Ingredients
Method
- Preheat the oven to 3250F and line an 8x8 inch metal baking pan with parchment paper.
- In a large microwave-safe bowl, melt the peanut butter and butter together until smooth.
- In a separate bowl, whisk together almond flour, sweetener, collagen powder, baking powder, and salt. Combine with the melted peanut butter mixture, egg, egg yolk, and vanilla extract.
- Press two-thirds of the dough into the prepared pan. Sprinkle with marshmallows and gently press.
- Crumble the remaining dough over the marshmallows. Bake for 20 to 25 minutes until lightly browned.
- Let cool completely before lifting from the pan and cutting into squares.
Notes
- For the best texture, ensure your peanut butter is creamy and sugar-free to keep the keto fluffernutter bars compliant and smooth.
- If your dough seems too sticky, chill it in the refrigerator for 10-15 minutes before pressing into the pan and crumbling.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your dough seems too sticky, chill it in the refrigerator for 10-15 minutes before pressing into the pan and crumbling.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.