- ▢100 grams cocoa butter melted (about ¾ cup)
- ▢1 ¼ cups unsweetened peanut butter powder peanut flour should also work
- ▢⅓ cup low carb sugar substitute powdered
- ▢½ teaspoon sea salt
- Powder granular sweetener in a NutriBullet type blender or food processor. Set aside.
- Melt cocoa butter in chocolate melter, double boiler, or microwave.
- Stir in peanut butter powder, powdered sweetener, and sea salt until well combined.
- Spread mixture out on parchment paper, silicone mat, or shallow baking pan lined with plastic wrap over a little water.
- If needed, cover with parchment paper and smooth out top with hand.
- Place in freezer for about 30 minutes or until hardened.
- Remove the peanut butter sheet from pan and cut into chip size chunks. Use immediately or store in the refrigerator.
You can add in some vanilla powder after removing from the heat. Vanilla extract with alcohol can thicken the melted mix so I don’t recommend using it.
Makes about 2 cups.
Serving: 2tablespoons | Calories: 52 | Carbohydrates: 3.2g | Protein: 4.4g | Fat: 3.7g | Sodium: 8mg | Fiber: 1.1g
Net Carbs: 2.1 g | % Carbs: 14.2 % | % Protein: 29.7 % | % Fat: 56.2 % | SmartPoints: 1
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.