Peanutbutter Chocolates: low carb, simple, and delicious!

Easy chocolate bar recipes using coconut oil have become a favorite around our household. Even our youngest daughter who isn’t on a low carb diet loves these recipes, occasionally making her own chocolates with powdered sugar when not eating ours. Not only are these recipes quick and simple, but are super sweet and delicious: and this newest one using peanutbutter powder is no exception. It is sooo gooood!

Peanutbutter Chocolates Mix

Some quick tips for the best results. Mix your dry ingredients thoroughly. A fork or a whisk work well, and the little bits of powdered sweetener dissolve nicely in the hot oil. However, a sifter can be used to get a smoother mixture if desired.

If you don’t have a double boiler available, then you can use a heat safe bowl over a small saucepan with water. Alternatively, the oil can be heated directly in a saucepan or the microwave, but if you need to keep your chocolate warm after mixing together, then you want to have the double boiler set up.

Silicone molds are fantastic for making chocolate. Chocolate bar molds are readily available, and there are an abundance of other fun shapes available too! We like to make different shaped chocolates for every holiday!

Let’s make Peanutbutter Chocolates!

Peanutbutter Chocolates: dairy free, low carb, and easy.

  • Servings: 7
  • Difficulty: Easy
  • Print

Homemade Peanutbutter Chocolates that are dairy-free, keto friendly, super easy to make, and so delicious!

Ingredients

  • 5 Tbsp Coconut Oil
  • 4 Tbsp Powdered Sweetener (e.g. swerve Confectioners)
  • 3 Tbsp Cocoa Powder
  • 3 Tbsp Peanutbutter Powder
  • 1/4 tsp Sunflower Lecithin (optional)
  • pinch Salt (optional)
  • 1/2 tsp Vanilla Extract (optional)

Instructions

  1. Combine all dry ingredients in a medium bowl. Mixing thoroughly with a whisk or a fork. (Sifting optional)
  2. Heat oil in double boiler until completely melted.
  3. Remove oil from heat, add vanilla extract and stir together.
  4. Add dry ingredients to oil and mix thoroughly, a fork works well.
  5. Quickly transfer into molds.
  6. Chill in refrigerator or freezer until firm, about ten to fifteen minutes.

Nutrition Information

Servings 7
Serving Size 1/7 of Recipe
Calories 100
Fat10.6 g
Protein 0.9 g
Net Carbs 1.4 g
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