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Keto Chocolate Peanut Butter Haystacks Recipe


Atkins Keto Chocolate Peanut Butter Haystacks
1.1g
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:5 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.2g

Protein

6.7g

Fat

0.9g

Fiber

74.9cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/4cupHeavy Cream
  • 2tablespoonUnsalted Butter Stick
  • 3tbspCocoa Powder (Unsweetened)
  • 2tbspXylitol
  • 0 1/24pinchStevia
  • 0 1/16tspSalt
  • 0 1/4cupNatural Creamy Peanut Butter 1/3 Less Sodium & Sugar
  • 0 2/3cupCoconut, shredded, unsweetened

DIRECTIONS

This recipe is suitable for all phases except for the first two weeks of Induction due to the peanut butter. Please note that the xylitol and stevia can be replaced by an equivalent amount of sucralose.
  1. Combine the cream, melted butter, cocoa powder, granular sugar substitutes and salt in a sauce pan over medium-high heat. Bring to a boil then remove from the heat. Add the peanut butter and stir until incorporated.
  2. Toast the coconut flakes on a sheet pan for 5 minutes at 350°F. Once toasted, fold into the chocolate mixture until coated
  3. Drop by tablespoons onto wax paper or a silicon mat on a sheet pan forming 18 mounds. Allow to cool and harden or place in refrigerator to harden quickly.  These may be stored in the refrigerator in an air tight container for up to two weeks or frozen for up to 3 months. Serve cold or at room temperature. One haystack = 1 serving.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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