Here's a super easy way to make a low carb peanut butter chocolate sauce that you can use in so many different ways. I was making a Quest Protein Pancake the other day and I was just going to spread some melted peanut butter on it, but my husband had just bought me some Ghirardelli Dark Chocolates so I couldn't resist combining these two and i'm SO glad I did! Obviously i'm not the first person to combine chocolate and peanut butter, but I knew I had to share my latest revelation with you guys! So easy, so good!
I've been a dark chocolate lover all my life, but when I went low carb I started eating the darkest dark chocolate I could tolerate. The darker the chocolate, the lower in carbs it is. Also, in small quantities, dark chocolate is super healthy for you! It's packed with body beneficial minerals. Now, 86% cacao is very intense and if your not used to dark chocolate, i'd say your probably going to hate it, but there are other cacao percentages though that are still within the dark chocolate range. 72% sure does taste better, but the carb count is higher. 72% used to be my favorite, but eventually I got used the the 86% and now I have one of these little squares a few times a week. Each square is only 3 net carbs each and 1 gram of sugar!
I looooove peanut butter! For many low carbers, peanut butter is off limits. It's not that it contains a lot of carbs, it's just that the serving size is small and the carbs can start adding up quickly so moderation is key. I'd say on average, peanut butter has about 6 carbs per serving at 2 tablespoons. Not all peanut butter is created equal though. Check nutrition labels for carb counts and choose the lowest carb peanut butter. Also remember to deduct the fiber from the carbs to get the NET CARB COUNT. Another tip, reduced fat peanut butter will be higher in carbs! Peanut butter can definitely be low carbers friend though! In a pinch, a tablespoonful of PB can take care of a sweet tooth AND can be used to make aaaaamazing things like this chocolate peanut butter sauce!
Stevia is my sugar alternative go to. I don't even mess with anything else. I used to use Splenda until I wised up to it's chemical health hazards and found a much healthier alternative in Stevia. Stevia is an all natural sugar alternative that has minimal to no impact on your blood sugar. Think of it like this...Splenda is an artificial sugar, Stevia is a natural alternative. I won't go into all the harmful effects of Splenda (sucralose), but if your still using it, I recommend looking up some of the scientific findings over the last decade. Not good y'all. Switch to Stevia!
Low Carb Peanut Butter Chocolate Sauce
1 Tablespoon PB (I used Jif Extra Crunchy)
1 Square Ghirardelli 86% Dark Chocolate (or your choice)
1 Packet of Stevia (1 tsp)
Heat ingredients together in the microwave for 20 seconds. Stir until completely melted together. You may or may not need another 10 seconds or so. That's it ya'll!
*My carb count came to 10, but keep in mind that depending on quantity and what PB brand and dark chocolate you use that your carb count could become higher or lower.
Here's my Quest Protein Pancake with the Chocolate Peanut Butter Sauce on it. I mean, wow you guys! It tasted like a melted Reese's Peanut Butter Cup! I was in heaven. Devoured in 10 seconds.
My Quest Protein Pancake Recipe can be found HERE.
Keep in mind that the recipe can also be used with other protein powders.
Happy Low Carbing Y'all!