Low-Carb Scotcharoos
Low-Carb Scotcharoos
With a crisp peanut butter layer topped with a rich chocolate layer, these Low-Carb Scotcharoos are one of the tastiest dessert recipes around. If you've never tried scotcharoos before, then you're in for a real treat! Every bite will be absolutely amazing, and you'll want to save all of these bars for yourself. Luckily these dessert bars are low in carbohydrates, so you won't feel guilty for eating a few more than you intended. But don't worry, these scotcharoos definitely don't taste healthy. This easy gluten free dessert recipe is a crowd-pleasing sweet treat that everyone will enjoy.
Makes24 Squares
Cooking MethodMicrowave
Ingredients
- 3 cup unsweetened coconut flakes
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- 1/2 cup butter
- 1/2 cup natural sugar free peanut butter
- 1 cup Splenda
- 2/3 cup vanilla whey protein powder
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- 1 cup coconut oil
- 2 teaspoon cocoa powder
- 3 tablespoon Splenda
Instructions
- Prepare a 10 x 7 inch baking pan by lining it with foil with an overhang on each of the long sides. Press the foil into the corners and smooth the surface.
- Place the coconut flakes into a wide dry skillet and, over low heat, cook and stir for about 3 minutes until the coconut flakes begin to brown lightly around the edges. Set aside to cool.
- In a large microwaveable bowl, microwave the butter and peanut butter for 30 seconds or until melted. Stir to combine, then add in the Splenda and whey protein powder. Stir again until completely combined. Add in the coconut flakes until they are coated.
- Use a spatula to press the coconut mixture into the pan, then lay a piece of plastic wrap on top (so your fingers do not stick to the mixture). Press to compact the mixture and get it into the corners. Smooth the top as flat as possible. Leave the plastic wrap on top, and let the dessert chill in the refrigerator for 1 hour.
- In a ceramic bowl, melt the coconut oil in the microwave and combine with cocoa powder and Splenda.
- Pour the chocolate layer over the peanut butter layer. Make sure the chocolate layer completely covers the peanut butter layer.
- Chill in freezer for 10 minutes, and then these scotcharoos are ready to serve. Enjoy!