Well, I’m finally allowed to have Peanut Butter again.

If you haven’t followed along, I spent too many nights with a bag of Lily’s Chocolate Chips and a spoon … scooping chips directly out of a peanut butter jar.

It’s been long enough so I figured I’d see if I could behave with a new recipe.  😉  LOL enjoy

These are super rich – you may want to cut the serving size in half.

Table of Contents

Ingredients

• 1/2 cup Peanut Butter
• 1/2 cup Grass-fed Butter (Kerrygold)
• 2/3 cup Sugar Substitute
  Pyure Bakeable Powdered
• 3 Large Organic Eggs
• 2 teaspoons Vanilla Extract
• 1 + 1/3 cup Almond Flour
• 3/4 teaspoon Himalayan Sea Salt
• 3/4 teaspoon Baking Powder
• 2/3 cup Sugar-Free Chocolate Chips (optional)
  Lily’s Chocolate Chips

Directions

1. Preheat oven to 350.
2. Mix butter, peanut butter, and sugar substitute together well.
3. Add 1 egg at a time and combine well.
4. Add remaining ingredients and mix well.
5. Fold in chocolate chips
6. Line baking dish with parchment paper.
7. Pour cake/bar mix into baking dish.
8. Bake for 30 minutes (check at 25).

Nutrition Facts

• Total Servings:  9 bars (18 halves)
• Serving Size:  1 bar (or half)
• Total Carbs:  9.1g
• Net Carbs:  7g
• Fat:  25g
• Protein:  10.9g

If you’re looking for low net carb cookie recipe, try our Snickerdoodle!

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks