Ingredients

The following ingredients have 16 Servings
  • 1 1/4 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter (chilled and cut into small pieces)
  • 2/3 cup creamy peanut butter
  • 1/4 cup butter
  • 1/2 cup powdered Swerve Sweetener
  • 1/4 cup heavy whipping cream
  • 1/2 tsp caramel extract (can use vanilla extract)
  • 3 ounces sugar-free dark chocolate (such as Lily's, chopped)
  • 2 tbsp butter

Instruction

  • Crust:Preheat the oven to 350F. Combine almond flour, butter, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
  • Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
  • Peanut Butter Filling:In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minute. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract.
  • Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes. 
  • Chocolate Topping:In a microwave safe bowl, combine the chopped chocolate and the butter. (confession! I actually used the same bowl from the peanut butter mixture to avoid dirtying another bowl...worked beautifully!). 
  • Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize. 
  • Spread over the chilled filling. Let set at room temperature for about 1 hour.