KETO MERINGUE COOKIE PEANUT BUTTER CHOCOLATE BARS – Low Carb, Gluten Free, Sugar Free, Nut Free
At my first attempt at this recipe, I thought that meringue cookies would get soft if covered by chocolate. So, I divided the batch into two. One goes to the fridge while the other goes to the freezer. For the chocolate bars kept in the fridge, the chocolate was melt-in-your-mouth, but yes the meringue cookies were completely soft. For those kept in the freezer, I had to let stand at room temperature for a few minutes but the meringue cookies had the still crisp texture.
I’ve eaten Maltesers only a few times in my entire life, so I don’t really remember what they were like, but somehow these chocolate bars remind me of Maltesers.
Please keep them in the freezer and let sit out for 1 – 5 minutes at room temperature before serving so that the chocolate gets soft and you can also still get the crisp texture of meringue cookies.
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Keto Meringue Cookie Peanut Butter Chocolate Bars / Low Carb / Gluten Free / Sugar Free / Nut Free
- 1 Egg White
- 3 tbsp Confectioners Swerve
- A Pinch Stevia Powder (Optional)
- 1/2 tsp Vanilla Extract
- 3/4 cup Heavy Cream (180 cc)
- 4 oz Unsalted Butter, Cubed (115 g)
- 3 oz Unsweetened Baking Chocolate, Chopped (85 g)
- 1/3 cup Unsweetened Creamy Peanut Butter, Room Temp (85 g)
- 1 tsp Liquid Stevia
- 2 tsp Vanilla Extract
Preheat the oven to 120 C / 250 F.
In a dry bowl, add the egg white and beat until soft peaks.
Place the mixture into a piping bag. Pipe 3/4 inch (2 cm) round cookies onto a parchment paper covered baking sheet. (It should yield 60 - 70 cookies.)
Bake for 60 minutes. Turn the oven off but leave in the oven for 30 – 60 minutes.
Remove from the oven to cool completely.
Bring 1/2 of the heavy cream to a simmer in a saucepan over low heat.
Add the butter. Remove from the heat when the butter is half melted.
Add the unsweetened chocolate. Leave 3 – 5 minutes and then stir slowly until melted.
Add the remaining heavy cream and stir slowly until combined.
Spoon about 5 tablespoons of the chocolate mixture onto a 8 inch (20 cm) square pan lined with parchment paper. Spread.
Place the meringue cookies over the chocolate mixture.
Pour the remaining chocolate mixture. Smooth the surface.
Freeze for about 60 minutes, or until set.
Remove from the freezer. Slice and serve!
Keep in the freezer. Let sit out 1 - 5 minutes at room temperature before serving so that the chocolate gets soft and you can still get the crisp texture of meringue cookies. (Keeping in the fridge makes the texture of the meringue cookies too soft.)
Per Serving (1/16):
Calories 163 kcal, Protein 2.2 g, Total Fat 16.7 g, Total Carbohydrate 3.0 g, Dietary Fiber 1.2 g, Sugar 0.6 g (I didn’t count Swerve as carbs as it doesn’t affect blood sugar levels.)
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