Wednesday, May 31, 2017

Low Carb Chocolate Peanut Butter Cups {Gluten Free, Keto-Friendly}

Jenna made these in a silicone brownie 'pan'.  She got 24 of them. The are not very sweet but cures the need for chocolate 

Low Carb Chocolate Peanut Butter Cups {Gluten Free, Keto-Friendly}

Serves: 12 Chocolate Peanut Butter Cups

1 cup butter
2 ounces Baker’s Unsweetened Chocolate or 6 T cocoa  powder and 2 T butter, melted
4 packets Truvia We like it with 6 packets
¼ cup heavy cream
¼ cup smooth peanut butter, separated We used almond butter
Himalyan sea salt for the top

Place butter and chocolate in a microwave safe bowl and place in the microwave for 1 minute to melt the chocolate. Stir mixture until butter and chocolate is completely melted.

Stir in Truvia packets, 2 tablespoons of peanut butter and the heavy cream. Continue to stir until ingredients are combined.

Line a muffin tin with cupcake liners. Spoon half of the chocolate mixture evenly into all of the 12 cups. Spoon the remaining 2 tablespoons of peanut butter evenly in the center of each cup.

Spoon the remaining chocolate onto each cup to cover the peanut butter.

Place the muffin tin in the freezer for about 30 minutes, or until firm. Enjoy right from the freezer! Store in the refrigerator.

updated 8/12/17   We have used cocoa and the added butter the last 2 times we have made this since I always have cocoa in the houseWe also have just mixed the almond butter in at the beginning and like it that way, too
Nutrition Information
Serving size: 1 Chocolate Peanut Butter Cup Calories: 214 Fat: 22.2g Carbohydrates: 2.8g Sugar: 0.7g Sodium: 145.5mg Fiber: 1.3g Protein: 2.4g Cholesterol: 46.3mg

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