KETO NUT BUTTER CHOCOLATE SANDWICHES
 
Prep time
Total time
 
Don't get caught out by an unexpected sweet snack attack. These low-carb treats will keep for ages. Use any nut or seed butter. Create. Store. Enjoy any time you like.
Author:
Recipe type: Sweet Bites
Cuisine: Ketogenic. Vegan. Vegetarian. Dairy Free. Low Carb. LCHF. Grain free. Sugar free.
Yield: 8
Ingredients
Instructions
  1. melt chocolate chips, cacao butter and allulose in a bain-marie (double boiler).
  2. pour a thin layer of chocolate mixture into your chosen silicone moulds (I used 8 x 60mm silicone cylinders - U.S. option HERE) and transfer them to the freezer.
  3. place nuts in a zip-seal bag and crush them with a meat hammer or similar implement.
  4. heat nut butter, powdered erythritol and coconut oil, until fluid, then add the crumbed nuts.
  5. spread a spoonful of nut butter mixture over the frozen chocolate base and freeze until solid.
  6. pour in the final layer of melted chocolate and freeze once more until well set.
  7. pop the ’sandwiches’ out of their individual moulds and keep them refrigerated in a sealed container.
Notes
Macros calculated using unsweetened smooth peanut butter (The Foodie Market) and natural salted peanuts (Aldi). These macros are merely indicative, as they will vary depending on which nuts/seeds/butter you choose.

An excellent UK alternative to Stevia Chocolate Chips is Callebaut 100% - chocolatiers around the world use it; just add extra sweeteners to taste; the large bag is very good value and will last you ages.

To make the centre firmer, add 1-2 tsp fine coconut flour (U.S. option HERE), or 1-2 tsp oat fibre (U.S. option HERE).

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 1 Calories: 157 Fat: 15g Net Carbs: 1.7g Protein: 3.7g
Recipe by Queen Keto at https://queenketo.com/keto-nut-butter-chocolate-sandwiches/