Ingredients

The following ingredients have 6 Servings
  • 128g (½ cup) Natural Peanut Butter ((the drippy kind))
  • 35g (¼ cup) Powdered Erythritol

Instruction

  • Line a mini loaf pan with parchment paper.
  • In a medium-sized bowl, stir together the peanut butter and powdered erythritol (it should be thick and fudgy, like PB cookie dough or a truffle mixture...  check out the GIF below this recipe box which shows the recipe-making process!).  Press the mixture into the loaf pan.  Place a small sheet of parchment on top of the mixture and flatten out the surface.  Place the pan in the freezer for 1 hour.
  • Transfer the mixture out of the pan and slice into desired size with a sharp knife.  Store chips in an airtight container in the freezer.