If these are allowed in P3, I've got some yum in your tum recipes...........give me the green light!! :)

Jillybean......enjoy!!!.........Note: I haven't made any of these yet, but I've heard they are awsome!

Low Carb Peanut Butter Cups

Prep Time: 30 minutes
Ingredients:
5 oz unsweetened chocolate
1/4 cup heavy cream
3/4 cup powdered erythritol
Artificial sweetener equal to 1 cups sugar
1/4 t salt
1 t vanilla
For the filling:
1/2 cup peanut butter
1 cup almond meal/flour
Artificial sweetener equal to 1 cups sugar
Dash of salt

Preparation

1. Heat cream, powdered erythritol, your choice sweetner, salt, vanilla on med heat. Turn off heat and add chocolate, let stand until chocolate is melted. Stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste. Set aside.

2. Mix up the filling, peanut butter, almond flour, and sweetner. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.

3. Put heaping tablespoons or globs of the chocolate the size of a walnut into a mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.

4. Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.

5. Chill the whole thing in the refrigerator for half an hour or so.

6. Remove from fridge and run hot water over the bottom of the pan for just a few seconds.

7. Take a thin knife and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.

Nutritional Information: Each of 18 pieces has 2.5 grams of effective carbohydrate plus 2 grams of fiber and 125 calories.

Sugar Free Chocolate Peanut Butter Fudge

Ingredients:
8 oz. unsweetened chocolate squares
1 cup smooth peanut butter (no sugar added)
3/4 - 1 cup erythritol powdered
1 cup worth other sugar substitute (or to taste)
1/2 teaspoon vanilla
Pinch salt

Preparation:
1) Melt the chocolate, careful not to burn.

2) Mix in the rest of the ingredients, adjusting sweetener to taste.

3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.

Brownies:
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:
1/4 lb butter (1 stick)
2 cups erythritol powdered
1 Tbsp vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
1 cup artificial sweetener
1 cup walnuts (optional)
Preparation:

Preheat oven to 350 F and grease a 9X13 pan.
1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Nutrition: Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.

awwww, back at ya :)