Reviews
Lunch & Dinner
Ingredients
For The Jelly
| 3 cups Fresh Strawberries, sliced | |
| 1/2 cup Water | |
| 1 tbsp Gelatin, unflavored | |
| 1 1/3 cup Lakanto Sweetener | |
| 1 tsp Vanilla Extract |
For The Peanut Butter
| 10 ChocZero Peanut Butter Coated Peanut Butter Cups |
Directions
1
Place the sliced strawberries and water in a pot over medium-high heat on the stove. Bring to a boil and cook for 5-10 minutes until the strawberries have softened completely. Mash the strawberries as they cook.
2
Strain the strawberry mixture through a cheesecloth so that only the juice remains.
3
Place the juice into a measuring cup and fill it to the 2 cup line with water if there is not enough juice.
4
Reserve ¼ cup of the liquid in a bowl and add in the gelatin. Stir, and let sit for 5 minutes.
5
Bring the remaining juice and the granulated sweetener to a low boil over in a pot on the stove.
6
Mix in the gelatin mixture and boil for another 3-4 minutes.
7
Remove the mixture from the heat, stir in the vanilla and pour the mixture into a jar. Let the jelly chill in the fridge for at least 4 hours, or until it has set.
8
Place the peanut butter cups into a microwave save bowl, and heat at 15-second intervals until completely melted.
9
Pour the mixture into a jar.
10
Serve the peanut butter and jelly on slices of 90-second keto toast or your other favorite keto-friendly bread.
Notes
Servings: 8
1 net carb per serving for the peanut butter, 3 net carbs per serving for the jelly.