Keto Nut Butter Chocolate Sandwiches are a VEGAN low-carb snack. Sooo good. Sooo simple and easy. 1.7g net carbs.
You can make them in no time at all in just a few steps. Are you a peanut butter lover? Great! Love almond butter? You’re in. Prefer hazelnut butter? No problem. In fact, ANY nut or seed butter is suitable. It’s all down to your taste buds and how low (carb) you want to go.
Don’t have round moulds? Fine! All shapes will do. And if you’d rather make individual bites, that’ll also be fine. With so many possibilities and variations, I think these make the ultimate clean keto snack. Keep them chilled and they’ll last for ages, ready for when that sweet snack attack strikes.
How To Make Keto Nut Butter Chocolate Sandwiches
In terms of equipment, you’ll need suitable silicone moulds, a couple of mixing bowls, one of which need to be heat-proof for the bain-marie (double boiler), a meat hammer, and a zip-lock pouch. Or similar alternatives.
Ingredients are: keto-friendly chocolate, pure cacao butter, sweeteners, nut or seed butter, and nuts.
You’ll notice that I use two types of sweeteners. The reason being that one (allulose) doesn’t have any after-taste, doesn’t crystallise and doesn’t leave a cooling sensation – great for the chocolate layers. Whilst the other (powdered erythritol) has a drying effect that creates the perfect texture for the middle layer. It’s the best combination I’ve tested. But I’m a perfectionist – you don’t have to stick to those: any sweetener will work.
The chocolate chips I use are already stevia-sweetened. You may need to use more sweetener if your chocolate is very bitter.
Expect the outer layer of your sandwiches to be hard, while the middle layer will remain soft and more or less gooey, depending on the type of sweetener you opt for and how oily your nut/seed butter is. To firm up the centre layer, you could add a teaspoon or two of coconut flour or oat fibre to dry the mixture.
I’m sure you’ll have fun making and customising these scrummy Keto Nut Butter Chocolate Sandwiches.
Enjoy!
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- Yield: 8
- Serving: 1
- Calories: 157
- Fat: 15g
- Net Carbs: 1.7g
- Protein: 3.7g
- 80g stevia sweetened chocolate chips
- 40g cacao butter (U.S. option HERE)
- 10g allulose (UK option HERE) or powdered erythritol (U.S. option HERE)
- 10g powdered erythritol (U.S. option HERE)
- 60g unsweetened nut butter
- 10g coconut oil (U.S. option HERE)
- 25g crumbed nuts
- melt chocolate chips, cacao butter and allulose in a bain-marie (double boiler).
- pour a thin layer of chocolate mixture into your chosen silicone moulds (I used 8 x 60mm silicone cylinders - U.S. option HERE) and transfer them to the freezer.
- place nuts in a zip-seal bag and crush them with a meat hammer or similar implement.
- heat nut butter, powdered erythritol and coconut oil, until fluid, then add the crumbed nuts.
- spread a spoonful of nut butter mixture over the frozen chocolate base and freeze until solid.
- pour in the final layer of melted chocolate and freeze once more until well set.
- pop the ’sandwiches’ out of their individual moulds and keep them refrigerated in a sealed container.
An excellent UK alternative to Stevia Chocolate Chips is Callebaut 100% - chocolatiers around the world use it; just add extra sweeteners to taste; the large bag is very good value and will last you ages.
To make the centre firmer, add 1-2 tsp fine coconut flour (U.S. option HERE), or 1-2 tsp oat fibre (U.S. option HERE).
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
