What could be better than a peanut butter bar?  How about a peanut butter bar with roasted peanuts and made with peanut flour?  Triple peanuts!  And low carb to boot?  Yes, if you can believe it.  It is all that and more.  It also has sugar free chocolate chips, which you can probably purchase at your local Wal-Mart if your regular grocery store doesn’t carry them.

Triple Peanut Chocolate Chip Bars

1/4 cup Low Carb Flour or Almond Flour
1/2 cup Peanut Flour
1/2 cup Peanut Butter
1/2 cup Sugar Substitute
1/4 cup Brown Sugar Substitute
1 tablespoon Sugar Free Maple Syrup
1/4 cup Heavy Cream
1 teaspoon Baking Powder
1 teaspoons Vanilla Extract
1/2 cup Roasted Peanuts, chopped
1/2 cup Sugar Free Chocolate Chips

Preheat oven to 375 degrees (F.) Prepare an 8×8 baking pan with a layer of parchment paper and spray with cooking spray.

In a small bowl, mix the peanut butter, sugar substitutes, syrup, vanilla extract and heavy cream together until well blended. In another bowl, mix the flours, a pinch of salt and baking powder together. Add the flour to the peanut butter mixture a little at a time, mixing in well before adding more. If dough is too stiff, add water a tablespoon at a time until it is easy to mix.

Stir in the roasted peanuts and chocolate chips until mixed evenly through the dough. Spoon into the prepared baking pan and smooth into the corners, making the thickness as even as possible.

Bake for 25 to 30 minutes until the edges are golden brown. Remove and let cool for about 15 minutes before cutting. Cut into sixteen pieces. Use a flat spatula to carefully lift each piece and put on a wire rack to completely cool, unless it is eaten before it gets there. The cookies may be delicate, so store in a container with a layer of waxed paper between each layer if you stack them.

Nutrition Info per cookie
   Calories: 100.3 Fat: 8.1 g Net Carbs: 3.3 g Protein: 3.9 g