introduction
This recipe makes small, tasty pinwheels with peanut butter and chocolate. They are quick to make and stay crisp. You can make them low carb with keto wraps and sugar-free chocolate. They taste great chilled.
why make this recipe
- It is fast and simple.
- It uses few ingredients.
- It is good for low-carb or keto diets if you pick the right chocolate and wraps.
- Kids and adults like the sweet and salty mix.
how to make Easy Chocolate Peanut Butter Pinwheels
Follow these steps to make the pinwheels.
Ingredients :
- 1 cup peanut butter
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate (sugar-free if preferred)
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut (optional)
- Crispy keto-friendly wraps or tortillas
Directions :
- In a bowl, mix peanut butter, powdered erythritol, vanilla extract, and sea salt until well combined.
- Spread the peanut butter mixture onto the crispy wraps or tortillas evenly.
- Roll the wraps tightly and refrigerate for about 30 minutes.
- In a microwave-safe bowl, melt dark chocolate with coconut oil until smooth.
- Once the rolls are chilled, slice them into pinwheels.
- Dip each pinwheel into the melted chocolate mixture and return to the fridge to harden.
- Optionally, roll in shredded coconut before serving.
- Serve chilled and enjoy your crispy keto chocolate peanut butter pinwheels!
how to serve Easy Chocolate Peanut Butter Pinwheels
Serve them cold from the fridge. Arrange on a plate for a snack or party platter. They pair well with coffee or tea. Offer extra shredded coconut on the side.
how to store Easy Chocolate Peanut Butter Pinwheels
Keep them in a sealed container in the fridge. They last up to 1 week. For longer storage, freeze them on a tray, then put in a freezer bag for up to 1 month. Thaw a few minutes before eating.
tips to make Easy Chocolate Peanut Butter Pinwheels
- Use firm, crispy wraps so they stay crunchy.
- Chill the rolls well before slicing to get neat pinwheels.
- Warm the knife under hot water and dry it before slicing for clean cuts.
- Taste the filling and add a bit more sweetener if you like it sweeter.
- Work on a cold tray to keep the chocolate from melting.
variation (if any)
- Use almond butter or sunflower seed butter instead of peanut butter.
- Add a thin layer of sugar-free jam for a fruity twist.
- Sprinkle chopped nuts on the chocolate before it sets.
- Use milk or semi-sweet chocolate if not following keto.
FAQs
Q: Can I use regular tortillas instead of keto wraps?
A: Yes. Regular tortillas work fine but pinwheels may be softer.
Q: Can I make these nut-free?
A: Use sunflower seed butter or a seed-based spread instead of peanut butter.
Q: Do I have to use erythritol?
A: No. Use any powdered sweetener you like or regular powdered sugar if you are not on keto.
Q: Can I skip the coconut oil in the chocolate?
A: Coconut oil helps the chocolate set smooth. You can skip it, but the chocolate may be thicker.
Q: How thin should I slice the pinwheels?
A: Slice about 1/2 inch to 3/4 inch thick for a good bite size.
Conclusion
For a similar no-bake take and extra ideas, see Chocolate Peanut Butter Pinwheel Fudge – The Recipe Rebel: Chocolate Peanut Butter Pinwheel Fudge – The Recipe Rebel
Print
Easy Chocolate Peanut Butter Pinwheels
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
Delicious pinwheels made with peanut butter and chocolate, perfect for a quick and tasty snack. Great for low-carb diets when using the right wraps and chocolate.
Ingredients
- 1 cup peanut butter
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate (sugar-free if preferred)
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut (optional)
- Crispy keto-friendly wraps or tortillas
Instructions
- In a bowl, mix peanut butter, powdered erythritol, vanilla extract, and sea salt until well combined.
- Spread the peanut butter mixture onto the crispy wraps or tortillas evenly.
- Roll the wraps tightly and refrigerate for about 30 minutes.
- In a microwave-safe bowl, melt dark chocolate with coconut oil until smooth.
- Once the rolls are chilled, slice them into pinwheels.
- Dip each pinwheel into the melted chocolate mixture and return to the fridge to harden.
- Optionally, roll in shredded coconut before serving.
- Serve chilled and enjoy your crispy keto chocolate peanut butter pinwheels!
Notes
Keep them in a sealed container in the fridge for up to 1 week. For long-term storage, freeze on a tray and store in a freezer bag for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: chocolate, peanut butter, pinwheels, keto, low-carb