WARNING: This is a Mouth Watering Super-Easy Low Carb Peanut Butter Candy Recipe! 😉
Inspired by the Triple Layer Coconut Oil Candy Recipe that I shared with you in the recent Low Carb Peanut Butter Desserts post, I decided to give it a whirl – with my own version of this low carb candy.
Let me just say… I have a new found love for my Coconut Oil! 😀
Coconut Oil and Peanut Butter are both a regular part of my Low Carb Diet as they are both tasty “real food” healthy fats. I just never in a million years would have thought to combine them!
Who knew they would be so amazingly delicious together?!
This first recipe was a “quick test” (and it truly is super fast & easy – otherwise I wouldn’t even be doing it, lol).
I will tell you upfront that I didn’t get the chocolate layer sweet enough, although it was definitely edible – it was just more like the ‘bite’ of dark chocolate. So you’ll definitely want to sweeten to taste if you decide to include the chocolate layer. I would also suggest using a lot less chocolate per piece so it doesn’t overpower the beautiful peanut butter layer – which was my favorite!
I’ll share how I made these, but keep reading for my next version – which I’m making for Valentine’s Day. 😉
Here’s the original recipe. As instructed I put 1/4 cup of unsweetened cocoa in one bowl, and 1/4 cup of peanut butter in another bowl. I melted 1/2 cup of Coconut Oil (I actually melted 1/4 cup twice) and mixed with each. It works best if you melt 1/4 cup of Coconut Oil first, mix it with the Cocoa, spoon it out in your mold or pan, and put that in the refrigerator. Then melt the other half (1/4 cup) of Coconut Oil and mix it with the Peanut Butter while the chocolate is setting.
I didn’t have a candy mold on hand, so I made larger candies in a traditional sized muffin pan – so they came out larger, making a total of 9 pieces. See the nutrition facts for this version to the right.
Again, my chocolate wasn’t quite sweet enough, but I really don’t like things TOO sweet – and it had a nice “dark chocolate” type taste to it the way I made it. In the future I would use twice as much peanut butter mixture and 1/2 or 1/3 the chocolate mixture per candy.
Simply mix the ingredients in Bowl #1, dip out into your mold or muffin pan, and put that in the refrigerator for 10 minutes. Next mix the ingredients in Bowl #2, then spoon on top of the chocolate mixture, and chill until set. That’s it! 😉
It says they are 2 net carbs each at that size, but when I logged it in MyFitnessPal it came out to 3 net carbs for two pieces.
My Valentine’s Day Version (ie Next Revision): Low Carb Peanut Butter Dessert Hearts!
The peanut butter candy part of this recipe was SO good that I decided to order a heart-shaped candy mold and make Peanut Butter Hearts for Valentine’s Day this weekend. 😀
You’ll notice I only used 1 TBSP of sugar free vanilla syrup to sweeten the peanut butter mixture before, but this time I am going to replace that with a TBSP of Vanilla Extract.
It honestly doesn’t need much sweetener to be absolutely delicious!!
I plan to double the recipe for a larger batch, and make up a whole “basket of hearts”:
Update: See Low Carb Peanut Butter Fudge Recipe
With no artificial sweetener (using the vanilla extract, and beautiful flavors of peanut butter and coconut oil combined) even your carb-eating friends will LOVE these gorgeous peanut butter heart candies! And they’ll never even know they are HEALTHY. 😉 ENJOY!