This chocolate peanut butter shortbread isn’t too sweet and deliciously crumbly. This recipe is easy to make and is vegan too, if using plant-based protein powder.

Ingredients

1/2 cup protein powder
1/2 cup almond flour
1/4 cup dark sugar-free chocolate chips
1/4 cup coconut oil
2 Tbsp golden monkfruit sweetener
2 Tbsp sugar-free chocolate peanut butter
1 Tbsp cocoa powder
1 Tbsp roasted peanuts
1/2 tsp vanilla extract
1/4 tsp xantham gum
Pinch of salt

Yields: 6 shortbread cookies
Per serving*:
Calories: 268
Net carbs: 2
Protein (grams): 7
Fat (grams): 24

Prep time: 10 min
Cook time: 25 min
Total time: 1 hr 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 325F.

In a small bowl microwave-safe bowl, combine the coconut oil and chocolate peanut butter (the Fatso brand works really well here).

No chocolate-flavoured peanut butter? No problem! You can use regular all natural peanut butter and add an extra 1 Tbsp of cocoa powder at the next step.

In a large bowl, mix the remaining ingredients with the exception of the roasted peanuts.

Microwave the coconut oil and peanut butter 20 sec to melt, then pour over the other ingredients and stir.

Once well combined, transfer the mixture to a small loaf pan. A silicone mold works well, otherwise make sure the pan is well greased.

Sprinkle the roasted peanuts over the batter. Tap the loafpan on the counter to sink the peanuts slightly.

Bake 20-25 min, then allow to cool 15 min. Then transfer to the freezer for 1 hour.

Slice the shortbread into 6 cookie bars and store in a airtight contrainer. They can be refrigerated or frozen for longer storage.