Hello! Thank you for this recipe! I tried it with organic crunchy peanut butter (unsweetened and unsalted...I added pink salt). I also added 1/8 tsp Cream of Tartar so the whipped cream would stay stiff while folding in the peanut butter.

The cream part tastes like only whipped cream. I added powdered Erythritol to give a bit of sweetness as well as doubled the peanut butter and it still tastes like whipped cream, so I'm thinking maybe some sort of unsweetened peanut butter powder would work for more flavor.

I also doubled the cream in the chocolate (so it would work as ganache...my chocolate was too thick) and also added peanut butter (for more flavor) and regular butter for flavor assist with solidity.

I love this idea and it definitely is a keeper, just needs more flavor. Now I'm thinking about different flavors for the whipped part!

So in other words, unsweetened.

100% baker's chocolate is 100% cocoa which means there's no sweetener added.

If you go to the sweetener conversion calculator, it shows 10 teaspoons of stevia is equivalent to 2 teaspoons of granular sweetener.

Yes. Just check out the low carb sweetener post for a conversion chart.

The chocolate adds sweetness but you can add a few drops of sweetener to the peanut butter mixture too.

The recipe looks terrific. One question - the whipped cream/peanut butter doesn't need any sweetener? Or does the chocolate take care of that?

Thanks for the feedback. I'll update the recipe card to reflect prep time better.