Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with nonstick spray; set aside. Place keto cookies and melted butter into a food processor or blender. Cover and pulse until well combined. Press mixture into prepared baking dish. Bake 10 to 12 minutes or until lightly browned; cool.
Indulge your sweet tooth with these low-sugar Chocolate Peanut Butter Squares! Top with peanuts and chocolate shavings.
Servings and Ingredients
|1 (6.8-oz.) pkg. keto peanut butter sandwich cookies|
|¼ c. Hy-Vee salted butter, melted|
|1 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 ½ c. Hy-Vee heavy whipping cream, divided|
|¼ c. plus 2 tbsp. white monkfruit sweetener, divided|
|3 tbsp. Full Circle market no sugar added organic creamy peanut butter|
|1 (14.5-oz.) pkg. refrigerated sugar-free chocolate-flavored pudding cups, (4 ct.)|
|1 tbsp. Hy-Vee baking cocoa|
|½ c. Hy-Vee party peanuts|
|1 tbsp. Zoet 70% cacao extra dark chocolate, shaved|
Things To Grab
- 8x8-inch baking dish
- Hy-Vee nonstick cooking spray
- Food processor or blender
- Electric mixer
- Large bowl
Beat cream cheese, 1/2 cup whipping cream, 1/4 cup monkfruit sweetener, and peanut butter in a large bowl with an electric mixer until combined. Spread evenly over cooled cookie crust in baking pan. Top with an even layer of pudding.
Beat an additional 1 cup heavy cream, 2 tablespoons monkfruit sweetener, and baking cocoa in a medium bowl with an electric mixer 3 to 5 minutes or until soft peaks form (tips curl). Spread evenly over pudding layer. Top with peanuts and shaved chocolate. Cover and refrigerate 2 hours or until ready to serve.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 45mg
- Sodium: 140mg
- Total Carbohydrates: 11g
- Protein: 6g