Keto Creamy Cookie & Peanut Butter Bliss Bites Recipe


Atkins Keto Creamy Cookie & Peanut Butter Bliss Bites
2.3g
Net Atkins Count TM
Prep Time: 325 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.9g

Protein

7.8g

Fat

2.4g

Fiber

124.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 tsp vanilla extract USDA
  • 3 Tbsp heavy whipping cream USDA
  • 1 1/2 tbsp Swerve confectioners erythritol based sweetener
  • 1 Tbsp chocolate syrup, sugar free USDA: Hershey's
  • 3 Tbsp creamy peanut butter, natural Smucker's
  • 1 bar Atkins Creamy Cookie Crunch Bar
  • 1 Tbsp mascarpone cheese Belgioioso

DIRECTIONS

Equipment note: we used 6 1-fluid ounce (2 tablespoons) capacity silicone ice cube molds for this recipe. A silicone mini muffin tin will have approximately the same 1-fluid ounce capacity per well, which could be used as an alternative.


  1. In a food processor, pulse Atkins Creamy Cookie Crunch Bar until evenly crumbled. Scrape into a small bowl and mix with sugar free chocolate syrup until well combined and crumbs are sticky. Measure 1 teaspoon of this mixture into the bottom of 6 wells of a silicone ice cube tray and use a small spoon to tap down and create an even, dense layer.
  2. In a medium bowl, use a hand mixer to whip cream to soft peaks. Add sweetener and vanilla, mixing until well combined. Add 2 tablespoons peanut butter and mascarpone and whip until stiff peaks form and peanut butter is well integrated. Scrape into a piping bag or small plastic bag.
  3. Pipe ½ tablespoon peanut butter mixture (6 grams) into an even layer on top of the bar crumbles in each ice cube well. On a piece of parchment paper, measure out ½ teaspoon bar mixture and press into an even layer. Gently remove from the parchment and layer on top of the peanut cream layer; repeat for each ice cube well. Top with ½ tablespoon peanut butter mixture, another ½ teaspoon bar crumbs formed into a layer, then evenly distribute remaining peanut butter mixture, roughly a scant ½ tablespoon to fill each ice cube well. Place in the freezer until completely frozen, at least 5 hours. 
  4. Use a flexible knife around the edges of each ice cube well to detach the bites from the sides. Gently and carefully press each bite from the mold onto a serving plate. Note that this process is a bit easier if the bites are more fully frozen. 
  5. In a small bowl or cup, microwave remaining tablespoon peanut butter for 10 seconds or until it reaches a drizzling consistency. Drizzle evenly over bites, about ½ teaspoon on each. Serve immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. One bite as described is one serving.

Cooking Tip

The tricky part in this recipe is forming flat-ish layers of the cookie crumbs in each ice cube well. Using the back of a spoon to smooth the crumbs into an even layer on parchment before placing in the ice cube wells along with using a piping bag for the peanut butter whip, helped create layers that stick together, but are also defined. You might also gently tap the filled ice cube tray on a counter top to help get any air bubbles out.