In a large bowl, whisk together the melted butter, sweeteners, eggs, and vanilla until fully combined.
In a separate bowl, mix together the flours, baking powder, xanthan gum, and salt until combined.
Add the dry ingredients to the wet ingredients and mix until it's fully incorporated.
Using a spatula, gently fold the chocolate chips into the cookie dough until it's evenly combined.
Spray an 8x8 pan with cooking spray and pour the cookie batter into the pan. Spread the batter to fill the entire pan in a single layer.
Bake in the preheated oven for 22 to 24 minutes, until golden brown.
Allow the cookie to cool for about 5 minutes before cutting into 16 equal size pieces.
Keto Marshmallow Fluff Instructions
In a small bowl, add the water.
Sprinkle the packet of unflavored gelatin over the water and let it sit for about 2 minutes. Give it a little stir to help combine all the gelatin if needed.
Using a stand mixer, add the prepared gelatin, vanilla extract, and liquid allulose to the bowl.
Add the whisk attachment.
Turn on the mixer to level 2 (slow) until the whisk begins to move.
Once the mixture has begun to move, turn the mixer speed all the way up to level 10. I used the splash guard on my mixer but you may not need to if your bowl is deep enough.
Set a timer for exactly 20 minutes. You will see the liquid start to get texture at the 10-minute mark but to make it extra fluffy go the full 20 minutes.
Set aside when complete.
Chocolate Drizzle Instructions
Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don't go over that because it will scold the cream.
Remove it from the microwave and add 1/2 cup of sugar-free Lily's dark chocolate chips.
Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
Ganache stays good in the refrigerator for up to two weeks.
Assembly Instructions
After the chocolate chip cookie bars, marshmallow fluff, and chocolate drizzle are made. Take one of the cookie bars and layer a good amount of sugar-free peanut butter on it.
Next, add a dollop of marshmallow fluff to the peanut butter layer.