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Old 12-04-2011, 08:16 PM   #1
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LindaSue's CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS

I was thinking of making some of these for an event that I am attending, but the glaze recipe calls for MiniCarb chocolate chips. Since I believe these are no longer available, does anyone have a viable substitute? I try not to use sugar alcohols but I know that chocolate can be bitter if sweetened with liquid splenda.

Thanks in advance for the help
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Old 12-04-2011, 09:47 PM   #2
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I haven't made these but they sure do look wonderful!

Candice’s Low Carb Sugar Free Chocolate Chips



Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a pipping bag*** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g

*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.

chocolate chip cookies « Candice's Low Carb Recipes
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Last edited by Dreamchaser; 12-04-2011 at 09:53 PM..
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Old 12-05-2011, 07:40 AM   #3
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Those chips would taste very bitter. I'd probably use some Lindt 85% chocolate and add a little Truvia to sweeten it if you don't like super dark chocolate.
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Old 12-05-2011, 02:42 PM   #4
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Quote:
Originally Posted by LindaSue View Post
Those chips would taste very bitter. I'd probably use some Lindt 85% chocolate and add a little Truvia to sweeten it if you don't like super dark chocolate.
If I tried this recipe, I would definitely have to use a different sweetener because I don't use sucralose.

I only use erythritol and NuNaturals stevia but bulk erythritol would be out of the question since she is only using 8 drops of liquid.

I'd like to try it with some liquid stevia but I'm not sure how that would work without erythritol.

I have some packets of NuNaturals no carb blend that I could try. I could start out with a couple of packets and taste it. It has the same ingredients as the Truvia, which are erythritol, stevia and natural flavors.

I hadn't thought about that, LindaSue, thanks for the suggestion!
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Old 12-05-2011, 02:56 PM   #5
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I know that chocolate recipes can work if you use a mix of sweeteners to avoid bitterness, but I am not real familiar with how to do this. I may just try the lindt bars if it doesn't add too many extra carbs. I appreciate everyone's input and help.
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Old 12-06-2011, 07:14 AM   #6
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I was curious so went searching from my recipe folder and found this glaze. It was with a recipe for lc donuts, which I never made lol

Do you think this would work, LindaSue? Or too liquidy?


Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter

In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers, and can be used for other purposes.
This does dry to a shiny glaze.
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Old 12-07-2011, 08:29 AM   #7
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24Fan, I think that all that Splenda in the glaze would make it very bitter. Since the chocolate is already quite bitter by itself, you'd only make it worse by adding Splenda. That's why I suggested Truvia. It's Erythritol and Stevia. Mind you, I haven't tried sweetening chocolate with Truvia so I don't know if you'd have any trouble getting it to dissolve or not. I have used it in chocolate desserts though and it tasted good. One drawback though is that it has that cooling effect that might taste a little odd with peanut butter. It would taste great with a mint filling.
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Old 12-07-2011, 05:50 PM   #8
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Could always use neveda mannas sugar free choco chips
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