chocolate chips Archives - The Best Keto Recipes Low Carb Made Easy Thu, 10 Aug 2023 13:12:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.2 158091747 Keto Brownies https://thebestketorecipes.com/keto-brownies/ Mon, 08 May 2023 11:00:00 +0000 https://thebestketorecipes.com/?p=7981 These Keto Brownies are moist, chewy, and rich. They’re easy to make, only 15 min of prep time, and have just 3 grams of net carbs per serving. Easy Homemade Keto Brownies Brownies are a perfect dessert. Who doesn’t love a big square of rich, gooey, chocolatey goodness? We have tinkering with keto brownie recipesContinue Reading

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]]> These Keto Brownies are moist, chewy, and rich. They’re easy to make, only 15 min of prep time, and have just 3 grams of net carbs per serving.

Close up of three brownie squares stacked on each other

Easy Homemade Keto Brownies

Brownies are a perfect dessert. Who doesn’t love a big square of rich, gooey, chocolatey goodness? We have tinkering with keto brownie recipes for years. This is my best keto brownie recipe yet! They taste fantastic and are incredibly easy to make with less than 15 minutes of prep time!

The secret ingredient in this recipe is pumpkin puree. The puree helps keep the brownies soft and moist and adds a little extra flavor. Don’t worry, the brownies don’t taste like pumpkin, they’re just extra rich and extra moist. They also have lots of butter to keep the brownies from drying out. And you know that a little extra butter helps the flavor of the treats, too. Plus, as far as brownies go, these are quite healthy and have only 3 net carbs!

Why You’ll Love These Decadent Brownies

I make these keto brownies all the time. Trust me: you’ll be hooked too! Here’s why.

  • Super easy. This is such an easy recipe to make. It only takes 45 minutes from start to finish (only 15 minutes of prep time). You only need one bowl and one cake pan, so there’s minimal cleanup. You can throw these brownies together anytime you’re craving them.
  • Incredibly moist. My biggest problem with most keto brownie recipes is that they’re really dry. For that matter, a lot of non-keto brownie recipes are really dry, too! But these brownies are really moist, thanks to pumpkin puree and a large amount of butter. They’re soft and gooey, just as brownies should be.
  • Relatively healthy. I’ll stop short of saying that these brownies are healthy, because, well … they’re brownies! But relative to the kind that most people make, or that you’d buy at a bakery, these keto brownies are very healthy. Each serving has just 3 grams of net carbs.
Overhead view of the ingredients needed for keto brownies: a bowl of eggs, a bowl of butter, a bowl of dark chocolate chips, a bowl of cocoa powder, a bowl of monkfruit sweetener, a bowl of pumpkin puree, a bowl of almond flour, a bowl of vanilla extract, a bowl of salt, and a bowl of baking soda
Close up of a brownie square on its side, next to other brownie squares

Ingredients Needed

Here’s everything you’ll need to make these soft and rich brownies. Check out the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

  • Butter – You want to use unsalted butter for this recipe.
  • Cocoa powder – Make sure your cocoa powder is unsweetened.
  • Eggs
  • Pumpkin puree – Be sure to use unsweetened and unflavored pumpkin puree, and not pumpkin pie mix.
  • Monkfruit sweetener 
  • Vanilla extract – Always use 100% pure vanilla extract.
  • Almond flour – Fine-ground flour will give you the best texture for the brownies. 
  • Baking soda
  • Fine sea salt
  • Dark chocolate baking chips – Make sure to use no-sugar-added chocolate chips. I use Lily’s. 

How to Make Keto Brownies

Here’s how to make these 45-minute brownies. They’re so easy! First, preheat your oven to 325F, then line an 8×8-inch baking pan with parchment paper and lightly grease it. 

Melt Butter and Add Cocoa Powder

Overhead view of eight cubes of butter in a mixing bowl
Overhead view of melted butter in a mixing bowl
Overhead view of cocoa powder in a mixing bowl on top of melted butter
Brownie batter being whisked in clear mixing bowl

First, put the butter in a large bowl, and melt it in the microwave. When the butter is completely melted add the cocoa powder to the bowl and whisk to combine. This will create a rich, thick chocolate sauce that is the base for our brownies. This ensures the brownies are fudgy instead of cakelike.

Add the Eggs and Puree

Overhead view of four eggs in a mixing bowl, on top of cocoa powder mixed with butter
Overhead view of pumpkin puree, monkfruit sweeter, and vanilla extract on top of a chocolate batter in a mixing bowl

Add the eggs and whisk until everything is well combined and the batter has loosened. Then put the pumpkin puree in the bowl, along with the vanilla extract and monkfruit sweetener. Whisk until everything is well combined. 

Finish the Batter

Overhead view of almond flour, baking soda, salt, and chocolate chips on top of brownie batter in a bowl
Overhead view of brownie batter in a bowl with a whisk

Add the almond flour, baking soda, salt, and some of the chocolate chips to the bowl. Then mix until the ingredients are thoroughly combined. Pour the brownie batter into the prepared pan, then add the rest of the chocolate chips on top.

Bake

Overhead view of unbaked brownies in a pan
Overhead view of keto brownies in the baking pan

Put the brownies in the oven and bake until the brownies are set but still a little bit tacky. A toothpick or paring knife inserted into the center of the brownies should come out clean. This should take about 30 minutes.

Cool

Let the brownies completely cool prior to cutting (allows brownies to have cleaner edges and maintain their form). Then they are ready to serve.  

Tips and Tricks

These are a few tricks that I like to use to make the best keto brownies.

  • Use room-temperature eggs. I always use room-temperature eggs when I’m baking. Eggs that are still cold from the fridge won’t mix as well with other ingredients, and that will impact the texture of your brownies. Pull the eggs out of your fridge at least 30 minutes before making this recipe to have the smoothest brownies possible.
  • Cool fully. It’s so tempting to dig into the brownies the second they come out of the oven. They smell so good that it takes a lot of willpower to leave them alone. But try to do exactly that. If you cut into the brownies while they’re still hot, they won’t hold their shape well, and they’ll also dry out more quickly. Let them cool and firm up before cutting or eating them.
  • Keep them from drying out. One of the best things about this recipe is that the brownies are moist, which isn’t always the case with keto-friendly desserts. However, these brownies are prone to drying out after you bake them. To keep this from happening, cover the brownies with aluminum foil as soon as they’re fully cooled. Also, avoid cutting the brownies until you’re ready to serve them. 
Overhead view of a batch of brownies cut into 16 squares

What to Serve Them With

I love to eat these brownies in the afternoon as a little midday treat. When I do that, I usually also have a glass of one of my favorite coffee drinks. Here are a few coffees that go so well with these keto brownies.

How to Store Leftover Brownies

Leftover brownies will last at room temperature for 3-5 days. Just make sure to store them in an airtight container or bag, or wrapped in aluminum foil. For best results, keep the keto brownies out of direct sunlight. 

Close up of brownies cut into squares

Can This Recipe Be Frozen?

You can absolutely freeze these brownies. Let them cool completely, then double-wrap them in airtight bags. Store in the freezer for up to 3 months. 

More Easy Keto Chocolate Desserts to Make

Looking for more easy and delicious chocolate treats to make? I’ve got you covered. Here are some of my favorite keto chocolate recipes. 

Yield: 16 brownies

Keto Brownies

Overhead view of a batch of brownies cut into 16 squares

These keto brownies are moist, decadent, and loaded with chocolate. They only take 45 minutes to make, and have just 3 grams of net carbs per serving.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 8 tablespoons unsalted butter
  • 3/4 cup unsweetened cocoa powder (I use Hershey's)
  • 4 large eggs, at room temperature
  • 1/4 cup canned pumpkin puree
  • 3/4 cup monkfruit ssweetener
  • 1 teaspoon pure vanilla extract
  • 1/3 cup finely ground almond flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons dark chocolate baking chips, divided (I use Lily's)

Instructions

  1. Preheat the oven to 325F, and line an 8x8-inch pan with parchment paper. Grease the pan.
  2. In a large bowl, melt the butter in the microwave in 20-second intervals until fully melted.
  3. Whisk in the cocoa powder, then whisk in the eggs until the batter has loosened.
  4. Add the pumpkin puree, monkfruit sweetener, and vanilla extract, and whisk until combined.
  5. Add the almond flour, baking soda, salt, and 2 tablespoons of the chocolate chips. Whisk until a smooth brownie batter forms.
  6. Pour the batter into the prepared pan and sprinkle with the remaining tablespoon of chocolate chips.
  7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The brownies should still look a little bit tack, but should be set and not jiggly.
  8. Allow to cool for 30 minutes before cutting into.

Notes

  • Cover the brownies in aluminum foil as soon as they've cooled, to keep them from drying out.
  • Store in an airtight bag or container at room temperature for 3-5 days, or in the fridge for 1 week.
  • To freeze, double bag and store in the freezer for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1 square
Amount Per Serving: Calories: 105Total Fat: 8.6gCholesterol: 61.8mgSodium: 60.1mgCarbohydrates: 14.3gNet Carbohydrates: 3gFiber: 2.3gSugar: 0.5gSugar Alcohols: 9gProtein: 3g
© Annie
Cuisine: American / Category: Dessert

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]]> 7981 Keto Chocolate Cake https://thebestketorecipes.com/keto-chocolate-cake/ Tue, 11 Apr 2023 11:00:00 +0000 https://thebestketorecipes.com/?p=7774 This Keto Chocolate Cake is moist, soft, and so decadent. It’s intensely chocolatey and has less than 5 net carbs per slice! Easy to Make Gluten-Free Chocolate Cake Chocolate cake is one of the greatest foods ever. Unfortunately, it’s not a dessert that is usually very good for a keto diet. But this keto chocolateContinue Reading

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]]> This Keto Chocolate Cake is moist, soft, and so decadent. It’s intensely chocolatey and has less than 5 net carbs per slice!

Three squares of chocolate cake covered with chocolate frosting and sprinkles

Easy to Make Gluten-Free Chocolate Cake

Chocolate cake is one of the greatest foods ever. Unfortunately, it’s not a dessert that is usually very good for a keto diet. But this keto chocolate cake changes everything you thought you knew about chocolate cakes. It’s just as rich, decadent, and chocolatey as any cake you’ve ever had. And It’s incredibly moist, thanks to my secret ingredient: pumpkin puree. Yet despite having a flawless texture and mouth-watering taste, this cake is 100% gluten-free and keto-friendly. 

The cake is the star of the show, but the frosting is amazing too. It’s so simple, with only 2 ingredients. I make it all the time to put on different types of cakes and cupcakes, so it’s definitely a recipe you’ll get a lot of use out of. 

Did I mention how quick it is to make this keto chocolate cake? It only takes about 45 minutes! So whether you want a midweek sweet treat or you need to bake something for a birthday party, you’ve got to give this cake a try. 

Chocolate cake in a cake pan, covered in sprinkles, with a few pieces cut out

Why You’ll Love This Easy Keto Cake

This is one of the best chocolate cakes I’ve ever had. Here’s why I know that you’ll love it. 

  • Quick and easy. This cake tastes fancy, but it doesn’t take much work at all. It’s an easy recipe to follow, and you only need 45 minutes to make it. It’s a fool-proof recipe that comes out perfect every single time.
  • Amazing texture. The best part about this keto chocolate cake is the texture. The cake itself, which has lots of pumpkin puree, eggs, and butter, is amazingly moist and soft. It really melts in your mouth. The frosting, which is made out of coconut cream and chocolate chips, is incredibly smooth, silky, and creamy. Put them together and you have a cake with an irresistible texture. 
  • Big batch. One of these cakes will serve about 15 people. But it’s really easy to double or even triple the recipe. As long as you have enough baking pans, it doesn’t even take any additional time to make a larger batch of chocolate cake. If you’re baking for a birthday or any other kind of party, this is a great recipe to use. 
Overhead view of the ingredients needed for keto chocolate cake: a bowl of eggs, a bowl of melted butter, a bowl of cocoa powder, a bowl of almond flour, a bowl of pumpkin puree, a bowl of baking soda, a bowl of baking powder, a bowl of salt, a bowl of vanilla extract, and a bowl of monk fruit sweetener
Overhead view of a bowl of chocolate chips and a bowl of coconut cream

Ingredients Needed

Here are all the ingredients you’ll need when making this luscious keto cake. Scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

For the Cake: 

  • Melted butter – Make sure to use unsalted butter for this recipe.
  • Almond flour
  • Cocoa powder
  • Baking soda
  • Baking powder
  • Salt
  • Granulated monk fruit sweetener – This is my favorite sweetener for this cake, but you can use other types of keto-friendly sweeteners.
  • Eggs
  • Canned pumpkin puree – Be sure to use unseasoned pumpkin puree and not canned pumpkin pie filling.
  • Vanilla extract – Always use 100% pure extract.

For the Frosting:

  • Coconut cream – It’s totally fine if the coconut cream has separated and is part-liquid, part-solid.
  • Stevia-sweetened dark chocolate baking chips – My go-to brand for chocolate chips is Lily’s. 

How to Make Keto Chocolate Cake

Here’s how to make this mouth-watering 45-minute chocolate cake. 

  • Prep. Preheat your oven to 350F and grease a 9×13-inch cake pan with cooking spray. You can also line the pan with parchment paper if you prefer. 
  • Mix the dry ingredients. Add the almond flour, cocoa powder, baking powder, baking soda, monk fruit sweetener, and salt to a bowl. Whisk until the ingredients are combined. 
A mixing bowl filled with almond flour, cocoa powder, monk fruit sweetener, salt, baking powder, and baking soda
A mixing bowl with almond flour, cocoa powder, and other dry ingredients, and a whisk
  • Make a well. Use your hand or the back of a spoon to make a well in the center of the dry ingredients. 
  • Add the wet ingredients. Put the melted butter, pumpkin puree, eggs, and vanilla in the well, and fold until all of the ingredients are mixed together.
A bowl with cocoa powder and almond flour, with a well in it with eggs, pumpkin puree, and butter in it
A bowl of chocolate cake batter
  • Put the batter in the cake pan. Pour the cake batter into the prepared pan. If the batter is uneven, grease your hands and press down until it forms an even layer. 
  • Bake. Put the cake in the center rack of the oven and bake it until a toothpick inserted in the center of the cake comes out clean. This should take 23-25 minutes. 
Overhead view of an unbaked chocolate cake in a cake pan
Overhead view of an unfrosted chocolate cake in a cake pan
  • Cool. Remove the cake from the oven and let it cool on a wire rack. 
  • Mix the frosting ingredients. Add the chocolate chips and coconut cream to a microwave-safe bowl, and stir to combine.
  • Make the frosting. Microwave the frosting for 15 seconds, then whisk it. Repeat this process until the chocolate chips and coconut cream are both melted, and the frosting is smooth. It should be the consistency of thick soup.
A bowl with solids and liquids from coconut cream, and chocolate chips
A bowl of chocolate chips and coconut cream melted together, with a whisk in it
  • Chill. You can frost the cake immediately, but it’s best to cover the frosting and place it in the fridge for 2-3 hours, whisking every 30-60 minutes. After a few hours, the frosting should be thick and fluffy. 
  • Assemble. Spread the frosting over the cake, and you’re ready to decorate and eat! 
A bowl of chocolate frosting
An offset spatula evening out chocolate frosting on a chocolate cake

Tips and Tricks

Here are some tricks for making the best possible keto chocolate cake.

  • Room-temp eggs. I always use room-temperature eggs when baking. When eggs are at room temperature, they mix better with other ingredients, and the cake ends up having a much smoother and softer texture.
  • Don’t overmix. Be careful not to overmix the ingredients when making the cake batter. Once you add the wet ingredients, fold them in carefully with a spatula or spoon. Don’t mix them vigorously or for too long, otherwise, the cake will end up very dense.
  • Make the frosting ahead of time. I always aim to make this chocolate frosting at least 3 hours in advance, and often longer than that. Giving the frosting lots of time to chill in the fridge allows it to get smoother, lighter, and fluffier. You can even make this frosting a few days in advance to save yourself some time and hassle. 
  • Cool fully. Make sure that your cake is completely cooled before you frost or decorate it. If the chocolate cake is even a little bit warm, it will melt the frosting. 
A chocolate cake in a cake pan, covered in chocolate frosting, with one piece cut out, and a few pieces missing

What to Serve it With

My favorite way to eat this cake is as an afternoon treat while having a coffee drink … sometimes an alcoholic one! Here’s what I usually drink with keto chocolate cake. 

How to Store Leftovers

This gluten-free chocolate cake will last in the fridge for 3 days as long as you store it in an airtight container or cover it with plastic wrap. If you haven’t frosted the cake, it will last on the counter for 3 days, or in the fridge for 5 days. The frosting will last in the fridge for 1 week. 

Can I Freeze This Recipe?

You can definitely freeze this cake recipe. I like to wrap the cake in plastic wrap, and then store it in an airtight container or bag. That helps prevent freezer burn. Frozen chocolate cake can last in the freezer for 4 months. 

A piece of chocolate cake on a plate, covered with chocolate frosting and sprinkles, with a fork in front of it with a bite of cake on it

More Keto Desserts to Make

Don’t let anyone tell you that you can’t have decadent desserts while on a keto diet! Here are some of my favorite keto dessert recipes.

Yield: 15 servings

Keto Chocolate Cake

A piece of chocolate cake on a plate, covered with chocolate frosting and sprinkles, with a fork in front of it with a bite of cake on it

This keto chocolate cake is so moist and soft, but super decadent. It has a creamy frosting, is easy to make, and is gluten-free.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

For the Cake:

  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 3 cups almond flour, spooned and leveled
  • 1/2 cup cocoa powder, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulate monk fruit sweetener
  • 4 large eggs, at room temperature
  • 1/2 cup canned pure pumpkin puree
  • 1 tablespoon pure vanilla extract

For the Frosting:

  • 1 can (13.5 ounces or 1 3/4 cup) unsweetened coconut cream, including the liquid
  • 1 cup stevia-sweetened dark chocolate baking chips

Instructions

  1. Preheat the oven to 350F and grease a 9x13-inch cake pan with cooking spray, or line it with parchment paper. Set aside.
  2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, salt, and monk fruit sweetener.
  3. Make a well in the center of the dry ingredients and add the melted butter, eggs, pumpkin puree, and vanilla. Fold the ingredients in until a super thick batter forms.
  4. Scrape the batter into the prepared baking pan. Grease your hands with cooking spray or oil and press the batter into an even layer in the pan.
  5. Bake in the center rack of the oven for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Place the cake on a wire cooling rack to cool completely.
  7. In a large, microwave-safe bowl, add the chocolate chips and coconut cream. Mix together.
  8. Microwave for 15-second intervals, whisking in between until the chocolate and cream are melted and form a smooth, somewhat thick and soupy mixture.
  9. Place the bowl in the fridge and let it sit for 2-3 hours, whisking every 30-50 minutes until the frosting is thickened and a spreadable, fluffy consistency.
  10. Spread the frosting over the cake and decorate, then serve.

Notes

  • Cover the cake or place it in an airtight container and store it in the fridge for 3 days.
  • Unfrosted cake can be stored at room temperature for 3 days, or in the fridge for 5 days.
  • The frosting can be stored in the fridge for 1 week.
  • To freeze the cake, wrap it in plastic wrap then store it in an airtight container in the freezer for up to 4 months.
  • To melt the butter easily, place it in a microwave safe bowl and cook in 15-second intervals, stirring in between cooks.

Nutrition Information:

Yield:

15

Serving Size:

1 slice
Amount Per Serving: Calories: 275Total Fat: 12gCholesterol: 57.7mgSodium: 146.2mgCarbohydrates: 23.2gNet Carbohydrates: 4.77gFiber: 5.9gSugar: 1.6gSugar Alcohols: 15.2gProtein: 6.6g
© Annie
Cuisine: American / Category: Dessert

The post Keto Chocolate Cake appeared first on The Best Keto Recipes.

]]> 7774 No Bake Peanut Butter Bars (keto + low carb) https://thebestketorecipes.com/no-bake-peanut-butter-bars-keto-low-carb/ Tue, 23 Aug 2022 11:00:56 +0000 https://thebestketorecipes.com/?p=5826 These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs and the perfect way to satisfy your sweet tooth! No Bake Peanut Butter Bars These No Bake Peanut Butter Bars are the best keto-friendly sweet treat! These have a classic texture–the smooth chocolateContinue Reading

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]]> These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs and the perfect way to satisfy your sweet tooth!

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

No Bake Peanut Butter Bars

These No Bake Peanut Butter Bars are the best keto-friendly sweet treat! These have a classic texture–the smooth chocolate layer atop a creamy-and-crunchy peanut butter base. It’s a comforting delight, perfect for an after school snack or dessert! 

These keto bars are gluten free, grain free, sugar free, and diabetic friendly. They are great for gifting to teachers, family members, or neighbors, too. Just wrap up in some cute butcher’s paper, plastic, or gift boxes (these would be cute with a festive label, or these would fit two pretty well!) for an inexpensive, thoughtful present!

These are easy to meal prep as well. Make a batch (or several), cut into pieces, and freeze whatever you won’t eat within the next five days. These can be great for some travel as you can take them out of the freezer in the morning, toss them into a lunchbox, and they’ll be thawed and ready in a few hours! For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!

Keto Peanut Butter Bar Ingredients

Here’s a quick overview of what you’ll need. For specific measurements, keep scrolling down to the printable recipe card.

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth! These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

How to make Keto Peanut Butter Bars

This recipe has several steps, but it’s still very easy to make! This recipe is perfect for beginner cooks or a family meal prep day! The majority of the work takes place in a food processor or a very strong blender.

First, you’ll start by grinding your peanuts in a food processor until it crumbles to the consistency of graham cracker crumbs. Then you’ll incorporate your creamy ingredients (like butter, sweetener, and peanut butter), followed by coconut flour and vanilla extract. This multi-step process will require you to scrape the sides of the processor down with a spatula several times, but the stop-and-go is worth it for these delicious bars!

Finally, scrape the thick batter onto a pan (8×8 lined with parchment paper). Spread it to a nice even layer and allow it to chill for 30 minutes. While this is chilling, heat the heavy cream and add chocolate and peanut butter. Remove from heat and stir until super smooth. Pour this over the chilled peanut butter layer and chill for another hour before cutting and serving.

How to store No Bake Peanut Butter Bars

These peanut butter bars are best kept chilled in an airtight container in the fridge for up to 5 days. To keep fresh for longer, freeze and eat within 3 months for the best taste and texture. These will get softer as they get closer to room temperature, so keep that in mind if serving for a party or gifting to others.

When storing these, make sure to place a layer of parchment or wax paper between the bars if storing on top of one another. This will help prevent them from sticking or getting misshapen. 

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth! These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

Tips for the BEST Peanut Butter Chocolate Bars

  • Use a high-quality food processor or blender. This mixture is very thick, and weaker appliances may not be able to handle this.
  • Make sure to line the pan with parchment paper, aluminum foil, or wax paper before spreading the mixture. The peanut butter layer is quite sticky, and it would be very difficult to remove pieces if you put this directly into an unlined pan.
  • Use roasted peanuts or roast raw peanuts for this. Roasted peanuts are able to achieve a creamier texture and provide a greater depth of flavor. You can use salted or unsalted (if using salted, make sure to use unsalted butter).
  • Don’t skimp on the chilling time. You want the peanut butter layer to be cold and well-set so that the warm chocolate layer doesn’t melt and seep into the peanut butter layer. If you don’t allow it to chill long enough before cutting, you’ll have a gooey mess.

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

What to serve with No Bake Peanut Butter Bars

This is the perfect afternoon treat to power you through the rest of a long day, especially when served with a Keto Frappuccino (maybe try this Salted Caramel version, or this Mocha one?)! This Vanilla Bean Frappuccino is low carb and a great option if you don’t love coffee or if you’ve got a little one wanting some homemade Starbucks, too!

For a nighttime treat, serve these No Bake Peanut Butter Bars with a Keto Hot Cocoa with Espresso Whipped Cream! 

More No Bake Keto Recipes

Yield: 12

No Bake Peanut Butter Bars (keto + low carb)

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Peanut Butter Filling

  • 1 cup roasted peanuts, crushed to a graham cracker crumb consistency
  • 4 tablespoons butter, melted
  • 1/2 cup powdered monkfruit sweetener
  • 3/4 cup creamy peanut butter
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 cup Lily's Sugar Free Chocolate Chips, chopped
  • 2 tablespoons creamy peanut butter
  • 1/2 cup heavy cream

Instructions

  1. Place the peanuts in a food processor and pulse until it reaches a graham cracker crumb consistency. (see photos in post)
  2. Push the crushed peanuts to one side of the processor and add the melted butter, sweetener, and peanut butter. Pulse several times until well blended. You will need to stop and scrape down the sides as you go.
  3. Add the coconut flour and vanilla extract, pulse a few more times.
  4. Pour the batter (it will be thick, but easy to scrape out) of the food processor into a parchement paper lined 8x8 pan. Spread the peanut butter into a nice smooth layer. Chill for 30 minutes.
  5. In a small sauce pan heat the heavy cream. When it is piping hot add the chopped chocolate and peanut butter. Remove from the heat and stir until the mixture is smooth. Pour over the peanut butter layer and chill at least 1 hour before cutting.

Notes

To get good clean cuts place the bars in the freezer 10 minutes before slicing and whipe the knife clean after each cut.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 235Total Fat: 21gCholesterol: 15.8mgSodium: 6.2mgCarbohydrates: 10gNet Carbohydrates: 2.3gFiber: 4.7gSugar Alcohols: 3gProtein: 7g
© Annie
Cuisine: Keto / Category: Dessert
 

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]]> 5826 How to Make Chocolate Ganache (keto + sugar free) https://thebestketorecipes.com/how-to-make-chocolate-ganache-keto-sugar-free/ Tue, 22 Mar 2022 11:00:55 +0000 https://thebestketorecipes.com/?p=5075 Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat! What is Chocolate Ganache? Chocolate ganache is a wonderful combination of only two ingredients- yep, just two! All you’ll need for this recipe isContinue Reading

The post How to Make Chocolate Ganache (keto + sugar free) appeared first on The Best Keto Recipes.

]]> Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

What is Chocolate Ganache?

Chocolate ganache is a wonderful combination of only two ingredients- yep, just two! All you’ll need for this recipe is sugar free chocolate chips and heavy whipping cream. Keto ganache is a blend of finely chopped chocolate and warm cream, which is mixed until it is very smooth. Learn how to make chocolate ganache in this simple tutorial!

Ingredients for Keto Ganache

Ganache only needs two simple ingredients. You might be tempted to add something else like vanilla extract or another add in, but don’t! Perfect, smooth ganache is made with these basic ingredients:

  • Chocolate: Sugar free Semi Sweet Chocolate Chips- I used Lily’s brand. You can also use white chocolate chips for a white chocolate ganache
  • Cream: Heavy whipping cream that has been heated until it is piping hot! 

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat! Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

How do you make Keto Chocolate Ganache?

For this keto-friendly chocolate ganache, I used equal parts hot heavy whipping cream and sugar-free dark chocolate. This allows the chocolate to gently melt and combine with the cream for a creamy, smooth ganache worthy of any dessert. To make this decadent chocolate sauce you will need to follow these simple steps:

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat! Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

  • Chop Semi Sweet Lily’s Sugar Free Chocolate Chips as finely as you can. Pour them into a heatproof bowl and set aside. 
  • In a sauce pan (not the microwave) slowly heat heavy whipping cream to a simmer. When the cream is piping hot pour it over the chopped chocolate and place a lid on top of the bowl. Allow the chocolate to sit two minutes, then remove the lid and stir until a thick, creamy chocolate sauce has formed.                         

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat! Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat! Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat! Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

Tips for the Best Chocolate Ganache

  • Make sure that no water comes into contact with this mixture while you’re mixing–It’ll cause the chocolate to seize up and separate into a grainy, gloopy mess.
  • Chop your chocolate very finely
  • The heavy cream should be VERY hot! As soon as it has begun to boil remove it from the heat and carefully pour it over the chocolate. 
  • Do not let the mixture sit too long before you stir it- two minutes is my recommended time.

What can I do with Chocolate Ganache?

The possibilities are endless! You can also this keto ganache for brownies, truffles, toppings to cakes or cupcakes, or even a decadent fruit dip! There are truly no limits to the ways this delicious ganache can be used. You can also use a different type of sugar free chocolate chip to make your preferred type of ganache. Some great ways to use ganache are:

  • I used this ganache for these Chocolate Cheesecake Bars and they were divine!
  • Brownies: smother your favorite brownies in ganache for a rich treat. 
  • Fruit Pizza: drizzle over this fruit pizza for a decadent dessert. 

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

What do I do with Chocolate Ganache after it cools?

If you stir your ganache until smooth and allow it to cool completely, the ganache can be scooped with a spoon. It will be a thick, smooth chocolate that will be thicker than frosting, but a similar texture. You can use this as a dip for fruits or spread over baked goods. You can even add this to a piping bag with a wide tip and pipe it on like frosting. 

Can I make frosting with Ganache?

Should you want to make a sugar free frosting with this ganache you will need to do one extra thing! Place the completely cooled ganache in a mixing bowl and beat with an electric mixer until it is light and  fluffy. The volume will almost double and it will make a great sugar free frosting! 

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat! Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

More Keto Chocolate Desserts

Yield: 12

How to Make Chocolate Ganache (keto + sugar free)

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

Learn how to make Chocolate Ganache that is keto and sugar free! This super simple recipe can be used as a topping for desserts, as a fruit dip or a decadent treat!

Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup Lily's Sugar Free Semi Sweet Dark Chocolate Chips
  • 1 cup heavy whipping cream

Instructions

    1. Chop Semi Sweet Lily's Sugar Free Chocolate Chips as finely as you can. Pour them into a heatproof bowl and set aside. 
    2. In a sauce pan (not the microwave) slowly heat heavy whipping cream to a simmer. When the cream is piping hot pour it over the chopped chocolate and place a lid on top of the bowl.
    3. Allow the chocolate to sit two minutes, then remove the lid and stir until a thick, creamy chocolate sauce has formed. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

2 tablespoons
Amount Per Serving: Calories: 88Total Fat: 7.9gCholesterol: 11.3mgSodium: 2.7mgCarbohydrates: 8.8gNet Carbohydrates: 3gFiber: 5.5gSugar Alcohols: 0.3gProtein: 1.4g
© Annie
Cuisine: Keto / Category: Dessert
 

The post How to Make Chocolate Ganache (keto + sugar free) appeared first on The Best Keto Recipes.

]]> 5075 Kitchen Sink Cookies (keto + low carb) https://thebestketorecipes.com/kitchen-sink-cookies-keto-low-carb/ Sun, 05 Dec 2021 19:20:10 +0000 https://thebestketorecipes.com/?p=4646 These Kitchen Sink Cookies are perfect for your next cookie exchange or party! This keto cookie recipe is packed with butterscotch, chocolate, and two types of nuts for a salty sweet treat under 3 net carbs! It’s clearly cookie season! As soon as the holidays start, the cookie ideas start churning. I’m excited to shareContinue Reading

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]]> These Kitchen Sink Cookies are perfect for your next cookie exchange or party! This keto cookie recipe is packed with butterscotch, chocolate, and two types of nuts for a salty sweet treat under 3 net carbs!

These Kitchen Sink Cookies are perfect for your next cookie exchange or party! This keto cookie recipe is packed with butterscotch, chocolate, and two types of nuts for a salty sweet treat under 3 net carbs!

It’s clearly cookie season! As soon as the holidays start, the cookie ideas start churning. I’m excited to share these Keto Mint Chocolate Chip Cookies with the family, but I also wanted to come up with a cookie that would please the peppermint haters and satisfy all year round, too! 

These Kitchen Sink Cookies are ready for any holiday parties, work potlucks, or cookie exchanges you might have coming up. They are low-carb, gluten-free, diabetic-friendly, and keto! I packed them full of butterscotch chips, dark chocolate chips, pecans, and walnuts so every bite has tons of flavor and barely any carbs.

You could easily change the additions based on your preferences! You could include keto pretzels, toffee, or other favorites. This is a great base recipe, so feel free to just toss in the 2 cups of additions of your choice!  These are also easily freezable both before and after cooking, making them super convenient to prepare ahead of time and work into even the busiest of plans. For more delicious low carb meals, check out my page of Easy Keto Recipes!

What are kitchen sink cookies?

Kitchen Sink Cookies get their name from the phrase “everything but the kitchen sink.” These cookies are packed with salty and sweet ingredients… In this case, I used sugar-free butterscotch chips and dark chocolate chips as well as pecans and walnuts. You could easily bulk these up more with keto-friendly pretzel sticks, even homemade keto toffee bits if you wanted. 

These Kitchen Sink Cookies are the perfect keto cookie recipe! Packed with butterscotch, dark chocolate, and nuts, this sugar-free cookie is going to be a hit!

Ingredients Kitchen Sink Cookies

Tips for Sugar Free Butterscotch Chips

Lily’s Butterscotch chips melt very differently than regular or sugar free chocolate chips. If you find the butterscotch is is melting away from the cookie as they cook simply use a silicone spatula to push the butterscotch towards the cookie. This will create those perfect caramelized, almost crispy, crunchy edges.

These Keto Kitchen Sink Cookies are as delicious as they look! Gluten-free, low-carb, and diabetic-friendly for the perfect holiday cookie recipe.

Can I use coconut flour?

No, this recipe is formulated for almond flour only. Almond and coconut flour are not 1 to 1 substitutes and they absorb liquid very differently. If you use coconut flour instead it will result in dry, crumbly cookies. 

Tips For Making Keto from Scratch

  • Use real butter for this cookie recipe. For the best flavor and texture use a quality butter instead of a butter substitute. 
  • Chill the dough!!! This is THE MOST IMPORTANT STEP! While the mixture is being  beaten the dough gets warm which would result in cookies that spread a lot. You absolutely must chill the dough so the butter gets completely hard again before baking.
  • Do not overcook! Remember the cookies will continue to bake on the hot pan after you remove them from the oven. If you wait until the cookies look done they will actually be overdone. 
  • Use a silicone baking sheet so the cookies bake evenly and never stick. 
  • Do not flatten the dough, just scoop and bake. 
  • Do not transfer these cookies to a cooling rack immediately, they will break apart easily. Allow them to cool and set on the pan, then transfer. 

These keto Kitchen Sink Cookies are chock full of flavor--Butterscotch, dark chocolate, pecans, and walnuts! Low-carb, sugar-free, gluten-free, and a family favorite.

Can I freeze keto cookies?

You can definitely freeze keto cookies! My favorite way is to chill and scoop the dough, then freeze the dough on a baking sheet for about 2 hours. Once the dough is hard, I transfer them to a freezer bag. You can store the dough up to 6 months, making it easy to make large batches and pull out the exact amount you need when you want freshly baked, low-carb cookies.

You can also freeze these after baking. To prevent them from picking up other flavors and scents from the freezer, I like to wrap two cookies together with plastic wrap, then store in a freezer bag. It’s easy to pull out cookies whenever I want a treat, leaving them to thaw unwrapped on the counter. If you put frozen cookies in your lunchbox, they’ll likely be thawed and soft by the time lunch rolls around!

More Keto Cookies:

Want more? Check out this list of The Best Keto Cookies for no-bake, whoopie pies, snickerdoodles, sugar cookies, and more!

Yield: 30

Kitchen Sink Cookies (keto + low carb)

These Kitchen Sink Cookies are perfect for your next cookie exchange or party! This keto cookie recipe is packed with butterscotch, chocolate, and two types of nuts for a salty sweet treat under 3 net carbs!

These Kitchen Sink Cookies are perfect for your next cookie exchange or party! This keto cookie recipe is packed with butterscotch, chocolate, and two types of nuts for a salty sweet treat under 3 net carbs!

Prep Time 5 minutes
Additional Time 30 minutes
Cook Time 7 minutes
Total Time 42 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar monkfruit
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup Lily's Semi Sweet or Dark Chocolate Chips
  • 1/2 cup Lily's Butterscotch chips
  • 1/2 cup pecans, chopped (preferably roasted and salted)
  • 1/2 cup walnuts, chopped

Instructions

    1. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
    2. Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
    3. Add the egg, beating the mixture on low.
    4. Gradually pour in the almond flour mixture and beat on low speed until combined.
    5. Lastly, mix in the butterscotch, chocolate chips and chopped nuts.
    6. Chill the mixture at least 30 minutes, preferably longer, until the butter is sold and the cookie dough is hard. DO NOT SKIP THIS STEP.
    7. When ready to bake preheat the oven to 350 degrees F.
    8. Using a small cookie scoop drop the cookies onto a silicone linedbaking sheet (or lightly greased baking sheet) evenly spaced.
      Bake for 7-9 minutes or until  golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire. 
    9. Allow the cookies to cool completely before moving from the pan. Top with sea salt if desired.

Nutrition Information:

Yield:

30

Serving Size:

1 cookie
Amount Per Serving: Calories: 106Total Fat: 7.6gCholesterol: 14.3mgSodium: 64.5mgCarbohydrates: 4.8gNet Carbohydrates: 2.8gFiber: 2gSugar: 1.1gSugar Alcohols: 0.8gProtein: 1.7g
© Annie
Cuisine: Keto / Category: Dessert
 

The post Kitchen Sink Cookies (keto + low carb) appeared first on The Best Keto Recipes.

]]> 4646 Keto Skillet Cookie (under 3 net carbs) https://thebestketorecipes.com/keto-skillet-cookie-under-3-net-carbs/ Wed, 17 Nov 2021 01:15:55 +0000 https://thebestketorecipes.com/?p=4394 This delicious Keto Skillet Cookie is the best easy, low-carb dessert! This chocolate chip cookie skillet has under 3 net carbs per slice and is ready to eat in only 25 minutes! You know I love my keto cookies, but sometimes I just cannot wait for the dough to chill. My sweet tooth needs somethingContinue Reading

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]]> This delicious Keto Skillet Cookie is the best easy, low-carb dessert! This chocolate chip cookie skillet has under 3 net carbs per slice and is ready to eat in only 25 minutes!

This delicious Keto Skillet Cookie is the best easy low-carb dessert! This sugar-free cookie skillet has under 3 net carbs and is ready to eat in only 25 minutes!

You know I love my keto cookies, but sometimes I just cannot wait for the dough to chill. My sweet tooth needs something quickly, and it pretty much always wants a gooey, delicious cookie. Sometimes I’ll make these Chocolate Chip Sheet Pan Keto Cookies (or this DIVINE double chocolate version), but this time I wanted something different.

To be honest, I was thinking about that Applebee’s cookie skillet, one of my sister’s favorite desserts… The cast iron leaves the edges so buttery and crispy while the middle is a gooey, tasty mess of barely-cooked dough and chocolate chips! So after some trial and error to get just the right mix using keto-friendly ingredients like almond flour and golden monkfruit sweetener, I can finally introduce you to the amazing Keto Skillet Cookie!

P.S. If you love that doughy center like my sister, just take it out a minute early and dig in before it cools!

Ingredients for Keto Skillet Cookie

As always, this is a quick overview of what you need for this recipe. To get the complete recipe and instructions just keep scrolling.

Luckily, this recipe requires just a handful of very basic ingredients. If you already do much keto baking you very likely already have them on hand! For this keto cookie recipe you will need: 

This delicious Keto Skillet Cookie is the best easy low-carb dessert! This sugar-free cookie skillet has under 3 net carbs and is ready to eat in only 25 minutes!

How do you make a low carb skillet cookie?

First step is to line your cast iron skillet or pie pan with parchment paper. You don’t have to do this, you can liberally spray the skillet instead, however, if you plan to eat your cookie warm I highly recommend using parchment paper so you can more easily remove the cookie. preheat your oven to 350 degrees. The next step is to make the cookie dough batter! 

In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl. Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract with an electric mixer until creamy.  Once the mixture has reached a creamy consistency add the egg, beating the mixture on low speed. Gradually pour in the almond flour mixture. Lastly, mix in Lilly’s Dark Chocolate Chips.

Scrape the mixture into the prepared cast iron skillet and bake 25-30 minutes until golden brown and nearly set in the middle. 

Why do I line the pan?

Almond flour crumbles easier than regular flour, when warm almond flour is especially prone to crumbling. By lining the pan you will make it much easier to slice and remove the cookie from the skillet.

What chocolate chips are keto-friendly?

Lily’s sugar free chocolate has been my go to keto chocolate for years now. Depending on the area you live in it may be difficult to find keto-friendly chocolate. Luckily, most grocery stores now carry Lily’s. If you are unable to find them locally, Amazon usually carries them as well.

This delicious Keto Skillet Cookie is the best easy low-carb dessert! This sugar-free cookie skillet has under 3 net carbs and is ready to eat in only 25 minutes!

Can I use coconut flour? 

No, coconut flour and almond flour have very different absorption rates. I recommend following this recipe as written for the best results. 

Other Keto Cookie Recipes

If you’ve been following long you know how much I love my keto cookies! Most of my low carb cookie recipes are on my sister site. There you will find Keto Snickerdoodles, Low Carb Strawberry Thumbprint Cookies and more! 

This delicious Keto Skillet Cookie is the best easy low-carb dessert! This sugar-free cookie skillet has under 3 net carbs and is ready to eat in only 25 minutes! This delicious Keto Skillet Cookie is the best easy low-carb dessert! This sugar-free cookie skillet has under 3 net carbs and is ready to eat in only 25 minutes!

Other Keto Desserts

Yield: 12 slices

Keto Skillet Cookie

This delicious Keto Skillet Cookie is the best easy low-carb dessert! This sugar-free cookie skillet has under 3 net carbs and is ready to eat in only 25 minutes!

This delicious Keto Skillet Cookie is the best easy low-carb dessert! This sugar-free cookie skillet has under 3 net carbs and is ready to eat in only 25 minutes!

Cook Time 25 minutes
Total Time 25 minutes

Ingredients

  • 1 1/4 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar (golden monkfruit)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Lilly's semi sweet chocolate chips
  • 1/2 cup pecans, halves or chopped

Instructions

  1. Preheat the oven to 350 degrees F. Line a cast iron skillet or deep dish pie pan with parchment paper (a liner for a springform pan works well) Do not skip this step.
  2. In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
  3. Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
  4. Add the egg, beating the mixture on low.
  5. Gradually pour in the almond flour mixture and beat on low speed until combined.
  6. Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
  7. Press the dough into the lined baking dish. Bake 25-30 minutes until it has browned and lightly set in the center.
  8. Allow the cookie to cool at least 10 minutes (warm almond flour will always crumble easily). Use the liner to carefully remove the cookie from the skillet. Slice into 12 equal sections and enjoy.

Notes

Almond flour crumbles easier than regular flour, when warm almond flour is especially prone to crumbling. By lining the pan you will make it much easier to slice and remove the cookie from the skillet.

Nutrition Information:

Yield:

12 slices

Serving Size:

1 slice
Amount Per Serving: Calories: 167Total Fat: 13.4gCholesterol: 20.3mgSodium: 98mgCarbohydrates: 3.5gNet Carbohydrates: 2.2gFiber: 1.3gSugar: 0.9gProtein: 2.2g
© Annie
Cuisine: Keto / Category: Dessert
 

The post Keto Skillet Cookie (under 3 net carbs) appeared first on The Best Keto Recipes.

]]> 4394 Low Carb Crock Pot Candy https://thebestketorecipes.com/low-carb-crock-pot-candy/ Tue, 08 Dec 2020 18:51:12 +0000 https://thebestketorecipes.com/?p=3229 Low-Carb Crockpot Candy is the perfect keto and diabetic-friendly holiday dessert! You only need four simple ingredients! Also known as Crockpot peanut clusters, these light and refined sugar-free alternatives to traditional Crockpot candy are here to excite your inner child! Gorgeous peanutty goodness is enveloped with white and dark chocolate in this luxurious, yet superContinue Reading

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]]> Low-Carb Crockpot Candy is the perfect keto and diabetic-friendly holiday dessert! You only need four simple ingredients!

Low-Carb CrockPot Candy is the perfect keto and diabetic-friendly holiday dessert! You only need four simple ingredients!

Also known as Crockpot peanut clusters, these light and refined sugar-free alternatives to traditional Crockpot candy are here to excite your inner child! Gorgeous peanutty goodness is enveloped with white and dark chocolate in this luxurious, yet super simple treat.

This keto candy recipe will provide you with 50 clusters, making it ideal for serving large crowds, or to split and give to your nearest and dearest as a thoughtful gift (keeping a few for yourself, of course).

‘Tis the season for sweet treats and indulgence, and these delicious keto chocolate peanut clusters should be first on your list!

Low-Carb CrockPot Candy is the perfect keto and diabetic-friendly holiday dessert! You only need four simple ingredients!

Ingredients for Low Carb Crockpot Candy

Making keto-friendly candy in the slow cooker couldn’t be simpler! You’ll need just four basic ingredients to make this recipe: 

How to Make Keto Crockpot Candy

Crockpot chocolate peanut clusters are such an easy, but delicious dessert to make. They will certainly become your new go-to!

  1. Combine the sugar-free chocolate chips (both kinds), peanut butter, and peanuts in a slow cooker.
  2. Heat the mixture on low heat for 1.5-2 hours, stirring occasionally. 
  3. Scoop the mixture using a 1-inch cookie scoop onto wax paper or a silicone-lined baking sheet. 
  4. Top with sea salt or sugar-free sprinkles, then chill the candy until hardened. 

Low-Carb CrockPot Candy is the perfect keto and diabetic-friendly holiday dessert! You only need four simple ingredients!

How to Serve Crockpot Candy

Keto Crockpot candy will make the perfect bite-sized buffet food for all of your Christmas parties and family occasions. With simple yet well-loved flavors, these easy to make keto peanut butter clusters are guaranteed to be a hit amongst your guests!

Alternatively, this sugar-free candy makes a great, versatile gift that everyone will love.

Serve up this thoughtfully homemade gift in a cute holiday tin or gift bag, customizing with added sprinkles, drizzled chocolate, sea salt or chopped nuts to suit your giftee’s tastes.

Low-Carb CrockPot Candy is the perfect keto and diabetic-friendly holiday dessert! You only need four simple ingredients!

How to Store Keto Crockpot Candy

As with most chocolate treats, this candy is best stored in the refrigerator to avoid any melting disasters. If you’re planning on gifting someone your homemade Keto Crockpot Candy, just keep it cool for as long as possible before handing over their surprise!

Can the Peanuts Be Substituted? 

Yes, most definitely! To make peanut-free Crockpot candy, simply swap out the peanut butter and peanuts for a deliciously smooth almond butter and roasted almonds.

In fact, you can use pretty much any nut butter you fancy to suit your unique dietary requirements or taste preferences.

Low-Carb CrockPot Candy is the perfect keto and diabetic-friendly holiday dessert! You only need four simple ingredients!

Tips for Making Crockpot Peanut Clusters

  • Be sure not to forget that the Crockpot chocolate peanut clusters are cooking! If you overcook the candy, the chocolate will become hard. 
  • If you do find your chocolate is slightly overcooked, you can add a spoonful of coconut oil and it will help to soften and blend beautifully. 
  • Do a taste test before adding salt. Depending on the brand and type of peanut butter or peanuts you use, it might already have the perfect amount of salt. Do a quick taste test before adding extra sea salt. 

More Low-Carb Desserts:

I don’t know about you, but I have a real sweet tooth!  I absolutely love cooking up new and exciting keto-friendly desserts. Because who says being on a keto diet means you can’t enjoy something sweet and delicious?

Here is a small selection of my absolute favorite low-carb desserts!

Yield: 50

Low Carb Crock Pot Candy

Low Carb Crock Pot Candy is the perfect keto and diabetic friendly holiday dessert! You only need four simple ingredients to make this easy chocolate dessert! 

Low Carb Crock Pot Candy is the perfect keto and diabetic friendly holiday dessert! You only need four simple ingredients to make this easy chocolate dessert! 

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 (9 ounce) package Lily's Sugar Free Dark Chocolate Chips
  • 1 (9 ounce) package Lily's Sugar Free White Chocolate Chips
  • 1 (16 ounce) package dry roasted peanuts
  • 1/2 cup creamy peanut butter

Instructions

  1. Heat a 4 or 6 quart slow cooker to low heat. Add the chocolate chips, peanuts and peanut butter, place the lid on top.
  2. Heat the mixture for 1.5-2 hours, stirring occsionally, until melted.
  3. Use a 1 inch cookie scoop to place the clusters on a silicone lined baking mat or wax paper. Top with sea salt as desired.

Notes

See tips and tricks in the post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

52

Serving Size:

1 cluster
Amount Per Serving: Calories: 102Total Fat: 8.5gCholesterol: 0mgSodium: 41mgCarbohydrates: 8.6gNet Carbohydrates: 5.2gFiber: 3.4gSugar: 0.6gProtein: 2.8g
© Annie
Cuisine: Keto / Category: Dessert

 

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