Description
Delicious and satisfying Keto Tagalong Bars, made with a rich chocolate layer and a creamy peanut butter filling, perfect for those on a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 1/2 cup natural peanut butter
- 1/4 cup heavy cream
- 1/2 cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a bowl, mix the almond flour, cocoa powder, and powdered erythritol.
- Add the melted butter and stir until combined.
- Press the mixture into the bottom of the prepared baking dish.
- Bake for 10-12 minutes, then let cool.
- In another bowl, combine the peanut butter, heavy cream, and vanilla extract until smooth.
- Spread the peanut butter mixture over the cooled crust.
- In a small saucepan, melt the chocolate chips over low heat, stirring until smooth.
- Pour the melted chocolate over the peanut butter layer and spread evenly.
- Refrigerate for at least 1 hour before slicing into bars.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- For an extra crunch, add chopped nuts to the peanut butter layer.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 2g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg