Low Carb Mock Snickers Bar

• Vegetarian
• Gluten free

• Condiments

  • 30 drops Liquid sucralose or stevia
  • 1/2 cup Peanut butter, smooth
  • 3/4 cup Stevia, granulated
  • 2 tbsp Stevia, powdered

• Baking & Spices

  • 1 1/4 cup Almond flour
  • 2 1/2 oz Chocolate, unsweetened
  • 2 tbsp Cocoa powder
  • 1 1/2 tsp Vanilla
  • 1/2 tsp Xanthan gum

• Dairy

  • 5/8 cup Butter
  • 1/2 cup Whipping cream

Found on ruled.me

Description

Directions

• Preheat oven to 350 F
• Combine almond flour, butter, stevia, liquid sweetener, and xanthan gum in a food processor.
• Pulse until mixed into a fine crumby crust.
• Press mixture evenly into the bottom of an 8 inch baking pan
• Bake for 15 minutes until golden (make your filling and topping now)
• Set aside and let cool
• Combine the stevia with 1 tsp water in a small saucepan over medium-high heat
• Stir frequently until all the stevia has dissolved and the mixture bubbles, about 5 minutes
• Remove from heat and stir in the cream
• Return to heat and boil for 1 minute
• Stir in the peanut butter and vanilla extract until smooth
• Pour over the cooled shortbread crust and spread evenly. Let cool completely.
• Melt butter, chocolate, and stevia in a small saucepan over low heat.
• Stir occasionally until it has smoothed out and is glossy
• Add the cocoa powder and stir until there are no lumps
• Add the liquid sweetener and vanilla extract. Stir.
• Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread.
• Let set at room temp for at least 1 hour. You can add to the fridge after this but it hardens.