Low-carb chocolate and peanut squares

Low-carb chocolate and peanut squares

Wow… Just wow. Chocolate and peanut butter are meant for each another. Here, they’re presented in perfect harmony with some toasted nuts on top for crunchiness!

Low-carb chocolate and peanut squares

Wow… Just wow. Chocolate and peanut butter are meant for each another. Here, they’re presented in perfect harmony with some toasted nuts on top for crunchiness!
USMetric
12 servingservings

Ingredients

  • 3½ oz. 100 g dark chocolate with a minimum of 70% cocoa solids
  • 4 tbsp 4 tbsp 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 (3 g) licorice powder or ground cinnamon or ground cardamom (green)
  • ¼ cup 60 ml chopped salted peanuts, for decoration

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. 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 minute before proceeding with the next step.
  2. Add all remaining ingredients except the nuts and blend until incorporporated.
  3. Pour the batter into a small greased baking dish lined with parchment paper (no bigger than 4 x 6 inches).
  4. Top with finely chopped peanuts or other creative toppings. Place in the refrigerator to chill.
  5. When the batter is set, cut into small squares with a sharp knife. Remember, keep these and all treats small—no more than a 1 x 1 inch square. Store in the refrigerator of freezer.

Tip

Almond or hazelnut butter work, too. And try different toppings: toasted (and coarsely chopped) almonds or hazelnuts, roasted sesame seeds with unsweetened coconut flakes, or even tahini. Mmmmm…

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74 comments

  1. Susan
    Love this idea. I want to eat too many of them to abide by the 4g of carbs per serving!
  2. Susan
    They are not baked. You just refrigerate and they solidify.
  3. Cate
    These are nice. Just made up a batch. Very rich. They just want to melt in your fingers. Doesn't need any sweetener when you use a 70% coaco chocolate. 3.5 months LCHF and my tastebuds are happily adjusting.
  4. Lynda
    Well, my daughters and I were hoping we would love these, but we didn't! They were not good and we were very disappointed. I would rather not eat chocolate!
  5. Deb
    I don’t get this chocolate thing. What are people using? Chocolate bars that are 70% or higher. Any chocolate I find has added sugar
    Reply: #56
  6. Kristin Parker Team Diet Doctor
    Yes, any dark chocolate that's 70% or higher will work. The sugar in chocolate that dark is minimal.
    Reply: #57
  7. Deb
    Thank you very much!
  8. Andi
    Used Lily’s Chocolate Chips and they were divine!!!
  9. Sam
    These were a perfect post dinner snack! I didn’t include peanut butter or crushed nuts as I am allergic but I instead sprinkled coconut flakes on some, finely ground coffee on others and sea salt on the last few! They were so luxurious! One thing to note is that they melt quickly once out of the freezer due to the coconut oil.
  10. Amanda
    This is excellent! I used 78% Lindt chocolate. So smooth and nice, really lovely to be able to have a very small treat. Absolutely no need for sweetener.
  11. Hannah
    I love this! And since i’m a sweet tooth i didn’t expect even without sugar it taste absolutely delicious. Plus my husband and my friend tried it as well. Brilliant recipe. Hope you could share more to continue my low carb journey i just want to thank dietdoctor.com for the help and support with us
  12. ashley
    doesn't peanut butter have sugar?
    Reply: #63
  13. Kristin Parker Team Diet Doctor

    doesn't peanut butter have sugar?

    There will be natural sugars (same as any fruit or vegetable or legume) but you can choose a brand with no added sugars.

  14. Morgan
    Theses are so good! Does anyone know the sugar content in a serving??
    Reply: #65
  15. Kristin Parker Team Diet Doctor

    Theses are so good! Does anyone know the sugar content in a serving??

    There are 4g net carbs per serving.

  16. Kellie
    What type and size of pan do you use? I can't find a 4x4 or 4x6
  17. Andrew
    Thanks for a delicious recipe. I'm glad shops have started supplying 100% chocolate as the sugar content starts to spiral out of control as the percentage comes down.

    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.

  18. Margie
    If using ice trays, did they stick to it being tha they use parchment in a pan? Also was this bitter or acceptable??
  19. Debra Myers
    Peanut butter like Jiffy is loaded with sugar, it's important to read labels. There are many peanut butters now that have nothing but peanuts and salt (if you have a Trader Joe's nearby, they have great nut butters).
  20. Manon Amiot
    Can we use the lilly's sugar free chocolat chips? It would reduce the carbs no?
    Reply: #71
  21. Kristin Parker Team Diet Doctor

    Can we use the lilly's sugar free chocolat chips? It would reduce the carbs no?

    We have not experimented with the Lily's chips but they should work well.

  22. Susie
    Just made these, with 85% chocolate, added a teaspoon of erythritol... absolutely delicious! Going to be hard not to eat the lot!
    Reply: #73
  23. Kristin Parker Team Diet Doctor

    Just made these, with 85% chocolate, added a teaspoon of erythritol... absolutely delicious! Going to be hard not to eat the lot!

    So glad that you enjoyed them!

  24. Eileen
    I want to bake, not much of a baker but never the less, what is the best kind of sugar substitute to use? I used a sugar but it was so crunchy when you chewed, could "taste" the granules.
    Reply: #75
  25. Kristin Parker Team Diet Doctor

    I want to bake, not much of a baker but never the less, what is the best kind of sugar substitute to use? I used a sugar but it was so crunchy when you chewed, could "taste" the granules.

    There are a few brands that offer "powdered" versions of their sweeteners like Sukrin and Lakanto.

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