Low Carb Recipe
This is actually more than just Sugar-Free Chocolate as there are many different ways you can use this chocolate recipe - check it out to see. You're only limited in what you can do with this chocolate by your imagination! Cocoa powder gives this its chocolate flavor.
2-3 tablespoons cocoa powder
2 tablespoons butter (no substitutes)
2 tablespoons liquid heavy whippping cream
1/4 teaspoons pure vanilla extract
1 tablespoon peanut butter (crunchy or creamy)
6 packets sugar substitute
Melt butter in microwave until hot. Add cocoa; mix well.
Add sugar substitute, vanilla, cream, and peanut butter. Mix well.
Drop by spoonfuls on waxed paper and refrigerate.
Can double the recipe and freeze in ziplock bags.
- Make chocolate, spoon into cupcake liners, just enough to cover bottom; spoon cheesecake in until full.
- Sprinkle chopped pecans on top. Freeze or refrigerate.
- Mix in some unsweetened coconut or walnuts or pecans or peanuts.
Make chocolate chips
Put the chocolate mixture in a ziplock bag while still a little warm. Cut a little off the tip of the bag and drop chips onto wax paper and freeze.
Yield: 1 batch; quantity dependent upon how recipe is used