These are plain addictive.  You could use almond butter instead of peanut butter if you prefer.  This honestly did not last a day in our household.  Check out the New Choczero chocolate chips - even available in white chocolate!  Best news is they do not use sugar alcohols!

Almond Coconut Crust:
1 cup almond flour (250 mL)
1/cup desiccated coconut, OR more almond flour (60 mL)
1/cup powdered sweetener (60 mL)
1/cup peanut butter, OR almond butter (60 mL)
1/cup unsalted butter (if your peanut butter is salty), melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
Chocolate Topping:
3.5 oz sugar-free sweetened chocolate, OR dark chocolate like Lindt 70% (100 g)
  OR sugar-free chocolate chips, OR this one
2 tbsp unsalted butter, melted (30 mL)
2 tbsp heavy cream (30 mL)

Almond Coconut Crust: In food processor, or in bowl of mixer, process almond flour, coconut, powdered sweetener, peanut butter, unsalted butter and liquid sweetener.

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

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

Helpful Hint:  If using dark chocolate, you may need to sweeten it to your taste.

Yield:  12 bars
1 bar
200 calories
3.9 g protein
17.5 g fat
1.7 g fiber
2.5 g net carbs 

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  This useful collection of cookbooks is expected to sell out and they will never be reprinted again.  Limited stocks, so get yours while you can!  KINDLE set available!

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