Keto Rice Krispy Treats – Scotcheroos

This recipe came out amazingly good.  I am guessing no one would know this is a keto version and is appropriate for everyone.

Great to take to any gathering for all to enjoy.

This can be made dairy free by substituting the butter with regular or butter flavored coconut oil.

If anyone has reactions to peanuts, any keto approved nut butter can be used – for example: almond or sesame butter.

To make powdered sweetener, place granular sweetener in a coffee grinder and grind until it makes a powder.

Ingredients

Coarsely crushed pork rinds – I placed in a large zip lock back and crushed them – I also made sure there were no large pieces by breaking them with my hands.  Next time I might crush them in mt food processor until coarsely crushed but not a powder

Line an 8×8 baking pan with parchment paper

Melt peanut butter, butter, and sweetener in a large saucepan

melt until smooth

add pork rinds and combine until completely coated

Press pork rind mixture into parchment lined pan

Place in refrigerator for about 1 hour – then melt chocolate and cocoa butter in a double boiler or heat proof bowl over a pan of hot water

melt until smooth

Pour over pork rind mixture until completely covered

refrigerate 20-30 minutes – cut into 16-24 pieces

Keto ‘Rice Crispy’ treats – Scotcheroos

Ingredients:

1/4 cup powdered xylitol or any keto sweetener
1/2 cup (4 oz or 115 grams) butter (for dairy free use coconut oil)
3/4 cup (6.6 oz or 195 grams) peanut butter – or any keto nut butter
1/2 tsp sweet drops caramel flavor or caramel or butterscotch extract
3 oz (4 cups) coarsely crushed pork rinds

topping:
6 ounces dark chocolate
2 TBS (2 ounces or 27 grams) cocoa butter (can also use coconut oil)

Instructions:

1. Line an 8×8 inch baking pan with parchment paper
2. In a large saucepan, combine peanut butter, butter (or coconut oil), and xylitol. Heat over medium low heat until melted and smooth
3. Add the caramel flavor or extract
4. Add the crushed pork rinds to the peanut butter mixture and coat evenly – make sure all the pork rinds have been coated.
5. press the mixture into the 8×8 inch pan – firmly.
6. Chill for an hour
7. In a double boiler (or a heat proof bowl over a pan of water as I did), melt the chocolate and cocoa butter.
8. Spread chocolate mixture over the pork rind base – coating the top evenly
9. Place back in refrigerator for at least 20-30 minutes
10. Lift the parchment paper out of the pan.
11. Cut into squares – 16 squares

Macros:
Whole recipe        calories          fat        protein         carbs
3614                328          123             78

Per square                 226              20.5           7.6           4.8