Low-Carb Chocolate Peanut Butter Cups
Course
Snacks
Cuisine
Chocolate
,
Snacks
Servings
Prep Time
12
cups
10
mins
Passive Time
30
mins
Servings
Prep Time
12
cups
10
mins
Passive Time
30
mins
Ingredients
2
tbsp
butter
1∕3
cup
cacao powder
or cocoa powder
2∕3
cup
peanut butter
try to use 100% nut butter
1/2
tsp
vanilla extract
2
tsp
Natvia
natural stevia sweetener
2
tbsp
coconut oil
melted
Instructions
Line a 12-cup muffin tin with paper cases.
For the base, combine the butter in a bowl with the cacao powder, half the peanut butter, half the vanilla and half of the Natvia
Stir until smooth and well combined.
Spoon the mixture equally into the cases.
Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia
If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.
Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
Return to the freezer for a further 20 minutes, or until set.
Store leftovers in the freezer or fridge.
Recipe Notes
Recipe serves 12 at 128 cals each
Print Recipe
Low-Carb Chocolate Peanut Butter Cups
Votes:
49
Rating:
3.57
You:
Rate this recipe!
Course
Snacks
Cuisine
Chocolate
,
Snacks
Prep Time
10
mins
Passive Time
30
mins
Servings
cups
Ingredients
2
tbsp
butter
1∕3
cup
cacao powder
or cocoa powder
2∕3
cup
peanut butter
try to use 100% nut butter
1/2
tsp
vanilla extract
2
tsp
Natvia
natural stevia sweetener
2
tbsp
coconut oil
melted
Course
Snacks
Cuisine
Chocolate
,
Snacks
Prep Time
10
mins
Passive Time
30
mins
Servings
cups
Ingredients
2
tbsp
butter
1∕3
cup
cacao powder
or cocoa powder
2∕3
cup
peanut butter
try to use 100% nut butter
1/2
tsp
vanilla extract
2
tsp
Natvia
natural stevia sweetener
2
tbsp
coconut oil
melted
Votes:
49
Rating:
3.57
You:
Rate this recipe!
Instructions
Line a 12-cup muffin tin with paper cases.
For the base, combine the butter in a bowl with the cacao powder, half the peanut butter, half the vanilla and half of the Natvia
Stir until smooth and well combined.
Spoon the mixture equally into the cases.
Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia
If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.
Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
Return to the freezer for a further 20 minutes, or until set.
Store leftovers in the freezer or fridge.
Recipe Notes
Recipe serves 12 at 128 cals each