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–+ servings

Peanut Butter & “Jam” Bars

Today we’re making low carb, gluten free, grain free, low sugar peanut butter bars with raspberries and chocolate chips. A delicious, healthy treat.
5 from 1 vote
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Course: Breakfast
Cuisine: snacks
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 16 bars
Calories: 135kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 9x9 baking pan
  • large mixing bowl
  • wooden spoon
  • measuring spoons/cups

Ingredients

  • 1 cup natural peanut butter runny is best
  • 2 eggs
  • 1/4 cup monk fruit sweetener
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 3 tbsp coconut flour
  • 1/4 cup almond milk
  • 1/2 cup frozen raspberries
  • 1/4 cup chocolate chips

Instructions

  • Preheat oven to 350 F.
  • Line 9x9 baking pan with parchment paper. Alternatively, spray with avocado spray or grease pan with coconut oil.
  • In a large bowl, add peanut butter, eggs, sweetener, baking soda, vanilla, coconut flour. Add up to 1/4 cup almond milk if your mixture is very thick.
  • Then add raspberries and chocolate chips.
  • Transfer your batter to the baking pan. Spread evenly using your clean fingers to get it in the corners.
  • Bake about 30 minutes. Top should be golden brown.

Notes

Substitute peanut butter for almond butter.
Nut free option: use 1 cup tahini in place of PB. It works well and tastes great if you like tahini. Add 1/4 cup additional monk fruit sweetener.

Nutrition

Calories: 135kcal | Carbohydrates: 7.2g | Protein: 5.8g | Fat: 9.3g | Saturated Fat: 2.5g | Sodium: 134.1mg | Potassium: 18.1mg | Fiber: 1.9g | Sugar: 3.4g