Keto Peanut Butter Cookie Bars: A Fun New Take

Keto Peanut Butter Cookie Bars: A Fun New Take

Ingredients

For the Crust:

Unsalted butter, softened

Cream cheese, softened

Peanut butter

Vanilla extract

Almond flour

Baking powder

Salt

For the Filling:

1⅓ cups (133g) granulated monk fruit sweetener

½ cup (1 stick/113g) unsalted butter, softened

⅓ cup (80ml) creamy peanut butter

1 large egg

2 teaspoons vanilla extract

1 ¼ cups (150g) almond flour

¼ cup (30g) coconut flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup (187ml) heavy cream

1 cup (226g) Lily’s milk chocolate chips (optional)

For the Topping:

Ingredients, For the Topping:

half cup unsalted butter, melted

1/4 cup sugar-free maple syrup or honey

1/4 cup creamy peanut butter

1/4 cup chocolate chips, optional

Instructions

For the Crust:

Preheat oven to 350 levels F (175 degrees C). Grease a 9×13 inch baking pan.

In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt.

In a large bowl, cream collectively the butter and peanut butter until gentle and fluffy.

Gradually add the sugar, eggs, and vanilla extract, beating nicely after each addition.

Stir within the dry components till simply combined.

Press the dough into the ready pan.

Bake for 20-25 minutes, or until the sides of the bars are golden brown.

For the Filling:

In a large bowl, combine the cream cheese, Keto Peanut Butter Cookies Recipe butter, sweetener, and vanilla extract.

Beat till clean and creamy.

Fold in the chopped peanuts.

Pour the filling into the prepared crust.

Refrigerate for no much less than 4 hours, or overnight.

For the Topping:

• 2 teaspoons vanilla extract

• 1 cup sugar-free chocolate chips

• 1 tablespoon coconut oil