Low-Carb Peanut Butter Dips Recipe

Dana Carpender July 17, 2013 CarbSmart Magazine, Dessert Recipes, Holidays & Seasons, Recipes Leave a comment 718 Views

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Low-Carb Peanut Butter Dips

Low-Carb Peanut Butter Dips Recipe

Dana Carpender's Low Carb Peanut Butter Dip Cookies

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This is a riff on one of my mother’s favorite Christmas Cookie recipes–the peanut butter was my idea. And Mom’s weren’t low carb, of course.

Author: Dana Carpender
Yield: 40 cookies 1x

Ingredients

Units Scale

1 cup almond meal
1 cup vanilla whey protein powder
1 cup shredded coconut meat
1/2 teaspoon salt
2 teaspoons xanthan gum or guar gum
1/2 cup butter (one stick) at room temperature
1/2 cup natural peanut butter
1/2 cup powdered Swerve
1/2 teaspoon liquid stevia extract, English toffee flavor
1 tablespoon vanilla extract
12 ounces sugar-free dark chocolate (I used Hershey’s sugar-free semi-sweet chips)
2 ounces bitter chocolate
2 tablespoons sugar-free imitation honey
1/4 cup water

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Instructions

Preheat oven to 325° F. Line a cookie sheet with baking parchment.
In a bowl, combine everything from the almond meal through the xanthan gum, and whisk it together till it’s all evenly distributed.
In another bowl, using your electric mixer, beat the butter and peanut butter together till they’re creamy and fluffy. Add the Swerve, stevia extract, and vanilla, and beat, scraping down the sides of the bowl often, until they’re well blended.
Beat in the dry ingredients in 2-3 additions. Dough will be stiff and crumbly.
Using clean hands, form logs about 2″ long and the diameter of a finger. Place on the parchment. These don’t spread a lot, so you can put them fairly close together–all mine fit on one sheet.
Bake for 20-25 minutes, until golden. Remove from oven, and let them cool.
When the cookies are completely cool, make your dipping chocolate: Over very, very low heat, or in the top of a double boiler over hot water, warm the sugar-free dark chocolate, bitter baking chocolate, imitation honey, and water together until the chocolate is all melted. Whisk everything together until it’s smooth.
While dipping chocolate is hot, dip one end of each cookie into it, covering each halfway. Lay on wax paper or baking parchment to set–I reused the baking parchment I’d used for the cookie sheet. Let the chocolate set for a couple of hours before putting the cookies in a snap-top container.

Notes

This made a bit more dipping chocolate than my cookies needed. Hardly a tragedy; surely you can think of something else that needs dipping in chocolate. Just store it in a snap-top container in the fridge or freezer, and re-warm it when you have a use for it.

Do yourself a favor, and find a health food store that sells shredded coconut in bulk, out of a bin. I pay a big $3/pound when I buy it this way; it’s much more expensive in packets.

Analysis omits sugar alcohols in the sugar-free chocolate and the imitation sugar-free honey–and I couldn’t analyze for the fact that there was some chocolate leftover. So figure it’s a wash.