- Line an 8×8 inch pan with parchment paper and oil the paper.
In a large saucepan over medium heat, whisk together the whipping cream, sweeteners, and vanilla extract until sweeteners dissolve.
Bring to just a simmer, remove from heat and add the chopped chocolate. Let sit 5 minutes, then whisk until smooth.
Pour half into the prepared pan and spread evenly to the edges. Transfer to the freezer for about 20 minutes to firm, and put a lid over the remaining chocolate to keep warm.
Meanwhile, place peanut butter in a microwave safe bowl and heat on high in 30 second increments until melted. Stir in sweetener and vanilla extract.
Remove first chocolate layer from freezer and pour peanut butter layer overtop, spreading to the edges. Return to freezer for a few minutes to firm up.
Finally, spread remaining chocolate mixture over peanut butter. Refrigerate until set, about 1 to 2 hours. Cut into small squares.
Makes 25 squares. Each square has 4.4 g of carbs and 1.75 g of fiber. Total NET CARBS = 2.65 g.
Food energy: 136kcal
Saturated fatty acids: 6.03g
Total fat: 12.62g
Calories from fat: 113
Total dietary fiber: 1.75g