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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