Keto Chocolate Peanut Butter Haystacks
1.1g
Net Carbs
1.2g
Protein
6.7g
Fat
0.9g
Fiber
74
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/4 cup Heavy Cream
- 2 tablespoons Unsalted Butter Stick
- 3 tablespoons Cocoa Powder (Unsweetened)
- 1/16 teaspoon Salt
- 2/3 cup Coconut, shredded, unsweetened
- 1/16 pinch Stevia
- 1/4 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
- 2 tablespoons Xylitol
Directions:
This recipe is suitable for all phases except for the first two weeks of Induction due to the peanut butter. Please note that the xylitol and stevia can be replaced by an equivalent amount of sucralose.
- Combine the cream, melted butter, cocoa powder, granular sugar substitutes and salt in a sauce pan over medium-high heat. Bring to a boil then remove from the heat. Add the peanut butter and stir until incorporated.
- Toast the coconut flakes on a sheet pan for 5 minutes at 350°F. Once toasted, fold into the chocolate mixture until coated
- Drop by tablespoons onto wax paper or a silicon mat on a sheet pan forming 18 mounds. Allow to cool and harden or place in refrigerator to harden quickly. These may be stored in the refrigerator in an air tight container for up to two weeks or frozen for up to 3 months. Serve cold or at room temperature. One haystack = 1 serving.
