Heat peanut butter and erithritol together in a microwave on high heat for 1 minute (or until peanut butter is a little melted, so it stirs easily).
Mix the erithritol into the peanut butter.
Combine the peanut butter and erithritol mixture with the coconut flour, slowly. Add a bit at a time until the mixture becomes doughy. When it’s ready it should no longer stick to your fingers, but still be very soft.
Make small balls of mixture with your hands and place them on a baking tray lined with greaseproof paper. Flatten slightly with a fork, making a crosshatch pattern.
Bake at 175C for 15 minutes then allow to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (454g)|
|Recipe Makes: 1|
|Calories from Fat: 2634 (88%)|
|Amt Per Serving||% DV|
|Total Fat 292.7g||390 %|
|Saturated Fat 259.5g||1298 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 167.8mg||6 %|
|Potassium 2463mg||65 %|
|Total Carbohydrate 107.3g||32 %|
|Dietary Fiber 73.9g||296 %|
|Sugars, other 33.3g|
|Protein 31.2g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2994
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