June 4 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb chocolate and peanut squares
Wow… Just wow. Chocolate and peanut butter are meant for each other. Here, they’re presented in perfect harmony with some toasted nuts on top for crunchiness!
USMetric
servingservings
Ingredients
- 3½ oz. 100 g dark chocolate with a minimum of 80% cocoa solids
- ¼ cup 60 ml butter or coconut oil
- 1 pinch 1 pinch salt
- ¼ cup 60 ml peanut butter
- ½ tsp ½ tsp vanilla extract
- 1 tsp 1 tsp licorice powder or ground cinnamon or ground cardamom (green)
- 1½ oz. 45 g salted peanuts, finely chopped or hazelnuts
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www.dietdoctor.com
Making low carb simple
Instructions
- Melt chocolate and butter or coconut oil in the microwave oven or in a double boiler. If you don't have a double boiler you can put a glass bowl on top of a pot of steaming water. Make sure that the water doesn't reach the bowl. The chocolate will melt from the heat of the steam. Set the melted chocolate aside to cool for a few minutes before proceeding with the next step.
- Add all remaining ingredients except the nuts and blend until incorporated.
- Pour the batter into a small greased baking dish lined with parchment paper, no bigger than 4 x 6" (10 x 15 cm).
- Top with finely chopped peanuts. Place in the refrigerator to chill.
- When the batter is set, cut into small squares with a sharp knife. Remember, keep these and all treats small — no more than a 1x1 inch square. Store in the refrigerator or freezer.
Tip
Almond or hazelnut butter work, too. Feel free to try different toppings: toasted (and coarsely chopped) almonds or hazelnuts, roasted sesame seeds with unsweetened coconut flakes, or even tahini.
134 comments
There will be natural sugars (same as any fruit or vegetable or legume) but you can choose a brand with no added sugars.
There are 4g net carbs per serving.
I use a simplified formula that works for me: 2 parts chocolate, 1 part butter, 1 part nut butter, flavourings to taste.
Handy tip: pour into ice cube trays and stick straight in the freezer. Instant portion control.
We have not experimented with the Lily's chips but they should work well.
So glad that you enjoyed them!
There are a few brands that offer "powdered" versions of their sweeteners like Sukrin and Lakanto.
It's likely due to serving size. We have this 3.5oz chocolate make 12 servings, so much less than 100g.
That depends on the serving dish you used. The recipe makes 12 servings as written.
Inari Organic Raw Cacao Nibs?
my only comment is that in the picture it looks like there is icing on a bit of cake base. when i made them it looks just like fudge or a hard piece of icing. they are a nice little sweet treat...nancy
Goodness me, they are delicious .
This recipe would use both chocolate bars, which would be 20 net carbs for the entire recipe from the chocolate, and about 1.5/serving contributed from the chocolate.
I wonder if I added heavy cream to get a milkier chocolate if the recipe would still work... My 11 year old doesn't like dark chocolate. I will report back with any success or failures :-)
Yes, that's generally fine. For a recipe to get a green keto circle, it has to have the right balance of protein and fat, not just be very low carb.
and rolled in chopped nuts?
That would be tricky with this recipe as the batter is very liquid before being chilled.
There are several options on Amazon. Here is a link to one.
https://www.amazon.com/Lawei-Piece-Non-Stick-Mini-Loaf/dp/B07PZB63BD/...
That's just due to the bars cutting differently through the peanuts and the chocolate.
will cacao butter work, too instead of the ghee or coconut oil? Don´t do well with both.
Thank you.
We have not tested this recipe with cacao butter but it sounds like a promising substitution option.
If you used Erythritol granules as a sweetener, it doesn't dissolve in cold liquids or fillings that aren't cooked. You may think that dissolving Erythritol in hot liquids and cooling it before using will take care of that problem, but crystals form once the liquid cools. So, you need to convert your Erythritol into a "confectioners" sweetener: Put Erythritol into a food processor; process on high until finely ground. (The grinding time depends upon how much Erythritol you placed in the food processor bowl.)
You can also buy the confectioners version of Erythritol, Swerve or Sukrin, but it will cost you more than making your own. Example: Erythritol regular (Hale 3 lb.) $14.99; Erythritol confectioners (Anthony's 2 lb.) $12.49; Swerve regular or confectioners (48 oz.) $24.99; Sukrin confectioners (42.3 oz.) $42.99.