Low Carb Chocolate Peanut Butter Spread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 67.5
  • Total Fat: 5.8 g
  • Cholesterol: 7.7 mg
  • Sodium: 12.0 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.0 g

View full nutritional breakdown of Low Carb Chocolate Peanut Butter Spread calories by ingredient


Introduction

Improvisation for a sweet low-carb crepe filling. This is not very sweet compared to a regular dark chocolate peanut butter or chocolate ganache, but tasty! If you want it sweeter, use more brown rice syrup or increase the amount of stevia (but be careful with the stevia because it can become bitter.) Improvisation for a sweet low-carb crepe filling. This is not very sweet compared to a regular dark chocolate peanut butter or chocolate ganache, but tasty! If you want it sweeter, use more brown rice syrup or increase the amount of stevia (but be careful with the stevia because it can become bitter.)
Number of Servings: 16

Ingredients

    2 oz unsweetened baking chocolate
    1 tbsp organic coconut oil
    2 tbsp brown rice syrup
    1 tsp blackstrap molasses
    2 tbsp organic crunchy peanut butter, unsweetened
    6 tbsp heavy whipping cream
    1 packet stevia powder

Tips

This is chocolate-flavored peanut butter with about the same amount of carbs as regular peanut butter, can't beat that! If you don't want any crunchy peanut bits in it, use smooth peanut butter. MUST be refrigerated due to the heavy whipping cream.

Make sure you use regular, natural peanut butter and check that it doesn't contain sugar. (Most peanut butters do.) For the freshest peanut butter, grind it yourself at your local co-op!


Directions

Melt unsweetened chocolate and coconut oil over very low heat or in a double boiler. Stir in brown rice syrup, cream, molasses, and crunchy peanut butter. Turn off heat and stir in stevia extract to taste. Dump it all in a blender and blend until it reaches a spreadable consistency.

Serving Size: Makes 16 1-tablespoon servings.

Number of Servings: 16

Recipe submitted by SparkPeople user NEWMOMOVER40.