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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 350F.
Step 2
Line an 8×8 inch baking pan with parchment paper.
Step 3
In a large bowl, whisk together ½ cup of unsalted melted butter, ⅔ cup of monkfruit sweetener, 3 eggs, and ½ a teaspoon of vanilla extract.
Step 4
Add a ½ cup of almond flour, ⅓ cup of cocoa powder,1 tbsp of unflavored gelatin, ½ tsp of baking powder, and ¼ tsp of salt and whisk until well combined. Stir in the ¼ cup of water for a better consistency.
Step 5
Spread the batter in the lined baking pan. Bake for 20 minutes, until the edges are set and the center slightly wet.
Step 6
Let it cool in the pan until completely firm.
Step 7
In a medium saucepan over medium heat, stir and melt together ¾ cups of unsweetened peanut butter and 6 tbsp of unsalted butter. Add in ½ a teaspoon of vanilla extract and ¼ teaspoon of salt.
Step 8
Mix in the ¾ cup of powdered monkfruit sweetener a little at a time. Spread over cooled brownies and refrigerate for 45 minutes, until completely firm.
Step 9
In a medium saucepan over medium heat, combine ¼ cup of butter, 3 tbsp of monkfruit sweetener, and 2 tbsp of NuNaturlas’ Salted Caramel Syrup. Bring to a boil and cook for 3 to 5 minutes until golden brown.
Step 10
Remove from heat and add ¼ a cup of heavy cream. The mixture will bubble a lot.
Step 11
Add ¼ tsp of xanthan gum and whisk fast to combine.
Step 12
Return mixture to heat and boil for 1 more minute. Let cool until spreadable and spread over the peanut butter fudge layer.
Step 13
In a medium microwave-safe bowl, add 8 ounces of chopped Bakers chocolate. Melt in the microwave at 40-second intervals, stirring every 40 seconds until completely melted.
Step 14
Add 1 tsp of coconut oil and ¼ cup of powdered monkfruit. Stir until smooth.
Step 15
Pour over the completely set caramel layer.
Step 16
Wait for it to set and cut into 9 squares.
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