Low-Carb Chocolate Peanut Butter Cups
Servings
12cups
Servings
12cups
Ingredients
  • 2tbsp butter
  • 1∕3cup cacao powderor cocoa powder
  • 2∕3cup peanut buttertry to use 100% nut butter
  • 1/2tsp vanilla extract
  • 2tsp Natvianatural stevia sweetener
  • 2tbsp coconut oilmelted
Instructions
  1. Line a 12-cup muffin tin with paper cases.
  2. 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
  3. Stir until smooth and well combined.
  4. Spoon the mixture equally into the cases.
  5. Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
  6. Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia
  7. If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.
  8. Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
  9. Return to the freezer for a further 20 minutes, or until set.
  10. Store leftovers in the freezer or fridge.
Recipe Notes

Recipe serves 12 at 128 cals each

 

Print Recipe
Low-Carb Chocolate Peanut Butter Cups
peanut butter cups
Course Snacks
Cuisine Chocolate, Snacks
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
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
peanut butter cups
Instructions
  1. Line a 12-cup muffin tin with paper cases.
  2. 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
  3. Stir until smooth and well combined.
  4. Spoon the mixture equally into the cases.
  5. Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
  6. Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia
  7. If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.
  8. Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
  9. Return to the freezer for a further 20 minutes, or until set.
  10. Store leftovers in the freezer or fridge.
Recipe Notes

Recipe serves 12 at 128 cals each