Loaded with peanuts, peanut butter, eggs and butter, this decadent tasting keto protein bar is truly superior to anything you’ll find in a package. The base takes cues from a peanut butter cookie, baked until firm and chilled, then topped with a peanut caramel. Dark chocolate and more peanuts top things off before being frozen until set – but you can enjoy them room temperature if you’re on the go. Satisfy your sweet tooth and fill up on protein and fat with these rich treats!
Related: Keto Key Lime Pie is a Must-Try
ingredients
Peanut Butter Cookie Base
Peanut Caramel
Chocolate Peanut Topping
directions
This recipe requires a chill time of 4 hours.
For the peanut butter cookie base, preheat oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, mix to combine butter with peanut butter. Mix in sugar and eggs, one at a time and beat until smooth. Mix in peanuts, coconut flour and salt until combined and then evenly spread into the prepared pan.
Bake for 25 minutes, until dry to the touch on top and set around the edges. Cool to room temperature, then freeze for 1 hour or refrigerate for 3 hours. Meanwhile, prepare the caramel.
For the peanut caramel, in a medium saucepan, melt butter over low heat and continue to cook until browned, about 5 minutes (this adds additional flavour and colour). Whisk in the sweetener, cream, molasses and salt. Without stirring, cook over low heat for 10 to 15 minutes, until thickened.
Remove from heat and stir in vanilla and peanuts. Transfer to a heatproof bowl and cool to room temperature. Both the cookie base and caramel need to be chilled and/or kept at room temperature, otherwise the caramel will soak too far into the cookie base.
Once the caramel has cooled to room temperature, remove the chilled peanut butter cookie base from the freezer or refrigerator. Spread peanut caramel evenly over peanut butter cookie base and freeze for 1 hour, until caramel is firm.
For the chocolate peanut topping and serving, slice chilled cookie base into thirds and from there, slice each third into whichever size you prefer to make about 15 to 20 bars.
Line a baking sheet with parchment paper and spread out the bars evenly. Drizzle with melted chocolate before it sets, then top with peanuts and salt to taste.
Freeze until chocolate is set, about 30 minutes, and enjoy. Store leftover bars airtight in the freezer for up to 2 months or refrigerator for up to 1 week.
