Ingredients Jump to Instructions ↓

  1. 8 oz. unsweetened chocolate squares (see update note)

  2. 1 cup smooth peanut butter (no sugar added)

  3. 3/4 - 1 cup erythritol

  4. 1 cup (or to taste) sugar-equivalent of other zero-carb sugar substitute such as liquid sucralose

  5. 1/2 teaspoon vanilla

  6. Pinch salt

Instructions Jump to Ingredients ↑

  1. I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.

  2. A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose (Sweetzfree or EZ-Sweetz) , and powdered erythritol (not granulated). I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol ) improves the flavor and texture when working with unsweetened chocolate .

  3. Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.

  4. Mix in the rest of the ingredients, adjusting sweetener to taste.

  5. Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

  6. Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.


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