If you are a fan of this confection, you’ll love the
low-carb version as well. So tasty and a very substantial, satisfying treat. Lovely peanut
buttery base with a substantial, thick chocolate topping.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
Peanut
Buttery Base:
1/2
cup smooth peanut butter (125 mL)
sugar
6 tbsp butter, melted (90 mL)
1/4
cup powdered sweetener of choice, OR (60 mL)
6 coffee sweetener packets
Chocolate Topping:
(2/3 cup;
150 mL)
2 tbsp whipping cream (30 mL)
Peanut Buttery Base: In medium bowl, place almond flour. In small bowl, nuke peanut butter until soft
and stir in liquid sweetener, butter and powdered sweetener, OR coffee sweetener. Stir into almond flour and spread evenly in
8-inch (20 cm) square glass baking dish.
Place in freezer and make the chocolate topping.
Chocolate Topping: In double boiler, melt chocolate chips and
cooca butter. Add liquid sweetener,
whipping cream and whole milk powder, if using.
Pour over top of peanut buttery base.
Freeze until firm and refrigerate.
Helpful Hints: *You could use unsweetened chocolate instead of chocolate chips or reduce the chocolate chips substantially, if desired. Just remember with unsweetened chocolate you will need a bit more sweetener and I would suggest using the milk powder to help with the sweetening power of either sucralose or stevia.
Yield: 16/24 servings
1
serving
209.1/139.4
calories
4.2/2.8
g protein
18.9/12.6
g fat
1.5/1.0 g fiber
2.6/1.7
g net carbs
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