieces.

-Put your baking pan in the refrigerator to chill completely overnight before cutting in to 8 pieces to serve.


Servings: 8
Nutrition Per Serving
Calories: 371
Fat: 34g
Protein: 7g
Carbs: 16g
Sugar 2g
Fiber: 6g