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Wednesday, September 3, 2014



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.  I paid for making this with a migraine headache (chocolate!).  Worth it?...probably not, but it was very good and too hard to resist! LOL

1 cup Gluten-Free Bake Mix 2 (250 mL) OR use ground almonds/almond flour or a combo of almond flour and 2 tbsp whey protein or coconut flour (NOTE:  I think plain ground almonds or almond flour is preferable to using the bake mix in this particular recipe!- just made it again today)
1/cup desiccated coconut (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)
3.5 oz sugar-free sweetened chocolate, OR dark chocolate like Lindt 70% (100 g)
2 tbsp unsalted butter, melted (30 mL)
2 tbsp heavy cream (30 mL)

In food processor, or in bowl of mixer, process Gluten-Free Bake Mix 2, coconut, erythritol, peanut butter, OR almond butter, unsalted butter and liquid sweetener.

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

Meanwhile in double boiler, or small nonstick pot, over medium-low heat, 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
188.2 calories
3.2 g protein
15.8 g fat
0.4 g fiber
3.3 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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