16 portions (300 gr app)

1 egg white at room temperature

80 gr allulose powder

30 ml water

200 gr unsalted peanut butter

Prepare a small rectangular or square mold by covering it with parchment paper or plastic wrap.

Place the allulose and water in a small saucepan over medium heat. Stir occasionally until golden brown, about 15-20 minutes. Remove and set aside.

Meanwhile beat the egg white until stiff. Add the caramel very slowly to the egg white, beating constantly until a meringue forms. Keep beating until slightly chilled.

Now add the peanut butter and stir well to incorporate. Transfer the mixture to the prepared mold, press and smooth the surface. Cover with parchment paper or plastic wrap and keep pressing to make the surface as even as possible.

Freeze for about 3 hours. Take out, unmold on a board and cut into bars or squares. Keep them refrigerated.

Per serving

Cal: 79.2 P: 3.4 F: 6.3 Cb: 3.1