CourseDessert

CuisineAmerican

DietDiabetic

Prep Time10minutes minutes

Additional Time30minutes minutes

Total Time40minutes minutes

Servings5

Calories218.1kcal

Ingredients:-

  • 2/3 cup Low Karb Keto Nut Granola or any type of granola that is no more than 3 net carbs per ⅓ cup
  • 1/4 cup cup low-carb, no-sugar added peanut butter (we use Santa Cruz Organic Light Roasted Creamy Peanut Butter)
  • 2 tablespoon unsalted butter
  • 4 teaspoons Swerve sweetener, granular
  • 1/4 cup sugar-free semi-sweet chocolate chips (we use Lily’s semi-sweet baking chips)
  • Salt to taste

Instructions:-

  • Make the granola mixture: Melt butter and peanut butter in microwave in 30-second increments until melted. In a large bowl, mix granola, melted butter and peanut butter, and Swerve sweetener. Add salt to taste.
  • Finish and freeze: In a muffin tin, insert 5 muffin cups. Evenly distribute a spoonful of mixture into each muffin cup. In a small microwavable bowl, heat chocolate chips in 30-second increments in microwave. After each 30-second increment, take out and stir. Stop as soon as chocolate chips stir to a smooth consistency. Spread about a teaspoon of melted chocolate on the top of each. Put muffin tin in freezer for 30 minutes to firm up cups. Take out and serve. Afterward, store in refrigerator…

Nutrition:-

Calories: 218.1kcal | Carbohydrates: 14.3g | Protein: 5.5g | Fat: 19.9g | Saturated Fat: 7.3g | Cholesterol: 14.4mg | Sodium: 22.8mg | Fiber: 5.7g | Sugar: 1.2g | Sugar Alcohols: 6.6g | Net Carbs: 2g | Protein Percentage: 10%