4gNET CARBSPeanut Butter Cups
Homemade peanut butter cups with a creamy salty-sweet center and a thick sugar-free dark chocolate shell.
Ingredients
Chocolate shell
- 1 1/2 cups sugar-free dark chocolate chips
- 1 tablespoon coconut oil
Peanut butter filling
- 1/2 cup natural creamy peanut butter (no sugar added)
- 2 tablespoons powdered monk fruit sweetener
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon salt
Directions
- Line a 12-cup standard muffin tin with paper or foil liners.
- Microwave the chocolate chips and coconut oil in 20-second bursts, stirring each time, until smooth.
- Spoon about 2 teaspoons of chocolate into each liner and tilt or brush it a little way up the sides. Freeze 10 minutes to set.
- Stir the peanut butter, powdered sweetener, melted butter and salt into a thick, smooth filling.
- Drop about 2 teaspoons of filling into the center of each cup and flatten into a disk, leaving a small gap around the edge.
- Rewarm the remaining chocolate if needed and spoon it over the filling to cover completely. Tap the tin on the counter to level the tops.
- Refrigerate 30 minutes, until firm. Peel off the liners to serve.
Nutrition per serving (1 peanut butter cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 5.6g.
Know your label
FDA counts sugar alcohols inside Total Carbohydrate, and makers may also list their grams on a separate line.
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Contains
peanuts, dairy
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Inspired by Sugar-Free Mom. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/peanut-butter-cups/



