Thanks for the great prep tips, in my household we call you the Keto Martha Stewart, everything is so practical, your description no nonsense and your background so esthetically pleasing.
Wow, learned something about peanut flour, thank you ! I made this today, but I cut them in smaller servings of 64 pcs that I individually froze in a ziploc bag. It's just what I need for days when I just want a bite size snack.
Just watched this today and went out to get the things from the store to make this. First off, 65 year old man who doesn't cook. Oh man was this delicious. Can't wait to have my wife and daughter come home to taste this. Thank god for you and RU-vid! I am seriously looking forward to trying other recipes of yours on my family. Maybe there's hope for a guy like me after all ! God Bless everyone
Dear lady I've been stressing over holiday candy so hard! Your channel just rescued me! My husband and I went keto lifestyle a few months ago. Have lost 140lbs between us. I've always been a holiday candy maker, and cookies too. "Not this season" I kept saying sadly. Thanks to you and with 8 days till holidays, I'm about to shred my kitchen! 🤶🎄 Thank you and happy holidays
Oh my goodness, Carolyn, I made a batch without trying it first. My son, who has always loved PB cups, was coming out to visit. We made lunch for him and then after awhile, we brought out your PB bars. Momma was a HIT!!!! We all loved these bars. When my man asked if he'd like to take some home, my son said WELLLLLL YEAHHHHHH!!!! I was thrilled. You're so awesome.
Food porn is never good on a fast. I'm watching because I have a birthday lunch to go to soon (with big juicy steaks) and I had zero appetite as of an hour ago, I'm trying to stimulate an appetite.
• 3/4 cup (170.3g) butter melted • 3/4 cup (170.1g) peanut butter melted • 1/2 cup (120g) powdered Swerve Sweetener (more if you like it sweeter) • 1 tsp vanilla extract • 2 cups (240g) peanut flour the roasted, defatted variety • 1/4 tsp salt Chocolate Glaze: • 3 ounces (85g) sugar-free dark chocolate chopped • 2 tbsp butter (28.4g) I just plugged the cup measurements into Cronometer (a free calorie tracker) and it also gives the gram measurements. It also gives the breakdown of fats, carbs, protein.
The gram weights listed here for peanut flour and powdered sweetener do not seem right. Should it perhaps be the half...? And the peanut butter seems a little low at 170 grams, I think one cup should be around 180-200 grams...?
I have found it better to reduce the amount of peanut flour and increase the amount of peanut butter. This is because I found that by following her recipe, the end result was cakey in your mouth. Right now I'm down to 220g of peanut flour and increased the peanut butter by 20 grams.
These look amazing!! I will make for my family! I will stay away from Justin's peanut butter though since it has palm oil. For that premium price, I cannot believe Justin's uses one of the cheapest, most inflammatory oils available. I love the Costco brand all natural peanut butter, such a great price and all clean ingredients.
I agree, bad oils for your body, but ALOT/MAJORITY of ppl are not educated on oils and or don't care enough for them to change it though. I do believe the more we learn the more we wake up, education is power, keep spreading the truth. Palm, canola, vegetable, cottonseed, safflower, sunflower, all cheap, highy processed, highly inflammatory foods that are pretty much in everything in the American diet, if you eat this daily it will make you feel horrible, sluggish, worn down, aches and pains, kills cells in the body. This stuff is bad news.
@@KSSBG Because when things go viral, the supply decreases dramatically, while demand goes up. In order to scale with demand, companies have to ramp up production - which leads to cutting costs (by using cheap inflammatory oils for instance) and a lower quality product.
You're a really good communicator...I hope you have a job where you use your skills to teach others. I've watched several of your videos and I like your auditory presentations. I like you very much!
Sorry but please put the ingredients up on screen as your saying them like other channels do, make it easier for other countries as could not hear what the first flour type ingredient was? also some ingredients like peanut flour I cannot get in UK please offer suitable alternatives and give weight in metric as some countries like UK etc do not use cup measurements like America do
Great recipe, I can't wait to try it. I already make something like this but I use coconut oil instead of butter and protein powder instead of the flour (can use caramel or cinnamon or vanilla protein powder for extra flavor). I've never tried it with the chocolate coating though, and am looking forward to seeing how it works!
@@kellysachtschale3791 No problem! Here's the basic recipe. It's easy to scale up or down. Add various flavors, mix-ins, or other nut butters. Peanut butter coconut cookies Ingredients ⅔ cup peanut butter or other nut butter 2 tablespoons coconut oil 1 teaspoon vanilla extract 1 cup unsweetened shredded coconut flake Protein powder as needed Directions Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir. Add the unsweetened shredded coconut flakes and mix until evenly coated. Add protein powder to desired consistency (if too runny, add more powder; if too dry, add more oil & peanut butter) Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide. Freeze until solid, about 15-20 minutes.
I have tried many recipes off RU-vid but this one is absolutely the best, and I mean the best! Thank you for the share. (Now I have to see if you have any other 'snacks' that we can eat on the keto. )
C'mon Folks, It's not really that different. The butter taste is a bit overwhelmed by the chocolate so using cocoa butter would just add more cocoa aroma rather than buttery aroma. and the peanut flour is more for solidness, the peanut butter carries most of the flavor. What's wrong with people using what they've got and sharing their experience? I made something like this before because my almond butter separated. so I mashed it together with some peanut flour and sweetener and melted chocolate over it. similar idea using what I had on hand. God Forbid someone is shamed into not trying just because they don't have exactly the same things when it's not even that important to the recipe. It's the idea that counts here.
The easiest way to measure peanut butter (or anything when it comes to food) is to have a scale. I can't live without mine. It's easy and quick to use and you get EXACT measurements every single time, impossible to go wrong. It's so strange to me that most people use cup measurements.
You are absolutely right. I don't know why Americans tend to use such old-fashioned methods, when electronic scales are available. I have seen another cooking guru, who uses both, and even gives metric weights. And, I have never seen anyone on RU-vid who measures spoonfuls properly, as I was trained to do in my childhood. You put the spoon in the powder, eg baking powder, or cocoa or salt, bring it out, and LEVEL it, usually with a knife. A "rounded" or "heaped" spoonful is not accurate.
Not necessarily. If you are following a volumetric recipe - like this one - and don't know the density of the ingredient you can't accurately calculate the equivalent weight (mass). Mass = volume / density. In other words, how many ounces does 3/4 of a cup of peanut butter weigh? Hint: it's not 6. It's more, depending on whether it is smooth or chunky, salted or unsalted. Peanut butter is more dense than water, which weighs 6oz per 3/4 cup. If you don't believe me, try drinking a cup of peanut butter. You can't, it's too dense. Or weigh out an 8oz measuring cup of it and you'll find it weighs somewhere north of 9 oz. So, unless the recipe proportions are given in mass then weighing is in fact less EXACT. Also less easy and quick because you must look up the density.
Real struggle, I always end up halfing all the recipes, because I am the only keto eater at my house. Sometimes I drop some treats to my sister to keep from eating all them. We trade treats some times.
One meal a day. Eat them all in one sitting as your daily meal. Consider it a 'cheat' meal that you don't have to fast for a day afterwards to get back into keto.
Really awesome recipe. Just made them, and I found everything, the peanut flour, Lily's chocolate, powdered sugar, and sugar free peanut butter at Publix. Thank you for this idea! Happy Mother's Day!
Another pro tip for measuring peanut butter: Measure some water in a liquid measuring vessel and add the peanut butter until the water level rises by the amount of peanut butter you wanted. This will give you a more accurate measurement, the butter is suspended in liquid so you don't have to worry about stickage, and the butter is mostly oil so you don't have to worry about it mixing/breaking apart in the water.
@@scottgerk7627 true, it seems scales are less common in the US, compared to europe. But it's really the best way to measure ingredients for cooking, especially baking. And if you go through the trouble of getting the rather obscure ingredients of this recipe, a scale is also something you should invest in.
Oh My! I' love your site. I didn't realize you had a RU-vid! I'm so glad I came across this. Totally Subscribed! I made a similar scratch recipe with some almond butter that had separated, so wasn't spreadable anymore, and defatted peanut flour. I formed them into flattened disks and used them as the "filling" for peanut butter cups. I poured a thin layer of the chocolate into silicon muffin cups , chilled 'em , then set the flattened peanut dough on top and filled with more chocolate till it covered the filling, then chilled it again. Easy homemade nut butter cups! I haven't tried to recreate it, but finding this recipe reminded me how much I enjoyed them. Thanks for the vid and tips!
Delicious😋! Thank you so much. ☑️cravings I was worried that it if I buy the peanut flour, it would go to waste as this recipe only uses 2 cups. But your linked article gives 5 other recipes that use peanut flour. Very pleased👍👍
Thank you@@cindykrueger3663. I learnt your advice the hard way. I used to buy grounded seeds to make flackers. After some time, the taste & texture wasn't the best. Now I just buy my seeds whole and freeze what I don't grind. With this recipe, I bought a really small jar of the peanut flour. Whatever I had remaining, I used to make delicious peanut butter cakes (linked in the blog) and in my morning smoothie. Also, thanks for reminding me of this recipe, it's been a while. I think I'll add peanut flour in my next Amazon purchase. 😋
I must be from the really old old school when I was in seventh grade cooking class back in the early 70’s we would use a 4 cup Pyrex and fill it with 2 cups of water and then add the peanut butter until it raises to 3 cups and then pour out the water and peanut butter being oily the water wouldn’t stick to the peanut butter either and you get exactly one cup. Anybody else do this?
That's wonderful! I took 7th grade Home Ec in 1973 but I must have missed this tip. I've found that my Junior High Home Ec courses in cooking and sewing were 2 of the most valuable classes I had in school. If I had it all to do over again I'd find a way to add in Home Ec cooking and sewing all through high school.
I was in school HE classes in the early 60's and the water measuring method was how I learned to measure solid items like peanut butter or shortening. Always came out exactly to the required measurements. I still use this way to measure solid items. Although my daughter uses the spray and has tried to convince me to measure this way but I don't always have cooking spray so this is a good alternative. I enjoyed all 4 years of home ec I took in high school these were my favorite classes! Do they even have H Ec in school these days?
This recipe is awesome, but I found the peanut flour made it a little dry. I changed it using 1 cup peanut flour and 1 cup almond flour and the texture was perfect. I also use xylitol instead of Swerve (erythritol) but I need to experiment with powderizing the xylitol in a blender, but the crunchy version I made tasted awesome. I also add a little pure monk fruit powder for extra sweetness. I add xylitol and monk fruit powder to the bakers chocolate as well.
It would literally taste like dipping a chocolate bar into a jar of unsweetened natural peanut butter but thicker. IF you like that taste, it's very nice. Peanuts do have a good amount of natural sugar.
Ghirardelli makes a 4 oz. baker's chocolate bar and I eat an ounce a day. I can't eat it plain. I add erythritol (Swerve) and melt it together. I like it! I mix walnuts or pecans into it, and peanuts would be great if I had some.
Carolyn, I finally felt good enough after a very long bout with EVERYTHING and made your chocolate peanut butter bars. My son was coming out to check on his mom and so I wanted to make something I just felt he'd love. Mom was a hit. We kept a couple pieces here and sent all the rest with him. Now I'm making more tomorrow and when I was speaking to my son earlier today, he said "Save a big piece for me cause I'll be out on Sunday." It made me so happy. That recipe is a huge hit. Thank you.
This looks like a really yummy recipe! I do wish though that the recipe could be in metric for all the Keto fans in Europe! Is there any one able to convert this recipe?
Omg a minute into the video and I'm already liking your tips! I would always hate having the scrape my cups...I love the oil spray idea! Cant wait to try your recipe. Thank you
WOW, they look awesome!! Too dangerous, I would be face down in that pan until it was empty! LOL Great job, thanks for sharing the recipe. Happy Holidays.
Never thought to make them into bars. Made a home-brew Reese's before using the miniature cupcake molds, papers etc .. it's a ton of work. I'll gladly choose this method!
These do look so yummy and simple to make. They will make a great addition to my keto plan and keep me from indulging in sugary favourites and messing up ketosis
I did try making it with the right measurements as mentioned. It was ok. The peanut chunk needs to be flattened more so that when you taste it it's not just peanut flavor to taste but the chocolate too should hit your tastebuds. Thanks for the recepie
Such an easy recipe and so yummy. Your kids are right. They do taste like Reese’s peanut butter cup but more creamy and healthier. Even my non keto spouse couldn’t resist. Fantastic to make during our latest hot days in Vancouver. Thank you.
Just curious, but wouldn't there be sugar involved here that would knock you out of ketosis? I'm trying to find other foods to eat while I do keto but most have sugars or lots of carbs which I'm very much trying to avoid.
Great recipe! I feel so lucky I had all the ingredients on hand, so within less than an hour they're in the fridge cooling for guests arriving in an hour :=) ! You are FABULOUS, many thanks!!! (They are delicious too !)
Omg I love making these with regular ingredients before doing keto! I thought I would have to give these up! Thank you so I hope!!! These can be also Buckeyes balls of yumminess!
OMG!!! I made these and they were so delicious! Definitely just like Reese's! I used the Lilys milk chocolate chips... perfection!! Thank you for sharing your recipes!
I made the mistake of adding too much peanut flour in order to firm it a bit. The taste is so strong, I cannot eat them :( Won't make that mistake next time!
Looks really good. Two questions: 1) could you skip the sweetener altogether? 2) could you use PB2 instead of peanut flour, or are they the same thing? Thanks!
@@AdrianPothead have you actually tried to do that? Gonna be lots of oil to gum up your mill, and then you’re going to have to dehydrate or dry in some other way the ground peanuts. Guess it depends on how much work you wanna do
Wow this looks so good! And I have all the ingredients in my pantry right now! I was looking for a recipe to make something sweet but sugar-free for my turn of hosting a small group of friends for coffee. Do not need to look any further. Thank you!!!
Your calculations are way off. Are you counting the erythritol, which should not be counted? Or did you use peanut butter powder, which often has sugar?
@@AllDayIDreamAboutFood I put in all the ingredients listed exactly as they are. You used Swerve confectioners sugar, so that's what I put in. Nope I put in Peanut butter. It's Carb Manager giving me these results not me. I don't consider any sweet treat Keto unless it's under 5 net carbs. I see you cut into 16 squares. I did 12, so with that adjustment it's 7.7 net. Maybe CM measures things differently. I really have to measure and track everything if I'm going to lose weight so I don't doubt that perhaps your way of measuring is different than CB but that is the app I use and that is what it comes out to. Not meaning to be difficult. Just reporting what I see.
@@milvertonmom50 I have software that pulls directly from the USDA database - tends to be far more accurate than online calculators. I make sure to not count erythritol, though. So if you put that in and Carb Manager is counting those "carbs" (which don't affect blood glucose), then that's part of it.
Erythritol doesn't get absorbed by out digestive system, it just passes through, so those carbs in it are not countable, hence those bars are low carb.
It would be awesome for us european viewers to also provide the measurements in grams(maybe in the video description), we are not used to cup measurements.
Wow. I'm a peanut butter lover and this looks delicious, will definitely try out this recipe but will try with Coconut flour coz it's all I have for now :D. Thank you.
