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%