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 erythritol, OR 6 packets of sweetener (kind for coffee)  (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, erythritol, 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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Jacqueline Eberstein

What do you do when you're fresh out of nursing school and one of the most famous doctors in the world invites you in for an interview in his New York City clinic? Well, if you're Jackie Eberstein and the man interviewing you is none other than Dr. Robert C. Atkins himself, then you call him a quack. That really did happen and yet she got hired anyway at the Atkins Center For Complementary Medicine in 1974. She served as the Director of Medical Education there and was a full-time practitioner using the Atkins Nutritional Approach with thousands of patients up until the time of Dr. Atkins' untimely death. She co-authored in 2004 with Dr. Vernon Atkins Diabetes Revolution and is widely regarded as the most knowledgeable expert on the Atkins diet in the world today. She continues sharing the legacy of the late, great Dr. Atkins working directly with the foundation set up by his widow, Veronica Atkins. Learn more about Jackie Eberstein's work at



Dr. William Davis 
What does a cardiologist from Milwaukee, Wisconsin think about the low-carb diet? If his name is Dr. William Davis, then he realizes that way of eating is the key to not just preventing but actually reversing heart disease. He founded the Track Your Plaque program ( to encourage patients to know their calcium heart scan number to determine their health health. Dr. Davis firmly believes testing and the right diet can make all the difference in the world with cardiovascular risks. After years of studying the primary dietary culprits in obesity and chronic diseases, Dr. Davis discovered it was all linked back to one common denominator: wheat. Thus, in 2011, he released his New York Times bestselling book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health and has been on the warpath to warn people of the unique dangers to their health associated with consuming this food heavily promoted as good for us to be consuming. Learn more about the work of Dr. Davis at



Dr. Jay Wortman 
At the age of 48, Canadian medical practitioner, Dr. Jay Wortman, was diagnosed with Type 2 diabetes. As a practicing physician, this greatly concerned him as he thought he was doing everything right to prevent such a disease from ever happening to him. Dr. Wortman had closely studied the diabetic diet and knew exactly what drugs were needed to control blood sugar levels and that most lifestyle interventions like diet and exercise were mostly ineffective at treating this condition. After realizing his fasting blood sugar numbers had risen to dangerously high levels, he knew exactly what he needed to do: cut the carbohydrates from his diet. Bucking conventional wisdom about treating his diabetes, he quickly saw his blood sugars normalize, some added weight began to fall off, and the side effects of his diabetes all subsided. He took this knowledge to his patients and to the First Nations people who he conducted a study on using high-fat, low-carb diets which was turned into a fascinating documentary film released in 2008 called My Big, Fat Diet. Learn more about Dr. Wortman's work at