Low carb baking is definitely outside of my wheelhouse. It is not something I do often. I think it is because I typically gravitate towards the savory in my own personal cravings. I would take something salty and crunchy over something sweet any day. However, once in a while I throw some things around in the kitchen and whip up a delicious low carb and gluten free sweet treat. I have a couple of other sweet tricks up my sleeve, like these Chocolate Peanut Butter Bacon Cookies, or this Flourless Chocolate Peanut Butter Cake. How about these Chocolate Mocha Cupcakes or these Chocolate Peanut Butter Bars? That is about the extent of my low carb baking. I leave that up to some of my other low carb blogging buddies.
A note about substitutions: I often get emails and comments asking about various substitutions for my recipes. Usually when I post a recipe, that is the only way I have tried it. It makes speaking to substitutions difficult. I would hate for you to waste your ingredients. However, with this recipe, you could easily substitute the heavy cream with almond milk or coconut milk. You could also substitute the peanut butter with almond or cashew butter. You can substitute the butter with ghee, coconut oil or avocado oil. Happy cooking! Enjoy!