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  • Tag Archives candy
  • Chocolate Peanut Butter Bars

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    Low Carb Chocolate Peanut Butter Bars

    Peanut butter layer:

    1 cup no sugar added peanut butter

    1 cup powdered erythritol

    12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)

    1 tablespoon coconut flour

    2 tablespoons softened butter

    Topping:

    2/3 cup sugar-free chocolate chips

    2 tablespoons butter

    2 tablespoons heavy cream

    Thoroughly mix all ingredients for the peanut butter layer. It will be similar to a dough in consistency. Line an 8 X 8 pan with parchment paper. Leave the paper hanging out to make removing the candy easier. I sprayed mine with a little non-stick cooking spray. Press in peanut butter mixture firmly. DSCF9182

    Melt chocolate and butter together. I used the microwave, but a double boiler is safer if you are worried about burning the chocolate. Remove from heat, add the cream, and stir thoroughly. Spread over the top of the peanut butter mixture. Let sit in the refrigerator for at least 2 hours. These are also good frozen.

    Remove from baking dish and cut into 16 squares. I invert mine while I’m cutting them. That way the chocolate doesn’t tend to break and the peanut butter doesn’t get smushed.

    Watch your portions with these. They are addictive, and peanut butter obviously isn’t the lowest carb option available. I definitely wouldn’t use these during induction. However, they are an awesome dessert for ongoing weight loss and maintenance.

    Serves 16: 3.5 NET carbs each



  • Candied Pecans

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    I was watching Food Network recently and I saw Trisha Yearwood making her uncle’s Sugared Pecans. They looked so good that I had to try to make a low carb version. I wasn’t really sure it would work, but it did. After they set they were crunchy and sweet. I substituted erythritol for the sugar, and it did stick. Yeah!

    Here’s the recipe: Sugared Pecans

    I substituted 1 cup of erythritol and 12-18 drops of EZ Sweetz (1/2 to 3/4 cup equivalent of Splenda). I like them on the sweeter end, but my husband liked them less sweet. Also, my husband suggested lightly salting them at the end, and/or mixing them with a few salty peanuts. I must admit he had a point. The salty and sweet were awesome together. Otherwise, I followed all of her other directions. These are an awesome low carb snack!

    NET carbs are only 1 per 1/4 cup serving. (NET carbs means minus fiber and erythritol.)

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  • Low Carb Peanut Roll

    I’m so excited to share this recipe. I’ve been making lots of different types of candies lately, and I decided that I wanted something that combined salty and sweet. My most recent experiment reminds me of one of my old favorite candy bars, the Pay Day. These were simple to make and don’t require unusual ingredients. If you cook low carb, you probably already have everything you need to make these.

     

    Low Carb Peanut Roll

    1 stick of butter

    1/2 cup granular erythritol (or xylitol)

    12 drops EZ Sweetz (equivalent to 1/2 cup Splenda)

    1/4 cup heavy cream

    1 scoop vanilla protein powder

    1  1/2 cups salted cocktail peanuts

    Melt butter in a small pot over medium-low heat. Add erythritol, EZ Sweetz, cream, and protein powder. Combine with a whisk. Allow mixture to reach a simmer to dissolve the sweetener. Remove from heat, add peanuts, and stir until peanuts are thoroughly coated. Allow to cool for about 3-5 minutes. Stir mixture again before placing on parchment paper. I shaped mine into 3 long bars because I wanted them to look like a Pay Day. Allow mixture to set in refrigerator for about 2-3 hours, or overnight. Cut each bar into 4 pieces.

    Serves 12: only 2 NET carbs in each piece

     



  • Low Carb Protein Bars

    Okay. I have no idea what to actually call this recipe. My intention was to make a low carb protein bar, so I’m sticking with that. While I’d rather have ”real”  food, I wanted a protein or meal bar on occasion for convenience. However, I don’t want the maltitol and glycerin that are found in commercial protein bars.  These bars will keep you full, plus they happen to be really, really delicious. Hence the confusion about the name. They are more like a dessert  or candy bar than they are a typical protein bar. Plus, they are super easy to make.

     

     

    That was the good news. The not so good news is that one of the main ingredients in this recipe is a little pricey and I have only found them on the internet. I bought them at Netrition here. I have managed to rationalize this purchase in a way that may help you: protein seldom comes cheap, you get 3 pounds of the stuff, and you don’t need to use much at a time. They are completely unflavored, and could be used in sweet or savory applications. I love how crisp they are. I plan to use them in many more experiments. They add a crunchy texture that is hard to recreate in low carb dishes.

    Low Carb Butter Pecan Protein Bar

    1 stick of butter

    1/4 cup heavy cream

    12 drops EZ Sweetz (1/2 cup equivalent)

    1/2 cup granular erythritol (or xylitol)

    1/2 teaspoon vanilla

    3 scoops whey protein crisps

    1 cup chopped pecans

    1/2 cup shredded, unsweetened coconut (optional)

    Melt butter over medium heat. Add cream, erythritol, and EZ Sweetz. Mix thoroughly and stir until mixture simmers and sweetener is dissolved. Remove from heat and stir in vanilla. Add protein crisps, nuts, and coconut and mix well. Allow to cool for approximately 5 minutes. Spread on parchment paper. (I spread mine in a rectangular shape about 8 X 10 inches.) Refrigerate for at least 2 hours until mixture is firm to the touch. When mixture is set, cut into 12 pieces.  *Update: I’ve realized that the parchment paper is necessary to the process. Without it, the bars don’t seem to set properly. I actually wrap mine in the parchment while they sit refrigerator. It seems to remove just enough excess moisture to make them perfect.

    Serves 12: NET carbs 2.5 each

    I also made a Low Carb Vanilla Almond Protein Bar. I used the same amounts of butter, cream, sweeteners, and vanilla. I followed the same process to the point where you add the vanilla. At the end I mixed in 2 scoops of protein crisps, 1 scoop of vanilla whey protein, and 1 cup of sliced almonds. These were my absolute favorite! They are one of the best things I’ve ever made.

    NET carbs 2.2 each