It's so easy to make your own low carb sugar free peanut butter chips. And, the chips are perfect to use for baking or snacking.
There are some great recipes out there that require peanut butter chips. Although you can buy a bag of stevia sweetened low carb chocolate chips, I haven't seen sugar free peanut butter chips sold anywhere.
I came up with this recipe for peanut butter flavored low carb chips to use for baking. But, they are so delicious, I ended up snackin on them too.
These homemade peanut butter chips are great for adding peanut butter flavor to brownies, chocolate cookies, fudge, muffins, trail mix, sprinkling on ice cream, or just plain old snacking. I must warn you on the snacking as they are quite addicting and you may not be able to stop at a serving or two.
This is actually my second attempt at making homemade sugar free peanut butter chips. The first try used regular unsweetened peanut butter and the chips melted in my hand. It was all the fat in the peanut butter that just wouldn't allow the chips to harden even with the cocoa butter.
In order to get the chips to harden all the way, I had to put them in the freezer. When stored in the refrigerator, they had the consistency of a firm fudge. The solution was to use a peanut butter powder with no sugar added which has some of the fat removed from the peanuts in order to create a free flowing powder.
Have you ever looked at the ingredients listed on a bag of peanut butter baking chips? Here's the list of ingredients in the Hershey brand:
The partially defatted peanuts is really just peanut butter powder or peanut flour. Hydrogenating vegetable oils makes them shelf stable, but I stay away from anything with partially hydrogenated oils. They have been shown to increase cholesterol in the body which increases the risk of heart disease.
You'll love that my sugar free peanut butter chips are low carb friendly. And, they are made from natural ingredients which do not contain any partially hydrogenated oils or corn syrup.
To make these delicious baking chips, I started by melting 100 grams of cocoa butter in a chocolate melter. This could also be done in a double boiler and probably even the microwave.
I prefer using the chocolate melter because it uses the perfect temperature for melting chocolate. Once melted, I added peanut flour, powdered sweetener, salt, and vanilla extract.
The sugar free peanut butter chips mixture ended up to be rather thick. I had to spread it out on a prepared pan using a rubber spatula.
In order to smooth out the top, I covered the melted peanut butter mixture with a sheet of parchment paper and smoothed it out with my hand. Then I put whole thing in the freezer for about 30 minutes to harden up.
After removing from the freezer, I removed the parchment paper which peeled right off. I had a few bubbles that formed under the parchment paper, but no big deal. You can't notice any of that after cutting the entire mass into chip size pieces.
To cut these into peanut butter chips, I first cut the whole thing into three large pieces. Then, I cut strips into each large piece and then cutting the strips crosswise into small chunks about the size of large chips.
Although they can be left out for a day or two, these homemade baking chips will stay fresher longer stored in the refrigerator.
How To Use Sugar Free Peanut Butter Chips
You can use these chips in your favorite low carb chocolate chip cookie recipe. But here's a few more suggestions:
- Keto Fudge Fat Bomb is a dark chocolate fudge that would be amazing with some chips sprinkled on top.
- Add them into a keto chocolate cake or sprinkle them on top of the frosting.
- Sprinkle them on top of a peanut butter pie or stir them into the filling.
- Fold them into the batter for keto flourless chocolate cookies.
- Add them with peanut butter ice cream topping to make a sundae.
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Homemade Sugar Free Peanut Butter Chips
- 100 grams cocoa butter melted (about ¾ cup)
- 1 ¼ cups unsweetened peanut butter powder peanut flour should also work
- ⅓ cup low carb sugar substitute powdered
- ½ teaspoon sea salt
- Powder granular sweetener in a NutriBullet type blender or food processor. Set aside.
- Melt cocoa butter in chocolate melter, double boiler, or microwave.
- Stir in peanut butter powder, powdered sweetener, and sea salt until well combined.
- Spread mixture out on parchment paper, silicone mat, or shallow baking pan lined with plastic wrap over a little water.
- If needed, cover with parchment paper and smooth out top with hand.
- Place in freezer for about 30 minutes or until hardened.
- Remove the peanut butter sheet from pan and cut into chip size chunks. Use immediately or store in the refrigerator.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 2 [calories] => 52 [carbohydrates] => 3.2 [protein] => 4.4 [fat] => 3.7 [sodium] => 8 [fiber] => 1.1 [serving_unit] => tablespoons )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Can I leave out the sweetener?
Made these today and they were awesome!!! My sister and I both said they tasted just like the filling of Reeses! Thank you so much for sharing!
--The only question/ snag I ran into was..these "melt" fast! I was not able to cut them into little pieces all at one time. I had to cut half, and then place them back in the freezer to cut the other half. I found that I could not touch them with my natural fingers, because as soon as I picked up a piece or scooped them up to put them in their container, melted peanut all over my fingers. ( and that is only the heat from my fingers) would these stay together in baking? Is there a way to prevent this? Did I do something wrong? I used Swerve Powered Sugar.
You could try adding more cocoa butter or reduce the peanut butter and sweetener. Regular cocoa butter is very solid at room temperature. I believe it is the oils in the peanut butter that is causing the melting issue so less of that and more cocoa butter should help.
I just wanted to mention with some slight variations, this made for an amazing peanut butter fudge! The cocoa butter I purchased was local and pretty darn expensive, so wanted to experiment with the flavors before jumping into the recipe as is. I used coconut oil instead of cocoa butter, knowing it wouldn't be right for peanut butter chips, but would be okay as a freezer fudge. I otherwise followed the recipe, except did add in some cinnamon, and ended up using alcohol-based vanilla extract. You were right with the extract. It really thickened it up and made it difficult to stir. I ended up adding in a couple more tablespoons of coconut oil, which fixed the issue and made it the same consistency as before. I also added in a few more hefty pinches of salt to bring out the flavor more. It put it in a smallish (maybe 4" x 7") silicone food storage container and popped it in the freezer. After maybe 40 minutes, I popped it out and imperfectly cut it in 1/2" squares and transferred to a freezer bag. My husband and I delight in having a small square daily when we need a healthy treat. I've made other variations of coconut oil-based keto fudge recipes, and they've all turned out not so great, but this one as a fudge was great. I think using the peanut butter flour makes a big difference in consistency, so it's less like chewing on frozen oil and more fudge-like. I look forward to trying the recipe as is with cocoa butter for its intended purpose in the near future. So yummy!
Thanks so much for sharing! Sounds like a great way to make keto fudge.
I just tried these and I was actually going to use them right away for brown rice crispies treats. I didn't see any reason to harden them and remelt them. They came out great, but, I forgot to powder the stevia sweetener I used. It seems okay anyway and I didn't add vanilla. I'm going to add vanilla next time and powder up the sweetener!
Definitely! You wouldn't need to remelt if using them melted. Hope those bars were as delicious as they sound!
I noticed that the serving size below the recipe is 1 Tbsp and in the Nutrition Facts is 2 Tbsp. But the numbers are the same for the fat calories and carbs. So which one is correct? Theses little bits of heaven could be quite dangerous if eaten as my mouth says I should, as opposed to how my meal plan allows!!! Thank you for this recipe!! It is fabulous!!
It's 2 tablespoons.
Sounds good. But I'm curious about the part that says "over a little water" When spreading out in pan on parchment paper. What's the water for? To help it freeze?
No water for parchment paper! That's only if you are using plastic wrap. It just keeps the plastic wrap from sticking to a metal pan.
What a great idea! Thanks!
Hi Lisa: Thought I had posted this question, but it wasn't listed.
How many ounces or cups is 100 grams of Cocoa Butter? The other ingredients were listed in cups, but not the Cocoa Butter. Thanks!
It's hard to measure as mine is in large chunks. But, I'd say about 3/4 cup.
I LOVE all your recipes and you come up with wonderfully inspired recipes. I am interested in making these peanut butter chips but I’m wondering if they will “hold” up in cookie recipes. The reason I’m asking is because I did make white chocolate chips (didn’t have the coconut milk powder used heavy cream powder instead although now I can’t find it to buy anymore so I’m looking forward to trying the coconut milk powder) when I used the white chocolate
Chips I had stored them in the fridge I did use the real cocoa butter to make them. But when I tried them in my white chocolate macadamia nut cookies the white chocolate chips melted in with the actual cookies and disappeared. I’m sure they still add flavour to the end result but I was very disappointed that the white chips didn’t stand out prominently the way non-keto versions do. I’m Wondering what I might be able to use to have them hold their shape when cooked? Xanthan gum? I really have no idea I don’t create recipes on my own and as you know all of these ingredients are soooo expensive I hate to have failed results. Any ideas you can recommend would be greatly appreciated. Oh one thing I do add to my chips is a small amount of sunflower lecithin I don’t know if it helps with their stability but most chocolate bars and chips show it as an Ingredient, perhaps a preservative? Anyway I do add it as well. I don’t think I recall seeing it in your recipes? Any idea why you wouldn’t use it? I really appreciate any help and advice you can supply. Thanks again for all your wonderful recipes and for the actual ingredients that you use because it can definitely make a tremendous difference in the final outcome. Sometimes I hate paying the incredibly high prices but I figure we don’t have a lot of choice really.
Leanne, You can see the chips in my flourless chocolate cookie recipe. As you can see in the pictures, the peanut butter chips did hold their shape after baking.
I have enjoyed your site and recipes since I found it. Thank you!
I started with Keto at the beginning of April. I am a gourmet cook and have to unlearn years of a wheat/sugar lifestyle. So, I am going through a learning phase with baking, which is a challenge. Can't say I love the texture of foods made with nut flours, especially breads and rolls, but I can adjust.
I was so happy to find a Peanut Butter chip on your web site. I have made a double-peanut butter cookie for years that everyone wants me to make, but no mfr makes a sugar free PB chip. Now, I have a solution! I may, also, start making my own choc. chips because Lily's chips are SO expensive. Many times, I'd rather have a cookie than a full dessert. Cookies and brownies work for me!
All I need to know is how many cups or ounces is 100 grams of cocoa butter? I always want both measurements as a cross check.
Last question: Do you think you will make a butterscotch chip at any point?
Thanks very much, Lisa, for your help and yummy recipes!
I'd love to figure out the butterscotch chips. I'm thinking maybe a butterscotch flavoring in the white chocolate chips.
I just made it and sweetened it with confectioners Swerve; tastes great but it does have a slightly gritty texture. I wonder if sifting the pb powder and sweetener would have helped.
Is there anything I can substatute for the Natvia? That's not available here. Amazon doesn't even have it currently.
Of course! Any bulk on-for-one sweetener works like Swerve or Lakanto.
I really want to make this recipe but I can't seem to find cocoa butter OR peanut flour in stores! Do you know where they sell it? I can only find coconut butter in stores...would that work instead of cocoa butter? If it doesn't, I'll order it online but I thought I'd ask 🙂
Coconut butter may work because it's pretty hard at room temperature. I find Peanut Powder made by Jif next to the peanut butter in my grocery store.
These sound terrific! Just to clarify though...You say to melt the cocoa butter with the sea salt in step 2. Then you say to stir in peanut butter powder, sweetener, and sea salt until well combined in step 3. Can you clarify how much of the salt gets added for each of the steps? I am assuming it is 1/4 tsp for each step.
I added it in with the peanut butter and it's only needed if you are using unsalted peanut butter or want more salt.
What can I use in place cocoa butter?
You can try coconut oil or coconut butter. Just know that it won't be the same texture and will need to be kept in the refrigerator or freezer if you use the oil.
Can I use coconut oil instead of the cocoa butter?
You can, but the taste will be different and it will melt easier out of the refrigerator.
Just wanted to let you know that I made these last night and was delighted with how they turned out! Can't believe that I have a batch of delicious sugar free peanut butter chips in my freezer now ready to be used in low carb cookies and brownies 🙂
Next on my list to make is your sugar free chocolate... will let you know how it turns out!
Thanks so much for sharing your wonderful recipes with us - look forward to trying more of them!
So glad you liked them Sarah! 🙂
Could almond flower be used in place of the peanut flou?
It wouldn't taste like peanut butter if you used an almond flour. You could use about 1 cup natural peanut butter instead of peanut powder, but you may have to store in freezer if too soft.
I am so very glad life let you get back to blogging! I love your blog and your recipes. Congratulations on the recent redesign of your blog - it is beautiful! Love the new name also!
Thank you for all your hard work and your willingness to share. It is very much appreciated!
Thanks Alice! There is a lot of work that goes into the blog and I am a single person behind it all. I'll admit it can be very tiring at times to do regular blog posts in addition to a full time job and taking care of a two year old, but I really enjoy creating delicious low carb food and sharing with others. It makes it all worth it when I get comments back from readers like you so thanks again for letting me know. ~ Lisa
Yum! Yes please!
I already need to make another batch because I couldn't stop snacking on these!