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LOW-CARB PALEO ALMOND BUTTER CHOCOLATE BARS
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LOW-CARB PALEO ALMOND BUTTER CHOCOLATE BARS


Low-Carb Paleo Almond Butter Chocolate Bars is a delicious take on real-food candy with just 2 g net carbs per serving!

Nutrition Information

  • Yields: 1 (9 by 5-inch) dish; 24 servings
  • Serving size: 1/24 of recipe
  • Calories: 135
  • Fat: 14
  • Saturated fat: 7
  • Trans fat: 0
  • Carbohydrates: 3
  • Sugar: 1
  • Sodium: 20
  • Fiber: 1
  • Protein: 1
  • Cholesterol: 10

    INGREDIENTS

    Chocolate (top and bottom):


  • 4 oz (113 g) cacao butter, melted
  • 5 tablespoons unsweetened natural cocoa powder (not Dutch-processed)
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1 small pinch sea salt

        Filling:

  • 1/2 cup (128 g) creamy unsweetened almond butter (the runny kind)
  • 1/4 cup (56 g) unsalted organic grass-fed butter, slightly softened (LCHF) or clarified butter or coconut oil for strict (Low Carb and Paleo)
  • 1/2 tablespoon erythritol (see Note)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon stevia glycerite (see Note)
  • 1 pinch sea salt

        Other:

  • Flaky sea salt, for topping

    INSTRUCTIONS

  1. Line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).
  2. For the chocolate, mix together all ingredients in a medium bowl. Pour half of the chocolate mixture into the prepared loaf pan and transfer it to the fridge to set. (Keep the other half of the chocolate at room temperature.)
  3. Meanwhile, beat together all filling ingredients in a large bowl.
  4. Once the bottom layer of chocolate is set, pour on the filling and refrigerate until set.
  5. Once the almond butter layer is set, pour on the rest of the chocolate (if it hardened a bit, you can microwave it briefly until it’s pourable again) and refrigerate until set.
  6. When the chocolate on top is nearly stiffened, sprinkle on a bit of flaky sea salt.
  7. When the chocolate on top is fully stiffened, cut it into squares.
  8. Store covered in the fridge for up to 2 weeks.

NOTES

Erythritol and Stevia Glycerite: I used these sweeteners in the filling to help keep the carbs down.

If you don't use them, you could substitute 1 to 2 tablespoons of honey or maple syrup, but note that your filling will be a bit softer at room temperature and also the carb count will increase.


From http://www.healthysweeteats.com/


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