Low Carb Chocolate Peanut Butter Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 stick butter (the recipe called for unsalted, but I used salted)1 oz Baker's Unsweetened Chocolate (4 pieces of the easy break bar)2 tbsp Peanut Butter (you can adjust to taste)4 tbsp Splenda (adjust to taste)2 tbsp Heavy Whipping Cream18-20 mini-cupcake liners
1. Melt butter and chocolate in the microwave. I placed the butter on the bottom of the bowl with the chocolate on top, so it wouldn't burn.
2. Melt for about a minute in the microwave, then mix until completely melted. If it's not completely melted, place back in the microwave and heat in 10 second intervals. Add Splenda and stir.
3. Stir in cream and peanut butter and taste. You could adjust to taste by adding more sugar, peanut butter, etc..
4. Line muffin tins with cupcake papers, or use the stand-alone ones (I did).
5. Divide chocolate mixture between the tins.
6. Freeze until firm (doesn’t take that long, maybe 30 minutes to an hour). I kept them in the freezer for 25 minutes, then placed in the fridge.
Serving Size: Makes 18 small pieces
Number of Servings: 18
Recipe submitted by SparkPeople user BUSYDOINNOTHIN.
2. Melt for about a minute in the microwave, then mix until completely melted. If it's not completely melted, place back in the microwave and heat in 10 second intervals. Add Splenda and stir.
3. Stir in cream and peanut butter and taste. You could adjust to taste by adding more sugar, peanut butter, etc..
4. Line muffin tins with cupcake papers, or use the stand-alone ones (I did).
5. Divide chocolate mixture between the tins.
6. Freeze until firm (doesn’t take that long, maybe 30 minutes to an hour). I kept them in the freezer for 25 minutes, then placed in the fridge.
Serving Size: Makes 18 small pieces
Number of Servings: 18
Recipe submitted by SparkPeople user BUSYDOINNOTHIN.
Nutritional Info Amount Per Serving
- Calories: 69.6
- Total Fat: 7.5 g
- Cholesterol: 16.1 mg
- Sodium: 45.6 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
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