Quick sweet recipe (my modification of one posted elsewhere on this board)

Chocolate PB Treats

1 square (1 oz) unsweetened Baker's chocolate nuked in microwave 45 seconds or until just soft
Add 85g butter (about 5 tbsp) and nuke again 45 seconds to melt the butter
Add 45g (about 3 tbsp) peanut butter, stir up well, nuke another 30-60 seconds just to warm things up and get the PB melted

Canadians: add 1/2 tsp Sugar twin liquid and 1/2 tsp liquid sucralose (from www.low-carbing.com, Zero Carb Syrup Concentrate). Alternatively, add 40ml (2 tbsp and 2 tsp) Splenda powder and 40 ml Sugar twin.

'Merkins and others: add 1/3 cup Splenda.

Add 2 tbsp heavy cream (whipping cream) and mix well. If you use mini cupcake tins and liners this will make 12 cups. Put 'em in the freezer and then eat 'em.

Carb count:
Unsweetened chocolate: 3.7g
Butter: 0g
PB: 1.8 per tbsp x 3 = 5.4
Sucralose liquid, Sugar Twin liquid: 0
Heavy cream: 0.9 per tbsp x2 = 1.8


If you use the powdered Splenda, it's 24 carbs per cup. Sugar Twin is 12. Canadian version with powdered sweeteners would then be 6 carbs more, American version 8.

So grand totals:

Canadian version with liquid sweeteners: 11 carbs, 1 carb per treat
Canadian version with powdered sweeteners: 17 carbs, 1.4 per treat
American version with powdered Splenda: 19 carbs. 1.6 per treat