There are many wonderful recipes that call for peanut butter chips. Although stevia-sweetened low-carb chocolate chips are readily available, I haven’t come across any stores that sell sugar-free peanut butter chips. A super delicious recipes which will make your taste buds feel great.
I developed this recipe for low-carb peanut butter chips to use in baking.
These handmade peanut butter chips are fantastic for sprinkling on ice cream, adding to trail mix, brownies, chocolate cookies, fudge, muffins, and just plain nibbling.
Actually, I’m creating homemade sugar-free peanut butter chips for the second time. The chips melted in my hand on the first attempt when I used standard unsweetened peanut butter. Even with the addition of cocoa butter, the peanut butter’s fat content prevented the chips from becoming hard.
I had to put the chips in the freezer to get them to completely solidify. They had the texture of firm fudge when kept in the refrigerator. The solution was to utilise a peanut butter powder that had some of the fat from the peanuts removed to make a free-flowing powder. This powder had no sugar added.
The Hershey brand’s ingredient list is provided below:
In reality, the partially defatted peanuts are merely peanut flour or peanut butter powder. Vegetable oils can be shelf-stable by being partially hydrogenated, but I avoid products that contain them.
Additionally, they are created from natural components devoid of corn syrup or partially hydrogenated oils.
I began by melting 100 grammes of cocoa butter in a chocolate melter to make these delectable baking chips. A double boiler and maybe even a microwave could be used for this.
The chocolate melter is my preferred method because it employs the ideal temperature for melting chocolate. I mixed in peanut flour, powdered sweetener, salt, and vanilla essence once the butter had melted.
- 1 1/4 cups of unsweetened peanut butter powder and 100 grammes of melted cocoa butter.
- Peanut flour should also function with 13 cup powdered low-carb sugar replacement.
- Sea salt, 1/2 teaspoon
- In a food processor or blender of the NutriBullet variety, grind granular sweetener. Place aside.
- Melt the cocoa butter in a double boiler, microwave, or chocolate melter.
- Add the powdered sweetener, sea salt, and peanut butter until thoroughly blended.
- Spread the mixture over a little amount of water on parchment paper, a silicone mat, or a shallow baking pan lined with plastic wrap.
- Cover with parchment paper if necessary, then use your hands to smooth the top.
- Place for about THIRTY minutes in the freezer.
- Slice the peanut butter sheet into chips after removing it from the pan.
Serving: 2tablespoons |
Calories: 52 |
Carbohydrates: 3.2g |
Protein: 4.4g |
Fat: 3.7g |
Sodium: 8mg |