If you are a fan of this confection, you’ll love the low-carb version as well. So tasty and a very substantial, satisfying treat.  Lovely peanut buttery base with a substantial, thick chocolate topping.  

Peanut Buttery Base:
11/4 cups almond flour (300 mL)
1/2 cup smooth peanut butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)
6 tbsp butter, melted (90 mL)
1/4 cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
Chocolate Topping:
  (2/3 cup; 150 mL)
2 oz cocoa butter (60 g)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
2 tbsp whipping cream (30 mL)
2 tbsp whole milk powder, optional (30 mL)

Peanut Buttery Base:  In medium bowl, place almond flour.  In small bowl, nuke peanut butter until soft and stir in liquid sweetener, butter and eyrthritol, OR coffee sweetener.  Stir into almond flour and spread evenly in 8-inch (20 cm) square glass baking dish.  Place in freezer and make the chocolate topping.

Chocolate Topping:  In double boiler, melt chocolate chips and cooca butter.  Add liquid sweetener, whipping cream and whole milk powder, if using.  Pour over top of peanut buttery base.  Freeze until firm and refrigerate.

Yield: 16/24 servings
1 serving
209.1/139.4 calories
4.2/2.8 g protein
18.9/12.6 g fat
1.5/1.0 g fiber
2.6/1.7 g net carbs

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