I spotted this recipe in a 2019 issue of Fine Cooking and knew I had to decarb it. Valentine’s Day seemed a perfect fit, so here it is! A little crunchy and crumbly around the edges, fudgy in the middle, and super-chocolately clear through.
*That carb count excludes the erythritol in the Swerve and erythritol/monk fruit blend, but includes the erythritol in the chocolate chips because I couldn’t figure out how to subtract it out in the program. So subtract another 2.7g of carb per serving, for a net carb count of 6.3g
Why am I excluding erythritol carbs? Because unlike maltitol and some of the other sugar alcohols, you absorb none of erythritol, but simply pass it through. Too, most people get little to no gastric effect from erythritol, so it shouldn’t interfere with romance.
You can use a different brand of sugar-free chocolate chips, but Lily’s are sweetened with stevia and erythritol rather than maltitol. I order them by the case from my local health/gourmet/international foods market; they keep nicely.
I used Maldon flaky sea salt; it’s a classic. If you like salted sweets, it’s worth buying a box and keeping it on hand.