Ingredients:

  • 150 g (1 ½ cups) Fine Blanched Almond Flour
  • 30 g (¼ cup) Coconut Flour
  • 5 g (1 teaspoon) Xanthan Gum
  • 120 g (½ cup / 1 stick) Unsalted Butter, melted
  • 60 g (½ cup) Erythritol/Monk Fruit Sweetener Blend (granulated)
  • 5 ml (½ teaspoon) Vanilla Extract
  • Pinch of Fine Sea Salt (divided for base and fluff)
  • 240 g (1 cup) Natural Peanut Butter (ensure no added sugar or palm oil)
  • 115 g (4 oz) Full-Fat Cream Cheese, softened
  • 60 g (½ cup) Erythritol/Monk Fruit Sweetener Blend (powdered or granulated)
  • 3 Large Egg Whites (room temperature)
  • 1 g (¼ teaspoon) Cream of Tartar
  • 180 g (1 ½ cups) Allulose or Erythritol/Monk Fruit Blend (finely powdered)
  • Optional: 2 g (½ teaspoon) Hydrolyzed Collagen Powder

Instructions:

  1. Preheat oven to 175°C (350°F). Line the 8x8 inch pan with parchment paper, leaving an overhang 'sling'.
  2. In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, and salt.
  3. Pour in the melted butter, vanilla extract, and granulated sweetener. Mix until a cohesive dough forms.
  4. Press the dough evenly into the prepared pan. Bake for 12–15 minutes, until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
  5. In a separate bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sweetener, and vanilla extract. Mix until thoroughly combined and creamy.
  6. While the crust is still warm, carefully spread the peanut butter filling evenly over the top.
  7. Place the pan in the refrigerator for at least 30 minutes to allow the filling to set firm.
  8. Ensure the stand mixer bowl is impeccably clean and dry. Add the room temperature egg whites and cream of tartar. Whip on medium speed until foamy.
  9. Gradually stream in the powdered keto sweetener while the mixer is running on medium-high speed. Continue beating until stiff, glossy peaks form. This may take 5–8 minutes.
  10. Beat in the vanilla, salt, and optional collagen powder until just combined.
  11. Retrieve the chilled bars. Gently spoon the meringue (keto fluff) over the peanut butter layer. Use a spatula to create swirls and peaks.
  12. Switch the oven setting to Broil (High) and position the oven rack on the lowest shelf, ensuring the bars are at least 15 cm (6 inches) away from the heating element.
  13. Place the pan under the broiler for 30–90 seconds. WATCH CONSTANTLY. Remove immediately once the meringue tips are beautifully golden brown and toasted.
  14. Allow the bars to cool completely at room temperature, then chill in the refrigerator for a minimum of 2 hours before slicing.