Low Carb “Peanut Butter Cup” Squares
This is a modification of the peanut butter fudge recipe. Although I liked the fudge, I thought the Splenda made it too sweet and it was a bit plain. What it really needed was a layer of chocolate on top! I changed the sweetener to a mixture of stevia and erythritol which tones down the sweetness. I also spread melted chocolate on top. It now tastes just like a Reese’s Peanut Butter Cup. I think these squares would taste amazing cut up and blended into low carb vanilla ice cream – a homemade low carb DQ Blizzard.
½ cup butter, melted
⅔ cup low carb whey protein powder, vanilla flavor
½ cup powdered erythritol
¼ teaspoon stevia extract
½ cup natural sugar-free peanut butter
¾ cup sugar-free chocolate chips
2 Tablespoons natural sugar-free peanut butter
Line an 11×7 baking dish with waxed paper.
In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together. Spread mixture in the bottom of prepared pan.
In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter mixture and spread evenly to cover top.
Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.
Makes 35 squares
Carbs per square: 1.3 g
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