A healthier peanut butter bar recipe with no added sugar, no added guilt, but AMAZING flavor and texture!
Oh my goodness - I am OBSESSED with these peanut butter bars. They are flourless, gluten-free and have no added sugar. Although you can't count net carbs while managing gestational diabetes, the overall carb/protein ratio on these makes for a great dessert/treat!
They base is mainly made from natural peanut butter, butter, PB Fit and powdered Swerve/monk fruit-erythritol powdered blend. The chocolate glaze is simply made from melting down Lily's no sugar added dark chocolate chips with butter. No joke - these are just as satisfying as a full-sugar peanut butter cup, or a fully-loaded peanut butter bar - but they are a way better choice for your health!
Flourless, gluten-free peanut butter bars - No sugar added - makes 16 bars
Ingredients
Base:
3/4 c butter, melted
3/4 c natural creamy peanut butter, warmed up (I used Adams Natural Creamy)
1/2 c powdered Swerve or powdered monk fruit/erythritol blend
2 c PB Fit powder
1/4 tsp salt
1 tsp vanilla
Topping:
3 oz Lily's dark chocolate chips, no sugar added (about 1/2 c)
2 Tbsp butter
Sea salt for garnish
Combine melted butter, warmed peanut butter, powdered sweetener, PB Fit, salt and vanilla in standing mixer/mixing bowl. Mix until well combined. Should resemble a dough-like texture.
Line an 8x8 baking pan with parchment paper.
Press the dough mixture evenly across the bottom of the pan.
Set up a double boiler on your stove - filling a pan with water, and placing a bowl over the top to absorb the heat. Turn stove top on to medium heat.
Add the chocolate chips and butter to your bowl, and stir until melted.
Pour over your peanut butter base that has been pressed into your baking dish. Spread evenly and lightly garnish with sea salt.
Refrigerate for an hour, and then cut into 16 bars.
Transfer to an air tight container and ENJOY!
Total carb and protein breakdown: 1 bar = 16.5 total carbs, 11.5 grams of protein
Net carbs 1 bar = 8 net carbs, 16.5 grams protein
My journey with gestational diabetes
I have always struggled with hypoglycemia, and have spent the past 12 years looking for creative ways to always balance my protein and carb intake for balanced blood sugar levels. Although hypoglycemia deals with low blood sugar, while gestational diabetes causes high blood sugar if not managed properly, both require careful attention to balancing my protein and carb intake.
Cooking has always been a passion of mine, and now I get to discover new ways to hit my protein and carb goals, while not giving up any quality of flavor! Each meal, I have a goal to stay between 25-35 grams of carbs, and 25-30 grams of protein. If I feel like I need extra energy, I can add extra carbs to each meal, up to 45 grams of carbs per meal, based on my dietician's guidance.
Rather than feeling frustrated and limited by my gestational diabetes diagnosis, I am spending my time exploring creative low-carb, high-protein snacks and meals and will be documenting my journey along the way. I am not a medical professional, and suggest each woman diagnosed with gestational diabetes works with a qualified nutritionist to meet her goals. My goal is simply to share my journey and what is working for me as I live with gestational diabetes.
I will not be sharing the complete macros of each meal that I share - rather the carb and protein breakdown for each.
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