Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original recipe and notes.
- 1 cup almond flour
- ½ cup coconut flour
- ⅓ cup butter, melted
- 1 ½ tablespoons maple syrup
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 cup peanut butter, warmed
- 6 ounces 85% dark chocolate
- 1 tablespoon coconut oil
- ⅛ teaspoon espresso
- ¼ teaspoon flakey sea salt
Please note, you will need a food processor for this recipe.
- Preheat oven to 325 degrees.
- Line an 8″ square baking pan with parchment.
- Pulse almond flour, coconut flour, butter, maple syrup, vanilla and ⅛ teaspoon salt in processor, until well combined.
- Press dough into the bottom of prepared pan, ensuring an even layer to the edges.
- Bake 15 minutes, until golden. Remove to cool.
- Meanwhile, break apart chocolate into small pieces.
- Set a double boiler over medium heat. **
- Add chocolate pieces, coconut oil and espresso, stirring occasionally until melted. Once cooled, spread warmed peanut butter over shortbread.
- Top with melted chocolate, spreading evenly. Freeze for 5 minutes.
- Top with flakey sea salt, returning to freezer until set, about 25 minutes.
- Remove parchment sling from pan, slicing shortbread into 16 uniform squares.
Store refrigerated in an airtight container.
Naturally low-carb & gluten-free
**If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
Nutritional Information (for 1 bar):
Calories: 268, Fat: 22g, Carbs: 12g (net 7g), Fiber: 5g, Sugars: 5g, Protein: 7g