Keto Chocolate Peanut Butter Haystacks Recipe
Cook Time: 5 Minutes
Phase: Phase 1
3 tbsp Cocoa Powder (Unsweetened)
2 tablespoon Unsalted Butter Stick
0 1/4 cup HEAVY CREAM
2 tbsp XYLITOL
0 1/24 pinch STEVIA
0 2/3 cup Coconut, shredded, unsweetened
0 1/16 tsp SALT
0 1/4 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
DIRECTIONSThis 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.
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.