Low Carb Day Peanut Butter Cups

I love peanut butter cups. The combination of the salty peanut butter and the smooth, sweet chocolate just makes me happy. But sadly I don’t eat them often because they are loaded with sugar. So I was thrilled when I found the recipe below on What Holly Made for a version of them that is perfect for the men and women in my FASTer Way boot camp. High in fat, low in sugar, these are the perfect way to get your calories and fats in on your next low carb day.

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Author: What Holly Made

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Low Carb Peanut Butter Cups

I love peanut butter cups. The combination of the salty peanut butter and the smooth, sweet chocolate just makes me happy. But sadly I don’t eat them often because they are loaded with sugar. So I was thrilled when I found the recipe below on What Holly Made. High in fat, low in sugar, these are the perfect way to get your calories and fats in on your next low carb day.

Prep time: 15 MinCook time: 10 MinInactive time: 2 HourTotal time: 2 H & 25 M

Ingredients

Chocolate Layer

• 1/3 cup all-natural creamy peanut butter no sugar added
• 3 tablespoons coconut oil melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon maple syrup

Peanut Butter Layer

• 3 tablespoons coconut oil melted
• 1/3 cup all-natural creamy peanut butter no sugar added
• 1/4 teaspoon sea salt
• 1 teaspoons vanilla extract
• 1 teaspoon maple syrup

Instructions

1. Line a mini muffin tin with 12 mini cupcake liners. Set aside.
2. In a medium bowl, mix together the peanut butter, melted coconut oil, vanilla, salt, unsweetened cocoa powder and maple syrup.
3. Using a heaping teaspoon, fill the bottom of each prepared cupcake liner with the chocolate mixture. Use a small spoon or your finger to coax the chocolate up and around the edges of the liners.
4. Once complete for each cup, place in the freezer for 5 minutes to set. You should have leftover chocolate to use for the top of each cup.
5. While freezing, make the peanut butter mixture. Combine all of the ingredients in a small bowl and whisk until combined.
6. Spoon a teaspoon on top of the frozen chocolate. Place back in the freezer for another 5 minutes.
7. Once frozen, top peanut butter layer with remaining chocolate (about 1 teaspoon) and place back in the freezer on more time for 15 minutes to set completely.

Recommended Products:

Amazon Basics Nonstick Round Muffin Baking Pan, 12 Cups, Set of 2, Gray

Nutrition Facts

Calories

152

Fat

14 g

Sat. Fat

7 g

Carbs

5 g

Fiber

1 g

Net carbs

4 g

Sugar

2 g

Protein

3 g

Sodium

100 mg

Cholesterol

0 mg

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