Preparation Time: 15 minutes | Cooking Time: 30 minutes
| Servings: 10
½ cup Allulose
10 oz. peanut butter
1/3 cup low-carb corn syrup
butter & Swerve as required to coat pan
1 cup water
Sugar-free chocolate/candy coating
1. Lightly grease a 10″ or 12″ skillet with some butter.
2. Mound the peanut butter in the middle of your skillet.
3. Coat a large-sized cookie sheet with Swerve (enough to
4. Combine corn syrup with Allulose and water in a large pot or
5. Cook until it reaches the hard crack on a candy thermometer.
6. Pour the mixture on top of the peanut butter; give everything a
good stir.
7. Pour the mixture immediately over the prepared cookie sheet.
8. Immediately roll out to ½” to ¼” thickness.
9. Using a pizza cutter, cut it into desired rectangles.
10. Let completely cool.
11. You may coat with the tempered chocolate or melted
candy coating.
Net Carbs 11.7g, Calories 206, Total Fat 15.4g, Saturated Fat
3.7g, Cholesterol 3mg, Sodium 139mg, Total Carbohydrate
13.4g, Dietary Fiber 1.7g, Total Sugars 5.4g, Protein 7.1g,
Calcium 2mg, Iron 3mg, Potassium 185 mg

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